Tori-hatsu to Ninniku-no-me Itame (Sauteed chicken hearts and garlic sprouts)
Chicken hearts, eringi mushrooms, and garlic sprouts stir-fried with salt, pepper, garlic, and oyster sauce.
Chiki Bamba (Fried chicken with vinegar and tartar sauce)
Chicken breast seasoned with special spices (garlic, cayenne pepper, oregano, tarragon), deep-fried as tempura […]
Hatsu Kara Ponzu (Grilled Chicken heart with Ponzu sauce)
Fried chicken hearts are tossed in ponzu sauce and served with green onions and shiso leaves.
Gobo Age (Fried burdock)
Aomori-grown burdock, known for its excellent fragrance and flavor, is coated in a seasoned batter and deep-fr […]
Agedashi Tofu (Deep-fried Tofu)
Deep-fried tofu coated with potato starch is dipped in hot soba soup and topped with grated daikon radish, gre […]
Ika-geso Age (Fried squid legs)
Cuttlefish legs coated in tempura flour and fried until crispy.
Kashiwa Tempura (Chicken Tempura)
Includes tempura of chicken breast, shiso leaves, and carrot.
Chikuwa Tempura (Fish cake Tempura)
Chikuwa (tube-shaped fish paste cake)Tempura filled with green laver. Served with fried soba noodles.
Asari Kakiage (Deep-fried clam fritters)
Tempura with plenty of clams, onions, carrots, pumpkins, and mizuna greens. A voluminous and satisfying dish.
Nasu to Maitake no Tempura (Eggplant and Maitake mushroom Tempura)
Eggplant and shiitake mushroom tempura. Crispy and delightful.