Tempura Chisou Wabisuke

A course meal featuring a seasonal small dish, sashimi, and tempura. Enjoy seasonal ingredients as freshly fried tempura.

A luxurious course featuring 8 kinds of tempura, including kuruma prawn, and sashimi. You can choose between Tendon or Soba for your meal.

Sashimi of lightly seared bonito. Enjoy the fragrant aroma and umami of the fish. Eat with condiments, ponzu, or soy sauce.

This is fresh sea bream sashimi. It has the elegant sweetness and moderate chewiness characteristic of white fish.

Sashimi of fatty greater amberjack. Characterized by its rich umami and firm texture.

Sashimi of yellowfin tuna with a light flavor. It's a tender and easy-to-eat red meat fish.

Sashimi of sagoshi, the juvenile form of spanish mackerel. Characterized by its tender flesh and delicate flavor.

A plate featuring three kinds of today's recommended sashimi. Enjoy the flavors of various fish at once.

A plate featuring four kinds of today's recommended sashimi. Recommended for sharing among groups.

Fatty, high-grade black rosy barb. You can choose between sweet and savory simmered or fragrant grilled preparation.

Rockfish, a white fish with a delicate flavor. Enjoy the original taste of the fish, prepared as simmered or salt-grilled.

Small ayu (sweetfish) from Lake Biwa, sun-dried. Its concentrated umami makes it perfect with sake.

Fresh firefly squid marinated in a soy sauce-based sauce. Enjoy the rich umami of the innards.

Boiled firefly squid dressed with vinegar miso. The acidity and richness of the miso enhance the sweetness of the firefly squid.

A dish combining spring firefly squid and hanawasabi (wild wasabi). The spiciness of the wasabi adds a nice accent.

A dish of firefly squid grilled to a fragrant crisp. Enjoy the aroma and rich flavor.

A salad dish with seared bonito and vegetables. It's light and refreshing.

Raw water eggplant from Osaka's Senshu region. It's juicy and has a subtle sweetness.

A dish of simply grilled seasonal bamboo shoots. Enjoy the fragrant aroma and unique texture.

A dish of bamboo shoots simmered with bonito flakes. It's infused with the flavor of the dashi broth.

Deep-fried white shrimp from Toyama Bay, known as the jewel of Toyama Bay. The shells are edible, offering sweetness and fragrance.

A refreshing dish of fresh raw wakame seaweed with ponzu sauce. Characterized by its crisp texture.

A dish of boiled whitebait served with grated daikon radish. It's refreshing and perfect as a palate cleanser.

A dish of fresh scallops pounded with miso and seasonings. It has a rich flavor and pairs well with sake.

A Japanese-style Caprese using water eggplant and tomatoes. Enjoy the combination of refreshing vegetables.

Shrimp dressed with wasabi-flavored mayonnaise. The slight spiciness and richness of the mayonnaise complement each other.

Tempura of spring firefly squid. Frying it intensifies the umami of the innards.

Tempura of hime-take (small bamboo shoots). Enjoy the crunchy texture.

Tempura of Kyoto-grown bamboo shoots. Characterized by its tenderness and elegant aroma.

A kakiage (mixed fritter) of small sakura shrimp. Enjoy the crispy texture and the fragrant shrimp flavor.

Tempura of Kamo eggplant, a traditional Kyoto vegetable. It's dense and becomes very soft when cooked.

A tempura of a whole asparagus spear. Enjoy its sweetness and fluffy texture.

Tempura of shiitake mushrooms harvested in spring. Characterized by its thick flesh and good aroma.

Tempura of sand borer, a white fish. It has a delicate and elegant flavor and is one of the classic tempura ingredients.

Tempura of young corn. It has a crisp texture and a subtle sweetness.

Tempura of raw whitebait kakiage. Enjoy the fluffy texture and the aroma of the sea.

Corn tempura. The sweetness of the kernels is enhanced, and it can be enjoyed like a dessert.

Tempura of myoga (Japanese ginger), characterized by its unique aroma. It's refreshing and perfect as a palate cleanser.

Tempura of ashita-ba, a slightly bitter vegetable. It's fried to a crisp and offers a unique flavor.

Tsugaru duck grilled simply with salt. Enjoy the strong umami of the duck meat.

A dish of Tsugaru duck and sweet Kujo leeks grilled together. The aroma of the leeks complements the duck meat.

Grilled conger eel, served without sauce. Eating it with wasabi soy sauce or salt enhances the eel's sweetness.

A dish of deep-fried conger eel and eggplant simmered in dashi broth and grated daikon. It has a gentle flavor and warms the body.

Sashimi of horse meat, a specialty of the Aizu region. It's lean and light, typically eaten with spicy miso.

Salad using today's recommended vegetables. The contents change daily.

Cucumber, pounded to absorb flavor, dressed with plum paste. It's refreshing and perfect as a palate cleanser.

Assortment of pickles. Suitable as a side dish with rice or as a snack with drinks.

An appetizer combining chopped pickled daikon radish and cream cheese. The sweet and salty flavor and texture are addictive.

A rich dish combining salted sea bream chitoshi (fermented entrails) and cream cheese. Pairs well with sake.

A dish of chopped squid mixed with its rich liver (innards). It has a flavor that pairs well with sake.

Lightly seared mentaiko (spicy pollock roe). It's rare inside, offering a fragrant and popping texture.

Small shrimp deep-fried and tossed with wasabi mayonnaise. Can be eaten like a snack.

Deep-fried yam. Enjoy the crispy exterior and fluffy interior.

A donburi dish with various tempura items placed over rice, drizzled with a sweet and savory sauce.

A luxurious tendon topped with high-quality tempura. Recommended for special meals.

A tendon featuring large shrimp tempura as the main ingredient. You can fully enjoy the springy texture of the shrimp.

A tendon topped with a large piece of deep-fried conger eel. It's very filling.

This is a small-sized Tendon. It's perfect for when you want to eat just a little or as a finishing dish with drinks.

Plain white rice.

A traditional Japanese soup.

Thick and chewy soba noodles unique to Yamagata Prefecture. You can choose between hot or cold.

A dish of kakiage served over rice, with dashi broth or tea poured over it. It's easy to eat.

Inaniwa udon, characterized by its thinness and smooth texture. Served with a cold dipping sauce.

Sake from Tochigi Prefecture. Characterized by its fruity aroma and clean taste.

Sake from Nagano Prefecture. It has a good balance of rice umami and acidity.

Sake from Fukushima Prefecture. It has a fresh flavor of cloudy sake and a gentle sweetness.

Sake from Kagawa Prefecture. As the name suggests, it's a sake that allows you to fully appreciate the umami of the rice, suitable for pairing with meals.

Sake from Oita Prefecture. Enjoy its fresh and floral aroma.

Sake from Yamagata Prefecture. Characterized by its clean taste with little杂味 (impurities).

Sake from Kumamoto Prefecture. It has a spring-like freshness and a lively taste.