Tempura Dining ITOI

A selection of seafood and vegetables deep-fried in a light, crispy batter. Served with dipping sauce or salt. A classic Japanese dish highlighting ingredient freshness.

An assortment of seasonal vegetables fried tempura-style. Crispy on the outside and tender on the inside. Great for vegetarians or as a side dish.

Single servings of seasonal ingredients fried in light tempura batter. Choose your favorites à la carte.

Sliced bitter melon soaked in a savory dashi stock. A refreshing, slightly bitter side dish often served cold.

A cold savory egg custard containing summer vegetables. Smooth, silky texture with a gentle dashi flavor.

Boiled whitebait (small sardines) served atop grated daikon radish. Refreshing and light, usually eaten with a splash of soy sauce.

Lightly dried firefly squid, grilled to enhance its rich, umami flavor. A perfect snack to pair with sake.

A multi-course meal featuring appetizers, seasonal vegetable tempura, a hot egg custard dish, main seafood tempura, and a rice dish. Offers a complete dining experience.

Premium course meal including appetizers, vegetable tempura, hot dish, and an expanded main tempura selection with extra shrimp and sardine roll.

Japanese sake from Hiroshima. Known for its very dry and crisp finish.

Sake from Niigata prefecture, typically characterized by a unique sweetness and fruity aroma.

Seasonal summer sake from Saga. Usually fresh, light, and easy to drink in hot weather.

Premium sake from Saitama. Famous for its intense floral aroma and fruity flavor profile, similar to pineapple.

Sake from Fukuoka. Often dry and clean, famously associated with the 'Slam Dunk' manga reference.

A modern sake from Iwate. 'New Born' indicates it is freshly pressed, often slightly fizzy and very fruity.

Famous premium sake from Fukushima. Well-balanced with a rich umami flavor and clean finish.

One of Japan's most sought-after sakes. 'Kakushin' means it is the first batch of the season. Extremely smooth, fruity, and aromatic.