Tempura Shinjuku Tsunahachi Main Store

Japanese tiger prawn tempura. The flesh is sweet and has a springy texture. Enjoy with tempura dipping sauce or salt.

Tempura of white fish with a light and elegant flavor. It is characterized by its fluffy and tender flesh.

Squid tempura. It has a moderate chewiness and sweetness, with umami that spreads with each bite.

Conger eel tempura. A classic Edo-style tempura, characterized by its crispy exterior and fluffy interior.

Scallop tempura. It is thick, sweet, and juicy.

A kakiage (mixed tempura) of small shrimp fried together. Enjoy the crispy batter and the fragrant shrimp.

A voluminous kakiage (mixed tempura) made with plenty of squid. The umami of the squid is concentrated.

A luxurious dish of kakiage (mixed tempura) made with small scallops (bakagai adductor muscle). It features a unique sweetness and texture.

A platter of tempura featuring 5 kinds of seasonal vegetables. Enjoy the natural sweetness and bitterness of the vegetables.

Whole premium abalone is tempura-fried. Enjoy a texture similar to tender steamed abalone with a taste of the sea.

Tempura of egg yolk. It is semi-liquid and rich in the center, offering a rich flavor.

A creative tempura of sea urchin rolled in seaweed. Heating enhances the sweetness of the sea urchin, which pairs well with the flavor of seaweed.

Tempura of clams, either fried whole or with the meat fried as is. The umami of the clams overflows.

Flavorful tempura using large clams.

A dish of eggplant stuffed with clams such as asari and small scallops. Named after Fukagawa meshi, the combination of eggplant and clams is excellent.

A dish of natto stuffed into deep-fried aburaage (fried tofu pouch). Crispy on the outside, with the rich flavor of natto on the inside.

Tempura of small scallops wrapped in seaweed. Enjoy the fragrant seaweed and the sweetness of the scallops.

Tempura of shiitake mushroom caps stuffed with ground shrimp. Enjoy the umami of shiitake and the plumpness of shrimp simultaneously.

A dish of whole loach deep-fried. It is soft to the bone, has a fragrant flavor, and pairs well with drinks.

A kakiage (mixed tempura) combining clams and mitsuba (Japanese parsley). The umami of clams and the refreshing aroma of mitsuba are exquisite.

A dessert of ice cream lightly fried in batter. Enjoy the contrast between the hot batter and the cold ice cream.

Fresh Japanese tiger prawn sashimi. Experience a melting sweetness and texture different from cooked prawns.

Sashimi of tuna's red meat. It has a refreshing taste with the characteristic acidity and umami of tuna.

A cut of tuna with a good balance of fat and lean meat. A luxurious sashimi with a good balance of red meat umami and fat sweetness.

Fresh sashimi of squid. Its translucent flesh has a good bite and a strong sweetness.

Sashimi of striped jack. Also known as the king of horse mackerel, it has elegant fat and a firm texture.

Sashimi of raw abalone. A premium ingredient with a chewy, firm texture and a taste of the sea.

A plate featuring a variety of today's recommended sashimi. You can compare the tastes of different fish.

A snack of grated yam topped with shiokara (salted guts) of bonito fish.

A platter of assorted pickles.

A refreshing small dish of mozuku seaweed dressed in sanbaizu (rice vinegar dressing).

A Western-style dish of tuna marinated in a tangy sauce.

A delicacy of salted sea urchin from Rebun Island, Hokkaido. Concentrated with rich umami.

Fermented tofu in miso paste, with a sticky texture and taste similar to sea urchin.

A simple salad made with fresh tomatoes.

A traditional Tokyo pickle made by fermenting daikon radish in rice koji, with a sweet taste.

A platter of 4 kinds of today's recommended sashimi.

Natural Greater Amberjack (Kanpachi)

Sashimi of surf clam, which is sweet and chewy.

A dish of thinly sliced halibut, a white fish. Enjoy with ponzu sauce and grated momiji oroshi (daikon radish with chili).