Tempura Tsunahachi

A donburi dish with tempura such as asparagus, vegetables, and small shrimp kakiage placed over rice. It is flavored with a sweet and savory sauce and can be enjoyed with its crispy texture. Served with miso soup and pickles.

A set meal featuring tempura of shrimp and seasonal vegetables as the main dish. The freshly fried tempura is crispy and highlights the natural flavors of the ingredients. Served with rice, miso soup, and salad for a balanced meal.

A set meal featuring a donburi with chopped tuna and green onions, and an assortment of tempura. Enjoy both the smooth texture of the fatty tuna and the crispy tempura. A hearty dish.

A luxurious set of fresh seasonal sashimi and tempura made with seasonal ingredients. Enjoy both seafood and mountain delicacies at once. Please savor the essence of Japanese cuisine with rice and soup.

Fresh sea bream fillet. It has a delicate yet elegant sweetness and umami, with a firm texture. Please enjoy with soy sauce and wasabi.

Fresh tuna sashimi. Enjoy the rich umami of the lean red meat and its smooth texture. Pairs excellently with sake and rice.

Fresh horse mackerel sashimi. It is rich in fat and has the characteristic flavor and umami of blue fish. It can be enjoyed refreshingly with condiments like ginger and green onions.

Fresh abalone sashimi. It has a unique chewy texture and a characteristic aroma of the sea. Enjoy the texture unique to this premium ingredient.

Sashimi of Aori squid. It has a sticky sweetness and moderate elasticity, and is also called the king of squid. Please enjoy its sweetness simply with soy sauce.

A selection of today's freshest seafood. Enjoy various types of sashimi at once. Perfect for sharing with a few people.

Tempura of conger eel. This delicate and elegant white fish is fried to a fluffy texture. It is commonly eaten with plum paste or salt for a refreshing taste.

Tempura made by stuffing shiitake mushroom caps with ground shrimp. The umami of the shiitake mushrooms and the plump texture of the shrimp complement each other well.

Tempura of maitake mushrooms. These mushrooms have a strong aroma and a crisp texture. Enjoy the concentrated umami flavor after frying.

Tempura of shimeji mushrooms. These mushrooms are mild and easy to eat, and their flavor is enhanced when fried as tempura.

Tempura of nagaimo (Japanese mountain yam). When cooked, it becomes fluffy and offers a different flavor than when raw.

Creative tempura with natto sandwiched between slices of eggplant and then fried. The flavor of natto and the juiciness of the eggplant surprisingly complement each other well.

Tempura of fried nori rolls filled with sticky Yamato yam. Enjoy the fragrant nori and the texture of the yam.

A selection of tempura made with seasonal vegetables. We carefully select and fry the most delicious vegetables of the season.

A salad generously made with fresh seafood. Enjoy it refreshingly with vegetables.

A refreshing Japanese-style salad with a soy-based dressing.

Boiled octopus dressed with vinegar. It has a tangy flavor and is perfect as a palate cleanser or with drinks.

A dish of seaweed (mozuku) dressed with vinegar. It has a slippery texture and a refreshing taste.

An assortment of three kinds of seasonal vegetable pickles. Goes well with meals or as a snack with drinks.

Pickled eggplant, lightly brined. Enjoy the fresh texture of the vegetables and the light saltiness.

Thick rolled omelet made in-house. It has a fluffy, slightly sweet taste infused with dashi broth.

Tempura made by cooking and frying live tiger prawns on the spot. Exceptionally fresh, the sweetness of the prawns and their plump texture are exquisite.

Classic shrimp tempura. A popular dish where you can enjoy the crispy batter and the umami of the shrimp.

Tempura of squid. It is tender, and its sweetness spreads with each chew.

Tempura of whiting. A representative tempura fish, it has a delicate and elegant flavor.

Tempura of fresh conger eel. The flesh is fluffy and has a rich umami flavor.

Tempura of big-eyed flathead. A classic of Edo-style tempura, this white fish has a unique flavor and umami.

Tempura of goby. This white fish, in season from autumn to winter, offers a fluffy texture.

Kakiage made by frying small shrimp together. The fragrance of the small shrimp and the crispy texture are appealing.

Kakiage made with the adductor muscle of surf clams (ko-haze). The sweetness and umami of the clams are concentrated.

Kakiage made by mixing and frying multiple ingredients such as shrimp and seasonal vegetables. Enjoy various flavors and textures at once.

Tempura of fresh seasonal vegetables. Enjoy the natural sweetness and flavor of the ingredients, freshly fried.

Ice cream, perfect for dessert. You can choose between vanilla or matcha flavors.

A representative Japanese lager beer, dry and crisp. It pairs perfectly with fried foods.

Bottled Asahi Super Dry. Recommended for those who want to enjoy their beer at their own pace.

A Japanese distilled spirit. The flavor varies depending on the ingredients, and it can be enjoyed on the rocks, with water, or with hot water.

A Japanese brewed alcoholic beverage made from rice. Served chilled or warm, it enhances the delicate flavors of Japanese cuisine.

A fermented alcoholic beverage made from grapes. Available in red and white, you can choose according to your meal.

Non-alcoholic beverages. We offer carbonated drinks and cold tea.

A dish where kakiage (tempura fritter) is placed over rice and then doused with tea or broth. Recommended when you want a light finish.

A donburi dish with tempura placed over rice and drizzled with sauce.

A dish where finely chopped kakiage (mixed tempura fritter) is mixed with rice. Often seasoned with salt, it offers a fragrant flavor.

A set of rice, miso soup, and pickles for the set meal.