Tempura Wakatake

A luxurious course meal featuring "Tempura," which is fresh seafood and vegetables coated in batter and deep-fried to a crisp. It also includes sashimi and small side dishes. At the end of the meal, you can choose to enjoy your meal with "Tendon" (kakiage on rice) or "Tencha" (kakiage served as ochazuke).

A course meal centered around tempura using seasonal ingredients. Enjoy the crispy texture of the batter and the umami of the ingredients with salt or tentsuyu (tempura dipping sauce). For the rice dish, you can choose your preferred style from white rice, tendon, or tencha.

A basic course where you can enjoy tempura of shrimp, seasonal vegetables, and more. The freshly fried tempura is fragrant and brings out the natural flavors of the ingredients. A rice dish is also available to finish.

Sake from Akita Prefecture. A Junmai Ginjo made with only rice and water, characterized by its fruity aroma and clean taste. Recommended to be served chilled, it pairs exceptionally well with Japanese cuisine.

A premium sake from Ibaraki Prefecture. This Junmai Daiginjo, made with highly polished rice, offers a very floral aroma and a clear taste free of impurities. It is also recommended to enjoy its aroma using a wine glass.

A tasting set that allows you to enjoy small portions of two recommended sakes. You can discover your preferences while comparing the differences in aroma and taste.

A representative light and dry sake from Niigata Prefecture. It has an elegant aroma and a gentle rice umami that spreads in the mouth, with a clean aftertaste. It pairs well with Japanese dishes such as sashimi and tempura.

Sake from Shizuoka Prefecture, characterized by its gentle aroma and light, crisp mouthfeel. It is dry and clean, yet you can still feel the rich umami of the rice. It is perfect as a "shokuchu-shu" (sake to drink with meals) that does not overpower the flavors of your food.

A famous sake from Fukui Prefecture, characterized by its fruity, refreshing aroma and transparent taste. It has a good balance and its deliciousness is further enhanced when chilled.

Sake from Mie Prefecture, characterized by its pear-like floral aroma, juicy sweetness, and umami. It has a smooth mouthfeel and is an easy-to-drink Junmai.

An ultra-dry sake from Kochi Prefecture. It has a subtle aroma, excellent crispness, and a dry taste. It effectively cuts through the richness of fish dishes and oil-based dishes.

A world-renowned sake from Yamaguchi Prefecture. Made by polishing the rice to 39%, you can enjoy its honey-like sweet aroma and long-lasting finish. It is a華やか (hanayaka - gorgeous/showy) and rich Junmai Daiginjo.

Sake from Saga Prefecture, featuring a harmony of fresh effervescence, juicy sweetness, and balanced acidity. Despite its rich flavor, it has a refreshing aftertaste and is a popular modern sake.