Tempura Funabashiya Shinjuku

A standard tempura course meal. Includes battered and fried seafood and vegetables, served with rice, soup, and pickles.

A vegetable-focused tempura set. Features various seasonal vegetables deep-fried in a light batter, served with rice and soup.

A premium tempura set featuring high-quality ingredients like conger eel and prawns. Served as a complete meal.

A deluxe set combining premium tempura with fresh sashimi (raw fish). A balanced meal offering both fried and raw textures.

A seasonal special course. Highlights ingredients that are currently in season, prepared as tempura, alongside sashimi and sides.

A large tempura course with a wide variety of 12 pieces. Perfect for tasting a broad range of seafood and vegetables.

The ultimate chef's recommendation course. Includes premium tempura, seasonal specialties, sashimi, and multiple side dishes.

An assorted platter of tempura. Does not include rice or soup. Good for sharing or as a main dish with drinks.

An assorted platter of vegetable tempura. Features a variety of garden produce battered and fried.

A massive mixed tempura fritter made of shrimp and vegetables. Very large portion, suitable for sharing.

A premium assortment of tempura including eel and prawn. Served without rice.

Tempura served on top of a bowl of steamed rice, drizzled with a savory soy-based sauce.

Similar to Tendon but served in a lacquer box. Contains rice topped with assorted tempura and sauce.

A rice bowl topped with a large mixed tempura fritter (kakiage) and vegetables, seasoned with savory sauce.

Deep-fried prawn tempura. Crispy batter on the outside, tender and sweet shrimp on the inside.

Japanese whiting fish tempura. A delicate white fish with a light, fluffy texture.

Squid tempura. Chewy and flavorful seafood wrapped in crispy batter.

Fermented soybeans (natto) wrapped in seaweed and deep-fried. Has a unique sticky texture and pungent flavor.

Saltwater eel tempura. Rich, soft white meat that contrasts well with the crispy coating.

Abalone tempura. A premium shellfish with a firm yet tender texture and oceanic flavor.

Scallop tempura. Sweet and tender shellfish meat.

A round mixed tempura fritter containing chopped shrimp and vegetables.

Seasonal vegetable tempura. Fresh vegetables battered and fried to preserve their natural flavor and texture.

A platter of various fresh raw fish slices. Served with soy sauce and wasabi.

Fresh raw tuna slices. Red meat with a clean, iron-rich flavor.

Raw amberjack slices. A firm, rich, and slightly fatty white fish.

Raw scallop slices. Soft, creamy, and naturally sweet.

Hand-stretched thin wheat noodles from Akita prefecture. Smooth texture, served in a light broth.

Steamed white rice.

Traditional soybean paste soup made with small fresh-water clams, which add a savory depth.

Sweet course to end the meal, such as fruit jelly.

Raw tuna mixed with a sweet and sour miso dressing.

Raw tuna topped with grated mountain yam (tororo), which has a sticky, slimy texture.

Boiled octopus slices marinated in sweetened vinegar.

Slices of cured fish cake (kamaboko) served with wasabi and soy sauce.

Raw squid strips mixed with salmon roe (ikura).

Salmon roe served atop refreshing grated daikon radish.

A variety of traditional Japanese pickled vegetables.

A savory egg custard steamed in a cup, containing ingredients like shrimp, chicken, and mushrooms.