Kuriten Kurihara no Tempura

Name: Kuriten Kurihara no Tempura
Address: 8 Chome-13-8 Kinuta, Setagaya City, Tokyo 157-0073, Japan, Tokyo
Price range: ¥700 - ¥10000

To our valued customers, Thank you for your continued patronage. Effective October 1st: ◆ Regarding Lunch Prices: We will be revising our lunch prices from **3,300 yen (tax included) to 3,500 yen (tax included)**. ◆ Regarding Service Charge for Dinner: A **10% service charge** will be applied during dinner hours. These changes are necessary to continue providing excellent cuisine and service, and to address rising operational costs. Furthermore, for dinner service, we are now accepting **credit card payments**, which were not previously available. We are committed to ensuring you continue to enjoy your dining experience with us comfortably. We appreciate your understanding. Kuriten

★ 4.6 (103) 📍 8 Chome-13-8 Kinuta, Setagaya City, Tokyo 157-0073, Japan

DINNER / Yoru Ten

Kuri-Ten Course

栗天コース

A chef's choice tempura course using seasonal ingredients. Fresh seafood and vegetables fried in a light batter offer a crispy texture and the original flavor of the ingredients. Please enjoy with tempura dipping sauce or salt.

¥10,000 ≈ $64.00

Chartered Course

貸し切りコース

(For 6 people or more)

A tempura course plan for private parties, suitable for large gatherings. Tempura is served freshly fried in sequence. Ideal for special occasions.

¥10,000 ≈ $64.00

LUNCH / Hiru Ten

Tempura Rice

天ぷらご飯

A lunch set featuring freshly fried tempura and rice. Enjoy tempura such as shrimp and seasonal vegetables in a set meal style with rice and miso soup. The crispy batter and juicy ingredients pair well with rice.

¥3,000 ≈ $19.00

A la carte Tempura

(Price not listed, likely market price or an add-on to a course)

Live shrimp

活えび

Tempura made with fresh, live shrimp cooked on the spot. It is characterized by its plump texture and intense sweetness. We recommend enjoying it simply with salt.

Whiting

きす

Tempura of whiting, a lean and elegant white fish. The balance between the fluffy fish and the crispy batter is exquisite. It is one of the classic tempura ingredients.

Conger eel

あなご

Whole conger eel tempura, fried with its skin on. Crispy on the outside and meltingly tender on the inside. It is typically enjoyed with tempura dipping sauce and grated daikon radish.

Scallop

ほたて

Thick-cut scallop tempura. Finished rare in the center to retain its intense sweetness and moist texture. Enjoy with salt or lemon to enhance its sweetness.

Squid

いか

Fresh squid tempura. It has a moderate chewiness and a sweetness that spreads as you chew. It can be enjoyed with salt or tempura dipping sauce.

Megalops

めごち

Tempura of megalops, an essential white fish for Edo-style tempura. It has a unique aroma and rich umami, appealing to connoisseurs.

Miso-marinated egg yolk

卵の味噌漬

Miso-marinated egg yolk tempura. Characterized by the rich miso flavor and the creamy, half-boiled yolk. Enjoy as is or over rice.

Sesame tofu

ごま豆腐

A rare tempura made by frying sesame tofu. When heated, the inside becomes creamy and melts in your mouth, enhancing the nutty aroma of sesame. Enjoy the textural contrast with the crispy outer coating.

Lotus root

れんこん

Thick-cut lotus root tempura. Enjoy its unique crispy and fluffy texture. The sweetness of the vegetable is brought out.

Shiitake mushroom

しいたけ

Thick-cut shiitake mushroom tempura. It is characterized by its rich mushroom umami and aroma that bursts when bitten. A little salt is recommended.

Sweet potato

さつまいも

Sweet potato tempura, fried slowly over time. It has a rich sweetness like dessert and a fluffy texture.

Shishito pepper

ししとう

Shishito pepper tempura. Its refreshing bitterness and aroma cleanse the palate. It is also perfect as a palate cleanser between tempura dishes.

Green beans

いんげん

Green bean tempura. Characterized by its vibrant green color and crisp texture. Enjoy the natural green aroma and sweetness of the vegetable.

Eggplant

なす

Juicy eggplant tempura. It pairs well with oil and is characterized by its melt-in-your-mouth softness and sweetness. It goes well with tempura dipping sauce served with ginger.

Pumpkin

かぼちゃ

Sweet pumpkin tempura. It has a fluffy texture and is a popular dish for all ages.

Bell pepper

ぴーまん

Bell pepper tempura. The bitterness is softened by heating, and you can enjoy its vibrant color and juicy texture.

Onion

たまねぎ

Onion tempura. Frying it to remove moisture concentrates its sweetness, resulting in a melt-in-your-mouth texture. Eating it with salt enhances the sweetness.

Kuruma shrimp (with roe)

車子 (子持)

Tempura of kuruma shrimp with roe. In addition to the sweetness of the shrimp, you can enjoy the popping texture and rich umami of the roe. A rare and luxurious dish.

Red sea bream

金目鯛

Tempura of red sea bream, a high-quality fish. The white flesh, rich in fat, becomes fluffy when fried. The crispy skin is also appealing.

Drinks / Alcohol

Beer small bottle 334ml

ビール小瓶 334ml

Chilled bottled beer. It cuts through the richness of freshly fried tempura. The small bottle size is perfect for your first drink.

¥700 ≈ $4.00

Suntory All-Free 334ml

サントリーオールフリー 334ml

A non-alcoholic beer-like beverage with 0.00% alcohol content. It offers a beer-like throat feel for those who are driving or cannot drink alcohol.

¥700 ≈ $4.00

Sake

Today's Nihonshu (Sake)

本日の日本酒

Chef's selection of recommended Nihonshu for the day. Brands are chosen to complement the season and dishes. Please ask our staff for details.

¥1,500 ≈ $10.00

Today's Nihonshu (Sake)

本日の日本酒

Chef's selection of recommended Nihonshu for the day. Different brands are available compared to the 1500 yen option.

¥1,200 ≈ $8.00

Mimuro Sugi Junmai Daiginjo

みむろ杉純米大吟醸

A Junmai Daiginjo sake brewed by a brewery in Nara Prefecture. It features a fresh, mild aroma and a clean, transparent umami. It does not interfere with the delicate flavors of tempura.

¥1,500 ≈ $10.00

Aramasa NO6 R-Type (Akita)

新政 NO6 R-タイプ (秋田)

A young brewery challenging new flavors. It has a gentle acidity like white wine, the sweetness of rice, and a juicy accent. 'R' stands for Regular, and 'NO6' refers to the No. 6 yeast, which is also the origin of Aramasa Shuzo. While assertive, it complements food and pairs well with tempura.

Popular Nihonshu brewed by Aramasa Shuzo in Akita Prefecture. Using the traditional No. 6 yeast, it has a modern taste with a balance of white wine-like acidity and sweetness. It refreshes the palate from the tempura oil.

¥1,500 ≈ $10.00

Sokyu Junmai (Kyoto)

蒼空純米 (京都)

A brewery revived in 2002. Its taste evolves year by year, making it difficult to obtain. Created to rival Kyoto's haute cuisine, this sake has an elegant and delicate flavor. The sweetness of the rice is very pleasant, making it a calming sake.

Junmai sake brewed by a brewery in Fushimi, Kyoto. It is characterized by its gentle and elegant taste, with a distinct rice umami and sweetness. It pairs well with dashi-based tempura dipping sauce.

¥1,000 ≈ $6.00

Zankuro (Nagano) Tokubetsu Junmai

斬九郎 (長野) 特別純米

Brewed using Nagano Prefecture's sake rice 'Miyama Nishiki'. It has a deep aroma, a gentle spreading umami, and a sharp finish.

A dry sake from Nagano Prefecture. Made with Miyama Nishiki, it offers a spreading rice umami followed by a clean aftertaste. It resets the palate from rich tempura flavors.

¥900 ≈ $6.00

Hidakami (Miyagi)

日高見 (宮城)

A brewery in Ishinomaki City, Miyagi Prefecture. Its smooth and clean mouthfeel pairs well with tempura, and it is a versatile sake that is delicious both chilled and warm.

Sake from Ishinomaki City, Miyagi Prefecture, a treasure trove of seafood. It is a crisp, ultra-dry sake with a clean finish. It pairs exceptionally well with seafood tempura.

¥800 ≈ $5.00

End of menu

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