天ぷら処 福佐
Tempura Dokoro Fukusa
Seasonal Recommended Ingredients
Sea Urchin
雲丹
The reproductive organ of sea urchin. Characterized by its rich, creamy sweetness and strong oceanic aroma. Enjoy its melt-in-your-mouth texture.
Clam
蛤
A bivalve with rich umami. When cooked, the meat becomes plump and a deep, broth-like flavor spreads with each chew.
Abalone
鮑
A type of high-grade shellfish. It has a crisp texture when raw, and becomes soft and elastic when cooked. It has a rich oceanic flavor.
Whiting
鱚
A representative white fish for tempura. It has a lean, delicate, and elegant flavor, with a plump texture.
Conger Eel
穴子
A saltwater fish similar to eel. The flesh is fluffy and soft, with moderate fat and a sweet taste. It pairs well with tempura.
Edo Traditional Vegetable
Komatsuna Greens
小松菜
A leafy vegetable originating from Tokyo. It has a crisp texture, a mild flavor with little bitterness, and a good balance of bitterness and sweetness.
Hokkaido Brand Pumpkin
Oohama Miyako
大浜みやこ
A brand of pumpkin cultivated in Teine Ward, Sapporo City, Hokkaido. It has a strong mealy texture, is fluffy, and is characterized by high sugar content and intense sweetness.
Fukusa's Specialty
New Ginger
新生姜
Young ginger harvested and shipped immediately. It has a soft, moist texture and a mild spiciness, making it refreshing to eat.
Recommended for Tendon
Fried Egg Yolk
玉子の黄味揚げ
Tempura made by wrapping only the egg yolk in batter and deep-frying it. A rich yolk flows out from the crispy batter. Recommended to eat with rice and sauce.
Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
Need dietary or allergy information?
4.4
5 customers praised this place. (Google)
3 Chome-3-1 Shibakoen, Minato City
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