Tempura NAGAOKA phromphong

A chef's choice course menu designed for two people, featuring a variety of premium Japanese dishes. It includes appetizers like uni (sea urchin) pudding, fresh sashimi, an assortment of seafood and vegetable tempura, and a savory clay pot rice. The meal concludes with a dessert.

A premium special course for two, offering upgraded ingredients and larger portions compared to the standard course. Highlights include double portions of sashimi and high-end tempura selections like wagyu beef, eel (unagi), and scallop (hotate). Guests also choose a luxurious clay pot rice.

A traditional Japanese soup made from dashi stock and fermented soybean paste. It has a savory, salty, and umami-rich flavor profile. Served hot, it is a classic starter or accompaniment to a meal.

An enhanced version of miso soup featuring freshwater prawn and assorted seafood. The broth is deeper and richer with seafood flavors infused into the soybean paste base. Served hot with generous toppings.

A soy sauce-based ramen served in a complex broth made from sea bream (Madai) and crab. The soup is savory and aromatic with a distinct seafood character. Served with noodles and toppings like sliced duck or pork and egg.