Our Autumn Menu Has Begun
Matsutake, pike conger, and ginkgo nuts. Autumn tempura ingredients are arriving. We curate our menu using the finest selections of the day.
The morning and evening breezes have grown cooler. Autumn produce is appearing at the market, and our menu has taken on its autumn colors.
Tempura Ingredients of the Season
- Matsutake mushroom Lightly battered to seal in the aroma
- Pike conger A lingering taste of summer, deboned into bite-sized pieces
- Ginkgo nuts Freshly fried to bring out their rich, sweet flavor
- Tilefish Crisped with scales raised for a savory crunch
- Mukago (Yam bulbils) Simply seasoned with salt
Our menu changes daily based on market availability. Matsutake mushrooms may not be available on some days, so if there is a specific dish you are looking for, please let us know when making your reservation.
Autumn is the season when ingredients lose moisture and their flavors intensify. A thin batter and higher oil temperature—we simply present the natural flavor of the ingredients as they are.
We accept reservations up to the day before for both lunch and dinner services.