Tempura-to Osoba Miwa

This short course features tempura and handmade soba with focus on the natural flavor of ingredients

It begins with shijimi clam soup known for ornithine and mild taste
Kuruma ebi tempura is plump sweet and full of umami

Seasonal vegetables are carefully selected and served with freshly shaved dried bonito and fresh pressed soy sauce to bring out aroma and depth
Sukiyaki style tempura adds a playful touch to the course

At the end you can choose from three types of handmade soba
Sudachi soba is available for extra charge
Two types of sobayu are available light and rich
We recommend the rich version served as is with a spoon

The meal finishes with seasonal fruit and gyokuro tea slowly brewed with ice from arrival time for a gentle refreshing end

Menu may change depending on ingredient availability
Drink order is required during lunch hours

Our course is available at 7800 yen for lunch and 12800 yen for dinner tax included

It starts with shijimi clam soup rich in ornithine known for its gentle taste
Kisu has a mild sweetness and firm texture
Hamo is carefully prepared for a smooth bite and deep flavor

Young ayu raised in clean streams has clear flesh and pleasant bitterness
Red eggplant is lightly fried and soaked bringing a soft texture and natural sweetness

Hokkaido sea urchin is served in sushi style using grated yam with creamy umami
Chemical free miryounagi eel from Fujiidera is served as tempura rice bowl with rich flavor and fluffy coating

Corn is sweet juicy and enjoyable in texture
Zucchini and fresh ginger are served as kakiage with a light aroma

Sukiyaki style tempura combines sweet sauce and soft egg for a fun flavorful dish

To finish you may choose from three kinds of handmade soba
Mori sudachi and plum egg soba are available with extra charge
We offer two types of sobayu light and rich
We recommend enjoying the rich one with a spoon without mixing

Seasonal fruit and ice brewed gyokuro tea are served at the end
The tea is gently brewed from ice from the time of arrival for a refreshing finish

Menu items may change depending on ingredient availability

We offer a one of a kind luxurious course designed just for you
Lunch is 11000 yen and dinner is 15600 yen tax included

The course begins with shijimi clam soup
Next is kisu with gentle sweetness and firm texture
Hamo is soft and tender
Young ayu raised in clean water has a light bitterness
Red eggplant is lightly fried and soaked to bring out natural sweetness

Rich sea urchin from Hokkaido is served in sushi style with yam
Chemical free miryounagi eel from Fujiidera is served as tempura on rice with a crispy coating and deep flavor

Corn is sweet and juicy
Blue crab tempura offers new flavor combinations
Aji has rich umami
Sukiyaki style dish is sweet and savory

Light zucchini and ginger kakiage refresh your palate
To finish choose from three kinds of handmade soba
Sudachi and plum egg soba are available for extra charge
Two types of sobayu are available light and rich

Seasonal fruit and ice brewed gyokuro tea are served at the end
The tea is slowly extracted with ice from the time of arrival

Menu may change depending on ingredient availability
Live kuruma ebi may be added depending on supply