A JPY 12,000 course.The tempura had a light batter and wasn't heavy at all.The whitebait and swordfish were fluffy and quite delicious.I used a private room, but I would prefer the counter if I were visiting with just one other person, as there wasn't much detailed explanation about the dishes.I appreciated that there were no additional service charges.Appetizers:- Simmered octopus and butterbur- Sashimi (sea bream, squid)- Chawanmushi (savory egg custard)Tempura:- Kuruma shrimp (from Kagoshima) ×2- Squid- Asparagus (from Yamagata, Amaenbou variety)- Swordfish (from Kanagawa)- Shiitake mushrooms stuffed with shrimp- Fuki (butterbur shoots)- Whitebait (from Hokkaido)- Broad beans (from Isesaki City)- Cherry salmon- Koshiabura (Japanese mountain plant)- Young sweetfish from Lake Biwa- Tempura rice bowl, pickles, and red miso soup- Hyuganatsu (a type of citrus)Visit rating: ☆4.14, Bronze in the Tempura Hundred Famous Restaurants.
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