Tempura Matsui

The star ingredient for tempura.

The king of autumn flavors.

he sweetness of the potato only comes forth when you take time to fry them carefully.

Bigfin reef squid is scored and served wrapped in shiso leaves.

Shrimp kaki-age is fried to melt in your mouth.

Anago will shrink to its half size after fried. Flavor are concentrated

Scallope is fried just right to have its tenderness

Broccoli is fried raw to bring out its flavor.

Sea urchin wrapped in tofu skin.

Japanese ginger and hamo pike eel

Kobashira wrapped in nori.

Ginkgo nut and flathead fish. Flathead fish are perfectly fried to keep its tenderness.

Roasted green tea

Iced cream tea