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
Pouring green tea over
Served with soymilk and soybean flour
Menu for Tempura Matsui provided by Allmenus.com
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