お勧め料理 :

Passionate about delivering the optimum flavor of each meal, Sakura Tempura boasts a range of cooking techniques to extract, concentrate and intensify the taste from a host of ingredients that come together as thoughtful compositions on a plate. The team works in a tidy fashion, their hands moving adeptly along meticulously organized counters. From the simplest detail, all is sourced locally or made specifically in-house, while each course is presented like a revelation. From their special salt and original frying oil from Setouchi, to their brown sugar that is boiled down to perfection, their culinary experts certainly leave no flavor or visual detail unattended. The tendon sauce is a 30-year-long work encapsulation with recipes passed down from generation to generation. Their conger eel is also truly a hit and make sure not to miss their Higashiyama Course for lunch and Sagano Course for dinner. Lunch courses are ¥6,500 and ¥10,500, while dinner courses range from ¥13,000~¥23,500.