Kappo Tempura Santaro

The April Bansui Course features ten tempura items, including curled shrimp, crab, young sweetfish, conger eel, shark fin, sea bream, three kinds of seasonal vegetables, tempura rice bowl or tencha (tempura rice served with tea), and dessert. *The menu contents are subject to change depending on sourcing conditions.

Grouper, a rare and high-end fish, is said to have a richer umami flavor than fugu and a higher fat content than blackthroat seaperch. It is a course where you can thoroughly enjoy the supreme taste of the rare and luxurious grouper. Ideal for business gatherings, anniversaries, and hosting special guests.

This exquisite sukiyaki is made with carefully selected Sendai beef and Santaro's secret warishita broth. Fully enjoy the rich, melting flavor of the meat.