Tempura Kurokawa

This is a signature dish for lunch time. Bountiful bowl with tempura with shrimp and scallop.

Deep fried chiayu is crunchy and slightly bitter. Yuba tempura has light taste. We fry the ingredients carefully to bring out the best of their taste and texture.

Half boiled egg yolk and bell pepper with shrimp paste filling. This tempura is included in the Yuki course menu.

This popular lunch menu item is packed with small shrimp and scallops and is very filling.

Lunch course of shrimp, seafood, vegetable tempura, and conger eel tempura bowl.

The yolk is half-boiled, and the white part of the pepper is stuffed with minced shrimp.

The deep-fried young sweetfish has a slightly bitter flavor, while the yuba has a light taste; simply frying the ingredients brings out their best qualities.