Okubo

Each prawn weighs approximately 80 grams and is tempura-fried, leaving some raw parts inside. Because it becomes overheated with time, its exquisite texture and sweetness are only available shortly after frying. This masterpiece makes you realize that tempura is an aesthetic of the "moment."

The shark fins are pre-processed and simmered in chicken broth with bonito and kelp broth, then cooled and vacuum-cooked. Then, it is left to rest overnight before being prepared as Tempura. For most guests, this is their first experience with Tempura. It is a must-try item.

Marusui is softshell turtle soup. This soup is made by extracting 100 percent of the deliciousness of the turtle. It is poured into a pot heated to over 400°C and brought to a boil instantly to remove the smell. This highly pure delicacy allows you to experience the delicious taste of softshell turtle.