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.

This appetizer makes use of fresh seasonal ingredients. It is a masterpiece that gives a glimpse of the chef's dedication to letting the ingredients speak for themselves without unnecessary preparation.

Made with 100% soft-shelled turtle. This soup extracts only the delicious flavor of the soft-shelled turtle. To remove the unpleasant odor, the soup is poured into a pot heated to over 400℃ and boiled instantly. This is a masterpiece that allows you to experience the deliciousness of highly pure soft-shelled turtle.

Each prawn weighing about 80g is deep-fried with the raw parts still intact. As the shrimp will become too hot if left for too long, the exquisite texture and sweetness are only retained for the short time after it is fried. This is a masterpiece that allows you to truly experience the aesthetics of "the moment" in tempura.

The shark fin is prepared by simmering it in chicken broth and bonito and kelp dashi, then cooling it and vacuum-cooking it. It is then left to rest overnight before being deep-fried. This is the first time that most of our guests have tried tempura. It is a delicacy that we highly recommend you try at least once.

Sirloin can be enjoyed in two different styles, salt and miso, while rib roast can be enjoyed the classic way with sauce and egg. Okubo offers a variety of ways to enjoy meat.

The store offers a wide range of sake, including "Kokuryu," which the owner confidently recommends, "Hakuryu," a notable sake made by a female master brewer, "Aramase," which has many fans, and "Dassai," which is popular with gourmets around the world, including in Korea.

In addition to regular salt, the tempura is also served with truffle salt, salt mixed with curry powder, and tempura sauce. The salt is made by drying natural salt and grinding it into powder in a mortar, which makes the saltiness less sharp and brings out the sweetness.