Tempura Miyashiro

The abalone taken straight from the water tank can be lightly enjoyed as shabu-shabu with abalone liver and Kyoto-style miso sauce. The appeal of this dish is enjoying two kinds of textures - the textures of boiled abalone and the textures of sashimi.  

This masterpiece takes A5-ranked Wagyu beef chateaubriand and wraps it in beefsteak plant and tofu skin. First, eat the fresh grains pepper, then enjoy the Wagyu beef chateaubriand wrapped in beefsteak plant and tofu skin with added Italian rock salt. The dish will completes inside of one's mouth. 

They use crisp seaweed, which is used in sushi restaurants, and put rice and prawn tempura that can weigh as much as 28g on it. It can be enjoyed with homemade, sweet tendon sauce. The tender textures of the large prawn are irresistible.