Tempura Kitagawa

Using a fresh Edomae kisu (sand borer) caught in Tokyo Bay. It is carefully precooked and aged for at least three days to bring out its unique aroma. After deep-frying slowly at a low temperature, it is finished at a high temperature, so it has an exquisite texture that is crispy on the outside and fluffy on the inside.

Using fresh shrimp from Kagoshima, the shrimp is carefully precooked and rested for several hours to accentuate its sweetness and aroma. The crispy texture is achieved by deep frying in a way that enhances the air permeability of the batter. The aroma of the shrimp is richly spread since it is cooked using only the water content of the ingredients.

This conger eel is different from conventional Edomae tempura. It is thoroughly removed of any odor. The aroma and flavor are concentrated by aging for 4 days. It is cooked at a low temperature in sesame oil, which has less aroma, to keep the aroma and texture moist.

We use fresh Edomae whiting caught in Tokyo Bay. It is carefully prepared and aged for at least three days to bring out its unique aroma. It is deep-fried at a low temperature and then finished at a high temperature, resulting in an exquisite texture that is crisp on the outside and fluffy inside.

Fresh shrimp from Kagoshima are used, and they are carefully rinsed and left to rest for several hours to bring out their sweetness and aroma, and the crispy texture is achieved by frying in a way that increases the breathability of the batter. Because the shrimp is cooked using only the moisture contained in the ingredients, the rich aroma of the shrimp spreads throughout the mouth.

Unlike traditional Edomae tempura, this conger eel has had all its unpleasant odor thoroughly removed. It is aged for four days to concentrate its aroma and flavor. It is cooked at low temperature in sesame oil with a mild aroma, giving it a moist texture that retains the aroma.