ART OF TEMPURA

Uncompromising Tempura quality, with cultural heritage and traditional techniques since 1885
#ginzatenkunikl
Celebrating generations of Edo-style Tempura, each seasonal ingredient is thinly coated with a special Tempura batter, and fried using a blend of superior cooking oils.

KENICHI ISHIKAWA
Tempura Chef


The first Tempura Specialist in Malaysia. Explore a new culinary experience, with Chef Ishikawa cooking and serving each Tempura course directly to guests at the 300-year-old Hinoki counter. The Satsumaimo (sweet potato) is a must-have.

chef-kenichi2

LUNCH MENU

DINNER MENU

KAISEKI

Traditional multi-course menu that highlights different techniques and skills in Japanese Cuisine.

Note:
Kakiage course has a choice of the following:
1) Kakiage with Plain Rice
2) Kakiage with Rice and Sweet Sauce
3) Kakiage with Rice and Green Tea

Kaiseki
Only for Private Room Dining (Private Rooms & VIP Rooms).
Available for both Lunch & Dinner.

*Prices exclude 6% GST