A la carte (market-price)
-Spring
Young sweetfish, gudgeon, amago trout, small scallop, gunnel, cuttlefish, sand borer, sea bream, greenling, trout,
Butterbur scape, bamboo shoots, flower and leafy vegetables, broad bean, young shoots of Aralia elata, Ostrich fern fiddleheads, lotus root, snow peas…
-Summers
Conger eel, flathead, abalone, octopus, sea urchin, sea bass, conger pike, sweet fish, oyster,
Eggplant, hot pepper, corn, okra, Japanese ginger….
-Fall
Prawn, goby swordtip squid, scallop, salmon,
Assorted mushrooms (matsutake, maitake, shimeji), gingko nut, Tamba chestnuts, black soybeans (Murasaki-zukin) ….
-Winter
Smelt, halibut, ice fish, shiroko (soft milt), kumoko (codfish milt), crab, clam, oyster,
leek, mushrooms, burdock, arrowhead bulb, garland chrysanthemum, udo stalk, carrot
-Western vegetables
Peanut sprouts, stick senor, mushrooms, young corn, almond, broccoli, celery, parsley,
zucchini….
-Throughout the Year
Choicest prawn, sand borer, conger eel, squid
Pumpkin,
sweet potato, mushroom, green pepper, sesame tofu, rice cake, yolk, minced prawn with bread
-Nadai Kawariage (Variety tempura)
Makiage, Tsumeage, Kakiage, Hasamiage, Tekkotsuage….