お好みてんぷらALACARTE
(market-price)
Enveloped in the finest seasonal delicacies…
The finest seasonal ingredients, typical of Kyoto Gion, are prepared in Endo’s famous light batter…
- －Spring－
- young sweetfish, gudgeon, amago trout, kobashira (surf clam adductor muscle),
gunnel, cuttlefish, sand borer, sea bream, greenling, trout, bamboo shoots,
hanana (canola bud), broad bean, wild vegetables, lotus root, snow peas…
- －Summer－
- 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 nuts,
tamba chestnuts, green soybeans…
- －Winter－
- smelt, flounder, icefish, shiroko (soft roe),
kumoko (soft cod roe), crab, clam,
oyster, leek, mushrooms, burdock root, arrowhead bulb,
garland chrysanthemum, udo stalk, carrot…
- －Western－
- peanut sprouts, stick senor, mushrooms, baby corn,
almond, broccoli, celery, parsley, zucchini…
- －Year-round－
- prawn, sand borer, conger eel, squid, pumpkin,
sweet potato, mushroom, green pepper, sesame tofu,
rice cake, yolk, prawn toast…
- －Variety－
- makiage, tsumeage, kakiage, hasamiage…