As we begin to enjoy more gently warming days, Tempura Endo is delighted to welcome a bountiful arrival of fresh spring ingredients.
Our seasonal selection features prized mountain vegetables such as fukinoto (butterbur sprouts), taranome (angelica tree shoots), and kogomi (fiddlehead ferns), alongside vibrant fava beans and tender bamboo shoots.
Beyond this earthy bounty, we have thoughtfully prepared an array of seasonal seafood delicacies, including delicate shirauo (icefish) and prized wakasagi (smelt with roe). We warmly look forward to welcoming you.
We cordially invite you to savor these exquisite flavors of early spring, quintessential to Kyoto, expertly crafted into Yasaka Endo’s signature Kyoto-style tempura.
