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….