The Flavors of the Season in Freshly Fried Tempura

Tempura Sakuragi

Tabiiro’s picks: signature dishes

Tokushima-grown sweet potato "Mitsukko" and kuruma prawn

Seasonal seafood landed on Awaji Island

Awaji Island bamboo shoot tempura with kinome leaves tucked inside

"Seikogani," a winter delicacy

Sea urchin landed at Yura Port on Awaji Island

A "Dinner Course" Showcasing the Best of Each Season

The "Dinner Course" begins with appetizers such as "Goma Tofu (sesami)" and "Ohitashi," followed by 11 pieces of tempura centered on four seafood items and five kinds of vegetables. Seasonal ingredients are selected according to the time of year, including hamo and abalone in summer and "Sekogani" crab in winter, with the tempura ingredients offering an upgrade from the lunch course. The menu changes with each day's sourcing, bringing different seasonal flavors depending on when the restaurant is visited. To finish the course, choices include "Tendon," "Tencha-zuke," or the owner's top recommendation, "Tenbara," made by breaking up kakiage and mixing it with rice. Dessert options such as "Pudding" and "Naruto Orange Jelly" round out the meal.

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  A Choice of Rice Dishes to Finish the Meal

  To finish the course, one of three dishes can be selected: "Tencha-zuke," "Tendon," or "Tenbara." "Tencha-zuke" pairs freshly fried tempura with salt and wasabi, then adds green tea for a refreshing finish. The owner's top recommendation is "Tenbara," mixed rice made by breaking up kakiage and seasoning it with salt and wasabi, offering a different way to savor tempura.

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  Desserts Made with Local Specialty Fruits

  Dessert made with "Awaji Island Naruto Orange," a citrus variety native to Awaji Island, is another highlight. Its juice, known for refreshing acidity and a mild bitterness, is made into jelly and served in the hollowed-out fruit. Squeezing the flesh from the fruit lid over the jelly adds more citrus flavor and gives it a refreshing finish after the meal. Availability is limited to certain times of the year, making it a seasonal treat when offered.

Popular pairings

Kuruma prawn with a firm, springy texture

Fresh ginkgo nuts with a pleasantly bitter flavor

Fresh, juicy figs picked that morning

Flavorful hamo, a taste of summer

Sweet Awaji Island onions

"Lunch Course"

The "Lunch Course" begins with an appetizer, followed by nine pieces of tempura served one at a time: four seafood items and five vegetables. Along with seafood such as kuruma shrimp and hamo, the course features plenty of seasonal produce, including locally grown eggplant harvested that morning, figs, and onions. The tempura selection changes with the season and available ingredients, bringing something different with each visit. As with dinner, the course finishes with a choice of "Tendon," "Tencha-zuke," or "Tenbara." Reasonably priced yet satisfying, the course is popular for showcasing the seasonal flavors of Awaji Island.

Restaurant highlights

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  Toyama sake that won over the owner

  A Well-Chosen Drinks Menu Featuring Local Sake

  A wide selection of drinks pairs well with the tempura at "Tempura Sakuragi." The lineup includes local sake from Toyama Prefecture, where the owner trained, as well as highballs and house-made ginger ale. Drinks can be selected to suit the meal and enjoyed at a relaxed pace alongside freshly fried tempura.

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  Ingredients selected with an expert eye honed over years of experience

  Creative Preparation That Highlights Seasonal Ingredients in Every Dish

  The restaurant makes the most of Awaji Island ingredients whenever possible, incorporating seasonal specialties such as milt, crab, and oysters. Abalone is first steamed, then fried as tempura and served with a sauce made from its liver. Each piece of tempura reflects thoughtful preparation and creative touches that bring out the natural flavor of the ingredients.

Interior

Counter seating that makes use of the former sushi restaurant's layout

A close-up view of the action from the counter

Freshly fried tempura served straight from the fryer in full view

The restaurant occupies a renovated former sushi restaurant, with an interior centered on counter seating. A highlight is watching the owner fry tempura right in front of the counter, with the sounds and aromas of frying close at hand as each piece is served fresh. Seating is primarily at the counter, though the tatami seating area is also available for group gatherings or upon request.

From the Tabiiro Editorial Team

Years of training have given the owner a keen eye for the best ingredients each season. Many local diners return regularly, drawn by flavors that leave a lasting impression. The skill and dedication of a tempura specialist are evident throughout, while seasonal ingredients take center stage. With the bounty of Awaji Island served at its peak, this is a luxurious choice for savoring the island's seasonal flavors.