Ingredients of "season" are rewards from nature

It was late August,
Is there "we forget to eat" of summer taste?

Person who visited Japan for climate of one year from country with a few changes,
It is said that we feel seasonal ingredients which we call "season" in virginity very much.
Taste is heavy, and ingredients of "season" when power of nature was condensed have abundant nutrition.
In "season" in Japan, it may be reward from nature

Of COREDO Nihonbashi to introduce today "tempura fish newly" ha,
Shop which can fully taste "season" in Japan.
National brand vegetables which grocer of fish and having a practised eye that we stocked in Tsukiji market chose,
We finish to refined tempura in expert technique.
Kind as for the big eggplant of photograph "Kumamoto tomato" and the good softness and sweetness of popularity.
Summer is recommended to fish, kiss and richardson drogonet of "season" now.

Let's have burning hot deep-fried length while thanking naturally!

COREDO Nihonbashi 4F

Tempra Uoshin

Seasonal fresh seafood tempura
In sky soup or Haiyan where stock worked

Store specializing in tempura which lasted 25 years in Roppongi moves to COREDO Nihonbashi. "Fish the no origin is use only with the first grade product that fishery products of the material had realized for longtime discerning eye in fresh fish shop founded in Akasaka in 1890 newly". Please run Haiyan that dried the sky soup or seawater that stock heard deep-fried length in the sun. "The sky rose" to break kakiage, and to eat is recommended.

Detailed information of store is this