M Tempura
About Tempura
Traditional tempura is about letting the natural flavors shine. The batter is very thin for a delicate crunch. Because of this, we do not season any of the tempura ingredients following the traditional method. The salt is provided for you to sprinkle on your ingredients. There is also tempura sauce that is very light so that it doesn't mask the flavors of the ingredients. You are encouraged to dip heavily in this sauce as you wish. Enjoy!
Traditional Style Omakase
$49 per person. Served multi course style. Certain tempura items might be substituted depending on availability.-
Salad
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*Crudo
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Tempura course
White Shrimp
Softshell Shrimp
Lotus Root
Shiitake
Mero Seabass
Maitake
*Salmon
Eggplant
*Scallop
Sweet Potato
Your choice of Soba or Udon noodle soup
Dessert
“M” Omakase
$89 per person. Served multi-course style. Certain tempura items might be substituted depending on availability.-
Spinach Gomae with Toasted Sesame
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*nduja Nigiri, Gochujang, Kizami
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*hijiki Seaweed Salad with Tun
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Grilled Idako (Marinated Octopus)
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*Xiao Long Bao (Soup Dumpling) with Xo Sauce
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Tempura Courses
Pink prawns w / head
Softshell Shrimp
Shiitake
-
*local Oysters, Pear Cider Jelly, Aji Amarillo, Black Tobiko
Mero Seabass
*Lobster
Eggplant
*Scallop w/ caviar
Local brie cheese tempura, nori, black truffle, honey
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Puffed Beef Tendon , Gochujang Sauce , Radish
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Braised Spicy Mero sea bass, daikon, rice, miso soup
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Dessert
A la Carte Tempura
All tempura items are 2 pieces per order-
*Scallop
$6
-
White Shrimp
$4
-
Softshell Shrimp
$5
-
Pink Prawns w/ Heads
$8
-
Mero Seabass
$5
-
*Salmon
$4.50
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*Lobster
$8
-
Veggies
$3
-
Noodle Soup
$8
-
Rice
$2
Kaiseki Dinner
$104 per person. Kaiseki is a traditional-style Japanese multi-course dinner with specific types of cooking methods in a particular order. This is our unique take on the classic Japanese dinner.-
Sakizuke (Amuse Bouche)
Seabass Sando, lemon kosho, shiso, served with hot tea.
-
*Mushimono (Steamed)
Chawanmushi (Japanese egg custard), consommé, specialty daily ingredients.
-
*Zensai (Appetizer)
Tuna tartare, toasted inari, nori.
-
*Yakimono (Grilled)
Yakiniku, Japanese wagyu, arugala, pickled daikon wrap.
-
Nimono (Boiled)
Acorn pasta, Shiro miso, wok-fried persimmons, lardo, sesame.
-
*Sunomono (Salad)
Fennel, Satsuma, smoked tofu, popped sorghum
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Agemono (Fried)
Tempura of pink prawn, shiitake mushroom, *scallop w/ caviar.
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*Shokuji (Meal/Rice)
Unaju of broiled freshwater eel, sansho pepper, Tamago, wasabi tako, chicken skin, pickled daikon, served over rice and with miso soup.
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Pre - Dessert
Local brie cheese tempura, nori, black truffle, honey.
-
Dessert
Daily Special
To provide the best possible dining experience, all members of each party must participate in the same tasting menu.
Entrees
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Katsu
Served with steamed rice, soup, cabbage salad.
Pork (Kurobuta) $18
Cheese stuffed Pork $19
Eggplant $14
Mero Seabass $27
Add on 8 oz Japanese Curry $5
-
Sando (Sandwich)
Panko fried, between milk bread, apple katsu sauce, fruit.
Pork (Kurobuta) $16
Eggplant $10
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*Dry Curry
Ground pork and beef in a mixture of French vadouvan curry, Indian-style curry, and Japanese curry in a thick “dry” style sauce topped with a raw egg yolk.
$15
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*Truffle Shiso Ramen
Clear consommé style broth of pork, chicken, and seafood. Served with thin straight noodles, chashu pork, bamboo shoots, green onions, egg, and truffle zest.
$18
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*Curry Tsukemen
Tonkotsu style broth with dark Japanese curry served with thick wavy noodles, chashu pork, bamboo shoots, green onions, and egg. Tsukemen is dipping-style ramen with noodles and broth served separately.
$17
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*Bara Chirashi
Special version of chirashi with raw and cooked seafood, variety of local vegetables, and other toppings to create a balanced & healthy meal.
$29
All menu items with *are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. Written information is available upon request about the safety of consuming these items. Please inform your server if you have food allergies or special dietary requirements, and we will do our best to accommodate.
Wine
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Bubbly
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Cleto Chiarli Lambrusco (red)
Seccodi Sorbara Italy
$11
$44
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Freixenet Cordon Negro, Brut cava
187 ml $13
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Chateau Moncontour Brut
Vouvray, France
$45
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Moet Imperial Brut
Champagne, France
$99
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Pierre Moncuit Blanc de Blanc
Champagne, France
$130
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White
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Maso Canali
2019 Trentino, Italy Pinot Grigio
$11
$44
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Bramìto Della Sala
2018 Chardonnay Umbria
$12
$48
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Gérard Fiou
2020 Sancerre Blanc Silex
$17
$68
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Figuiere Méditerranée
2020 Rose
$14
$56
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Menetou - Salon Chavet
2019 Sauvignon Blanc
$14
$56
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Santa Barbara Winery
2019 Chardonnay
$50
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Tornatore
2020 Etna Bianco
$50
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Red
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Besadien
2017 Columbia Valley Cabernet Sauvignon
$13
$52
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Metairie
2019 France, Merlot
$50
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Iron & Sand
2018 Paso Robles Cabernet Sauvignon
$58
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Jean-Baptiste Duperray
2020 Freanc, Glou-Glou Gamay
$35
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Other
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Pear Cider
Domaine Eric Bordelet Poire Normandy
$10
$40
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Sparkling
Ramona, Sicilian Zibibbo grapes, grapefruit
250 ml $8
Sake
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Sho Chiku Bai
Carafe (hot or cold)
8oz $7
-
Hakkaisan “Cloudline”
3oz (cold) $6
8oz carafe (hot or cold) $16
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Sayuri
Junmai Nigori Unfiltered
3oz $7
300 ml $22
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Kinpou
Junmai Yamahai Biodynamic
3oz $7
720 ml $50
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Kikusui
Junmai Ginjo
300 ml $29
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Watari Bune
Junmai Ginjo
300 ml $39
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Soto
Super Premium Junmai
300 ml $40
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Kubota Manju
Junmai Dai Ginjo
720 ml $140
Beer
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Kirin
Ichiban
12 oz $5
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Asahi
Super Dry
12 oz $6
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Sapporo
Japanese
12 oz $6
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Paycheck
Fullsteam
12 oz $6
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Orion
Japanese
22 oz $15
Non Alcoholic
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Green Tea
Pot $5
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Coke
355ml $4
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Diet Coke
20 oz $4
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Acqua Panna
Still $7
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San Pellegrino
Sparkling
$7
Make your reservations for our Spring Kaiseki Wine Dinner. Amazing food paired with outstanding wine for a night to remember. Reservations required at 5:30 & 8:00.
M Tempura Spring Kaiseki Wine Dinner
Saturday, April 30th, 2022
5:30 & 8:00 Reservations required
$135 per person (tax & gratuity not included)
SAKIZUKE
NC Flounder Nigiri, Wasabina
Amphibolite Nature Muscadet-Sevre et Maine 2020
ZENSAI
Scallop Ceviche, Lemon Kosho, Sesame Chip
Francois Chidaine Montlouis Les Argiles 2018
MUSHIMONO
Chashu Steam Bun, Black Lime Chili Oil
Francois Chidaine Montlouis Les Tuffeaux 2018
YAKIMONO
Grilled Lamb Chop, Shiso Chimichurri
NIMONO
Bamboo Rice Risotto, Squash, Local Goat Skyr
Eric Louis Sancerre Blanc 2020
SUNOMONO
Snap Pea Salad, Carrot Vinaigrette, Whipped Tofu
AGEMONO
Softshell Crab Tempura, Vichyssoise, Frisse
Chateau Pierre Bise Savennieres Clos de Coulaine 2018
SHOKUJI
Pork Presse, Potato Pave, BellPepper Sauce
Grgich Hills Estate, Fumé Blanc Dry Sauvignon Blanc 2018
DESSERT
Rhubarb Upside Down Cake, Almond Cream, Miso Candied Almonds
González Byass, Solera 1847 Cream Sherry
**No substitutions**
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