May 30, 2024

Grand Opening: Seaweed Tempura Restaurant

※We are delighted to announce that each session was fully booked and well-received. We look forward to meeting you all again at our next event!

In collaboration with Chef Hiroki Oyama, we offered a limited quantity of "Ganso Seaweed Tempura Gozen" and "Ganso Seaweed Ten-toji Don," featuring six rare types of seaweed, from May 30th (Thursday) for four days.

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◉ Ganso Seaweed Tempura Gozen: 2,200 yen (tax included)

Includes 5 types of tempura, small side dish, rice, and soup.

◉ Ganso Seaweed Ten-toji Don: 1,650 yen (tax included)

Includes small side dish and soup.

Payment:

Please pay on the day of the event.

Accepted payment methods: Cash, Credit Card (VISA, MasterCard only)

Time Slots:

Two sessions are available: 11:30 AM / 12:50 PM

Please select your preferred time slot when making a reservation.

Venue:

"藻場亭 Moba-tei" Seaweed Tempura Restaurant

Address: 2-6-8 Suito, Bunkyo-ku, Tokyo

We appreciate your participation and hope to see you at our next event!

Opening the First Seaweed Tempura Restaurant

We are thrilled to announce the opening of our first-ever seaweed tempura specialty restaurant, "Moba-tei," in collaboration with the talented Chef Hiroki Oyama. Using Sea Vegetable’s premium seaweed, our goal is to offer you a unique dining experience that showcases new ways to enjoy this versatile ingredient, which has been cherished by Michelin-starred restaurants and local eateries worldwide

Our vision is to create more accessible spaces where you can indulge in innovative seaweed dishes. "Moba-tei" is the first step in this journey, offering a taste of professional seaweed tempura that you can't replicate at home.

Discover the Delights of Seaweed Tempura

Our signature dish, the "Ganso Seaweed Tempura Gozen," features a delightful assortment of five seaweed-based tempuras: Suji-Aonori Tempura, Atsuba Aosa Tempura, Young Hijiki Tempura, Onion and Suna Kakiage, and Chicken Tempura. The meal also includes a side dish, rice, and clear soup.

For those who prefer something heartier, we also offer the "Ganso Seaweed Ten-toji Don," which comes with a side dish and clear soup. You can choose your favorite on the day of your visit.

Chef Hiroki Oyama

With 10 years of experience as a sushi chef, Hiroki Oyama trained under Master Chef Daisuke Okada at Sushi-Sumeshiya in Tokyo's Bunkyo Ward for six years, starting at the age of 18. He later established his restaurant, Kofuku Ryori Daisuki ("Happy Cooking Daisuki"), where his concept is to create dishes that bring happiness from the stomach. By blending various culinary styles while honoring Japanese traditions like sushi and washoku, he aims to offer an authentic yet relaxed dining experience.