Kaneko Hananosuke Launches New Product: Exclusive Uni Tempura Kaiseki Now Available

By MOOK Scenic Family, compiled report
 
Japan’s Kaneko Hananosuke, a specialty tempura restaurant, launches the world’s first and talked-about new product “Uni Tempura Kaiseki,” now available starting May 22.

Matsubagani (horse dung sea urchin) is rarely seen in the market and comes with a relatively high price tag due to its susceptibility to seasonal influences, limited production, and complex handling. After more than four years of careful selection and development, Kaneko Hananosuke introduces the “Uni Tempura Kaiseki,” perfectly combining matsubagani with its signature tempura cuisine—making it a global first.

The “Uni Tempura Kaiseki” uses freshly air-flown matsubagani from Japan, carefully selected daily. It is wrapped in fresh shiso leaves, then lightly coated with a thin batter and deep-fried on the spot. This allows the hot oil to steam the plump sea urchin through the light crust, sealing in its natural sweetness. The semi-raw uni tempura releases an elegant aroma of shiso and the rich umami of the sea urchin with every bite, melting in the mouth like sorbet, offering a rich, smooth, and delicate texture.

In addition to the “Uni Tempura Kaiseki,” Kaneko Hananosuke also offers the “Kaneko Tempura Kaiseki,” which shares the same main dish and sides as the “Uni Tempura Kaiseki” but without the uni tempura. Diners who love tempura but are hesitant about uni now have a delicious alternative.
 

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