On May 11th, I wandered around Osaka Grand Front and Umeda Hankyu, then moved on to Kyoto for dinner in Gion. Having dinner in Gion, Kyoto is truly a privilege. The restaurant I visited is a renowned establishment that has earned a Michelin star for 10 consecutive years in the Michelin Guide Kyoto. **Tempura Kyoboshi** It took me six months to secure a reservation due to my schedule not aligning with the restaurant's availability. - Established in 1947, it relocated from Ginza, Tokyo to Gion! - The owner, Mr. Toshinori Sakakibara, took over as the third generation at the age of 23. The restaurant features a counter with only 9 seats to serve freshly fried tempura at the perfect timing. - Instead of the usual tempura dipping sauce, they serve it with homemade lemon juice and snow-like salt. The secret blend of oil and salt, passed down through generations, is all in Mr. Sakakibara's mind. This restaurant is reservation only. On this day, there were 5 reservations, and we were the first at 18:00. The meal started with a generous serving of grated daikon (refills available) seasoned with their special homemade salt and lemon. My wife ordered Japanese sake from Fukui Prefecture, **Hayaseura**, served in a tin sake container. I had a **Highball** (Chita?). The couple running the restaurant provided warm and friendly service, making the atmosphere very comfortable. The meal consisted solely of an omakase course. - 1st dish: **Shrimp Paste Bread** - 2nd dish: **Red Snapper** - 3rd dish: **Onion** The tempura, fried in their secret oil, has a light batter and contains no eggs. The chef's skill in determining the perfect frying time is based on the bubbling of the oil, the sound, and the feel through the chopsticks. - 4th dish: **Shrimp** The tempura with snow salt and lemon was incredibly delicious! - 5th dish: The king of mountain vegetables, **Tara no Me** As a palate cleanser, **Sweet Vinegar Pickled Daikon**. - 6th dish: **Uozu** (the Kyoto name for "Shizu") wrapped in perilla leaves. - 7th dish: **Akou** - 8th dish: **Shrimp** (second serving) - 9th dish: **Shishito Peppers** - 10th dish: **Braided Sweetfish** - 11th dish: **Green Beans** - 12th dish: **Crab Wrapped in Perilla** Freshly fried and cut right in front of us! - 13th dish: **Snap Peas** Also freshly fried and cut right in front of us. - 14th dish: **Gujii** (enjoy the crispy skin) - 15th dish: **Young Corn** (sweet!) - 16th dish: **Baby Sweetfish** (a specialty of Kyoboshi) - 17th dish: **Fava Beans** (with ginger) - 18th dish: **Shrimp** (third serving) - 19th dish: **Satsumaimo** (sweet potato) served with brandy and sugar. It tasted like marron glacé! Amazing. At this point, we moved on to the final course. - **Pickles** - 20th dish: **Shrimp Tempura Chazuke** My wife had less rice, while I had a regular portion. The seasoning was just tea and a light salt, making it refreshing despite being tempura. Finally, - 21st dish: **Dessert** I was completely satisfied. I had avoided oily dishes as much as possible, but this tempura broke all my previous conceptions. (No heaviness at all!) The taste and atmosphere were top-notch. The price was the highest I've paid at any restaurant I've visited so far, but I definitely want to revisit this place in the fall.
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