Part II: The food and service at Tempura Matsu is utterly charming and idiosyncratic. While second generation chef, Toshio Matsuno, deftly prepares each course, Mum flutters around the room, beguiling guests with friendly chatter and animated narratives about the ceramics used for each dish—every visit has been a veritable masterclass in the life and works of Rosanjin. Honestly, she’s a national F&B treasure! 🥰
The relaxed ambience, consistently good food and warm hospitality means that Tempura Matsu is loved by Japanese and international guests alike. It’s fairly easy to book, and I’m told that Toshio-san and his sister speak English (he worked aboard at illustrious restaurants such as Alinea and Charlie Trotter’s), so it’s a great option for overseas visitors. Just remember to bring cash as cards are not accepted. 🤓
コッペ蟹
Koppe-gani (the Kansai name for “seko-gani”) 🦀
小かぶらの水無炊き込み (口直し)
Puree of baby turnips with a hint of yuzu (palette cleanser) 🍋
うなぎ地焼き
Unagi jiyaki – the Kansai version of kabayaki (tare-glazed grilled unagi). It differs from the Edo-version because the eel is cut open from the belly (as opposed to the back) and then grilled (as opposed to steaming, adding the tare, then grilling). 🔥
帆立と銀杏の天ぷら
Scallop and ginko tempura 😋
さといもと海老の天ぷら
Taro and prawn tempura 🍤
がんもどき
Ganmodoki (deep-fried tofu dumpling) 🥟
氷の器入り自家製手打ち あゆそうめん
Homemade somen with ayu tsuyu on ice 🧊
自家製のわらび餅、黒蜜ときな粉
Homemade warabi mochi with kuromitsu and kinako powder 🍯
