Tempura Kyoboshi (天ぷら 京星) Kyoto

Tempura varies greatly from one restaurant to another. At this place, the batter is incredibly light, to the point where hardly any oil sticks to the paper. It’s truly impressive. The cooking is perfectly balanced. The vegetables are exceptionally sweet, showcasing a wonderful technique to enhance their natural flavors. They pay attention to detail in their preparations, like braiding the Meita sole, shaping the sweet sea bream into a pine cone, and wrapping the crab. The drinks were also delicious. No wonder this restaurant is recognized by Michelin. Throughout the meal, we enjoyed the tempura with salt, lemon, and daikon radish. Less

Located along Hanamikoji Street, it is about a 5-minute walk from Gion-Shijo Station. There is no parking available, so using public transportation or nearby coin parking is recommended. The restaurant operates on a reservation-only basis with only counter seating, so advance booking is essential.The tempura here is characterized by a light batter that does not use eggs, served with homemade salt or lemon juice instead of the usual dipping sauce. You can truly appreciate the natural flavors of the ingredients, and the crispy batter pairs perfectly with them. The delicate and refined taste reflects the craftsmanship passed down through three generations. Less

I love tempura, but I understand that some might worry about feeling heavy afterwards.I share that concern, especially when it comes to ordering a course meal.However, the tempura at Kyoboshi is light and delicate.Upon entering the restaurant, there’s no smell of oil at all.The clean wooden counter adds to the pleasant atmosphere.This is a Michelin-starred restaurant that has been around for three generations, and reservations can be quite difficult to secure.Despite this, the owner treated us, first-time visitors, with such kindness and calmness, showcasing his wonderful personality.Now, about the meal.There’s no dipping sauce; instead, we enjoy the tempura with salt and lemon.The salt is homemade and comes in a fine powder form. The recipe is a secret! It has a very mellow flavor.The grated Japanese radish served alongside is seasoned with salt and lemon, making it a refreshing palate cleanser.When it runs low, the attentive staff promptly refills it.The husband-and-wife team works beautifully together.We started with fried bread filled with shrimp paste, followed by a succession of fresh fish and vegetables that highlight the quality of the ingredients.We enjoyed:Pekorusu, Kisu, Managatsuo, and young Udo shoots,Kuruma Ebi, Shishito peppers, and Hamo,Sugar snap peas, Guji fish,Braided Ayu, young corn, and sweet potatoes...We were completely absorbed in tasting 19 different varieties.The first catch of Hamo made us feel the early summer.Before the sweet potatoes were served, two small plates were presented.Curious about what they were, we found out that the owner said,"This is sugar and brandy. Once you coat the sweet potatoes with brandy on both sides, feel free to sprinkle them generously with sugar without any guilt."I happily sprinkled a lot on and enjoyed this adult dessert.Even when delicious food is served, if the atmosphere of the restaurant is tense or if the owner is brusque, it can be uncomfortable.Dining at the wonderful Kyoboshi on my birthday was truly a delightful experience.It was a great meal! ✨ Less

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. Less