Tempura Matsu Kyoto

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 🍯

#tempuramatsu #天ぷら松 #1starMichelin #kyoto Less

Part I: Tempura Matsu is a cozy family-run restaurant near the banks of the Katsura River, in Arashiyama, Kyoto 🍁🍂. While I’ve been fortunate to visit this little gem many times over the past decade, this was the first time I took photos of my entire course… in case you haven’t noticed I’m fairly nonchalant about personal SNS content. 🤭

Don’t let the name fool you, while tempura is served during the course, the style of cuisine would best be decided as kappo/kaiseki-ryori, with a focus on seasonal ingredients and Kansai produce. As it was late Autumn, we opted for the most luxe course, in which matsuba-gani (snow crab), amadai and black truffle was prominently featured. 🦀🐟🍄

FYI, despite its proximity to Matsunoo Taisha Shrine, which is famous for its deep connections to the nation’s sake brewing and fermentation industries, the sake and wine list is VERY limited, so I’d advise requesting if BYO is possible when making a booking. 🍶🥂🍷

See first half of the menu and descriptions below 👇🏻

とうもろこしのスープ甘鯛
Corn soup

甘鯛の鱗揚げ、卵黄身酢ソース、黒トリュフ乗せて
Amadai uroko-age (outside of Kyoto it’s called 松笠揚げ/matsusaka-age - a technique of deep-frying sea bream so the scales resemble a ‘pine cone”), sauce of egg yolk, rice vinegar and dashi , black truffle

海老芋天ぷら、サッポロ　黒ラベル生ビール
Ebi-imo (shrimp shaped taro tempura

烏賊のお造り
Ika (squid) sashimi

河豚のお造り
Fugu (pufferfish)) sashimi

鰤の炙り、ポン酢ジュレ、からし
Yellowtail seared over bincho-tan, ponzu gelée, karashi mustard

鰆のお椀
Sawara (Spanish mackerel) in dashi broth.

炭火焼き松葉蟹の握り (後の足)
Charcoal grilled matsuba-gani nigiri (back leg meat)

炭火焼き松葉蟹の握り (前の足)
Charcoal grilled matsuba-gani nigiri (front leg meat)

本鮪の大トロ着けの握り
Hon-maguro ōtoro tsuke nigiri

#tempuramatsu #天ぷら松 #1starMichelin #kyoto Less