Located in the elegant Gion district of Kyoto, this tempura specialty restaurant offers a tranquil dining experience. As you pass through the noren curtain and slide open the lattice door, you are greeted by a beautifully crafted wooden counter that stretches gracefully. At the back, a serene tsuboniwa (courtyard garden) provides a soothing view. The tempura courses here feature carefully selected seafood and seasonal vegetables, sourced from across Japan and handpicked by the head chef.
For those who prefer not to eat seafood, a vegetarian course featuring only vegetables is also available. For seafood enthusiasts, the lineup includes classic tempura ingredients such as shrimp, scallops, and whiting, alongside Kyoto specialties like hamo (pike conger) and anago (sea eel). Seasonal catches such as monkfish and kue (longtooth grouper) are also displayed in the ingredient case. The vegetables, including lotus root, small turnips, and young corn, are freshly sourced and beautifully arranged on large plates.
The omakase course features approximately ten tempura dishes made from these seasonal ingredients, delicately coated in a light batter and fried to perfection. Between the tempura dishes, Kyoto-style side dishes, such as mibuna greens and matsutake mushrooms in a light dashi dressing, are served as a palate cleanser. The course concludes with a choice of either a tempura rice bowl topped with vegetable and small shrimp kakiage or tempura ochazuke, where dashi broth is poured over rice and tempura. This course allows guests to fully enjoy tempura, one of the quintessential dishes of Japanese cuisine. At the center of the counter, the chef uses a frying pot to prepare each ingredient individually, serving it piping hot directly onto the plate in front of you. This dynamic, live style of cooking is a signature feature of a specialized tempura restaurant. The tempura is fried in cottonseed oil extracted from cotton plants and is best enjoyed with natural salt. Additionally, no pork is used in any dishes, and neither mirin nor sake is added, ensuring a worry-free dining experience.
The attentive service of the elegantly dressed proprietress, Aki Yamada, is another reason for the restaurant's stellar reputation. "If you have any ingredients you dislike, please don’t hesitate to let us know. Feel free to ask about anything, not just the dishes but also local attractions and sightseeing tips," she says warmly. After your meal, take a stroll along the picturesque stone-paved path by the Shirakawa River, lined with willow trees, or explore the approach to Yasaka Shrine, enjoying the beauty of Kyoto's historic landmarks.

Course

Standard Course

22,000 JPY

Vegetable Course

22,000 JPY

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