The dishes served at "Tempura Kyoboshi" are carefully prepared, paying attention to the sound and appearance of the batter. The skilled craftsmanship brings out the natural flavors of the ingredients, resulting in a light and refined taste. The tempura batter, made without eggs and using only flour and water, coats the ingredients with a thin and smooth texture. It is deep-fried in a specially blended oil to enhance the inherent flavors of the ingredients, creating a delightful crispiness. Instead of serving with tempura dipping sauce, they offer a unique combination of salt, lemon juice, and grated daikon, known as the "Kyoboshi style." The restaurant also incorporates creative ideas, such as using brandy and sugar for sweet potatoes, to enhance the dining experience. Although the course meals have solely tempura, they are light enough to be enjoyed until the end.

Interior Design

Located in a serene area, a little east of Gion Hanamikoji, "Tempura Kyoboshi" provides a tranquil ambiance. The restaurant's interior features a beautiful contrast between white wooden panels and stone-paved flooring, visible beyond the Noren (Japanese traditional curtain) at the entrance. With a seating capacity of ten, they prioritize providing a special dining experience with intervals between each group of guests, making it a limited and prestigious venue.

Atmosphere

Unlike the tense ambiance often found in high-end establishments, "Tempura Kyoboshi" offers a warm and welcoming atmosphere. The owner, Toshinori Sakakibara, is known for his cheerful personality, sense of humor, and impeccable hospitality. You can enjoy a pleasant and relaxed dining experience in this friendly setting.