Kyoto, Japan｜Kyoboshi

After trying a few Tempura specialists in Kyoto & Tokyo, Kyoboshi (Kyoto) by the quiet Chef Toshinori Sakakibara ,is still my favourite. Had been returning over seven times and it is getting difficult to reserve since last year as he seemed to concentrate only one seating per night, and maximum number of customers I've seen was 6 pax. His thin batter (different style from many using thick batter) enables tasting the freshness and texture of the seasonal produce, with a touch of his self-formulated arajio (salt, sometime with gold flakes). Even after a dozen pieces, you would not feel cloyed. If you observe, after completion of the meal, the tenshi paper blotted only a little patch of oil. Really masterful. He is quiet as he is extremely focused with the frying process. Not forgetting the attention and meticulous service by Mrs Sakakibara, always filling up our daikon oroshi and sake :-) Lastly among the renowned tempura restaurants, he charges reasonably too. Now we've to reserve really early for each upcoming trip to Kyoto. #kyotofood #kyoto #tempura #michelinguide

Thin batter and everything on point. Amazing produce and very skillful with vegetables.

Very delicate tempura and warm and friendly atmosphere :)