Kyoboshi

Amazing tempura experience dining at Kyoboshi. Everything was delicious and the meal was plentiful. A real art - and every dish was explained to us (in English)

My wife and I had a memorable dining experience at Kyoboshi, thanks to Chef Toshinori Sakakibara’s amazing skills! With gentle yet powerful techniques to smoothly remove all unnecessary oil, Chef’s signature fried oil and batter combination lock in all freshness of each ingredient, WHAT A FEAST!

food was top notch, would have like a little more variety but apart from that everything else was really great. was a real treat to be seated right in front of the chef.

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

Best tempura I ever had. Very fresh ingredients with careful frying. Bit pricy for the set. Tea ‘fall in love’ from Taiwan tastes like normal oolong tea sold in convenience store but has an insane price, nice name but I would rather not try it.

Their tempura is very unique in that you hardly feel any oil on it. Each piece has a very thin, light, crispy coating and is soft and juicy inside. It is presented beautifully and is incredibly delicious. They apply different cuts and frying methods to different vegetables and seafoods to pull the best flavor and texture out of each of them. For instance, carrot is cut in the shape of a spring (so that it could be cooked evenly, I guess) and it was so soft and sweet that we couldn't recognize it was carrot. Amazing. The chef and staff are genuinely hospitable people. The whole experience was so pleasant it felt like heaven. Would definitely recommend.

I was very sad to see they had turtles in a very small enclosure for eating outside

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