Headed by the3rd generation owner, Chef Toshinori Sakakibara, Tempura Kyobashi has been open since 1947 and was awarded its Michelin star in 2010 and has held this esteemed title since.

Each tempura ingredient is coated with a silky batter made by only using flour and water, and which does not use egg like most other tempura recipes, and this results in the most crisp and light coating of tempura. This tempura is then eaten, again not with Tentsuyu as is standard practice, but with original condiments such as rich salt, lemon juice and freshly grated radish with mikan citrus. This all combines to make what is famously known in Kyoto as the “Kyoboshi-style” of tempura.

While it is a long-standing establishment, the Chef and his wife greet every guest warmly with a smile from behind the counter. The ingredients which they personally handpick every morning are then transformed into the most flavorful tempura right in front of your eyes.