During a customer entertainment event where live seafood was not an option, we decided to follow our boss's recommendation and visit "Tempura Endo," a renowned high-end tempura restaurant. As we approached the restaurant on Higashiyama Street, we were impressed by its elegant appearance, resembling a traditional inn with famous high-end tempura shops lining the street. Upon entering the restaurant, we were greeted by a sophisticated Japanese-style counter. The atmosphere exuded the essence of a high-end tempura counter, characteristic of Kyoto. The interior was adorned with wet stones, lanterns, incense, and the refreshing scent of white wood. The skilled chefs and elegant servers, dressed in white robes and kimonos, added to the traditional ambiance of the restaurant. Tempura Endo is known for its light and delicate tempura, with a focus on simplicity and elegance. Each ingredient was fried to perfection, showcasing the expertise of the tempura artisans. The tempura was served in a variety of doneness levels, ranging from rare to well-done, depending on the ingredient. The tempura batter was light and crispy, allowing the delicate flavors and aromas of the ingredients to shine through. Some of the standout dishes included the crispy shrimp heads, freshly peeled and fried shrimp, and the juicy ayu fish. The matsutake mushrooms, Kamo eggplants, and other vegetables were incredibly juicy and flavorful, highlighting the quality of the ingredients. The tempura corn slices and endo bean croquettes showcased the chef's creativity and playfulness, adding a unique twist to the traditional tempura offerings. The pumpkin tempura was surprisingly sweet without the use of sugar, and the Fushimi peppers had a pleasant green flavor without the typical bitterness. The fish tempura, including kisu and trout, were tender and flavorful, enhanced by a squeeze of lemon or a sprinkle of salt. The tempura at Tempura Endo was not just a feast for the taste buds but also a visual and auditory experience. The expertly fried tempura created a satisfying crunch, and the aroma of the dishes filled the air. The meal concluded with a special tempura tea rice bowl, featuring shrimp and trefoil tempura served over a bed of rice with a strong green tea broth and ample wasabi. It was a refreshing and satisfying end to a memorable dining experience. Overall, Tempura Endo is undoubtedly one of the best tempura restaurants I have ever visited.

It's Saturday night in Kyoto. Last year, I found a stylish tempura restaurant next to "Gion Matoyu" when I visited. Upon researching, I discovered that it is one of the top 100 tempura restaurants, also with a branch in Daimaru Tokyo. Unable to resist my curiosity, I decided to stop by Kyoto while visiting Ise. I opted for the 22,000 yen course, and with the addition of a bottle of wine, it cost me five 10,000 yen bills. The drink menu had a selection of top-notch wines, including a Tuscan gem, Tualarita. The experienced sommelier shared that the owner of Tualarita visited the restaurant last month and hosted a tasting event featuring rare wines like Redigaffi, Just di Notri, and Rodano. I couldn't miss this opportunity. I have a Redigaffi 2008 in my cellar, so I went for the Rodano white. It's a blend of Chardonnay, Riesling, and Gewurztraminer, a perfect match for tempura! Now, onto the main topic. The course included various unique tempura dishes, each with a comment in the photo section. The tempura was exquisite, with highlights like the shrimp tempura with head meat intact and the truffle mushroom tempura. I couldn't resist ordering more tempura and even changed one to an anago tempura with peony finish, which paired perfectly with the wine. The flexibility and skill of the restaurant impressed me. Discovering a gem like this on a first visit makes the experience even more delightful. It was a night of complete satisfaction. Now, I'll leisurely walk to Shijo-Karasuma. The course included: Firefly squid with vinegar miso, Corn, Purple sea urchin tempura, Two shrimp tempura, Shrimp tempura with head meat, Pea croquette, Shrimp tempura with sea urchin, Shiitake mushroom stuffed with shrimp, Truffle mushroom tempura, Sesame tofu tempura, Scallop with caviar, Sweetfish from Lake Biwa, Taraxacum, Bamboo shoot, Anago tempura with peony finish, Chopstick rest, Sweet potato tempura, Plum dressing, Additional: Sea bream, White fish tempura, Truffle mushroom tempura, Return: Pork belly tempura, Miso soup, Pickles, Dessert: Anko tempura, Pink grapefruit with grapefruit salt, Rice flour

I had tempura for the first time in Kyoto. There are many tempura restaurants in Kyoto, and this one is quite famous. The tempura made with fresh ayu fish and sea urchin was rich in flavor, crispy, and very delicious. The cost performance was also good, so I highly recommend it.

I visit Tenpura Endo once a year. Last time we had a private room, but this time my husband made a reservation for the counter seats. In the private room, the server brings the tempura to you, but at the counter seats, they place the freshly fried tempura right in front of you. Both atmospheres are nice, but I prefer the private room for a more relaxing experience. At the counter, the staff are right in front or behind you, which can be a bit distracting. Also, you can hear the conversations of the customers next to you. The food is delicious, and they give recommendations on how to eat each dish (with salt or grated soy sauce, etc.). It's great to enjoy Kyoto-style ingredients. There are quite a lot of dishes, so make sure to come with an empty stomach. Thank you for the wonderful meal! ♡

After visiting the grave at Higashi Honganji Temple in Kyoto, I stopped by this restaurant. I made a reservation online and secured a counter seat. Last time, I had a private room, but I could hear the voices from the next room and the tempura was slightly cold by the time it was brought to the room, so if you're going to eat tempura, the counter seat is definitely better. The tempura here is still delicious as always. The lunch course is reasonably priced compared to other places in Kyoto, which is great. The atmosphere is Kyoto-like, so I plan to visit again next year after visiting the grave.

I went to Tempura Endo Yuya Hachimanten in Gion, Kyoto on the second day of my trip to Shiga (Hikone). About two weeks before, I made a reservation and headed to the restaurant. I took a bus to get close, and then walked about 8 minutes to reach the location indicated on Google Maps. However, it turned out that there were multiple branches of the restaurant, and I was directed to the wrong one initially. The staff kindly guided me to the correct branch, which was a bit further up the slope. It's a trap that many people may fall into when booking through websites like Tabelog, as there are actually three branches along Yasaka Street. I had reserved a seat at the counter, assuming that the type of seat selection would determine the branch, but it's important to confirm the location clearly when making a reservation. The branch I visited was Tempura Endo Hachimanten Main Store. I opted for the "Aoi Course" for lunch, priced at 7,700 yen. The course consisted of various tempura dishes served one by one. I also ordered a Brandy Umeshu with soda. The dishes were beautifully presented and delicious, featuring both creative and traditional tempura items made with local ingredients. After enjoying the meal for about an hour, I realized that I could use a Tabelog coupon for a complimentary glass of wine, which the staff kindly accommodated. The experience at Tempura Endo Yuya Hachimanten was truly memorable and lived up to its reputation as one of the top 100 restaurants in 2023. Despite the crowded tourist spots in Kyoto, the restaurant offered a peaceful and exquisite dining experience.

The course menu changes depending on the season, so I would like to revisit at another time. The Kyoto beef tempura that I ordered separately this time was excellent. I also enjoyed unique tempura such as ayu (sweetfish) from Lake Biwa, edamame croquette, mushroom truffle, etc. It was a great experience to taste tempura varieties that I don't usually have.

Located in Gion, this tempura restaurant exudes luxury in every aspect and was top-notch in every way. The hostess was very friendly and made us feel entertained. Personally, the sea urchin tempura was the most delicious. It was the best tempura I have ever had. I will never forget it.

We start with Yuba hot pot. I walked to the restaurant for some exercise and my throat is parched, so I start with Chita Highball to quench my thirst and enjoy the creamy Yuba. Moving on to the sashimi of Shima Aji and tuna from Ehime, then onto tempura. The first bite is the Namba, which has a delicious sweetness from the corn. The Uni tempura has a nice aroma of sea urchin. I pair it with Tsuki no Katsura sake. The Sayaki tempura is cooked perfectly, even the tail is delicious. The sesame tofu tempura melts in your mouth instantly. The Edamame croquette, a specialty, brings out the sweetness of the beans. The Shiitake mushroom stuffed with shrimp complements the broth well. The Tai fish wrapped in shiso leaf allows you to enjoy the elegant taste of the fish. The small sweetfish from Lake Biwa enhances the bitterness of the cotton candy. The Mushroom Truffle explodes with the aroma of truffle the moment you put it in your mouth. Today's special is the Fresh Almond, egg yolk, and Kujo Negi. The fresh almond was out of curiosity, but it's worth a try. The egg yolk is delicious, but I want to try it on tempura. The Kujo Negi was wrapped in seaweed. It's a curveball. The tempura was elegant with the use of a ladle. In the end, I couldn't resist not touching the bowl to finish everything neatly.

I had a lunch at Kitatei for 11,000 yen. The atmosphere was nice and the food was delicious, but unfortunately the sea urchin tempura smelled too strong, possibly due to inflation or difficulty in sourcing. I regret not choosing a lower-priced course. Other than that, I had a delicious meal and a good time. Thank you very much.

I was looking for a restaurant to use my 8000 yen travel support ticket, and I found a place that was selected as one of the top 100 restaurants in 2022, so I made a reservation. What's more, if you make a reservation on Tabelog, you can get even more benefits! With a local limited offer for first-time online reservations, you can earn 1000 T-points! And if you show the Tabelog coupon when you visit, you get a 10% discount on the course fee plus a complimentary glass of wine. I chose the Tempura course in Gion for 11,000 yen, including seasonal appetizers, sashimi, 12 types of tempura (including sea urchin and shrimp). I wanted to try the sea urchin tempura for the first time, and it was delicious with a sweet flavor. Despite going to a tempura restaurant, there was no smell of oil on my clothes, which was great. The sesame tofu had a texture similar to shirako and was delicious. The salad was finely chopped and crispy, a refined salad. The meal also included tempura rice bowl or ochazuke, rice and tempura with pickles, red miso soup, and strawberry sherbet for dessert. The view of the beautiful garden from the large glass windows was lovely. You can experience the traditional Japanese atmosphere while in Kyoto. The restaurant has an atmosphere that conveys the goodness of Japan to foreigners. The waitresses in kimonos and female staff were kind, and they guided us to our preferred seats, explaining the dishes in a polite manner, creating a relaxed and leisurely dining experience. I visited in March 2023 at 13:30.

Located in Shijo, Kyoto, the long-established tempura restaurant Gion Tempura Yasaka Endo has a traditional sukiya-style building that exudes the essence of Kyoto. With a history of 80 years, this place offers tempura dishes that capture the flavors of seasonal ingredients in a light and crispy batter. From classic prawn tempura to unique dishes like sea urchin wrapped in seaweed tempura, each dish is cooked to perfection. The freshly picked mountain vegetables, with a slightly bitter aroma unique to spring, are a must-try during this season. While dinner may be a bit pricey, they offer affordable lunch courses. So, if you're exploring the area or sightseeing, I recommend stopping by this charming restaurant to enjoy delicious tempura and experience the essence of Kyoto.

I was able to relax and enjoy a calm atmosphere. I visited this restaurant for my wife's birthday, and it was our first time trying high-end tempura. Every dish was delicious. The photo is of the shrimp tempura, which was crispy on the outside and moist on the inside. Overall, the tempura had a light texture and was easy to eat.

When visiting Kyoto, this is a must-visit shop! The tempura is crispy and delicious, made with seasonal vegetables and local Kyoto ingredients. It's a culture that Japan can be proud of. I always seem to visit in the summer, so next time I want to enjoy ingredients from a different season.

A very charming shop that exudes a sense of history. The variety of tempura was great. Perfect for entertaining clients or a date. Kyoto has many wonderful shops. You can order additional items after the course, so I think you will be satisfied.

I went on the last day of my trip to Kyoto❣️ I left feeling satisfied without feeling too heavy. They were able to accommodate my dietary restrictions and substitute ingredients if needed, which was very helpful. I would love to visit during the summer season to try dishes like conger eel, which is said to be delicious at that time. Although it is a bit pricey, I highly recommend this restaurant.