It was my third visit in two years, and it felt like a symbol of the end of the pandemic with all the other customers being foreigners. The owner was amazing, explaining the dishes in English. It's probably normal in Kyoto. The unique tempura was still fantastic, and even after finishing everything, my stomach didn't feel heavy at all. It was excellent once again! Thank you for the wonderful meal.

Located in Gion, Kyoto, this hidden gem of a tempura restaurant with a Michelin one-star rating is a cozy spot with only a counter seating arrangement. The menu consists of an 18-course omakase meal, starting with a greeting of "Ebi Pan" - a crispy bread soaked in oil but not greasy at all. The "Kisu" and "Giji" have a sweet fatty taste with a crunchy texture. Other dishes like the "Kuruma Ebi," "Hamachi and Matsutake," and "Wakasagi" are served promptly with great tempo. The "Satsuma Imo" dessert with brandy and sugar is a unique treat. Each tempura piece is perfectly cooked and served with a homemade salt that is a well-kept secret. The tempura, fried in a light batter without using eggs, ensures you won't feel heavy afterwards. The meal ends with "Tenchya" and seasonal fruits. Follow them on Instagram @masayan.310.

I'm not sure... this is my first time writing here, but I've visited this place about 10 times now... As always, I ordered: - Ebi Pan (usually 1 piece, but I get 2 pieces) - Car Ebi (usually 3 pieces, but I get 4 pieces) - Seasonal fish and vegetable tempura - Salt / Ponzu lemon / Grated daikon for dipping sauces - Daikon skin for refreshing the palate - Tencha (large serving) - No stomachache afterwards... the oil is amazing (secret recipe) - Consistently delicious tempura that makes you want to keep eating from start to finish... I love this place! Looking forward to August. Thank you for the secret oil souvenir today.

The review talks about a restaurant that serves shrimp tempura and shrimp rice dishes. The reviewer mentions that the restaurant is run by a couple.

I finally visited Kyo-sei ⭐️. I had their dish with lemon, salt, and lemon-flavored grated daikon radish since they were out of dipping sauce. It was not heavy with oil and everything was delicious! I also received oil as a souvenir. I'm looking forward to using it for stir-fry dishes and fried rice as they suggested! ^_^

In Gion, Kyoto, there is a tempura restaurant run by a chef who has been awarded Michelin stars for over 10 consecutive years. The tempura here is a unique and exquisite dish with a thin, crispy coating that is unmatched in flavor and texture. Unlike other tempura courses that include various dishes, this restaurant focuses solely on tempura, which is so delicious that you can keep eating without needing any additional dishes. I definitely want to visit this place again!

"Kyosei" in Gion is a truly exceptional tempura restaurant. Their tempura, with its thin and light coating, is uniquely delicious. Not only is it tasty, but it is also beautifully presented, almost like a work of art. This is a must-visit tempura restaurant.

When it comes to top tempura restaurants in Kyoto, I personally think this place is the best. I finally fulfilled my wish to sit at the counter and the head chef was kind. There was even a foreigner dining there, and the staff kindly served him in English. The course meal costs 13,200 yen per person, but they mentioned that the price will increase next month. The tempura was cooked perfectly, not greasy at all. Instead of dipping in tempura sauce, they recommended eating it with grated daikon radish and lemon, which was unique to this restaurant. They also had a great selection of shochu, and I enjoyed drinking after a long time. Overall, I had a wonderful experience enjoying authentic Kyoto-style tempura here.

I finally managed to make a reservation at a challenging restaurant. The tempura, starting with the classic shrimp tempura, lived up to expectations. With 18 pieces including 3 shrimp rolls, my stomach was full. I was able to fully enjoy the unique thin batter that must be difficult to fry. Although I was a little concerned about the homemade salt, I will definitely work hard to make a reservation and visit again! Thank you for the meal!

A highly sought-after restaurant with difficult reservations. Thanks to a friend who made a reservation six months ago, I was able to visit. Winning the Michelin star for 14 consecutive years is amazing. The concept of tempura is completely overturned here. It's like a work of art. You can eat as much as you want, and you won't feel bloated. It was a valuable learning experience. Thank you very much.

This restaurant offers a strong style of serving only tempura dishes. The tempura batter is very thin and delicate. I truly believe that tempura is a wonderful part of Japanese culture. The cost performance is amazing. Just by visiting this place, it feels like I could recover the travel expenses to Kyoto. This place has completely changed my rankings of restaurants I want to visit in Kyoto and my favorite tempura places in life. I definitely want to come back. It's clear that someone who confuses carrots with pumpkins won't have much credibility.

The restaurant, originally a one-star Michelin shop, was opened by Mr. Sakakibara's grandfather in Tokyo in 1947. In 1991, they relocated to the Gion district in Kyoto. Since receiving their first Michelin star in Kyoto, they have maintained it every year. The restaurant is located in a side street just off Hanami-koji Street. The first floor has only 9 counter seats. It may be small, but it has a cozy atmosphere. The chef and his wife are quiet and friendly, making me feel comfortable right away. The course menu is 18,000 yen for 17 items, mainly focusing on tempura. The quality of the tempura was much better than expected, with each piece not greasy and using high-quality produce. The shrimp tempura was especially outstanding. The chef is kind and the atmosphere is calm. The cost performance is above average, and I believe the quality of the food is high. If there were better wine options, it would enhance the overall dining experience even more!

A tempura restaurant in Kyoto that has been awarded Michelin stars. The current owner is the 3rd generation of the family. It is a long-established restaurant. One of its unique features is the distinct tempura batter and the creativity in the tempura toppings. The batter is said to not contain eggs, and they also pay attention to the oil used, resulting in a thin and delicate texture. When bitten into, it is crispy and light. The tempura toppings include traditional ingredients like shrimp and tilefish, as well as creative options like crab and avocado two-color rolls, sweet potato tempura with brandy and sugar for a "daigakuimo" flavor. The anticipation of what will come out next keeps the excitement alive. Even with traditional ingredients, there is nothing outdated about them. The tilefish is surprisingly plump and the green beans stand tall like a pagoda. Asparagus, white fish, and baby corn are simple ingredients, but the overall cream-colored frying contrasts with the slightly browned tails of the white fish and the corn kernels, pleasing both the eyes and the taste buds. It is evident even to an amateur that they pay meticulous attention to cooking. The skillful handling of the tempura dancing in the oil with chopsticks resembles a painter creating a masterpiece. The fish tempura, including the swordfish, tilefish, and tilefish, were particularly impressive. Juicy and plump, especially the tilefish. How is it so plump? The tilefish must be truly blessed. Why is it that tempura restaurants seem to lean towards either leaving a strong impression with fish dishes or allowing vegetables to shine? The salt used is homemade and slightly sweet, with very fine grains similar to snow salt. There is no tempura dipping sauce; instead, you can choose between lemon juice and grated daikon with lemon. I preferred the salt. I enjoyed eating the grated daikon as a palate cleanser. At a bar I visited for the second time, I mentioned that I had been to "Kyosei" and the owner said, "Kyoto has a culture of traditional Japanese restaurants and obanzai, where you can choose from a variety of dishes. Tempura is just one of the dishes in the course. Therefore, I think Kyoto locals see tempura as just one type of dish among many. So, it must have been quite a challenge to compete in a place like that with just tempura." The current owner, the 3rd generation, apparently started his tempura restaurant career in Tokyo, a city with a strong tempura culture, which may have added to the challenges and the struggles of standing out in Kyoto. The unique "Kyosei tempura," not Edo-style or Kyoto-style, is a result of the owner's life experiences and the dedication that came from them. I also received a bottled version of their special frying oil to take home, which made me very happy.

I made a reservation for my first visit to "Tempura Kyosei" at 6:00 p.m. on a Saturday in January 2021. This restaurant, located in Gion, Kyoto, has been awarded one Michelin star, and I had been wanting to visit for a long time. When I arrived at the reserved time, I was the first to enter, followed by another couple. It was a luxurious experience as there were only three of us that day! The only course available was the omakase course priced at 12,000 yen, which included the following dishes and drinks: beer, shrimp bread, sayori (halfbeak fish), fuki no tou (butterbur sprout), shrimp, daikon pickles, snow peas, white fish sandwiched between seaweed, squid and shiso leaf roll, bracken fern, mackerel with yuzu inside, shimeharitsuru jun junmai ginjo sake, shrimp, cod sprouts, karei (flounder in closed state), mitsuba (Japanese wild parsley), crab and avocado seaweed roll, fava beans with ginger, goby (with scales standing up), baby corn, shrimp, sweet potato (brandy with plenty of sugar), shrimp tempura tea, and dessert. Each tempura had a light and delicate coating that sealed in the natural flavors of the ingredients, showcasing the chef's skill in bringing out their maximum potential. I especially enjoyed the three types of condiments provided for dipping the tempura - homemade salt, lemon juice, and grated daikon with homemade salt and lemon juice. This unique style of enjoying tempura at Kyosei resonated with me. In addition to the delicious tempura, the attentive and warm service from the head chef and the female owner made me feel welcomed and wanting to return even before finishing my meal. I truly enjoyed the meal and look forward to revisiting "Tempura Kyosei" in the future, perhaps in a different season.

Thank you for viewing. I visited the Michelin one-star and Tabelog Award 2020 Bronze-winning restaurant "Tempura Kyosei". This is a long-established restaurant founded in 1947, currently run by the third generation. The head chefs at "Yoshimatsu" and "Nanachome Kyosei" in Ginza, Tokyo, are brothers, and the third generation here is their uncle. The location is a 5-minute walk from Gion Shijo Station, and a 10-15 minute taxi ride from Kyoto Station. The service is impeccable, as expected of a Michelin one-star restaurant. The owners are very friendly and create a welcoming atmosphere. The food is eaten with grated daikon radish and lemon juice or the secret homemade salt, so there is no tempura dipping sauce. The dishes are unique, like the "Hair Crab and Avocado Nori Roll" I had that day, which was delicious. The "Green Beans" and "Baby Corn" were also sweet and fresh. The atmosphere was pleasant, and I had a great time. I would definitely like to visit again. Thank you for the meal.

Tempura Kyoto Hoshi Michelin Kyoto 2020 1 Star Goemiyo 2020 3 Tock Kyoto Tempura star, Kyoto Hoshi. Access is a 5-minute walk from exit 9 of Gion Shijo Station. The interior of the restaurant has an L-shaped counter with 8 seats. The first generation owner opened "Kyoto Hoshi" in 1947. "Kyoto Hoshi" was originally located in Gion and later moved to Ginza. The current owner's grandfather had three sons who became tempura chefs out of eight children. One of them, the eldest son, became the second generation owner of "Kyoto Hoshi," and the other two brothers also run tempura restaurants in Ginza, known as "Nanachome Kyoto Hoshi" and "Yoshimatsu." The current owner trained at a famous ryotei in Hyogo Prefecture. The way of cutting tempura is unique, and you can enjoy innovative tempura styles such as sweet potato tempura flavored with brandy and sugar. Thank you for the meal. ¥12000 Course Drink Highball Lemon juice Homemade salt Daikon radish Ebi sandwich Uozei Yuzu and myoga Ebi Sayen bean Kinmedai Sake Midorikawa Lotus root Drink Sake Midorikawa Ebi Spinach root Tai leaf roll Asparagus Sweetened daikon Shirauo Kujinoyaki Mukago and ginkgo Ayu Lake Biwa potato Young corn Ebi sweet potato Tempura with brandy and sugar Tea Dessert Assorted fruits Japanese pear Strawberry Blueberry Persimmon Shine Muscat Orange