Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kyoboshi
(天ぷら 京星)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday
Specialities
Chef
Toshinori Sakakibara: The pride of competing solely on Tempura
Food
Secret oils and salts, and the inexpressible "sense" of the craftsman convey the traditional taste
Space
The reason for sticking to counter seating only, and the thoughtfulness of leaving empty seats between customers
Review
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Review 486casesFollower 491PeoplePick-up reviews
京都で知る天ぷらの新たな世界
２年ぶり３回目の訪問。コロナ収束を象徴するかのように他のお客さんは全員外国人。 ご主人はお料理の説明などを英語で対応すごい‥まあ京都だとこうなるんだろうねえ。 相変わらずオリジナリティがある天ぷらは素晴らしい。 最後までしっかりいただいても全然胃がもたれない。 今回も最高でした！...Find out more
2023/05 Visitation
2times
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Review 1,567casesFollower 4,039Peopleミシュラン一つ星を獲得し続ける老舗店
京都・祇園四条の天ぷら屋「天ぷら 京星」。 ミシュランガイド2019京都で一つ星を10年連続で獲得する人気天ぷら店。 創業は1947年で店主は3代目。 この日...Find out more
2024/05 Visitation
1times
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Review 29casesFollower 10PeopleBeautiful and elegant Tempura
My wife requested that we try some delicious Tempura, so I searched online and found Kyose...Find out more
2024/02 Visitation
1times
Restaurant information
Details
| Restaurant name |
Kyoboshi（Kyoboshi）
|
|---|---|
| Categories | Tempura |
| Phone number (for reservation and inquiry) |
075-551-2303 |
| Reservation Availability |
Reservations Only
キャンセルポリシー |
| Address |
京都府京都市東山区花見小路末吉町東入ル 双葉ビル 1F |
| Transportation |
10 minutes walk from Gion-Shijo Station 384 meters from Gion Shijo. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
8 Seats （ Counter seats: 8） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu) |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| The opening day |
1991.5.13 |
閉じる
ChefToshinori Sakakibara: The pride of competing solely on Tempura
Born in Tokyo. After graduating from high school, he trained at the long-established restaurant "Harihan" and took over "Kyosei" as the third generation owner at the age of 23 when his father, the previous owner, fell ill. He moved the restaurant from Ginza to Gion and, under the direct guidance of his father, he worked day and night to master the specialized techniques of Tempura. Tempura, fried with artisanal skill that values the flavor of the ingredients, is highly regarded overseas, and he has won one star in the Michelin Guide Kyoto 2019 for 10 consecutive years. He believes in competing only with Tempura, and continues to protect the flavor of this long-established restaurant in the town of Gion.
Food Secret oils and salts, and the inexpressible "sense" of the craftsman convey the traditional taste
Long-established restaurants have their secret techniques handed down from generation to generation. The oil and salt mixture at Tempura Kyoboshi is all in Sakakibara's head, and even his family doesn't know the secret. The perfect heat is determined by the "feel" he gets when he puts cooking chopsticks into the oil and pinches the ingredients. It's probably impossible to put that into words. Kyoboshi's Tempura is the result of the restaurant's traditions that have been passed down for three generations, and Sakakibara's craftsmanship. The restaurant's long history is infused into each and every dish served.
SpaceThe reason for sticking to counter seating only, and the thoughtfulness of leaving empty seats between customers
Passing through the noren curtain and opening the sliding door, you will see a clean counter. Tempura Kyoboshi has only nine seats at the counter, due to Chef Sakakibara's insistence. The reason for this is to serve freshly fried tempura at the perfect timing. Also, to ensure that customers can enjoy their food without feeling uncomfortable around anyone, there is always an empty seat between each customer. For this reason, the nine seats are never filled unless the restaurant is booked exclusively for the restaurant. Such careful attention to detail is surely the reason why Tempura Kyoboshi is known as a famous restaurant.
The flavor of the ingredients spreads throughout your mouth from underneath the thin batter. Enjoy the traditions and techniques of this long-established restaurant that have been passed down for generations.
Tempura Kyoboshi is a long-established restaurant that Gion is proud of. The third-generation owner, Toshinori Sakakibara, deep-fries the tempura in a thin batter using a secret oil recipe. No eggs ar
...e used. The tempura is served with homemade salt that resembles powdered snow and grated daikon radish soaked in lemon juice. The exquisite cooking is judged by the skill of a craftsman, who judges it by the bubbling of the oil, the sound of it, and the sensation transmitted through the cooking chopsticks. The course menu, which consists only of tempura, exudes the confidence and pride of a specialty restaurant. It has received one star in the Michelin Guide Kyoto 2019 for the 10th consecutive year. It is a famous restaurant that is definitely worth visiting if you come to Gion.