Kyoboshi
Tempura · Kyoto · Michelin One Star · Chef Toshinori Sakakibara
Holding one Michelin star, Chef Toshinori Sakakibara serves tempura in Kyoto. He coats seasonal ingredients in an eggless batter made from flour and water, deep-frying them in a secret oil blend before serving with salt and lemon juice. Founded in 1947, the restaurant features an eight-seat counter.
347-92 Gionmachi Kitagawa, Higashiyama-ku, Kyoto, Kyoto
- Michelin 2025
Menu
Dishes
- Guji (amadai/tilefish)
- local potato
- asparagus
- peppers
- small piece of toast, with plump shrimp bits on top
- coils of sweet carrots
- braided fish strips
- green beans into a stacked up tower
- piece of halfbeak is braided into a beautiful thread
- sweet potatoes are first glazed in brandy and sugar before frying
Tasting Menu
- Omakase Tempura Course — 17-18 pieces of tempura including guji (tilefish), spiral carrot, lotus root, green pepper, abalone. Alternates between seafood and vegetables with shrimp served rare then intensely cooked. Menu changes daily per chef's selection.
The Experience
Built around the chef's counter. The meal is structured around an omakase experience.
- Format: Omakase
- Setting: Chef's counter
Phone: +81 75-551-2303
Related restaurants
- Award-winning restaurants in Kyoto
- More Japanese Specialist Cuisine restaurants
- More from chef Toshinori Sakakibara
- Kyobashi Tempura Fukamachi — Tokyo (1 Michelin stars)
- Tenjaku — Kyoto (1 Michelin stars)
- Tozentei — Kyoto (1 Michelin stars)
- Kyoryori Fujimoto — Kyoto (1 Michelin stars)
- Sojiki Nakahigashi — Kyoto (2 Michelin stars)