Best tempura restaurants in Kyoto
Tempura is a dish prepared by coating ingredients such as vegetables and seafood with a mixture of eggs, water, and flour, then frying these with oil. Although it is a food that can be ordered by itself in specialty restaurants, it is often eaten as the main dish of a teishoku lunch set (teishoku: a common meal service format in which, rice, soup, and pickles are served with a main dish in a set) or a side dish to soba. Ingredients themselves are rarely seasoned. After frying, tempura is eaten with dipping sauce (tentsuyu: made by dashi soup stock and soy sauce). Grated ginger and/or daikon radish are often mixed in tentsuyu.
The most common way to eat tempura is using Ten-tsuyu dipping sauce. The sauce is usually made with fish-stock, mirin, and soy sauce. Grated daikon radish or ginger may be served with it to add some zing to the sauce. Some also prefer to eat the tempura with just dipping salt (plain sea salt or mixed with other spices such as matcha, or sansho).
Most traditional Japanese food incorporates extremely fresh ingredients, with chefs priding themselves upon seafood which was wriggling moments before service. The Japanese culinary tradition tends to be very seasonal, with chefs using the highest quality produce available at any given time. In addition, Japanese cuisine typically uses beautiful presentation from simple to elaborate, with special plates, bowls, and cups depending upon what is being served.
Here, we pick the list of best tempura restaurants in Kyoto.