Enyuan Kobayashi

Try a variety of Japanese culinary styles, with the accent on tempura. The chef apprenticed in traditional Japanese cuisine before taking the road of the tempura artisan. The menu incorporates the food culture of Kyoto. The meal begins with beloved standards such as simmered Pacific herring with aubergine and grilled honmoroko fish before moving on to tempura. Tempura pieces include nama-fu (steamed mixture of wheat gluten and rice flour) and Kyoto vegetables. A small dish of dried sea cucumber gonads also serves as an appetizer, and is another popular standard. Subtle inflections and clever use of ingredients are testament to the chef’s experience.

• Tempura-led kaiseki, not a pure tempura set: The menu opens with kaiseki staples, then turns to a long tempura run as the centre of gravity.
• Kyoto machiya setting in Gion: A small, traditional townhouse dining room with counter seats and a private room.
• Single chef’s-choice course: Dinner is structured around one omakase course that changes with the season.

• Kyoto seasonal vegetables: A defining thread in the tempura sequence, chosen for the season and fried one by one at the counter.
• Tempura seafood: The other half of the core progression, handled in the same light, sparing batter style.
• Nama-fu (wheat gluten): A Kyoto specialty used in the tempura course, bringing a soft, elastic bite against the crisp batter.

Nine-course chef’s-choice tempura kaiseki in a traditional Kyoto machiya in Gion. The meal is paced like a classical kaiseki, with seasonal starters and grilled or simmered dishes before a tempura sequence built around Kyoto vegetables and seafood, finishing with a rice course and dessert. Dinner is offered as a single omakase course, listed at ¥27,500 (tax included).