Kyoboshi
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
Kyoboshi serves light-battered tempura unchanged from the day its doors opened in 1947. The recipe features a unique blend of oils, handed down in secret from father to just one son, as well as use of handmade crushed salt to bring out the ingredients. Uniquely, the main ingredients alternate between seafood and vegetables, interspersed with shrimp. The first shrimp is served rare, the second cooked to an intense crescendo. The chef adjusts the flame with practiced skill, modulating the flavour of the shrimp with each serving.
Unique Things
From Visitor Experiences
1. Unique Tempura Batter and Cooking Technique
Kyoboshi uses a distinctive tempura batter made solely from flour and water, completely omitting egg, which is common in other tempura recipes. This results in an exceptionally light and crisp coating. The tempura is cooked with a secret blend of oils passed down through generations, and the chef skillfully modulates the flame to vary the flavor, especially notable in the shrimp served twice—first rare, then cooked to an intense crescendo.
2. Kyoboshi-Style Seasoning Instead of Traditional Sauce
Rather than the typical tempura dipping sauce (tentsuyu), Kyoboshi serves tempura with a unique combination of rich salt, lemon juice, and freshly grated daikon radish mixed with mikan citrus. This distinctive seasoning method is known as the "Kyoboshi style," enhancing the natural flavors of the ingredients without overpowering them.
3. Artistic and Innovative Presentation of Tempura
Kyoboshi is renowned not only for taste but also for the artistic presentation of its tempura. The chef employs creative techniques such as slicing carrots into spirals, braiding sweetfish (ayu), and arranging green beans in radial patterns before frying. These visually distinctive tempura creations reflect the chef’s craftsmanship and innovative spirit, making the dining experience unique and memorable.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Kyoboshi in Kyoto are:
Shrimp: Served uniquely in two ways—first rare, then cooked to an intense crescendo. The chef skillfully modulates the flame to bring out different flavors in each serving, making shrimp a centerpiece of their tempura experience.
Seasonal seafood and vegetables: The main ingredients alternate between seafood and vegetables, showcasing freshness and variety. These are lightly battered in a silky tempura batter made only from flour and water, without egg, resulting in a crisp, light coating.
Handmade crushed salt: Used as a key condiment instead of the usual tempura dipping sauce, this salt enhances the natural flavors of the tempura ingredients.
Lemon juice and grated daikon with mikan citrus: These are part of the unique "Kyoboshi style" condiments that accompany the tempura, offering a refreshing balance and complementing the delicate batter and ingredients.
Special blend of oils: The tempura is fried in a secret blend of oils passed down from father to son, which contributes to the distinctive lightness and flavor of the tempura batter.
These ingredients and techniques together create Kyoboshi's signature tempura, emphasizing lightness, freshness, and nuanced flavor modulation.