Tenjaku
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
As the second owner of Tenjaku, Ryo Nishioka never forgets the spirit of his grandfather, who always made customers smile with his cuisine. The menu begins with an appetiser plate that reflects the mood of the season and proceeds to soup, decoratively arranged sashimi, and finally to tempura. The simple, familiar flavour of the tempura tofu, deep-fried and dressed in dipping sauce, warms the soul. The eve-catching hinoki cypress counter, made from a single plank, transforms the interior into a place of quiet dignity.
Unique Things
From Visitor Experiences
1. Tempura as a Central Element in Kaiseki Cuisine
Unlike typical kaiseki restaurants that focus on simmered and grilled dishes, Tenjaku uniquely incorporates tempura as a key part of its menu. Every meal at Tenjaku concludes with tempura, paying homage to the restaurant’s roots and the chef’s grandfather, who originally started the restaurant as a tempura establishment. The chef personally selects quality vegetables and seafood, frying tempura right in front of guests at the counter, with tofu tempura being a specialty since the grandparents' time.
2. Use of Local Craftsmanship and Ingredients
Tenjaku emphasizes local Kyoto culture not only through its cuisine but also through its presentation and environment. The majority of ingredients are sourced from Kyoto and surrounding areas, while the tableware is crafted by renowned Kyoto kilns such as Teizangama and Waraku. Additionally, the restaurant features a counter made from a single piece of cypress wood and incorporates traditional Nishijin textile elements in its interior design, reflecting the rich cultural heritage of Kyoto’s Nishijin district.
3. Integration of Traditional Tea Ceremony and Unique Souvenirs
The dining experience at Tenjaku includes a ceremonial aspect where the chef, a longtime practitioner of the Japanese tea ceremony, prepares fresh matcha tea for guests to finish their meal. Guests can also enjoy a curated tasting of aromatic Chinese teas selected by the chef, enhancing the overall flavor experience. Furthermore, diners receive a souvenir drawstring bag made of traditional Nishijin-ori silk from a storied local textile house, connecting the culinary experience with Kyoto’s textile craftsmanship.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Tenjaku in Kyoto are:
Tofu from Toyoukeya: Used in their signature tofu tempura, this soft bean curd is fried and then served draped in rich dashi broth with chopped green onions and Japanese mustard. The dashi flavor soaks into the batter, making it a deeply satisfying dish and a direct inheritance from the chef’s grandfather’s recipes.
Sweetfish (Ayu) from Lake Biwa: A local delicacy gently fried and served standing up as if swimming, representing the rich summer aroma of Kyoto. It is also used in tempura, showcasing the chef’s careful ingredient selection from across Japan.
Red Manganji chili pepper: Fried whole to deepen its sweetness, this local Kyoto favorite adds a unique flavor dimension to the tempura offerings.
Seasonal vegetables such as butterbur sprouts, lotus root, bamboo shoots, and rapeseed flowers: These are carefully selected for tempura and other kaiseki dishes, highlighting the restaurant’s focus on seasonal and regional produce.
Kombu stock and dashi broth: Essential to the light yet flavorful soups and tempura dipping sauces, these broths enhance the umami and subtle tastes of the dishes, integral to the restaurant’s kaiseki style.
These ingredients are used in signature dishes like the tofu tempura with dashi broth, sweetfish tempura, and seasonal vegetable tempura, all prepared with meticulous care to express Kyoto’s seasonal flavors and culinary heritage.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Tenjaku Omakase Course: ¥26,000