Recommended tempura in Kyoto Prefecture! 20 popular spots by area, mainly in Kyoto City

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Gion Fuji is located on Nishi Hanamikoji-dori, just behind Hanamikoji, the main street of Gion in Kyoto.

The seating consists of a counter where you can enjoy the live feel of the cooking and Private rooms where you can relax.

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The owner trained at famous hotels in Osaka and Kyoto. The tempura prepared with that seasoned skill has a light batter and a clean taste that makes it easy to eat.

To bring out the natural flavors of the ingredients, they use first pressed benibana oil (safflower oil).

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Japan has four seasons in a year: spring, summer, autumn, and winter. Tempura uses ingredients that are at their best in each season and is served as a course.

For an adult dinner, be sure to try the Japanese sake, shochu, and other drinks that pair perfectly with Japanese cuisine, along with wines Specially selected by a sommelier.

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Kyoto Gion Tempura Yasaka Endo is the Honten of the tempura specialty chain Tempura Endo Group, which mainly operates in Kyoto.

In addition to counter seats where you can almost hear the sound of the oil, there are Private rooms in sukiya-zukuri (traditional refined Japanese architectural style) in Kyoto style architecture.

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They use premium menjitsuyu (cottonseed oil), made from cotton seeds, for frying, which gives the tempura a light and clean finish.

As for how to enjoy it, they offer options such as salt that brings out the ingredients and a house blend tentsuyu (tempura dipping sauce), and they will suggest the best match for each ingredient.

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This is Kyoto-style tempura made with seasonal flavors such as lake fish from Biwako (Lake Biwa), traditional Kyoto vegetables, and sansai (mountain vegetables).

The menu is mainly course-based for both lunch and dinner, and you can also add your favorite tempura items A la carte afterward.

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Kyoto Tenpura Ten no Meshi Gion Honten is a restaurant in the Gion area, Kyoto’s historic entertainment district.

Guests enjoy the lively entertainment feel, from the excitement of the open kitchen counter and upbeat service to the way the dishes are presented.

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For tempura, you can enjoy courses featuring Wagyu, ingredients from Kyoto, and seasonal items. The tempura pairs well with fluffy rice made from Domestic rice cooked in a hagama (traditional iron pot).

The "Wagyu Sukiyaki" in the photo is a popular creative tempura dish where you dip Wagyu tempura into egg yolk and sauce before eating it.

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The tempura course comes with options such as Special, Regular, and Vegetable, which focuses on vegetables.

In addition, the lunch-time-only course is also recommended for casually enjoying authentic tempura.

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Gion Tempura Koromo is a by reservation only restaurant that serves course meals only.

Tempura is generally made by coating ingredients in a wheat flour-based batter and deep-frying them, but here they use komeko (rice flour) for the batter and komeabura (rice oil) for the frying oil.

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Located in Gion Kobu, Kyoto’s largest kagai (geisha district), this restaurant serves tempura made with seasonal ingredients from the local area in an interior filled with elegance.

The tempura batter is crisp and light, and it is fried in a way that makes it easy to enjoy without feeling heavy.

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In addition to tempura, the courses include plans with an Appetizers assortment of hassun (small seasonal dishes) and sashimi.

The "meibutsu unagimeshi (specialty eel rice)" served near the end of the dinner course is a dish of Clay Pot rice topped with kabayaki eel (eel grilled with a sweet and savory sauce).

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Kodaiji Tanko is a tempura restaurant in Higashiyama Ward, Kyoto City, near Kodaiji, a spot also known for its autumn leaves and cherry blossoms.

The interior has a refined feel while still offering the warmth of wood and a calm atmosphere. Depending on where you sit at the counter, you can enjoy either the garden view or watch the chef's skill at work.

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The tempura uses Special ingredients from all over Japan. Ingredients that match the changing seasons are fried in tahaku goma abura (light sesame oil) with a mild aroma.

This tempura brings out the best in each ingredient through the restaurant’s carefully chosen ingredients and cooking methods, along with the skill of its artisans.

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The top quality tempura kaiseki (traditional multi-course meal), limited to just 4 parties per day, is perfect for important occasions such as birthdays.

For a refined meal, Japanese sake is a great match, bringing out the delicate taste and aroma of the tempura. They offer a lineup of Japanese sake selected by professionals, including rare labels.

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Tempura Kappo Yamamoto is a well regarded restaurant where you can enjoy tempura in a calm Japanese modern setting, along with colorful seasonal selections and Japanese dishes that make the most of seasonal flavors.

It has relaxing zashiki (tatami seating) and counter seats facing the kitchen. Seasonal courses and à la carte options are available.

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The tempura ingredients focus mainly on seasonal items that are said to taste especially good right now. The light, crisp batter lets you fully enjoy the flavors of the ingredients themselves.

They also offer Japanese sake from all over Japan, and some say it is so good they ended up drinking too much.

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At Tempura Kappo Yamamoto, you can also enjoy seasonal tempura and Japanese dishes.

Their top recommendation is a course that includes tempura (7 items or more), sashimi, and more, plus their original tenmusu (tempura rice ball), with rice and shrimp tempura served on top of nori (seaweed).

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Tenpuu Shijo Kawaramachi Tempura to Ate to Wine is a creative tempura dining restaurant with 2 restaurants in Kyoto City.

This Shijo Kawaramachi location is useful for a wide range of occasions, with Sunken kotatsu seating where you can sit comfortably and Private room options available even for small groups.

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They use komeabura (rice oil) for the tempura, which drains well and gives it a healthy, light batter.

The photo shows their unusual specialty, the “Meibutsu Tenpu Maki,” a tempura take on three kinds of seafood nori rolls. The crisp fried batter and the meltingly tender seafood make it excellent.

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The tempura lineup is wide ranging, from standard seafood and vegetable options to Western style items like "Camembert Nama-hamu (dry-cured ham)" and other creative, unique varieties.

Along with tempura, they also offer a full selection of a la carte dishes, and you can enjoy pairing them with drinks such as wine or cute sours topped with frozen fruit.

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Komefuku Kyoto Kiyamachi is a tempura and sushi izakaya (Japanese pub) near the historic Sanjo Ohashi Bridge over the Kamo River.

The spacious interior has touches of Japanese style throughout, and it is said to have a nice atmosphere where you can casually stop by with friends or family.

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The tempura, made with 100% rice oil, is said to feel light rather than heavy, and the freshly fried batter has a crisp texture that tastes great.

With such a wide variety to choose from, it is also a good idea to start with the Omakase tempura or a seasonal tempura assortment.

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The tempura is popular because you can also try unique items like sashimi and obanzai (Japanese side dishes) fried as tempura. The tempura dipping sauce is said to be based on soy sauce from the San'in region and served in a pot.

The sushi ranges from nigiri (hand formed sushi) to creative styles and items that pair well with drinks, so you can enjoy it without getting bored.

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Casual Tempura Endo Kyoto Kawaramachi Garden Ten is a restaurant located on the 8th floor of Kyoto Kawaramachi Garden, directly connected to Kyoto-Kawaramachi Station.

This restaurant is a sister shop of Kyoto Gion Tempura Yasaka Endo, where you can casually enjoy the taste of high-end itamae tempura (chef-prepared tempura).

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The tempura, fried in canola oil, is said to have a crisp batter that tastes light yet rich.

For dinner, they offer courses that include their signature namba (corn) tempura and a tempura Rice bowl topped with sauce over rice, along with several other courses to choose from based on your budget and preferences.

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The counter seats by the window are also popular because you can enjoy your meal while looking out over the streetscape of Kawaramachi.

The "Healthy Hanakago Gozen set (lunch only, limited quantity)" comes with four kinds of tempura and several small side dishes, so you can enjoy a little bit of many different dishes and leave feeling very satisfied.

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Sake to Niku Tempura Shoten is a restaurant near Kawaramachi Station that is famous for its meat tempura.

The interior has a stylish design that blends traditional and modern Japanese elements. It also has counter seating, so it works well for everyone from solo diners to groups.

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The meat tempura is popular for being tasty, with the tempura batter locking in the meat's flavor.

The tempura made with beef skewered on sticks is small and easy to eat, and just right as a snack with drinks. They also offer new-style meat tempura such as the marbled "Kuroge Wagyu (Japanese Black beef) Strip loin tempura."

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For the richly flavorful meat tempura, the restaurant recommends its original dipping sauce made with red chili pepper and beef broth. It has a nice kick of heat that makes a great accent, and people say it tastes great.

The tempura is fried to just the right level, and reviews also say there are lots of unique menu items, such as rare tuna, salmon, and a creative negitoro-maki (minced tuna and green onion roll), so it is fun just choosing what to order.

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Temari-zushi (ball-shaped sushi) to Kyo-tempura (Kyoto-style tempura) Kubota stands along the Kamo River and has a lovely traditional Japanese feel both outside and inside.

The restaurant also offers noryo-yuka (riverside summer terrace) seating where you can relax to the sound of the Kamo River, as well as Private rooms available for parties of 2 or more.

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The tempura is fried in high-temperature oil with careful timing, giving it a thin batter and a crisp, light texture.

You can enjoy Kyoto-style tempura that really shows off the chef’s skill, including Kyo-kashiwa (Kyoto local chicken) and Kujo-negi (Kyoto green onion) wrapped in Kyoto pork.

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The course features tempura made with seasonal ingredients. Some say they enjoyed the seasonal vegetables with coarsely grated daikon radish.

"[Lunch/Dinner OK] Kamo (15 Temari-zushi (bite-sized ball sushi))" is a popular course that includes colorful bite-sized temari-zushi, tempura, and an obanzai (Kyoto-style small dish) assortment.

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Miyukicho Sasaki is an izakaya located on one corner of Miyukicho-dori, where you can enjoy Edomae tempura and Japanese sake.

The interior has counter and table seating, with a calm atmosphere where you can relax at ease. It is easy to visit even on your own, and it can also accommodate large Banquets.

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The owner honed his skills in Tokyo. At Gokomachi Sasaki in Kyoto, you can enjoy Edomae tempura (Tokyo style tempura) fried in sesame oil.

The batter is fragrant and crisp, while the ingredients inside are light and tender, with a superb fry on each piece.

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Tempura comes with a wide range of ingredients, from vegetables to seafood, and the hamaguri (hard clam) served as "hamaguri no sugata-age" with the shell fried whole is also recommended.

Along with tempura, they also offer sashimi and obanzai (Kyoto-style side dishes), so be sure to enjoy them with the 15～20 kinds of Japanese sake they always keep in stock.

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Kyo Tomikoji Tempura Yosikawa is a popular restaurant where you can fully enjoy freshly fried tempura in a luxurious setting inside a sukiya-zukuri (traditional Japanese architectural style) building constructed in the early Taisho era.

You can visit just for a meal, and it is by reservation only. Seating includes a counter with the feel of a chashitsu (tea room), as well as scenic fully private rooms overlooking the main garden or a tsuboniwa (courtyard garden).

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At the counter, the chefs serve tempura they fry right in front of you.

Even when you use a Private room, they bring the dishes out in several rounds so you can enjoy them at their best, showing the restaurant's thoughtful care.

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They use cottonseed oil for the tempura, which gives it a crisp, light batter that brings out the ingredients.

You can take your time enjoying seasonal flavors sourced directly from producers in a course meal. You can choose from a range of courses with different prices and contents.

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Sushi to Tempura to Watakushi Kyoto Ten is a popular izakaya where you can enjoy a lineup of dishes that let you fully experience Japanese food culture, including sushi, tempura, and Japanese sake.

The stylish interior, decorated with ukiyo-e (traditional Japanese woodblock print)-style illustrations, has wall-side sofa seating, high-chair table seating, and counter seats suited for small groups.

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For the tempura, the frying oil is separated into high and low temperatures, and each ingredient is fried to match its character. Reviews say it is crisp when freshly fried, so it is best to eat it quickly.

The small kettle served with the tempura apparently contains tentsuyu (tempura dipping sauce).

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In addition to classic vegetable and seafood tempura, they also serve unusual items such as the “Hachimitsu Camembert (Camembert with honey),” which you eat drizzled with honey, and the hand-rolled sushi-style “Oebi-ten Sushi Dock (giant shrimp tempura sushi dock).”

They also offer a wide selection of alcohol, including local Kyoto sake and a rich lineup of Japanese sake.

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Tenpura Tentora ShinPuhKan Ten is a tempura specialty restaurant located inside ShinPuhKan, a multi use complex directly connected to the south ticket gate of Karasuma Oike Station and supervised in design by a world famous architect.

The casual glass walled space has a row of counter seats, giving it an easy drop in atmosphere.

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Tempura is available as the "Tentora Course" with Omakase ingredients, as lunch set meals, or A la carte.

One of the top recommended items is the "satsumaimo (Japanese sweet potato) fried at a low temperature for one hour." It is said to be thick and fluffy inside, with a rich sweetness.

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"Daikon radish oden" is tempura made from oden, a Japanese dish in which ingredients are slowly simmered in dashi and other seasonings, and reviews say that when you take a big bite, the dashi spreads from the daikon radish and tastes amazing!

Another popular menu item is "omaru ebi (lobster) ippon tempura with truffle salt," made by a chef trained in French and Italian cuisine.

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Tempura Higashiyama, located on the second floor of a building on Kawaramachi-dori, has only counter seating and follows the concept of letting guests enjoy good food at reasonable prices.

They offer everything from full tempura kaiseki (traditional multi-course meal) to lunch items such as Rice bowls and set meals, making it easy to stop by for all kinds of occasions.

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For the tempura, they use ingredients from Kyoto, fresh fish, and Special vegetables. Their original fryer gives it a light, clean finish.

The batter has a light texture, and this authentic tempura is known for being delicious across the board.

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The most popular course is "Hiei," which includes kobachi (small side dishes), soup, and tempura made with seasonal vegetables and seafood. You can order it any time of day, even when dining solo.

For lunch, they also recommend tempura set meals and Rice bowls such as the "Premium Shrimp Tempura Rice bowl," which comes with as many as 3 shrimp.

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Tomikoji Tempura Matsui has a calm exterior and offers a Japanese-style space centered on counter seating, where tempura is fried right in front of guests.

With friendly service, even first-time visitors can enjoy their meal in a fun and relaxed atmosphere.

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The tempura at this restaurant is fried at a low temperature, giving it a great balance between batter and ingredients while concentrating the flavor.

The owner trained and built up experience at well known restaurants, and the Kyoto style tempura is what draws the crowds.

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They carefully select not only seasonal ingredients but also the best items of the day, and they are said to be very fresh and high quality.

In addition to the courses, they also offer a lunch set called the Kyosai Tempura Plate Zen, limited to 10 servings a day, which comes with tempura of natural ebi (shrimp), fish, vegetables, and Kyoto obanzai (home-style side dishes).

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The Kyoto Station area is the gateway to Kyoto. This restaurant is Tempura to Wine Kojima, the first Kyoto restaurant of the brand founded in Nagoya.

The interior has counter and table seating and is easy to drop by, though it can sometimes fill up with reserved guests.

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"Nori ikura canape (nori and salmon roe canape) (1 piece)" is one of the restaurant's signature tempura items and a favorite with many guests.

The fried nori has a crisp, light texture, and each time the ikura (salmon roe) on top pops in your mouth, more flavor spreads out, with the wasabi playing a nice supporting role.

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They always offer more than 20 kinds of creative tempura, including the "Parumijano (Parmigiano) shaved over asparagus (1 spear)," where they grate cheese over it right in front of you.

The tempura with Western style twists seems like it would pair well with wine too. It is also nice that you can enjoy the wine either by the glass or by the bottle.

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Taishu Jaguchi Sakaba Ginten Kyoto Porta is located inside Kyoto Porta, the underground shopping complex connected directly to Kyoto Station and convenient for shopping and dining.

It is known for excellent tempura with a light texture, and they also offer a wide range of à la carte dishes that go perfectly with drinks. Another thing people talk about is that every table has a tap installed that pours shochu (Japanese distilled spirit) when you turn it.

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They use a molecular cooking device that helps reduce oil absorption, and reviews say the tempura comes out crisp, light, and so tasty that you may end up eating more than you planned.

They also serve simple menu items that make the most of the ingredients, along with fresh takes on tempura that combine different ingredients, such as kaki (oyster) wrapped in bacon.

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A standout feature here is the setup where shochu (distilled spirit) comes out when you turn the tap installed at every table, and at this restaurant, shochu is served free for the first hour only, so you can pour yourself plenty whenever you like.

People say it is a fun place to enjoy drinks along with a wide food menu that includes tempura, atemaki (rolled sushi), and more.

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Good quality ingredients of the day and seasonal vegetables are sourced from places like Tokyo’s Tsukiji and Kyoto, among others.

With the skilled techniques of the chefs, they are turned into tempura that lets you enjoy the fresh ingredients’ natural flavor and sweetness.

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In addition to course meals, the menu also offers popular well balanced lunch set meals that come with tempura, kobachi (small side dishes), soup, and more.

For dinner, be sure to try the restaurant's original Tenichi Tokujo Junmai Daiginjo. It is a Japanese sake that pairs especially well with tempura.