I think that Tempura is one of these dishes that is either quite mediocre or extremely good — there is no in-between. It has to be eaten at the counter, right out of the hot oil. It should not be left waiting, as the ingredients then take a fade look and loose the crispiness of their taste. We do not go to tempura places very often, but when we do, we try to choose a quality restaurant.
Akiko selected Tempura Endo Yasaka, a place in Gion, just south of the Kennin-Ji Temple . It’s an old place located into a machiya. We chose to be seated in a private room (an old tea room) opened to an inside garden.
Non-oily, healthy Kyoto-style tempura, enjoyed in an inn in a quaint historical Kyoto townscape is a rare experience. This restaurant has been operating in the same traditional Kyoto-style storefront for over 100 years. We enjoyed this private moment in a historical Kyoto, tasting Kyoto delicacies — local vegetables, seafood from the Japanese sea, river fish from Biwako River, and more.
For more information or to make a reservation, here is the restaurant web site.