One of the restaurants I like in Kyoto is becoming increasingly difficult to reserve each year. It offers a fantastic location where you can enjoy a meal while watching the sunset over Arashiyama. It is a family-run establishment with very friendly staff. The name of the restaurant is "Tempura Matsui," but the main focus is not on tempura; instead, you can enjoy unique Japanese cuisine. On this particular day, we were seated in a private room on the second floor. The nostalgic atmosphere was heightened as we watched the sun set. The course for the day was priced at 28,000 yen. Here is a summary of the dishes we enjoyed: 1. Live Firefly Squid: Fresh firefly squid served on a hot stone plate, with a unique twist of cooking it in a stone pot to release miso and aroma into the rice. 2. Grilled Goby Fish: Goby fish grilled with egg yolk and rice vinegar sauce, served with tempura shrimp and pickled radish. 3. Raw Common Squid and Pufferfish Sashimi: Aged for 3 days. 4. Fatty Tuna Sushi. 5. Charcoal-Grilled Bamboo Shoot: Bamboo shoot from Nagaokakyo, served with butterbur miso. 6. Matsuba Crab: The last of the season, grilled on a charcoal brazier and served on a fried crab dumpling. 7. Uni Rice: Rice cooked in a clay pot topped with sea urchin from Hokkaido and Aomori, served with stone-grilled spiny lobster. 8. Eel with Wasabi. 9. Tempura Selection: Scallop, butterbur, sweet potato, shrimp. 10. Noodle Selection: Ume cold udon or pufferfish hot pot udon. 11. Hojicha Ice Cream. We also enjoyed Fushimi Tamano Hikari Junmai Daiginjo sake. The restaurant has a warm atmosphere, and we learned that figure skater Mao Asada has been a regular customer since childhood. The friendly demeanor of the staff may be attributed to the close relationship they have with her. As we felt the spring breeze blowing from the Katsura River, we left the restaurant slightly intoxicated and content.

It's more of a traditional Japanese kaiseki restaurant than a tempura shop. All the dishes were carefully prepared. It seems to be popular among foreign visitors. The udon with yomogi (Japanese mugwort) was excellent as a finale. It seems they don't accept credit cards, so cash is needed, but other than that, it was a great restaurant. I hope they continue for a long time.

It is a well-known famous restaurant. I tried making a reservation as a long shot and was able to get one. I enjoyed a course meal from 12:30 to 15:45 without getting bored at all. Every dish was excellent. It was a delicious experience that made me exclaim in delight. The ikura and uni chawanmushi, amadai with truffle, tempura of green eggplant, tai and aged squid sashimi, lightly blanched in hamo broth, toro sushi, hairy crab manju soup, grilled Ise lobster, TKG, eel rice bowl, ayu tempura, vinegared sweetfish, shiso sorbet, kisu and shrimp tempura, ayu somen, kakiage tempura, and egg and shrimp tempura donburi (additional) were all included. Lastly, there was warabi mochi for dessert.

I saw this restaurant being featured on a TV show and had been wanting to visit if I ever had the chance to go to Kyoto. This time, I decided to make a reservation as I was going to see the Gion Festival. The coordinated movements of the hostess and staff, detailed explanations of the dishes, and the casual conversations in between all added to the enjoyment of the meal! This time, I had the ¥20,000 course with Mats' original Chardonnay. The dishes were prepared with care, not overpowering the natural flavors of the ingredients, and each dish was served with an extra touch. I was already full before dessert came! Thank you to the hostess, the chef, and everyone for a wonderful time. I definitely want to visit again. It was a place that made me think, "Let's work hard!" ( ˆωˆ )♡

◆Exterior Opened in May 1973, located along the Udanoyama Yamada Line Large lantern with the word "松" (pine) as a sign, easy to spot Owner trained at renowned restaurants like French Beige Alain Ducasse Free parking available in front of the restaurant ◆Interior Counter seats, table seats, and private rooms on the second floor Traditional Japanese decor that exudes a sense of history Located by the Katsura River Takeout available ◆Menu Sake - Kagura ¥2200, served in bamboo for added charm Chef's Course ¥27000 Highlights: - Hot stone plate with firefly squid marinated in kombu dashi and squeezed ginger, served with hot miso - Grilled sea bream with yellow vinegar sauce and black truffle - Tempura of emerald eggplant with leftover yellow vinegar sauce - Sashimi of sea bream with kombu and grated daikon ponzu or salt - Marinated fatty tuna with soft and distinctive texture - Crab soup dumplings with crab, crab miso, and lily root - Grilled spiny lobster with miso and egg over rice - Sweet and sour sauce and vinegar sauce with young ayu fish - Twice-grilled eel over binchotan charcoal - Fresh corn with kombu soy sauce and corn puree - Tempura of new lotus root - Tempura of shrimp and new onions - Tempura of new onions - Handmade udon with mugwort and salt, served with grated quail egg and wasabi - Croquette with deep-fried abalone and cream in a shell - Kakiage-don or Tendon with shrimp, onion, green beans, and lotus root - Choice of dessert: warabi mochi, ice cream, or shaved ice with plum syrup, mango & pineapple, black honey, or kinako - Matcha ice cream served with tea Overall, the restaurant offers a variety of traditional Japanese dishes with a modern twist, excellent service, and a cozy atmosphere.

We visited as a family. The location was a bit hard to find, but it was relaxing with lots of nature. As other reviews mentioned, the tempura was a bit small in portion, so we ordered extra soba noodles and oyakodon at the end (shared one among three people, which was just right!). All the dishes were very delicious and beautifully presented. It's a bit on the pricey side, but we had a great time.

I have been visiting this place regularly for about 40 years, starting from the previous generation. The second-generation chef must be making the previous owner proud from above. Chef Matsuno has an impressive background, having trained at "Arashiyama Kichisen" and "Beige Alain Ducasse Tokyo." Alain Ducasse himself visits this humble place in Kyoto once a year. Although the name of the restaurant includes "Tempura," it is actually a Japanese cuisine restaurant where you can enjoy innovative and delicious dishes. The hospitality here is warm and reminiscent of a family-run business. It's one of my favorite places to dine.

I had the same menu as last night. The firefly squid, the last of the year, was amazing, the best of the year. The sliced raw conger eel and spear squid were exquisite! The seasonal pike conger eel was tender and the bones were cleanly processed, it was excellent. The tempura had a thin coating that brought out the flavor of the ingredients, and the sweetfish, spotted shrimp, and new onions were all perfect! I will definitely visit again!

Dinner on the second night was here. I'd like the first beer to be cold... The "Turnip Surinagashi" is delicious. The cold sake from Fushimi Kagurahara sake is nice and chilled. The "Sweet Snapper with Egg Vinegar and Truffle" sashimi is great. The blowfish is amazing. The "Yellowtail Simmered in Sake Lees" has a nice combination of sake lees aroma and yellowtail fat. The soup with white miso and Ise lobster is also good. The "Crab Sushi" and "Marinated Fatty Tuna" are delicious. The "Crab Miso Rice" and "Eel with Tangy Sauce" are great. The sea urchin is also good half-raw. Perfect for sake pairing. The "Blowfish Milt Chawanmushi" is next. Then onto tempura... scallop, lotus root, shrimp, sweet potato, all with great ingredients. The "Blowfish Nabe Udon" with homemade udon and an additional "Tempura Rice Bowl" were filling. Dessert was mitarashi dango, with a nice subtle sweetness. This place is more like a Japanese restaurant that serves sushi, tempura, udon, and other Japanese dishes.

Ranked 2nd in Kyoto and 13th in the country on Tabelog, this restaurant is extremely difficult to make a reservation at. Luckily, I was able to secure a reservation the day before. I had assumed that the main focus would be tempura, but the course meal included tempura as part of a kaiseki meal. Each dish in the course was outstanding. The main tempura dish was exquisite. It was definitely worth staying an extra night in Kyoto for this experience.

My partner made a reservation at a restaurant in Kyoto that I wanted to visit. Unfortunately, we were seated in a private room at the back, so we couldn't enjoy the view at all. It was a room with only 3 tables, so we were able to have a quiet meal, but the loud voices from the next room were distracting. If you're going to make a reservation, I think it's better to request a counter seat. The food, however, was highly recommended by everyone! The tempura was not what you would typically expect, and the dessert was warabimochi, which was delicious.

This is my first visit in 4 years. This restaurant is very famous in Kyoto. The building is quite old and you can feel the history. The unassuming chef is busy moving around. Although it is advertised as specializing in tempura in the afternoon, the other dishes leave a strong impression. You can feel the dedication to every ingredient and the creativity is amazing. However, of course, the tempura itself is top-notch. I think it is one of the best in Kyoto. The price is on the higher side, so it's not a place you can casually visit. Thank you for the meal.

I made a last-minute reservation for a restaurant in Kyoto during a sudden trip. They said they could accommodate me at 8:30 pm, so I decided to give it a try. The food was even better than I imagined, exceeding my expectations. I opted for the top course, which cost around 20,000 yen per person. The portion sizes were generous, and the value for money was exceptional. Despite the restaurant's name being "Tempura Mats", they didn't serve a lot of tempura, which was actually a pleasant surprise. I will definitely visit again!

Arashiyama's famous restaurant. Visited with an acquaintance. Exquisite dishes arrived one after another on beautiful plates, creating a blissful time. However, even though we came for tempura, it took a while to come out. It seems like this restaurant is not focused on tempura, but that didn't matter during the 4-hour experience.

It's been 5 years since my last visit. Last time I had lunch, this time I fulfilled my wish for dinner. The restaurant is located a 7-8 minute walk from Matsuo Taisha Station, with a charming atmosphere. This time, I dined at the counter seat overlooking the Katsura River. The omakase course included: Corn soup, Crab tempura with truffle, Grilled squid, Flounder, Conger eel shabu-shabu, Grilled matsutake mushroom, Clam soup, Grilled rice ball with spiny lobster and sea urchin, Purple shiso sorbet, Grilled eel, Grilled ayu with fried bones, Steamed egg custard, Tempura with scallop, shrimp, okra, chestnut, and fig, Soba or sweetfish noodles for the last course, Dessert - Shaved ice, Matcha. The tempura was limited to a few items. Despite being a long-established restaurant since 1973, the cuisine was surprisingly modern. The crab gratin tempura topped with plenty of truffle was a unique twist. The thinly sliced squid was sweet and melt-in-your-mouth. The grilled spiny lobster on hot stones with sea urchin on top of the rice ball was playful and enjoyable. The fermented sauce made from the roe of the pregnant ayu was original and paired perfectly with the fish. The tempura was perfect, with rare scallop, overly sweet shrimp, soft okra, and dessert-like fig. The standout dish was the "conger eel shabu-shabu" which was unbelievably fluffy and melted in the mouth like a flower. The dessert of beautifully shaved pure white shaved ice with fig jam, black syrup, and soybean flour was delightful. Underneath was plenty of sweet red bean paste. The sound of tempura oil sizzling, the pleasant sound of cutting the eel, and the sound of shaved ice being made, all while enjoying the stunning view of Arashiyama and the sparkling Katsura River in front of you, made it a sensory experience. The luxurious use of dishes by Rosanjin Kitaoji, Old Baccarat, and 120-year-old Norwegian spoons made the dining experience truly remarkable. The kind proprietress also shared stories about each dish and its serving ware. I wonder if I can go again. They say third time's the charm, right?

I visited the famous tempura restaurant, Matsusan, on a sunny Sunday at noon. The course included: - Cold steamed eggplant - Eel tempura with sweet vinegar sauce - Assorted sashimi with a unique touch of spiced bonito and a ponzu-like flavor - Tempura of Spanish mackerel, egg tofu soup - Soft octopus simmered rice - Tempura of 4 kinds - Somen noodles - Homemade bracken rice cake.

While overlooking the Katsura River, we enjoyed a private dining experience. The cold corn soup had a mix of the smoky aroma of grilled corn and its sweet fragrance. Delicious! The kiss fish tempura with karasumi was light and airy, with a delightful flavor. The fresh fish bone crackers were a pleasant surprise. The thickly sliced bonito with spicy mustard was tasty. The red snapper dish was served in a bamboo bowl from the Edo period, which was lovely. The tender red snapper was delicious. The fatty tuna sushi melted in the mouth, leaving a refreshing taste. The Hokkaido sea urchin rice had a strong ocean scent. The eel dish was simply presented, showcasing the crispy and fluffy natural eel. The cold grilled eggplant retained its smoky aroma, making it a refreshing dish. The ayu fish tempura with tade paste in a Rokuyaman's vessel was a perfect balance of bitterness and aroma. The scallop, onion, corn, and shrimp dishes all highlighted the freshness of the ingredients. The plum udon was refreshing, and the additional seaweed tea was delightful. The warm bracken rice cake was delicious!

I was able to enjoy a leisurely meal while gazing at the Katsura River. The tempura was excellent, and all the dishes were satisfying. The white fish with karasumi was amazing, and the thickness of the bonito was also good. The udon for the finishing touch was incredibly delicious. I even ended up ordering an extra kakiage-don.

Today was my first time visiting, and the landlady kindly engaged us in conversation. The chef was also easy to talk to, and kindly answered all our questions. [Food I ate today] - Firefly squid risotto? Homemade firefly squid marinated in soy sauce, served in a hot pot. #TempuraMatsu #KyotoGourmet #Tempura #KyotoCuisine #JapaneseCuisine #Kyoto #KyotoJapaneseCuisine #Arashiyama #ArashiyamaGourmet

Located a 6-8 minute walk from Matsuo Taisha Station, there is a Japanese restaurant called Tempura Matsuo that focuses on tempura as its main dish. This restaurant offers a course meal where you can enjoy a variety of Japanese dishes with tempura. Tempura Matsuo has been selected as one of the top 100 tempura restaurants in 2022, and has also been awarded the bronze and silver rankings on Tabelog for 6 consecutive years since 2017. The unique atmosphere and excellent customer service provided by the proprietress and staff made the dining experience enjoyable. I ordered the popular lunch course this time. The course included dishes such as fried cherry salmon and eggplant with sweet vinegar sauce, a soup with deep and flavorful dashi broth topped with mackerel tempura, and tempura featuring shrimp, spring onions, firefly squid, and bamboo shoots. Each tempura dish was elegant and well-balanced, creating a satisfying meal without becoming monotonous. The rice made with sweet and tender bamboo shoots was also exceptional, perfectly complementing the flavors of the tempura. With a wide range of course prices available, including relatively affordable options, I highly recommend visiting Tempura Matsuo. Thank you for the delicious meal!

I finally had the chance to revisit the famous tempura restaurant "Matsu" in Kyoto. Situated with a view of the Katsura River and facing the Matsuo Shrine, the wooden interior exudes a sense of history and tranquility. The tempura dishes here go beyond just being tempura, using seasonal ingredients creatively presented for a delightful visual and culinary experience. Each meticulously crafted dish brings a smile of bliss, from the stone-grilled firefly squid in a porridge-style broth to the kiss fish tempura generously topped with karasumi. The flavors of the gudgeon fish shine not only in sashimi but also in the soup. And the various preparations of Kyoto bamboo shoots lead to a satisfying finale of udon noodles. Three leisurely hours passed by, and tonight was another night of pure happiness.