Located on a small path just west of Hanamikoji in the southern part of Gion, this traditional townhouse-style restaurant offers a cozy atmosphere with a counter and one table. From the appetizer to the tempura and the tea to finish, everything was delicious. The variety of three types of salt for dipping added to the enjoyment.

I made a reservation for 6:30 pm on a weekday and visited for the first time. The counter and private rooms were already full and the atmosphere was lively with many regular customers. I quickly finished the Chita highball and switched to sake. The course started with appetizers, and I was shown the ingredients for today's meal (young ayu fish in a glass jar, splashing around), followed by tempura. The main tempura dishes were recommended with salt and lemon juice. The tempura dishes included squid with karasumi, abalone with liver sauce, and other luxurious ingredients. Personally, I was impressed by the vegetable tempura with small onions, water eggplant, chili peppers, and corn. The chef was attentive to the atmosphere and conversations at the counter while frying tempura, which was impressive. However, both the artisans and the staff seemed to be very busy in terms of quality and quantity. It was a time with many different feelings about the service and comfort.

I visited the tempura restaurant "Giou Fuji" in Gion, Kyoto! They offer a variety of dishes from appetizers to desserts, totaling about 20 items. The tempura batter was thin and crispy, with a slightly chewy texture when bitten. They provide 3 types of salt and tempura sauce for you to enjoy according to your preference! From seasonal ingredients to classics, everything was delicious!

During a visit to Kyoto, I had lunch at this luxurious and delicious restaurant. I reserved a 22,000 yen course, which included a variety of tempura dishes. The tempura had a light and crispy batter, and the ingredients were top quality, such as shrimp, mushrooms, snapper, crab, eel, and sweet potato. There was also a unique tempura dish with sesame tofu and sea urchin, as well as Wagyu beef wrapped in shiso leaves. The meal ended with a delicious tempura dish of egg yolk topped with caviar on rice. Overall, I highly recommend this tempura restaurant in Kyoto for a truly exciting dining experience.

I visited "Gion Fuji," a tempura restaurant in Gion-machi, Higashiyama-ku, Kyoto City. This is just a memo of my visit. To be honest, I've been using my brain too much lately and I'm in a state of mental fatigue, so I don't have much energy to focus on reviewing restaurants outside of Hiroshima, where I live. I mainly do food blogging to promote restaurants in Hiroshima, so I don't have much resources to spare for reviewing out-of-town restaurants. I often end up not being able to write a proper review because it requires a lot of mental energy. However, I wanted to leave a record of my visit, so I decided to share this post. I hope to write a proper review someday. For now, I thought the presentation of showing the daily ingredients for tempura was good, as shown in the photos. I think it would be nice if tempura restaurants in Hiroshima could adopt this kind of customer service. The higher the price range of the restaurant, the more important not only the taste but also the "presentation" becomes. Hiroshima is not a tempura culture area, and naturally, I didn't grow up with a strong connection to tempura. Therefore, when it comes to restaurants in this price range, I tend to compare them with other genres of restaurants. If I had a special attachment or emotion towards tempura, it might be different. In conclusion, I believe that reviews of this restaurant should be referenced by people who have grown up in a tempura culture.

This was our first visit to the restaurant, as per the request of our companion, we tried authentic tempura for the first time. The restaurant located in Gion had a lovely atmosphere with a sense of luxury, and our expectations were high even before we tasted the food. The tempura, made with seasonal ingredients and fried to perfection, was so delicious that we couldn't help but smile throughout the meal. The variety of drinks was also impressive, and we look forward to trying more on our next visit. Thank you to the chef, hostess, and staff for providing us with such wonderful food this time.

Located in Gion, Kyoto, this popular hidden gem tempura restaurant is frequented by celebrities. It is situated on the south side of Hanamikoji Street on Shijo Avenue, where high-end dining establishments are clustered. The interior of the restaurant has been renovated to exude a high-end atmosphere while retaining the traditional machiya style of Gion. There are 8 counter seats at the open kitchen and 1 private table. The restaurant offers two course options: a 16,500 yen chef's choice course and a slightly upgraded 22,000 yen chef's choice course. This time, we opted for the 22,000 yen course. The food was delicious, and the hospitality was excellent. Despite the low rating on Tabelog, this restaurant left a positive impression. The course menu included tempura as the appetizer, followed by various dishes such as shrimp, corn, sesame tofu tempura topped with sea urchin, lotus root, young sweetfish, shiso-wrapped Chateaubriand, salad with cherry shrimp and daikon, water eggplant, white shrimp and kombu roll with caviar, shark fin, myoga, fava beans, conger eel, white asparagus with truffle salt, shrimp roll as the final dish, tempura rice bowl, caviar and egg yolk rice bowl, and dessert. Despite the variety of dishes, the tempura was light and did not cause any discomfort. We thoroughly enjoyed the two different types of ending dishes. If you think it's a great restaurant, don't forget to save it! Follow on Instagram @nozawayuta and TikTok @yuuta0104gurume.

*Gion Fuji (6/13) Budget 25,000 yen @gionfuji #Tabelog 3.16 - [Kyoto's Hiraigyu Filet with Shiso Roll] This is a restaurant run by Mr. Fujimoto, a junior of Mr. Kasamoto from the Ritz era. Even after eating 10 pieces of tempura, you won't feel greasy. The restaurant opened on April 1, 2020, during the tough times of the pandemic. - #GionFuji #Tempura #Gourmet #TokyoGourmet #Food #FoodPorn #Foodie #Foodstagram #GionGourmet #KyotoGourmet #Gion #Kyoto #Beef #Wagyu #Chateaubriand #Filet #TempuraLovers #FoodLovers #GourmetLovers #KyotoLovers #FromRitzCarltonOsaka #FromRitzCarltonKyoto

Sushi, tempura, and soba noodles are often thought to be better in the Kanto region than in Kansai, but this visit completely changed that perception for me. This restaurant is truly wonderful. The atmosphere is elegant and clean, fitting for Kyoto's Hanami Koji. The chef is polite and his character shines through. The tempura was outstanding, with impeccable ingredients, perfect temperature, size, texture, and overall quality. It has been a while since I've been so impressed by a meal. Good food really does make life richer. Thank you for the feast.

Located in the heart of Gion, Kyoto, nestled in the nostalgic teahouses of Hanamikoji's red lattice and Inuyama, stands "Gion Fujii". This new restaurant opened by Kenji Fujimoto, the former chef of the Michelin one-star "Tempura Mizuki" at The Ritz-Carlton Kyoto, on April 1st this year. Kenji Fujimoto has accumulated years of experience in Japanese cuisine and tempura at establishments such as The Ritz-Carlton Osaka Hanakago and Gi, Kita-Shinchi, making him a highly skilled chef in kaiseki cuisine and tempura. Upon entering the teahouse-style entrance, you will find a luxurious counter with 8 seats and 4 private rooms for 4 people each, with a view of the courtyard through large glass windows. During my first visit, recommended by a friend, I found Fujimoto to be very friendly and kind, explaining the ingredients in detail and making the dining experience enjoyable. As a key figure in acquiring the Michelin star during his time at The Ritz-Carlton, his tempura frying technique and presentation of dishes are superb. The "Gion Fujii Omakase Tempura Course" included various dishes such as appetizers, tempura, palate cleansers, rice, miso soup, pickles, and dessert. The tempura oil used is only first-pressed safflower oil, resulting in light and delicious tempura that does not leave you feeling heavy. Fujimoto meticulously arranges the fried ingredients on large plates and explains each ingredient, adding to the enjoyable experience. The ingredients are sourced from top-notch producers nationwide. Despite opening during the COVID-19 pandemic, the restaurant's high quality, along with Fujimoto's passion and skill in cooking, lead me to believe that it will become a popular dining spot in the future.

The main purpose of this trip to Kyoto was to visit this restaurant. Although normally only open at night, the restaurant made a special exception to open for a private lunch course for us. The exterior of the restaurant is a traditional Kyoto townhouse, but the interior is luxurious with a counter seating area. The drink order was taken first, and I was pleasantly surprised by the high-quality oolong tea I received. The meal consisted of various dishes including scallop chawanmushi, grilled blowfish, and sea bream. The tempura was fried in safflower oil, making it light and not greasy. The quality of the ingredients was exceptional, and each dish was delicious. Overall, it was a dream-like dining experience, and I am grateful to everyone involved in organizing this special meal. Thank you for a wonderful meal!

Fujimoto Kenshi, who served as the head chef at the Michelin-starred restaurant "Tempura Mizuki" at The Ritz-Carlton Kyoto, has opened his own restaurant called Tempura Gion Fujiba. Located just off Hanami Koji, the restaurant features an 8-seat counter and 4 private rooms. I sat at the counter and opted for the omakase course priced at 24,200 yen. The menu included: - Hair crab with sudachi jelly and grated corn - Shrimp head with seaweed salt, black shichimi pepper, and Japan Sea salt - Sesame tofu with fresh sea urchin and soy sauce - Bamboo shoot - Hiraizumi beef with shiso leaf, and Nagano Azumino wasabi - Beltfish with grated daikon and ponzu sauce - Densuke eel with summer vegetables and plum dressing - White shrimp wrapped in kelp with Miyazaki caviar - Two-colored bell peppers - Abalone with liver sauce - Kamo eggplant with yuzu miso - Shrimp and shiso roll - Tempura rice bowl - Tempura rice with egg and Miyazaki caviar - Dessert: small watermelon, black sugar warabi mochi The restaurant has a Kyoto-style exterior and a calm atmosphere inside, making it a great dining experience. The tempura was incredibly light and delicious.

Opened on April 1, 2020. A tempura restaurant located near Gion and Hanamikoji in Kyoto. The exterior exudes the charm of Kyoto, but once you step inside, it's modern and stylish. The softly lit interior surrounds a sparkling counter. The sense of style is so impressive. You must visit and try it out. Oh, I shouldn't finish the review yet. Yes, it's about tempura. In such a mood-driven restaurant, the food is usually decent, like following the standard moves in chess. No need to ask the brilliant shogi player Fujii Sota for advice. Prepare yourself and start the course with some tension. However, oh, hmm, hmm (@_@) The tempura is really amazing. The batter is light, the oil is clean, and it enhances the flavor of the ingredients. It doesn't weigh you down no matter how much you eat. Hmm, even the shogi champion Fujii Sota couldn't predict this. I was so delighted by the unexpectedly delicious tempura that I completely abandoned my doubts. The course is priced at 15,000 yen and 20,000 yen (excluding tax), and I opted for the 15,000 yen course on this day. The uploaded photos show some of the dishes. While it's a high-end tempura restaurant, the wonderful sommelier also provided great wine recommendations, making me feel at ease during my first visit without feeling too tense. If I may make a wish (based on personal preference), the dishes other than tempura, like the vinegar crab, had a bit too strong soy sauce flavor for me. The salad dressing was also too strong for my taste. Given the exquisite tempura frying technique, it was a bit disappointing. Nevertheless, a top tempura restaurant seems to be emerging in Nishi-Hanamikoji, Gion.

The best tempura restaurant. A place I want to visit every time I go to Kyoto.

Truffle salt is delicious! The tofu tempura is also delicious! Yummy!

I went to eat tempura after a long time. I thought I was taking it easy, but before I knew it, I was stuffed haha. I nodded in approval after each dish, and my wife was also satisfied with the course. ❤️

I had a very high-quality, wonderful tempura.