Located in the beautiful district of Gion, this restaurant is housed in a renovated machiya (traditional townhouse) and serves French-style deep-fried skewers. I opted for the full course meal at the chef's counter where I could watch the skewers being prepared right in front of me. To complement my meal, I also chose the wine pairing option which offers 5 different wines in 60ml servings for only 5000 yen. It's a great deal for those who want to enjoy wines that match their food. The meal started with a refreshing rosé with a hint of acidity, followed by an amuse-bouche of churros made with sake lees and spring cabbage with scallops. The marinated sea bass with beans, radish, and bonito jelly was a flavorful and smoky dish. The skewers began with white asparagus and continued with dishes like croquettes made with shinjaga potatoes and sakura shrimp. The main courses included buttery saury, hamo wrapped in okra tempura, and pork belly and eggplant stewed for hours. The meal ended with a comforting clam and seaweed risotto. Despite having a full day of eating French cuisine, the deep-fried skewers were surprisingly not heavy, and I managed to finish every bite. The staff were friendly and made dining alone a pleasant experience. Overall, the delicious food and warm service made my dining experience even more enjoyable.

I found out that there is also a Benie restaurant in Kyoto, so I went there for lunch right away. It is located in a lovely Kyoto-like setting near Kodai-ji Temple, and the atmosphere is quite different from other restaurants. I was very satisfied with the reasonably priced and delicious food. The service was also fantastic. The course cost 7700 yen. - First, I had a Mimosa drink. - Churros made with Fushimi's Junmai Ginjo sake kasu and fresh sea urchin. The sea urchin had a slight smell, but the texture was interesting. The edible flower pentas was cute. - Smoked bonito and kujo green onion with myoga, beans, and pea tendrils served in a slime-like container. The smoked flavor was delightful. - Ebisu pumpkin soup with a rich flavor of pumpkin and a smooth texture. The consommé and bonito dashi jelly added a nice touch. - Grilled Sanma (Pacific saury) with eggplant, topped with shiso genovese sauce and plum tomato sauce. The combination was delicious. - Fluffy swordfish with a sweet carrot sauce and garnished with green onions. - Charcoal-grilled autumn salmon with a sweet and rich sauce made with white wine and Saikyo miso. The fresh salmon roe added a nice salty flavor. - Apple vinegar dressing salad to refresh the palate. - Silk sweet potato and bacon dish with a sweet and savory combination. - Hairy crab and matsutake mushroom consommé with grilled pike conger and a tender texture. - Kyoto pork shoulder loin stew with eringi mushrooms, whole grain mustard sauce, and Kyoto's black shichimi pepper. - Charcoal-grilled duck with a fig sauce that complemented the meat's juiciness. - Charcoal-grilled domestic sirloin with a red wine (Madeira) and truffle sauce, served with baby corn and turnip. - Cheese risotto with a delicious chicken broth and colorful toppings. - Giant grape, yogurt, and soy milk ice cream for dessert. - Ashiya Woof herbal tea to finish off the meal. - Matcha and tea ceremony sweets to end the experience, with finely frothed matcha. It was a fun and delicious dining experience.

During the day, this spot is bustling with tourists, but at night, it transforms into a quiet and beautifully lit area with the picturesque view of Kodai-ji Temple. Nestled in the charming Kyoto Higashiyama district, there is a French tempura and charcoal grill restaurant that has caught my attention for a while now - BEIGNET. I recently visited their Ashiya branch and was so impressed by the fantastic service and delicious food that I was looking forward to this visit. The restaurant has two floors, with the first floor featuring an open kitchen counter full of energy and the second floor offering private rooms with stunning views from the windows. On this day, we were seated at the counter on the first floor. The meal was a course menu (there are two dinner courses available) priced at 8,800 yen. The chef's selection course included: [Amuse-bouche] - Sake lees churros with sea urchin - Pumpkin consomme with shrimp [Appetizer] - Bonito, fig, and smoked tomato - Sanma (Pacific saury) and eggplant [Tempura] - Autumn swordfish and grilled eggplant - Beltfish and carrot [Charcoal Grill] - Autumn salmon with Saikyo miso - Kyoto pork with Daikoku shimeji mushrooms [Salad] - Refreshing salad with a tangy dressing [Tempura] - Satsuma sweet potato wrapped in bacon - Pike conger eel and matsutake mushroom - Red snapper with scales [Charcoal Grill] - Duck with shishito pepper - Domestic beef sirloin with truffle [Finale - Risotto] - Chicken and gojyousaran seaweed [Dessert] - Peach, soy milk, and yogurt - Ashiya Woof's herb tea The chef's creative and innovative French tempura dishes were all delicious, offering a luxurious experience in every bite. The charcoal-grilled vegetables and meats were perfectly cooked and bursting with flavor. The service was impeccable, with detailed explanations of each dish, just like at the Ashiya branch. I left the restaurant feeling completely satisfied and grateful for the wonderful meal. Thank you for the feast!

I visited the restaurant on the same day and they provided a private room with a great view. I was a bit worried about the fried food course for lunch, but it wasn't greasy at all. The fried food didn't feel heavy at all... The presentation and seasoning were completely different from the usual image of fried skewers. The risotto at the end was also amazing. Even though I accidentally spilled some of the food, they quickly helped me and the staff's service was excellent. I will definitely go back again.

It is preferable if the restaurant uses locally sourced ingredients, as seen in Osaka and Ashiya. The location near Kodai-ji Temple allows for a Kyoto-like atmosphere. The dishes combine traditional Kyoto flavors with French elements, creating a surprising and delightful experience.

We came to a delicious French tempura restaurant in Kyoto today ^_^ We had the Chef's course with 14 dishes for 8,800 yen and a wine pairing course for 5,500 yen. The wine pairing allows you to enjoy wines or sake selected by the restaurant to match the dishes. A glass is served every 2-3 dishes, so you can leisurely enjoy them together. Here is the content of the 14-course set menu and 5 glasses of pairing wine: Pairing Wine 1st Glass - Georg Breuer Estate Rauenthal Riesling Trocken 2021, a refreshing wine with a balance of acidity and sweetness, perfect for appetizers. Amuse - Sake lees churros with sea urchin, a delightful combination of sea urchin flavor and sake lees aroma. Appetizer - Sea bass carpaccio with fruit tomato, a visually appealing dish with a smoky aroma from cherry wood chips. Pairing Wine 2nd Glass - AMBAR ORANGE 2021, a fruity wine that complements the flavors of the dishes. Soup - Ebi-Su Nanjing cold soup, a seasonal soup made with local vegetables. Tempura - Horse mackerel with shiba-zuke tartar sauce, a French twist on horse mackerel fry. Pairing Wine 3rd Glass - Vergémakön Vergésson La Roche 2019, a white wine with depth and fruity aroma. Red snapper with cauliflower sauce - a delightful dish with crispy fried red snapper and garam masala cauliflower sauce. Shrimp and nama-yuba croquette with tomato sauce - a croquette made with shrimp, potatoes, and nama-yuba in Américaine sauce. Salad - a complimentary dish to refresh the palate after the fried dishes. Charcoal-grilled amberjack with yuzu pepper white grape sauce - charcoal-grilled amberjack with crispy skin and tender flesh, served with yuzu pepper sauce. Pairing Sake 4th Glass - Shinsei Shuku Junmai Ginjo Sake, a sake from Yamamoto Honke, Fushimi's long-established sake brewery. Tempura - Conger eel and okra with plum Genovese sauce, a tempura of okra wrapped in conger eel with a plum, almond, and basil Genovese sauce.

A knowledgeable acquaintance recommended this restaurant, saying "You must go there!" and I really wanted to visit. Located near the entrance of the bustling Higashiyama area in Kyoto, known for its charming and traditional atmosphere, this restaurant has a lovely Kyoto townhouse-style facade that is very charming. Upon entering, you can see the cooking scene right in front of you, with a lively counter where you can watch the chefs in action. The interior has been renovated and is very clean, with an overall bright and elegant atmosphere. The use of yellow and indigo blue accents adds a touch of sophistication and tranquility to the bright decor. The second floor has private table seats where you can connect partitions to accommodate up to 12 people for a private party. The large windows let in bright light, offering a view of the scenic Kyoto landscape, making it a wonderful place to dine. Since we visited with two people, we were seated at the counter on the first floor. The menu offers a Chef's Selection Course for 8,800 yen, which includes 14 dishes of chef's choice. They also offer a wine pairing course for 5,500 yen, which includes 5 types of wines to complement the dishes. The name of the restaurant, "BEIGNET," refers to French donuts fried in oil, but here they have elevated it to "French skewers." It was a unique dining experience as we had never tried this type of cuisine before. We started with a refreshing dry white wine for a toast, followed by an amuse-bouche of sake lees churros with sea urchin, which was a delightful and high-quality dish. The chef's creativity was showcased right from the start. The appetizer was a sea bream carpaccio with fruit tomatoes, served in a cute glass container with a smoky presentation that added an interesting twist to the dish. The cold Nanjing soup was smooth and delicious, with a unique texture from the crushed bonito and consomme jelly. Then came the highlight of the meal - the beignets. We enjoyed skewers of horse mackerel with Shibazuke tartar sauce, red snapper with flower sweet kale, and shrimp and raw yuba croquette with Américaine sauce. Each dish was beautifully presented and delicious, showcasing the chef's skills. The wine pairings enhanced the flavors of the dishes, making the dining experience even more enjoyable.

I found my favorite tempura skewer restaurant, Beignet, which was opened at Kiyomizu-dera in Kyoto at the end of last year, and decided to have lunch there during my Kyoto exploration this time. It is a standalone restaurant near the entrance of Kiyomizu-dera, with counter seats on the first floor and private rooms on the second floor that can be connected to accommodate large groups. The space is lovely with lots of natural light coming in through the large windows. I opted for the counter seats this time so I could watch the cooking process up close. The menu had just been updated, and I was delighted to be able to try it on its first day. I started with a glass of white grape juice for 770 yen. The lunch menu costs 5,500 yen and includes various creative French tempura dishes. The tempura skewers were crispy and fluffy, and the accompanying salad was also generous. The risotto, made with chicken broth, had a light flavor at first but became richer as I dug in. I finished with a herbal tea. The dishes were beautifully presented with flowers and a mix of French and Japanese elements in the sauces. The staff were all wonderful, and I look forward to visiting this charming restaurant again. Reservations are a must. #beignet #beignetkyoto #beignetkiyomizudera #Frenchtempura #Frenchtempurabeignet #FrenchtempuraBeignet #Kyoto gourmet #Kyoto lunch #Kyoto tempura #Kiyomizudera #Kiyomizuderlunch #Kyoto dinner #kyoto #kyotojapan #kyototrip #kyototravel #kyotogram #kyotolunch #kyotofood #kyotodinner #gourmet #gourmetgram #instagourmet #foodie.

It's been a while since I visited Kyoto. For lunch, I went to a stylish restaurant in a traditional house. The lunch course included: - Uni with sake lees churros - Cold soup from Nanjing - Sea bass carpaccio - Horse mackerel with pickled tar-tar sauce - Shrimp and fresh yuba croquette - Amberjack with yuzu pepper white grape sauce - Conger eel and okra with plum basil pesto sauce - Kyoto pork with Kamo eggplant and tomato sauce - Sweetfish with zucchini and scallop - Duck with Shishito pepper and Perigueux sauce - Risotto chicken with five colors - Dessert: peach, cheese, black pearl I enjoyed freshly fried skewers at the counter, they were delicious. The dishes combined French and Japanese ingredients. The charcoal-grilled fish was tender and tasty. The second-floor table seats were also lovely and bright. The location near Kodai-ji Temple is perfect for a luxurious and relaxing lunch during sightseeing breaks. The staff and chef were also wonderful people.

Located near the entrance of Kodai-ji Temple, southeast of Gion-Shijo Station on the Keihan line, is a French tempura and charcoal-grilled restaurant that opened on December 16, 2022, in the beautiful Kyoto district. The name of the restaurant, "Benie," comes from the French "Benie dough." The restaurant has a resident sommelier, a walk-in wine cellar, and recommended pairing courses tailored to the dishes. The seating includes a lively counter on the first floor and tables and private rooms on the second floor, offering a splendid view of Kyoto from the windows. The lunch course includes an amuse-bouche, soup, appetizers, tempura skewers, charcoal-grilled dishes, risotto, dessert, and herbal tea. Each dish is beautifully presented and delicious, with the tempura skewers being a personal favorite. The attentive service, ambiance, and overall experience at the restaurant were excellent, allowing for a relaxing and enjoyable dining experience.

In the afternoon, I had some business at Kyoto University and decided to enjoy a nice lunch in Kyoto. I was lured in by a sweet voice suggesting a lovely lunch while in a sightseeing mood. I strolled from Shijo-Ohashi Bridge, taking in the sights, passing by Yasaka Shrine, and making my way towards the restaurant. It was a bit of a walk, but it only added to the sightseeing experience. I arrived at the restaurant, which had a French theme but blended in well with the surroundings. I sat at the counter on the first floor, where I could watch the chef at work. The amuse-bouche was a mini churro flavored with sake lees from Fushimi, which was surprisingly delicious. The first course was a spring cabbage and scallop soup, with a beautiful presentation. The second course was a smoked flounder and crunchy bean appetizer, served in a unique dish. The third course featured white asparagus with a burnt flour topping, which was fragrant and tasty. The fourth course was a croquette made with new potatoes and sakura shrimp, simple but delicious. The fifth course was trout with ikura, a flavorful dish with a nice touch of salmon roe. The sixth course was grilled mackerel with butterbur sprouts, a dish with a rich buttery flavor. The seventh course was bamboo shoots and wood sorrel tempura, served hot and crispy. The eighth and ninth courses featured a variety of meats and vegetables in tempura form, all delicious and satisfying. The meal ended with a risotto of clams and seaweed, followed by a dessert of strawberries and white bean paste. I finished with herb tea from Ashiya, already looking forward to visiting their sister restaurant in Hyogo. It was a delightful lunch experience.

I visited BEIGNET Kyoto Kodai-ji, which opened right next to Kodai-ji Temple in Kyoto in March this year. It is a restaurant where you can enjoy French-style deep-fried skewers and charcoal-grilled dishes. Located in the beautiful area of Kyoto near Kodai-ji Temple, the restaurant has a charming atmosphere renovated from a traditional Kyoto townhouse. I ordered the popular chef's selection course (8,800 yen) with wine pairing. We started with a toast with champagne from Domaine Marie Doume, a champagne favored by British VIPs. The course started with an amuse-bouche of sake lees churros, setting high expectations from the beginning. The spring cabbage potage soup with lightly seared scallops was smooth and refreshing with parsley oil and lemon zest. The smoked flounder and spring beans dish was like a treasure box, marinated flounder with kombu salt, sherry vinegar-dressed fava beans, and a dashi jelly. The white asparagus beignet with orange hollandaise sauce was paired perfectly with a German Riesling. The white fish and kujo green onion beignet with lemon and olive oil sauce was delightful. The grilled mackerel with butter and butterbur miso sauce was fragrant and delicious. The bamboo shoot and wood sorrel beignet with rice-based wood sorrel sauce was a delightful dish. The pork tongue with mustard sauce was tender and flavorful, paired with orange wine from Portugal. The firefly squid beignet with kataifi and tapenade sauce was a textural delight. The duck meatball wrapped in caul fat with spring mushroom morel was a favorite, paired with a California Cabernet Sauvignon. The domestic beef sirloin with truffle-scented Perigueux sauce was juicy and flavorful. The baked risotto with cheese was delicious, served with clam and seaweed soup. The milk rice pudding with marinated strawberries and white bean ice cream for dessert was satisfying. The beignets were crispy on the outside and fluffy inside, each skewer resembling a French dish. The charcoal-grilled sirloin and fish were deliciously fragrant. The live cooking experience at the counter was enjoyable, with the chef frying and grilling right in front of you. The wine cellar was well-stocked, and the sommelier's wine choices and explanations made the pairing enjoyable. The warm service and relaxing atmosphere made for an enjoyable dining experience.

Title is Gion Shijo Station, but the location is a renovated old private house near the entrance of Kodai-ji Temple, on Kodai-ji Temple Minamimon Street. The shop, which opened in December last year, offers French tempura benie and charcoal-grilled courses. This time, I reserved a chef's omakase course of 15 dishes that change depending on the season and visited the restaurant. We started with a toast with champagne, and then moved on to the amuse-bouche, a churro with sake lees and sea urchin. The soup was a smooth and lightly seared scallop with parsley oil and lemon peel, perfect for the spring season. The appetizer consisted of smoked flounder and spring peas marinated in sherry vinegar, served with kelp salt marinated flounder and a jelly of spring peas and bonito broth. The benie started with Hokkaido white asparagus, which was fresh and paired well with the hollandaise sauce. We enjoyed a German Riesling wine with the white fish dish, which had a light and citrusy flavor. The grilled white fish with Kujo green onions and dill had a refreshing taste. Next, we tried a French Verget Chardonnay with rainbow trout and udo in white wine sauce, topped with French caviar. The croquette made with new potatoes and sakura shrimp was delicious and beautifully presented. The grilled mackerel with fuki buds miso and butter had a rich flavor. The bamboo shoot and sansai consommé dish featured Kyoto bamboo shoots cooked in rice and sansai sauce. The pork tongue with grainy mustard sauce was tender and flavorful, paired with an orange wine from Portugal. The firefly squid with garlic tapenade sauce was a favorite, with three squid pieces fried in benie batter and kataifi. The duck meatball wrapped in back fat and grilled with spring mushrooms was paired with a full-bodied Cabernet Sauvignon from California. The Japanese beef sirloin with red wine, Madeira wine, and truffle berry sauce was outstanding. The risotto with clam soup, sea lettuce, and vinegar was delicious. The dessert, rice pudding with marinated strawberries, white bean paste, vanilla ice cream, and meringue, had a strawberry daifuku taste. We ended the meal with an herbal tea of verbena, lemongrass, and peppermint. The benie had a light and soft texture, more like a French course rather than tempura. All the wines were excellent.

I visited Kyoto for a business trip after several years and made a reservation for the "chef's selection course" (15 courses) for 8,800 yen. The meal included various dishes such as uni churros with sake lees, spring cabbage potage with seared scallops, white asparagus with hollandaise sauce, deep-fried white fish with plenty of kujo green onions, croquette with new potatoes and sakura shrimp, sakura trout with white wine sauce and white caviar, grilled saury with butter and miso sauce, simmered bamboo shoots with pine bud consommé, pork tongue with grainy mustard sauce and Tasmanian tapenade, firefly squid with wild garlic tapenade, duck meatball with morel mushroom sauce, Japanese beef sirloin with Perigueux sauce, clam and seaweed risotto, sakura and strawberry rice pudding, and Ashiya wolf's herb tea. The presentation, balance of flavors, and wine pairing were all excellent, and I enjoyed a relaxing meal in a calm atmosphere. I would like to revisit as the menu changes with the seasons.

I found a sign for "French Tempura" right next to the hotel where I was staying and decided to give it a try. It turned out to be the right choice! The food was only available in course meals, but the satisfaction level was high until the end. The dinner course I had that day was priced at 8,800 yen and included various dishes made with Kyoto ingredients. Each dish was unique and delicious, with a French twist on traditional tempura items. The White Asparagus with Hollandaise sauce and the Firefly Squid with Tapenade sauce were particularly impressive. The portion sizes may look small, but the deep-fried technique used made them quite filling. The grilled dishes were also prepared right in front of me, adding to the dining experience. The standout dishes for me were the Risotto and the Dessert. The risotto had a subtle buttery flavor with clam and seaweed broth, creating a fusion of Japanese and Western flavors. The dessert was a strawberry meringue with crumble and white bean paste ice cream, creating a unique and delicious combination. Overall, the experience at this restaurant was enjoyable and I would recommend it to anyone looking for a different dining experience while traveling.

I visited the popular new restaurant in Kyoto, "French Tempura and Charcoal Grilled BEIGNET (Benie) Kyoto Kodaiji". Located in the bustling Higashiyama area where many tourists gather, this is a unique French tempura restaurant that you can enjoy. Even though it is located in a very touristy area in Higashiyama, which is the busiest area in Kyoto and attracts many international visitors, it blends in so subtly with the traditional Japanese streets that I almost missed it. When you enter the restaurant, you will see a clean kitchen and counter seats where you can watch the chef cooking in front of you. The name "Benie" comes from the French pastry made by frying bread dough in oil. The standard way to eat it is by sprinkling powdered sugar on top, but here they serve tempura skewers coated with the slightly sweet dough. I tried the chef's selection course for 8,800 yen, which includes a total of 15 dishes. The price was surprisingly reasonable when I found out at the end of the meal considering the quality and quantity of the dishes. The course includes an amuse-bouche, soup, appetizer, 7 tempura dishes, 3 charcoal-grilled dishes, a finale dish, and dessert, with seasonal ingredients changing depending on the season. They also offer lunchtime service. The first dish was a Kir Royale for 1,650 yen, and they also have a non-alcoholic version for 1,100 yen. The amuse-bouche was a churro with sake lees, topped with sea urchin, which had a rich aroma of sake lees. The soup was a spring cabbage potage with half-cooked scallops, showcasing the wonderful process of cooking the scallops. The appetizer was marinated spring flounder with bonito broth jelly, which had a hint of Japanese taste that I won't forget. The tempura dishes included white asparagus with hollandaise sauce, white fish tempura, croquette of new potatoes and sakura shrimp, cherry trout with white grape sauce, horse mackerel with butterbur miso, bamboo shoot with wood sorrel, pig tongue with grain mustard sauce, firefly squid with garlic mustard tapenade, and duck meatball with morel mushrooms. The duck meatball was grilled over charcoal and had a gentle flavor with a hint of gamey taste that everyone enjoyed.

【Kyoto Gion】French Tempura BEIGNET During this year's Golden Week, with the lifting of movement restrictions and mask mandates, Kyoto quickly returned to its bustling self. However, the evenings in Gion still retain a serene and sophisticated atmosphere. In this adult-oriented district, I had the pleasure of enjoying some adult-style tempura. As I entered and passed through the curtains, I found myself at a counter overlooking the kitchen, providing a live cooking experience. The course consisted of 15 items priced at 8,800 yen. The experience began with: - Sakekasu Churros: Uni on top of bite-sized churros. - Spring Cabbage Potage: Delightfully delicious with a light sweetness. - Hirame Sashimi: Smoked and served with a dashi jelly sauce. The tempura offerings were unconventional: - White Asparagus with Hollandaise Sauce: Capturing the essence of spring. - White Fish Tempura: Spring flavors with herbs on top. - New Potato and Sakura Shrimp Croquette: A delightful taste of spring. - Rainbow Trout with White Wine Sauce: Soft and flavorful. - Mackerel Charcoal-Grilled with Buttered Butterbur Shoot Miso: Perfectly cooked mackerel with a unique taste. - Bamboo Shoots and Wood Sorrel: A luxurious texture reminiscent of a corn dog. - Pork Tongue with Mustard Sauce: Tender and flavorful. - Firefly Squid Tempura with Garlic Tapenade: Crispy squid with a unique sauce. - Duck Meatball Crepinette Charcoal-Grilled with Morel Mushroom: Rich and flavorful duck meatball. - Domestic Beef Sirloin Charcoal-Grilled with Perigueux Sauce: Exceptionally delicious. - Risotto with Clams and Seaweed: A unique twist on risotto. - Strawberry White Bean Paste: A creative dessert with strawberry elements. - Ashiya Woof Herb Tea: A calming end to the meal. The course showcased a variety of seasonal ingredients with a touch of creativity in every dish. The sense of taste and presentation were outstanding. This French tempura experience exceeded expectations and I look forward to returning with my family!

I enjoyed a dinner course with a friend I hadn't seen in a long time in Kyoto. French Tempura and Charcoal Grilled BEIGNET at Kyoto Kodaiji Kyoto Kodaiji is a restaurant where you can enjoy French tempura, charcoal grilling, and wine in the Higashiyama area of Kyoto, where you can feel the atmosphere of Kyoto. It is a bustling area with tourists, even on weekdays when we visited. I felt that the lively atmosphere of Kyoto was returning. When looking for a place to enjoy a relaxing dinner, I learned about this restaurant. It seems to be a single-house restaurant. I chose the chef's selection course for 8,800 yen. French tempura "BEIGNET" Tempura is made with a dough called "BEIGNET," which is used in France for pastries and donuts, and it encloses the umami of the ingredients with a light texture, which I experienced and appreciated in the course. I also thought it was nice that you don't get tired of eating it. The course includes the following: Amuse-bouche: Junmai Ginjo Sake Kasu Churros Uni Soup: Spring Cabbage Potage Scallop Appetizer: Flounder Spring Bean BEIGNET: White Asparagus Hollandaise Sauce BEIGNET: White Fish Tempura BEIGNET: New Potato and Cherry Shrimp Croquette BEIGNET: Cherry Trout White Grape Wine Sauce BEIGNET: Mackerel Butterbur Miso Butter BEIGNET: Bamboo Shoots Wood Sorrel BEIGNET: Pork Tongue Grain Mustard Sauce BEIGNET: Firefly Squid Tapenade Charcoal Grilled: Duck Meatball Morel Mushroom Charcoal Grilled: Domestic Beef Sirloin Perigueux Sauce Finishing Risotto: Asari Clam Seaweed Dessert: Cherry Strawberry White Bean Tea: Ashiya Woof Herb Tea Champagne Glass: 1760 yen A refreshing champagne with a clean taste to toast. Amuse-bouche: Junmai Ginjo Sake Kasu Churros Uni The sweet churros and rich uni flavor go perfectly together. Soup: Spring Cabbage Potage Scallop Parsley oil, lemon zest, and seared scallop in spring cabbage potage. The refreshing and rich flavors, combined with the seared scallop's umami, are irresistible. It truly captures the taste of spring. Appetizer: Flounder Spring Bean Inside a glass container. Is it smoked? When you open the lid, a wonderful aroma is released. It seems to be instantly smoked. Flounder, snap peas, combined with bonito dashi jelly and kombu salt. The smoked aroma is very good, making me excited. The flounder's umami is incredible! It's packed full of flavor. BEIGNET: White Asparagus Hollandaise Sauce An orange-flavored sauce with a refreshing acidity. The small powder is said to be powdered asparagus skin. The asparagus skin powder served as an accent to the flavor. Beer Asahi Jukusen: 880 yen The bubbles are very clear. A beer with exceptional taste due to its excellent brewing method. BEIGNET: White Fish Tempura Dill and Kujo Negi are toppings. Fresh white fish and BEIGNET dough. The combination of dill and Kujo Negi as condiments is excellent, truly capturing the taste of spring. The white fish wrapped in BEIGNET dough has a very plump texture and a good taste. BEIGNET: New Potato and Cherry Shrimp Croquette The croquette is topped with breadcrumbs. Watercress, cherry shrimp, and croquette topped with cherry shrimp. The croquette is filled with plenty of cherry shrimp. The combination of new potatoes and cherry shrimp gives a taste that evokes spring. Salad (off-course) I heard that it is provided as a chopstick rest during the course intervals. I loved the taste of the dressing. It was made with carrots, celery, onions, and apple vinegar at the restaurant. The balance of all the vegetables was good, and it paired well with the fresh and rich-tasting leafy greens. BEIGNET: Cherry Trout White Grape Wine Sauce On top of the trout BEIGNET are minced udo and French caviar (trout eggs). The plump texture and flavor of the trout are very good. BEIGNET: Mackerel Butterbur Miso Butter Grilled mackerel on charcoal, topped with butterbur miso butter. The charcoal-grilled mackerel is very plump and flavorful, and the butterbur miso butter on top adds a nice touch. It's a taste that evokes spring.

If we were to talk about the most popular area in Kyoto, it would be the Higashiyama district, home to Kiyomizu-dera and Sannen-zaka. Right in the heart of this bustling area, near Kodai-ji Temple, there is a restaurant that offers a sophisticated and calm atmosphere. The restaurant serves French tempura, using a dough similar to fried donuts called "Beignet." We tried the "chef's selection course" for 8,800 yen, which included a variety of dishes such as amuse-bouche, soup, appetizer, tempura dishes, charcoal-grilled dishes, a final dish, and dessert. Each dish was fresh and surprising, offering a unique fusion of Japanese and French cuisine. The churros with uni sauce, marinated flounder, white asparagus tempura, and grilled pork tongue were particularly outstanding. It's a great spot for a stylish Japanese dining experience in Kyoto.

I visited a restaurant called "French Tempura BEIGNET" in Kyoto, which had opened near Grand Front Osaka over 5 years ago. I took a Kyoto City Bus to Kiyomizu-dera Temple and got off at "Higashiyama Yasui." The restaurant is located on the corner near the entrance to the Kiyomizu-dera Temple parking lot. I had made a reservation beforehand, as the area seemed to have high-end restaurants. The restaurant had a beautiful and stylish counter, where I was served a pre-dinner drink called "Mimosa" for 1,650 yen. I also ordered a glass of German white wine. The 15-course French tempura menu cost 8,800 yen and included dishes like uni churros, spring cabbage potage with scallop parsley oil, and white asparagus with hollandaise sauce. The meal also featured various other tempura dishes, croquettes, salads, grilled fish, and desserts like strawberry blancmange. I also enjoyed some red wine from South Africa and California during the course of the meal. The second floor of the restaurant had lively seating, but I preferred the cozy atmosphere of the private rooms. The restaurant was open until 9:30 PM, so after leaving, I took some photos of the illuminated Yasaka Pagoda and strolled through the charming streets before heading back to the station.

I don't usually visit Kyoto, but since it's a holiday, I decided to make a reservation for dinner at this restaurant located at the foot of Kodai-ji Temple. I was excited to try the "tempura skewer course" which is not something I usually have. We chose the "chef's selection course 8,800 yen" which includes a total of 15 dishes. It's great that this course is also available during lunchtime. Here is a summary of the dishes we had: - Drink: Kitty aperitif (1,210 yen) - Amuse-bouche: Sake lees churros with sea urchin - Soup: Spring cabbage potage with scallop - Appetizer: Smoked flounder - Beignet: White asparagus with hollandaise sauce - Beignet: Whitefish tempura - Beignet: New potato and sakura shrimp croquette - Beignet: Cherry salmon with white grape sauce - Charcoal-grilled: Mackerel with butterbur miso butter - Beignet: Bamboo shoot tempura - Drink: White grape juice used for wine making (770 yen) - Beignet: Pork tongue with grain mustard sauce - Beignet: Firefly squid with wild garlic tapenade - Charcoal-grilled: Duck meatball with morel mushroom - Charcoal-grilled: Domestic beef sirloin with Perigueux sauce - Drink: Red grape juice used for wine making (770 yen) - Finishing risotto: Asari clam and seaweed - Dessert: Cherry blossom, strawberry, white bean paste - Tea: Ashiya Woof's herb tea I never expected to be so impressed by a beignet course before visiting this restaurant. They have several branches in Kansai, and I heard they are opening a new branch in Ashiya. I definitely want to visit the Ashiya branch with my friends next time.