Tempura Matsu

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I first read about Tempura Matsu in Matt Goulding’s book “Rice Noodle Fish“, an excellent study on the Japanese food world and culture. Different than the name suggests,Tempura Matsu is not solely serving tempura, but modern kaiseki from the most incredible ingredients one might outsource in Japan. The second (or third?) generation restaurant is now run by Toshio Matsuno (who has worked at Beige by Alain Ducasse in Tokyo) and his sister Mariko. Facing a road and Hozugawa river in Arashiyama, from the first glance, it’s a very old and rustic operation. That makes the modern take on Japanese cooking even more exciting – one of the best meals in Japan ever for me. Photos with descriptions below…

Tempura Matsu: 21-26 Umezu Onawaba-cho, Ukyo-ku, Kyoto, Japan; tel. 075-881-9190 (Although both siblings speak English, you have to book in Japanese..)

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The lunch began with crab rice, cooked in front of you in a little hot pot.
Crab rice
Crab rice
Crab rice
Crab rice
Oyster tempura with fresh daikon
Oyster tempura with fresh daikon
Ise-ebi
Ise-ebi
Ise-ebi (Japanese spiny lobster) with white miso velouté
Ise-ebi (Japanese spiny lobster) with white miso velouté
Seasonal sashimi course
Seasonal sashimi course
Bamboo
Bamboo
Clam with bamboo
Clam with bamboo
Snow crab
Snow crab
Snow crab
Snow crab
Otoro was briefly marinated in soy
Otoro
Otoro
Otoro was briefly marinated in soy
Eggplant tempura with sea urchin and otoro sashimi with sesame
Eggplant tempura with sea urchin and otoro sashimi with sesame
Beef was cooked on a hot stone
Beef was cooked on a hot stone
Beef
Beef
Lotus root and shrimp tempura
Lotus root and shrimp tempura
Shiitake and white fish tempura
Shiitake and white fish tempura
Udon noodles soup
Udon noodles soup
Hojicha ice cream
Hojicha ice cream
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