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 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.
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..)
The lunch began with crab rice, cooked in front of you in a little hot pot.Crab riceCrab riceOyster tempura with fresh daikonIse-ebiIse-ebi (Japanese spiny lobster) with white miso veloutéSeasonal sashimi courseBambooClam with bambooSnow crabSnow crabOtoroOtoro was briefly marinated in soyEggplant tempura with sea urchin and otoro sashimi with sesameBeef was cooked on a hot stoneBeefLotus root and shrimp tempuraShiitake and white fish tempuraUdon noodles soupHojicha ice cream