Kyoboshi Review

When I think of tempura, large chunky pieces of vegetables or shrimp dipped in thick greasy batter come to mind. Perfectly fine with a big cold beer, but normally it is not what would consider sophisticated dining. Well, once one experiences the offerings at Kyoboshi, one’s opinion of tempura will surely change forever. Kyoboshi is operated by a two person team consisting of Chef Sakakibara Toshinori, a third generation master of culinary creations, and his lovely wife. The restaurant seats a maximum of ten guests at an L-shaped bar facing the cooking station. Sakakibara prepares individual pieces of tempura for each guest as part of a pre-set menu of 15 to 20 items, ranging from various vegetables such as local potato, ginger, asparagus and peppers, to various pieces of tender, delicious fish, and some unusual creations such as tempura fish sandwich, the latter being immensely creative and delicious. Larger pieces such as lotus root are sliced into bite size pieces in front of the guest to aid the dining experience. Lemon juice, house made slat and marinated daikon are provided to accentuate the flavors of the various items. So what is so special about Kyoboshi? It really comes down to a combination of the ultrathin batter and the flavors of the secret frying oil, coupled with impeccable cooking technique. The essence and freshness of the ingredients are perfectly preserved inside the tempura casing, and there is not a hint of grease in the perfectly cooked pieces. Items are cooked individually and placed before the diner, with a suggestion of how to bring out additional flavor with the condiments that are provided. The chef manages to present the items in a delicate manner that in some cases is completely unexpected. Overall, the tasting experience is top notch and cannot be adequately described in words. It is not surprising that this establishment bears a Michelin star. To accompany the food, there is a nice selection of local sake, plus champagne, along with be