Tempura Kyosei

The interior of 'Tempura Kyosei' exudes a traditional Japanese atmosphere typical of Kyoto, featuring a simple and elegant counter with only 9 seats. Consideration has been given to leave empty spaces between customers, creating a comfortable environment to enjoy the cuisine.

"Tempura Kyosei" has relocated from Ginza to Gion, continuing to receive global acclaim while preserving a tradition that has lasted for three generations. The current owner, Toshinori Sakakibara, has learned the skills and spirit from his predecessor and is constantly pursuing improvements in quality.

Born in Tokyo, Mr. Toshinori Sakakibara trained at 'Banhann' while establishing his future prospects, and began his journey as the third generation of 'Kyosei' at the young age of 23 due to his father's sudden illness. He moved the restaurant from Ginza to Gion, honing his skills while being directly taught by his father, sacrificing sleep to perfect his craft. As a result, he has managed to preserve the flavors of a long-established restaurant over three generations while gaining international acclaim for his tempura skills. Notably, he achieved the remarkable feat of earning a Michelin star for ten consecutive years in the Kyoto guide, and he is beloved by many in Gion. Mr. Sakakibara's passion and pride for tempura continue unabated, as he upholds the belief of 'competing solely through cuisine' and continues to strive for excellence every day.