Dian Yi

The restaurant offers tempura that makes the most of fresh ingredients available locally in Kyoto. The menu, which changes with the seasons, includes shrimp, white fish, and conger eel, and emphasizes the natural flavor and texture of each ingredient. The oil used for tempura is light and specializes in enhancing the flavor of the ingredients, allowing diners to enjoy the natural taste of the ingredients.

The interior of Ten Yuu is sophisticatedly designed with a sense of Japanese beauty, creating a quiet and relaxed atmosphere. There are window seats with a view of the garden and counter seats where you can see the craftsmanship up close. Private rooms allow diners to enjoy their meals in a private space and spend a relaxing time.

The restaurant has been serving dishes that combine traditional techniques with modern sensibilities. They are particular about the selection of ingredients they use, focusing on local, seasonal ingredients from Kyoto and serving them in their most delicious state. The restaurant's interior is also designed with Japanese beauty in every detail so that diners can enjoy their meals in a relaxed atmosphere, and the restaurant has many repeat customers.

Born in Tokyo, he studied cooking at Hattori Gakuen before moving to the world of Japanese cuisine in Kyoto. He studied at the long-established inn "Tawaraya" and worked as the head chef at "Tenpura", a tempura specialty restaurant produced by the inn. His cuisine, which includes delicate tempura and seasonal dishes that make use of his expert skills, has many fans throughout the country. Kobayashi uses his skills and deep culinary understanding to provide an exquisite dining experience.