Tenki Tempura in Kyoto 京都のてんき天麩羅

The soba course, shime (rice), and fresh fruits courses at Tenki tempura.

The top photo includes the Ishikawa-san and his sister who manages the shop with him.

Tenki Tempura
Address: 89 Jozenji-cho,Senbon Imadegawa-agaru,Kamigyo-ku,Kyto 602-8474
Open Hours: 11:30-20:00(Last Entrance)
Closed: 2nd,4th Monday
Recommended: Kaiseki Ryori(Taxes and service charge included) Lunch From JPY 6,245 , Dinner From JPY 12,075

Tenki Tempura in Kyoto 京都のてんき天麩羅

The owan course (soup), tsukuri (sashimi) and tempura at Tenki.

Tenki Tempura in Kyoto 京都のてんき天麩羅

Tenki Tempura is a 3rd generation restaurant in Kyoto. It is the first restaurant to introduce tempura as part of a kaiseki course. The chef is Terumune Ishikawa who I met when he first came to NYC for The Japanese Culinary Forum at The French Culinary Institute.

This lunch was in August so it was nice to start off with a chilled chawanmushi topped with grated nagaimo and a bit of ume. The second course is presented in a lacquer box. On the left was sesame dressed cucumbers and on the right is sashimi of squid with fish eggs (I believe he said it was from hamo?).

京都府京都市上京区千本今出川上ル西側

Shinji's Sashimi Platter 進児の刺身

Shinji made a summer sashimi platter for a dinner recently. This time of year katsuo is in season (the red fish), as well as sanma (Pacific Maury) which is the silvery fleshed fish. The other two on the platter are tako (octopus) and shime saba (mackerel marinated in vinegar).

Shinji's Bento 進児の弁当

Some of Shinji's bentos I have been making recently. He loves salmon and it is good even if it is at room temperature, perfect for his lunch.

Nishime in Kumamoto 熊本の煮しめ

One of my favorite dishes in Kumamoto was this lovely nishime. Vegetables from land and sea slow simmered until tender. Some are cooked in a sweet soy sauce. You have kombu, bamboo shoots, carrots, green beans, shiitake mushrooms, and more. Our favorite was the abura-age (deep-fried tofu). Shinji's aunt said that this is made for special occasions and holidays in Kumamoto.

Basashi in Kumamoto 熊本の馬刺

Kumamoto on the southern island of Kyushu is famous for its basashi, or hose meat sashimi. We had it for dinner at Shinji's uncle's home while visiting. It is served with a thick, somewhat sweet soy sauce and some grated ginger. For me the perfect drink to have with it is the local komejochu (rice shochu), which Kumamoto is famous for.

Kyubey Sushi in Ginza

I am often asked for suggestions for restaurants in Tokyo, in particular, a good sushi restaurant. There are so many it is hard to even begin. What your budget is, what neighborhood is convenient (as Tokyo is so big), etc. A good starting point is Kyubey Sushi in Ginza. Lunch is reasonable and it is one of the most famous sushi restaurants in the city. And while many say they want to avoid "tourist-type" sushi restaurants, I could never include this in that category. Many of my Japanese foodie confidants have this high on their list. Lunch starts at 4,000 JPY, which is reasonable for this quality. And, much much better than paying the same amount for the tiny stalls in Tsukiji where you are crowded into tiny seats and not at liberty to linger.

I was so impressed when the chef asked me if he should change the amount of wasabi or if he should make the rice smaller or bigger. Rarely does that happen.

Kyubey Sushi
Chuo-ku, Ginza 8-7-6
03-3571-6523
http://www.kyubey.jp/index_e.html (in English)

Chef Nozaki of Waketokuyama

Chef Nozaki has come out with a great book on Japanese Kitchen Knives, co-authored with Kate Klippensteen, author of Cool Tools.

My review of the book is in the current Metropolis magazine.

Waketokuyama is one of my favorite kappo restaurants in the city.

Prepared Foods at Supermarket

This was an unusually gorgeous display of prepared foods at a supermarket in Japan. Yakitori, tempura, and croquettes. The attention to detail and presentation is very important in retail sales for the Japanese.

Seafood at the Supermarket

This is just a tiny part of the large selection of seafood at a large supermarket in Japan. Here you see chirimen and shirasu, the small anchovies that are good topped over a bowl of rice. The other photos are all of tuna, everything from the collar bones (great salted and grilled with an ice cold beer), grilled heads, saku cuts for making sashimi at home, as well as a promotion for southern bluefin tuna from Australia. The seafood section is always larger than the meat section.