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
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