Tempura Matsu

This legendary 40-year old kappo restaurant in Arashiyama is now manned by the young chef Toshio Matsuno, who trained under his father and owner Shunichi Matsuno before studying abroad under chefs Alain Ducasse and Grant Achatz. While crispy tempura still makes appearances on the menu, expect more creative upgrades such as pillows of rice accented with sakura shrimp and cold udon noodles served in a bowl made from a block of gin-clear ice. More tried-and-true dishes, such as line-caught fatty tuna from Aomori Prefecture, Tsuiyama snow crab, and Lake Biwa wild eel don’t disappoint. Reserve a seat at the bar, if possible, so you can watch the friendly chefs in action.

This legendary 40-year old kappo restaurant in Arashiyama is now manned by the young chef Toshio Matsuno, who trained under his father and owner Shunichi Matsuno before studying abroad under chefs Alain Ducasse and Grant Achatz. While crispy tempura still makes appearances on the menu, expect more creative upgrades such as pillows of rice accented with sakura shrimp and cold udon noodles served in a bowl made from a block of gin-clear ice. More tried-and-true dishes, such as line-caught fatty tuna from Aomori Prefecture, Tsuiyama snow crab, and Lake Biwa wild eel don’t disappoint. Reserve a seat at the bar, if possible, so you can watch the friendly chefs in action.