Located just a 10-minute walk north from Kyoto Station, “Tempura Kappou Yano” opened its doors in February 2023. Despite being a relatively new establishment, it has quickly gained acclaim in the competitive Kyoto Station area. Renowned for its tempura and handcrafted soba noodles, the restaurant is helmed by an owner chef who honed their skills in Japanese cuisine over many years, earning it top ratings.
Many visitors praise the deliciousness of every dish and also commend the superb hospitality of the proprietor. The intimacy between customers and the owner, unique to the counter-seating style of a traditional kappou, vividly showcases the owner’s skill and personality, for better or for worse. In such an environment, “Tempura Kappou Yano” manages to satisfy all, which is quite surprising. Considering this, the popular course priced at ¥11,000 (incl. service charge and tax) is by no means expensive.
This is true Tempura Kappou!
The tempura at Tempura Kappou Yano is a masterpiece, with its crispy coating perfectly matched with seasonal ingredients. Unbound by tradition or conventions, the owner pursues finishes that they personally find delicious. The handcrafted soba served as the course’s finale is so highly regarded that it alone justifies a visit, boasting thin noodles with a satisfying chewiness.
The menu consists solely of course meals, offering a variety of tempura, sashimi, grilled dishes, meat dishes, and the signature handcrafted soba. While the content of the dishes may vary depending on the course, season, and ingredient availability, the meticulous work and skill of the owner, who spends 8 hours on preparation, shine through. In an elegant atmosphere reminiscent of a high-end establishment, patrons can truly savor authenticity.
Having honed his skills in Japanese cuisine at restaurants across the country, approximately 20 years ago, Chef Yano apprenticed under the renowned soba master, Mr. Shibasaki, in Shizuoka, refining his craft. The culmination of Chef Yano’s culinary journey is evident in “Tempura Kappou Yano.” As indicated by the meticulous eight-hour preparation process, there is no compromise in his cooking. Each dish, uncompromising in its own right, contributes to the overall expression of the course, centered around tempura, leading to the culmination of handcrafted soba. Every detail reflects the chef’s precise calculation.
While not actively targeting foreign clientele, Tempura Kappou Yano pays attention to accommodating them, ensuring a comfortable visit. While the number of international visitors may still be limited, it’s recommended as a hidden gem for those from overseas. However, to fully enjoy the luxurious cuisine and ambiance, it’s essential to come prepared with basic etiquette and knowledge.
To achieve a crisp and light finish, a unique blend of sesame oil and salad oil is used for the tempura oil, and copper tempura pots are employed for cooking. Ingredients are carefully selected, with seafood sourced from the Kyoto Central Market and vegetables chosen seasonally from Kyoto Ohara and Kameoka.
For beverages, a selection including sake, wine, bottled beer, shochu, highballs, peach liqueur, and soft drinks is available. The sake list features seven varieties specifically chosen by the owner to complement the cuisine, while wines include Koshu wines from the owner’s hometown of Yamanashi Prefecture, alongside selections from Italy, France, and other regions.
Indulge in a luxurious experience with your loved ones at Tempura Kappou Yano.
Course Menu Example: 11,000 yen Plan (incl. service charge and tax)
※ Please note that the menu may change depending on the season and availability of ingredients.
■ Sakizuke (Appetizer): 2 varieties
■ Sashimi: 3 varieties
■ Seasonal Fish Dish
■ Tempura: 2 prawns, 4 varieties of white fish, 6 varieties of seasonal vegetables
■ Meat Dish: Wagyu Steak
■ Meal: Handcrafted Soba (served with tempura of prawns and vegetables)
■ Dessert
※ We also offer a 8,800 yen course.
Store Information
Name: Tempura Kappou Yano
Address: 385-4 Hanayacho, Kamisuzuyacho-dori Higashinotoin Higashiiru, Shimogyo-ku, Kyoto
Access: Kyoto Municipal Subway Karasuma Line – Gojo Station / JR Kyoto Station
Phone Number: 090-7560-5515
Business Hours: 18:00 – 22:00 (Last order at 20:00)
Regular Holiday: Mondays / Irregular holidays
Average Budget: 10,000 yen
Payment Method: Credit cards accepted (VISA / JCB / Amex / Master / Diners)
Reservation only (limited to 2 groups per day, 8 counter seats)
Please inform us in advance: Please inform us in advance of any allergies or dislikes you may have.
Regarding soba allergy: At Tempura Kappou Yano, we handcraft soba on-site. For the preservation of our customers’ health, we kindly ask that individuals with “soba allergies” refrain from dining with us, regardless of severity. Thank you for your understanding.
Reservation Method
・Phone: 090-7560-5155
・Online: TableCheck / Ikkyu
※ We regret that we cannot provide foreign language support over the phone, so we recommend online reservations for customers from overseas.
Cancellation Policy:
■ Cancellation/Change of reservation
No contact on the day: 100%
Contact on the day: 100%
From 00:00 the day before: 80%
From 00:00 two days before: 50%
※ If the cancellation policy is stated within the reservation site plan, the cancellation policy within the plan will take precedence.
Others
・All seats are non-smoking.
・Entry is permitted for junior high school students and above.
・No service charge.
From the words of the proprietor – “enjoy yourself” –
In just one year since its opening, “Tempura Kappou Yano” has garnered its current reputation. When asked about the reason behind the high praise for both the cuisine and service, Mr. Yano replied with a smile, “Regarding the cuisine, I believe it’s a natural attitude for a chef to pursue high-quality dishes based on their own sense of what tastes delicious. However, whether our guests truly enjoy the food depends greatly on the quality of service and hospitality. We want our guests to leave satisfied after their visit. That’s why we naturally strive for meticulous work and friendly service.” Mr. Yano’s commitment to “being meticulous and kind every day” is evident in his words.
