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News

2020.04.01.
Grand opening on April 1st (Wed.) in Kyoto Gion Nishi Hanami Koji street.

About Fuji

Enjoy our seasonal selected ingredients such as seafood, meat, and vegetable tempura, while looking at the cooked tempura at the counter.
We will provide each carefully cooked tempura with various sauces and condiments.
Our light and disctictvely flavored tempura uses freshly extracted safflower (Benibana) oil to bring out the deliciousness of each seasonal ingredients.

Menu

Enjoy our elegant touch tempura cooked with seasonal ingredients.

  • Spring
    Ice fish, Clam, Greenling wrapped Cherry Blossom leaf, Japanese Wild Vegetable, Bamboo shoot, White Asparagus
  • Summer
    Pipe Conger(hamo eel), Sweet fish, Squid, Sand borer, White corn, Eggplant, Japanese bell pepper
  • Autumn
    Pipe conger (hamo eel) wrapped with Matsutake Mushroom, Cutlass fish, Gingko nuts, Chestnut, Maitake mushroom
  • Winter
    Blow fish, Crab, Soft roe, Horikawa Burdock, Turnip, Kyoto small carrot
Chef’s Choice Tempura course
15,000 yen
20,000 yen
All Price above are subject to consumption tax and 10% service charge.
Our selections of wine, sake, shochu and whiskey is perfect match for our tempura.
Our sommelier recommends wine and champagnes is perfect complement to your tempura course.

Champagne
12,000 yen ~

Seats

We provide 8 counter seats and 1 private room for 4.

Chef-owner
Kenji Fujimoto

1996~2007
The Ritz-Carlton Osaka
Japanese restaurant Hanagatami

2007~2013
Teppan Tempura “Yoshi”

2013~2019
The Ritz-Carlton Kyoto
Tempura Mizuki excutive Chef 
1 michelin star 3 consecutive years