Restaurantes
Miyagawacho Tensho
                            4-300-5 Miyagawasuji, Higashiyama-ku, Kyoto, 605-0801, Japón
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    Tempura
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Comer solo
                                    
                                
                            
                        Las reservas en este restaurante no están disponibles desde nuestro sitio
Encuentra restaurantes cercanos que se pueden reservarMiyagawacho Tensho
                            4-300-5 Miyagawasuji, Higashiyama-ku, Kyoto, 605-0801, Japón
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    Tempura
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Comer solo
                                    
                                
                            
                        
                    
                        An omakase feast of tempura and other delights of Japanese cuisine. Guided by his experience at a restaurant with attached inn, the chef starts the meal with sashimi and soup dishes before proceeding to tempura. To bring out their natural aroma, the pieces are lightly battered and deep-fried in pale soy oil. Perennial favourites such as shrimp and whiting are interspersed with creative items like scallops dressed with caviar. Kakiagedon of an all-in-one shrimp and vegetable tempura blend served atop white rice brings down the curtain.