The Ritz-Carlton, Kyoto’s Tempura Mizuki restaurant has received a star in Michelin Guide Kyoto-Osaka 2018
The Ritz-Carlton, Kyoto is proud to announce that its own Japanese restaurant Tempura Mizuki has received a star in the coveted Michelin Guide Kyoto-Osaka 2018, unveiled recently.
Tempura Mizuki’s head chef, Kenji Fujimoto started his career at Japanese Cuisine Hanagatami at The Ritz-Carlton, Osaka in 1997, where he trained for 11 years. He honed his culinary skills further at the premium restaurant Shintenchi Tempura Teppan Gi starting in 2007, and became the head chef of Tempura Mizuki at The Ritz-Carlton, Kyoto when the hotel opened in 2014. Since then, he has gained a reputation for tempura of unsurpassed quality. Beside the visual beauty and flavor, the sound and aroma at the calculated moment when the ingredients are dipped into the hot oil, are special and distinctive to this superb restaurant. For this experience, which guests can indulge in all five senses, he has received a star in the Michelin Guide Kyoto-Osaka 2018.
Head Chef Fujimoto draws out the flavor of the finest seasonal ingredients and gives them a crispy finish by using natural Benibanayu (safflower oil), which adds a distinctive light flavor.
Tempura Mizuki’s chefs deep-fry seasonal ingredients such as bamboo shoots, hamo (pike) and matsutake mushrooms, right at the counter, adding to the customers’ dining pleasure.
Here is the signature menu of Tempura Mizuki:
All year: Omi beef fillet, shiso roll, uni (sea urchin) isobe roll, caviar on herb eggs, amadai (tilefish)