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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)

Spring: Bamboo shoot, Kyoto duck rolled with Kujyo leek, scallops, Hanayama sansho beef pepper roll, fried whitefish

Summer: Hamo with shredded plum, white asparagus, white corn, sweet ayu fish, swordfish, eggplant, okoze (rockfish)

Autumn:  Amadai (sweet bream) with matsutake mushrooms, hamo with matsutake mushrooms, Fujikuro ginkgo nuts

Winter:  Shogoin radish with Karasumi salt, kawahagi (fish liver in ponzu sauce), Densuke anago (conger eel), amadai shirako-maki (sweet bream and soft roe roll) with caviar, Nurutokintoki sweet potatoes, Hosokawa gobo (burdock root)

Tempura Mizuki

Location: The Ritz-Carlton, Kyoto B1

Open hours:

Lunch: 11:30 - 14:30 (last order)

Dinner: 17:30 - 21:30 (last order)


Lunch course

            Ka-hi: ¥5,000; Akane ¥8,000

Dinner course

            Aoyagi: ¥9,000;   Nakasumi ¥12,000;  Roka ¥16,000