Explore the Essence of Tempura and Dashi with a Master Chef in Kyoto

Savor Seasonal Ingredients in a Historic Area

True to its name, Kodaiji Tantora is just a few steps away from Kodai-ji Temple, which was established in memory of samurai lord Hideyoshi Toyotomi (one of the “Great Unifiers” of Japan). While still close to popular places like Yasaka Shrine, Chion-in Temple, and Kiyomizu-dera Temple, it’s nestled in a peaceful spot where you’ll forget about the crowds.

Relax at this stylish counter crafted with wood from zelkova trees that are over 300 years old

Your host for this experience is Kodaiji Tantora’s head chef, Masaru Oba, who has a wealth of experience in Japanese cuisine. You’ll be invited to sit at the counter, which has a view of the tranquil tsuboniwa garden, and indulge in a multi-course tempura meal featuring seasonal ingredients from all over Japan - including Kyoto, of course.

The compact yet dignified courtyard garden

Chef Oba will also personally teach you how he makes his mouthwatering tempura and about the importance of dashi, a soup stock that’s said to be the lifeblood of Japanese cuisine. Whether you hope to make your own at home or simply love eating, his lesson is sure to expand your knowledge and appreciation of Japanese food. 

Learn About and Compare Dashi - the Foundation of Japanese Cuisine - with Chef Oba

Used in all sorts of Japanese dishes, dashi is a fundamental soup stock made from ingredients that include - but aren’t limited to - kombu kelp, bonito flakes, boiled and dried fish, dried shiitake mushrooms. Chef Oba will teach you how to make three types using kombu and bonito flakes. When you sample them, be sure to savor the differences between their colors, scents, and umami flavors. 

Even for something as seemingly simple as dashi, Chef Oba uses top quality ingredients

The first dashi is made from kombu kelp sourced from Rishiri, Hokkaido - known for its high quality kombu, making it a favorite amongst chefs - that has been steeped overnight, giving it plenty of time to infuse the water. The second is katsuo dashi, the result of simmering aged bonito flakes from Makurazaki, Kagoshima, which produces the most bonito flakes in all of Japan. Finally, your third dashi is none other than the one regularly used at Kodaiji Tantora, which combines kombu dashi carefully steeped overnight with bonito flakes, known as awase dashi. You’ll be able to try your hand at shaving flakes off the dried and fermented fish with a special shaver.

Shave your own bonito flakes

In addition to the dashi itself, be sure to pay attention to the delicate cups holding it. Each piece is from Fukagawa-Seiji, a historic Arita ware brand. Its unique designs, developed by founder Chuji Fukagawa, were highly regarded and even won a gold medal at the 1900 Paris Exposition. The contrast between the porcelain’s blue and white hues is particularly exquisite; the former is even known as “Fukagawa Blue.” 

Sip delicious golden dashi from beautiful Fukagawa-Seiji cups

Grasp the Basics, then Discover the Secret to Perfect Tempura

Whether you’re a complete beginner or looking to perfect your tempura, there’s plenty to learn from Chef Oba. The iconic Japanese dish is made by coating vegetables and seafood in a flour-based batter, then deep frying them for a crispy texture - a vital element. Chilling the batter (as well as the ingredients before they are mixed) before lowering the pieces into the hot oil helps to create that perfect crunch. 

Take advantage of Chef Oba’s extensive experience in the world of Japanese cuisine

Of course, his commitment to quality extends to the oil used, a variety called Taihaku sesame oil. Sesame oil not only produces a pleasant yet distinctive aroma, but also results in a delightfully light texture. Moreover, frying the pieces in a deep pot helps to maintain a high temperature, contributing to the crispy finish. Finally, Chef Oba will give you insights into the specific items that make up your courses; he focuses on using seasonal ingredients that he has personally examined and selected on-site.

Enjoy the delicious smell of tempura fried to perfection in sesame oil

Carefully Sourced Ingredients Make up a Magnificent Multi-Course Tempura Dinner

Your meal for this experience includes appetizers, a soup or simmered dish, sashimi, tempura, organic Koshihikari rice from Tamba-Sasayama, Hyogo, and dessert. In addition to popular ingredients like kuruma prawns and vegetables, your tastebuds will be tempted with imaginative tempura devised by Chef Oba - all fried right in front of you, of course (drinks are not included in the experience fee). 

Arranged on exquisite Kiyomizu ware and Arita ware, this meal is a feast for both the eyes and stomach (images only for reference)

Before you tuck into the tempura, Chef Oba recommends a touch of seaweed salt (made solely from seawater and seaweed sourced from Awajishima, Hyogo) or salt (produced only with seawater from Iwato, Mie). You’ll also be able to dip the tempura in tsuyu, a refreshing sauce, so feel free to experiment and enjoy. As you eat, the oil crackling as your next piece turns golden is sure to draw out your appetite even further.

Sake that complements your tempura and the season

For an extra cost, discover an even deeper culinary experience with sake chosen to be the perfect companion to your tempura. Your pairings will consist of four varieties mainly sourced from Kyoto Prefecture, like Kinoshita Brewery’s Tamagawa sake and Fujioka Sake Brewery’s Souku sake. Exclusively for Wabunka guests, this option gives you the chance to taste rare sake that has been lovingly brewed for years. For example, your selection may include amber-colored sake - a hue akin to matured whisky - that defies the stereotype of clear sake. 

Understand Japanese Culture Through its Cuisine

With this experience, you’ll go far beyond simply enjoying a great meal. From tips on making your own delicious tempura and dashi to insights into bringing tempura to life with seasonal ingredients, this is a rare opportunity to expand your appreciation of Japanese cuisine and culture under the guidance of a master chef. 

Appreciate the rich complexity of Japanese cuisine with seasonal tempura