Explore the Essence of Tempura and Dashi with an Experienced 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.

Your host for this experience is a chef from Kodaiji Tantora, 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 chef will also introduce his approach to preparing tempura and 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. 

Exploring Dashi, the Foundation of Japanese Cuisine

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. The chef 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. 

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.

In addition to the dashi itself, take a moment to notice the delicate cups in which it is served. Each piece is carefully chosen, and may include fine examples of Kutani or Arita ware. The contrast between the ceramics and the golden hue of the dashi further enhances the tasting experience.

A Front Row View into Tempura

Whether you are a beginner or already familiar with tempura, there is much to observe in the chef’s craft from your seat at the counter. 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. 

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, the chef 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.

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 the chef - all fried right in front of you, of course (drinks are not included in the experience fee). 

Before you tuck into the tempura, the chef will guide you on how best to enjoy each ingredient to bring out its flavor. Especially recommended are the seaweed salt (made solely from seawater and seaweed from Awajishima, Hyogo) and the salt (made 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.

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 insights into dashi and seasonal ingredients to the chef’s approach to tempura, this is a rare opportunity to expand your appreciation of Japanese cuisine and culture under the guidance of an experienced chef.