Seiwasou

Seiwasou in Fushimi, Kyoto is led by third-generation chef Tetsuo Takenaka. The restaurant is housed in a traditional sukiya-style building surrounded by manicured Japanese gardens. Seasonal ingredients such as kabura turnip and buri winter yellowtail represent winter. Nama fu wheat gluten, a Kyoto traditional source of protein, is deep-fried and garnished with grated ginger. A flight of sake is presented with colorful glassware. Not far from the restaurant is Tsuki no Katsura, a historic sake brewery which is represented on the sake list. Chef Takenaka's wife oversees the front of the house. Chef Takenaka speaks English and is very welcoming of visitors to Kyoto. The menu is vast and ranges from kaiseki, shokado bento, and tempura. Weekday prices are less than weekends and national holidays. The tempura counter is very special and has seats overlooking the garden. Seiwasou is in a residential area a short walk from Sumizome station on the Keihan line connecting Kyoto to Osaka.