Omakase style freshly fried tempura
Opened back in July of 2019, Eishun is a restaurant specializing in one thing, tempura.
Sitting in one of the eight counter seats, you can enjoy courses of freshly fried tempura cooked right in front of you for both lunch and dinner.
One of the biggest draws of Eishun, however, isn’t just the experience of eating the tempura, it’s everything else, from seeing the tempura being prepared to hearing it fry.
Owner and chef at Eishun, Nagai, is especially particular about “heat” when it comes to his tempura. When Nagai makes tempura, he fries them at high heat to give the batter the perfect crunch while still cooking it all way through.
However, since the way heat passes through ingredients varies so greatly, he uses his expert eye to watch and make sure each piece of tempura is the best it can be.
For anyone who has tried tempura before, the difference in technique that allows Eishun’s tempura to remain juicy while simultaneously crispy becomes immediately obvious.
Eishun’s dinner course comes with a range of seasonings to accompany the tempura that help make each and every piece exciting.
For example, the eggplant comes with a side of grated radish, ginger, and myoga ginger dressed with shiso leaves. While on the other hand, the sweet potato is given the dessert treatment and is accompanied by honey butter.
The excitement of never know what's going to come next is one of the best parts of Eishun.
In order to introduce as many people as possible to the amazing world of tempura, Eishun also offers gluten-free and vegetarian course.
However, these courses require separate oil so cost an extra ￥4,000 (inc. tax).
Both the lunch and dinner courses stay roughly the same throughout the year.
The seafood offered include, sillago, prawns, eel, scallops, squid, and swordfish. The vegetables include shiitake, maitake, shimeji, sweet potato, lotus root, okra, eggplant and tomato.
For dessert, there is anpan, fried bread stuffed with sweet red beans.
As an extra, sometimes seasonal ingredients are also offered, such as daggertooth pike conger eel, oysters and Pacific cod roe
As both the lunch and dinner courses offer a range of different tempura, Eishun is perfect for those tempura heads who’re looking to try everything and anything.
/ ￥900– (excl. tax)
Tilefish Tempura is a tempura version of one of Kyoto’s most beloved fish, tilefish. When fried, the scales of the tilefish open up like a blossoming flower, making it one of the most beautiful looking pieces of tempura there is. You’ll also find that the crispy, delicious smelling scales provide a starkly different texture to that of the soft, meaty center. Accompanying the fish you’ll find some light condiments in the form of sudachi and ponzu.
Kuruma Prawn Tempura
/ ￥800– (excl. tax)
Prawn tempura, the king of tempura.
If you’re planning photos, then have your camera at the ready, as this prawn comes out standing in an arch. However, don’t be fooled, the reason for Eishun’s unique presentation of this piece of tempura isn’t because it looks good for the camera. Instead, it’s all for taste. While most prawn tempura are first cut and straightened before being fried, Eishun makes it a point to leave the prawn as is to give it a juicier, more plumped texture. Accompanying the prawn you’ll find a side of salt and sudachi.
Lunch set B
/ ￥ 2,000 (inc. tax)
Eishun’s lunch sets, a perfect balance of a little of everything. With five black tiger prawns, three seasonal vegetables, two fish/other seafood, rice and a bowl of miso soup, no one was saying it’d be a light lunch.
Like the dinner courses, each piece of tempura is served one by one.
If you’re not confident you could finish it all, don’t worry, Chef Nagai closely watches patrons’ faces to see how they’re getting on and adjusts the size of the tempura accordingly.
Set A, which contains no seafood and only three prawns, is even more reasonable at only ¥1,000 (inc. tax). Set A contains three black tiger prawns, three seasonal vegetables, rice and a bowl of miso soup.
/ ￥700– (inc. tax)
At Eishun you can enjoy a selection of fantastic Japanese sake from Shiga Prefecture.
Why Shiga Prefecture specifically? Because Shiga’s sake is both intensely flavorful and weighty, making it the perfect thing to pair with the oily tempura.
The sake offered ranges from sweet to dry, so let the chef know your preference and give a few a try.