Tempura Kokyu — tempura in Goshominami, Kyoto

Reservations are currently taken by phone only (+81-50-1722-8247). Online booking (TableCheck) is in preparation; its start date will be announced on this page.

Three courses: Shobu at lunch, and Botan and Yuri at dinner. Each must be booked by 20:00 (8 p.m.) Japan time the day before.

Yes. Cancellations the day before are charged 50% of the course price, and cancellations on the day 100%. If your party becomes smaller, the same fees apply to each canceled guest.

If we have not heard from you 1 hour after your reservation time, the reservation is canceled automatically and 100% of the course price is charged.

Lunch courses are Suisen ¥6,000, Ran ¥8,000 and Shobu ¥12,000. Dinner courses are Shakuyaku ¥18,000, Botan ¥22,000 and Yuri ¥25,000. All prices include tax and service charge.

Yes. Course prices include both tax and service charge.

Yes. We accept Visa, Mastercard, JCB, American Express and Diners Club.

Yes. We issue receipts, including qualified invoices under Japan’s invoice system.

Seasonal seafood and Kyoto vegetables, fried and served one piece at a time. Details of each course, such as the number of dishes, will be posted once confirmed.

Please tell us about foods you do not eat when you book. For food allergies, please call us before booking.

Yes, we can serve vegetarian guests. Please note that the tempura is fried in the same oil as seafood, and we cannot use separate oil. Please let us know when you book.

We offer chirimen jako (small dried fish, 2 sizes) and tenmusu (rice balls with tempura). Prices are to be announced. Please call us to ask how to purchase.

Yes, children are welcome. Each child has their own seat and is served the same course as adults. Please call us for details.

10 seats, all at the counter.

Yes. Please call us to discuss group size and fees.

No. The restaurant is non-smoking throughout.

No, we have no parking. We are a 5-minute walk from Kyoto Shiyakusho-mae Station.

No, there is no dress code.

Our grand opening is on Tuesday, December 1, 2026.

We are in Goshominami, Kyoto, on the ground floor (1F) of Vine Oak Rabbi, on the northwest corner of Tominokoji-dori and Oshikoji-dori. The entrance faces Tominokoji-dori. It is a 5-minute walk from Kyoto Shiyakusho-mae Station (Kyoto City Subway Tozai Line), 8 minutes from Karasuma Oike Station (Karasuma & Tozai Lines) and 12 minutes from Sanjo Station (Keihan Main & Oto Lines).

Our hours are 11:30–14:30 for lunch (last order 13:30) and 17:30–22:00 for dinner (last order 20:00). We are closed on Sundays and Wednesdays, but open on Wednesdays in spring and autumn and on national holidays. In December 2026, we are closed on Sundays only. We are closed from December 29 to January 3 for the New Year holidays.

Chef Haruo Tomiyama was born in 1969. He entered Japanese cuisine through kaiseki and trained at a long-established Kyoto ryokan (traditional inn). He later ran Gion Tempura Tenso. He has been frying tempura for over 30 years.

The name Kokyu (幸久) was given to us by the head priest of Rakugaki-dera, a temple in Yawata, Kyoto Prefecture. It can also be read as koku, the depth of flavor that matters so much in cooking, and it expresses the wish to bring our guests happiness for many years and for the restaurant to flourish for many years. For more, see The space and the origin of our name.