Unfortunately, that means the restaurant will probably end with him. He runs it with his wife and one daughter. This is the restaurant we went to and Shigeya-san was the one who made us tempura that night. Despite the moves, they kept the 7-chōme name throughout. At some point, Shigeya became the owner and in 1998, the restaurant was moved to the 6-chōme district of Ginza, then again in 2007 to 5-chōme. This resulted in them opening a branch of Kyōboshi, Ginza 7-chōme Kyōboshi, in 1982. During this time, his younger brothers Jūzō (child number five) and Shigeya (the youngest) learned how to make Kyōboshi bō-age tempura. His tempura shop became quite popular, especially amongst the business and political bigwigs of Tokyo. Seoul, Korea) and 明 星 (Myojo, the original restaurant's name). When he did this, he changed the name of the restaurant to Kyōboshi (京星), taking one kanji from 京城 (Keijo, a.k.a. With all this success, Yoshimatsu wanted the challenge of a more competitive food-mosphere, so he moved to Ginza 8-chōme, Tokyo in 1952. His tempura earned a following, including well-known Japanese singer Misora Hibari and author Funahashi Seiichi, who wrote about the restaurant in a novel. Yoshimatsu was the first person to prepare tempura this way and he also broke with tradition by seasoning with salt and lemon juice. I'm looking at you, Japanese restaurants in North America. The result is a light coating that brings out the ingredients' flavors and doesn't upset your stomach. He established the foundation for the bō-age (棒揚げ) style of tempura, which is known for using fresh, seasonal ingredients, eggless batter that doesn't mask its taste, and less oil. The Sakakibara family ended up having eight children, with the first son, Yoshimatsu, eventually taking over the business. Kainuma left Korea and started another tempura restaurant in Gion, Kyoto, along with her niece, Sakakibara Shigeko, and her niece's husband. His tempura earned a following, including well-known Japanese singer Misora Hibari and author Funahashi Seiichi, who wrote about the restaurant in a novel.įast forward to 1944. To trace the origin, we have to go back nearly 100 years to the year 1927, when a Japanese woman named Kainuma Umeko (貝沼梅子) started a Japanese restaurant called Myōjō (明星) in the Korean capital, which was called Keijō (京城) during the Japanese occupation-today we know it as Seoul. Such first world problems.īut first, a quick history of Nanachōme Kyōboshi, where it came from and how it got its style and name. We would go eat this $400 tempura and tell you whether or not it's actually worth that amount. Online, people cried foul: "It's got to be overrated!" or "It's too expensive!" Reading that, we decided to bear the burden for you, dear reader. The most interesting thing to us was that the average customer pays ¥40,000 (that's approximately $400) per person. Nanachōme Kyōboshi (七丁目京星) is a small, family-run tempura restaurant in Ginza, Tokyo, and the recipient of three Michelin stars (2011, 2012, and 2013).
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