Join Chef David Bouley cooking with Chef Toshio Matsuno and his mother, sister and three of his chefs of the legendary Kyoto culinary destination, Tempura Matsu, for a pop-up collaboration in Bouley at Home. Enjoy a Multi-Course Kaiseki Lunch or Dinner Menu with Sake and Wine Pairings.
Amaneya, by star chef Masafumi Mori, a Master WAGASHI confectioner from Himeji, Japan, will join in completing the tea ceremony with extraordinarily flavored sweets.
Chef Toshio, the Second Matsuno, after graduating university, began an apprenticeship at a renowned Japanese cuisine restaurant in Kyoto, and went on to the world of French cuisine and more, working at Beige Alain Ducasse Tokyo, Chicago’s Alinea, Charlie Trotter’s, etc. From these experiences, he is now gracefully taking in new ingredients and uniquely combining them to create his new world, while embracing his father’s style and spirit of Kyoto values.
I look forward to cooking with chef Toshio and enjoying his unique Kyoto genius with our guests! – Chef David Bouley
For many chefs, including David Bouley, Tempura Matsu is one of their favorite restaurants. Their Kyoto approach, using unique local vegetables, fermented foods, their relationship with fish, their ancestral skills and technique make Chef Toshio Matsuno followed by professional chefs and focused diners. What is unique about Chef Toshio’s skill is his ability to extract greater depths of purity and flavors from his seasonal foods that intrigue professional chefs. Chef Bouley considers him one of the most prolific chefs in Japan.
About Tempura Matsu:
A gigantic paper lantern written “Tempura”, hangs in front of the entrance. However, this venue is not a Tempura specialized restaurant.
The founder, Shunichi Matsuno, originally started the place as a Tempura Restaurant alongside Katsura River, at the foothills in the ancient city of Kyoto and evolved his dishes beyond Tempura.
Now, his young son, Toshio Matsuno succeeds his style as the second generation and is on a continual challenge to enhance the taste.