Tempura Matsui
Japanese Tempura · New York · Michelin One Star · Chef Tempura Matsui team
One-Michelin-star authentic tempura omakase in Murray Hill Midtown East (2024 Michelin Guide USA). Only tempura-dedicated Michelin-starred restaurant in United States. Chef Koichi Endo. Intimate 19-seat venue with counter seating (9 seats) and private tables. Omakase dinner course $295 per person (Tuesday-Sunday, two seatings 5:30pm & 8pm). Omakase lunch course $168 per person (Fridays & Saturdays only at 12pm). Multi-course tasting menu featuring seasonal tempura, sashimi, traditional courses. Seasonal highlights: seared scallop with wheat cake soup, beautifully arranged sashimi, crispy shrimp legs & head, Hokkaido scallop, squid, cauliflower, snow crab wrapped in shiso leaf, Tencha (tempura over rice with broth) to finish, sweet potato cheesecake & mochi for special occasions. Chef uses blend of sesame and cottonseed oils with sparing batter application for exceptionally light crispy results. Counter seating recommended to watch Chef Koichi Endo at work. Reservations required via OpenTable or restaurant website up to 1 month advance. 24-hour cancellation notice required; $100 per person fee for late cancellations. No vegetarian option - batter contains dashi (fish stock) and eggs; sashimi courses included. No substitutions available. Set menu only, no à la carte ordering. Bar menu may be available for pre-dinner drinks. Monday closed. Perfect for special occasions, date nights, world-class tempura. Serene intimate setting.
222 E 39th St, New York, NY 10016, New York
- One Michelin Star
Menu
Tasting Menu
- Omakase Lunch Course (168) — Multi-course lunch tasting menu. Seasonal tempura, sashimi, traditional courses. Fridays & Saturdays only at 12pm.
- 12-Course Tempura Omakase (295) — Edo-mae style tempura omakase featuring seasonal pieces fried in sesame and cottonseed oil blend, each served freshly hot
- Matsui Omakase Course (295) — Omakase dinner
- Omakase Dinner Course (295) — Multi-course tasting menu. Seasonal tempura, sashimi, traditional courses. Highlights: seared scallop with wheat cake soup, crispy shrimp legs & head, Hokkaido scallop, squid, cauliflower, snow crab wrapped in shiso, Tencha (tempura over rice with broth) to finish. Chef uses sesame and cottonseed oil blend for exceptionally light crispy results. Counter seating recommended. Tuesday-Sunday two seatings 5:30pm & 8pm.
Dishes
- Japanese Muskmelon — Super sweet premium fruit dessert
- Ebi no Atama (Crispy Shrimp Heads) — Served with seaweed salt - traditional opening tempura
- Hokkaido Scallop — Succulent, premium tempura
- Snow Crab Wrapped in Shiso Leaf — Delicate crab with aromatic shiso
- Japanese Eggplant — Tender seasonal vegetable tempura
- Sweet Potato — Triple-caramelized with nearly melting texture - signature vegetable
- Tenbara — Tempura shrimp over rice with truffle salt - rice course option
- Foie Gras Chawanmushi — Silky egg custard with foie gras, topped with snow crab. Source: tempuramatsui.com
- Uni Tempura — Sea urchin tempura, often praised. Source: tempuramatsui.com
- Cauliflower Tempura — Seasonal vegetable. Source: tempuramatsui.com
Phone: +1 212-986-8885
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