Tempura Motoyoshi
Tempura · Tokyo · Michelin Two Stars · Chef Kazuhito Motoyoshi
Two Michelin star tempura restaurant by Chef Kazuhito Motoyoshi. Newly promoted to two stars in 2025. Known for 'molecular tempura' using liquid nitrogen in batter preparation for ultra-light, crispy texture. Pioneer of innovative tempura techniques combining science with tradition.
Granbell Ebisu IV 3F, 2-8-11 Ebisunishi, Shibuya-ku, Tokyo 150-0021, Tokyo
- Two Stars
- Tempura Top 100
Menu
Wines
- Dassai 45 (1800) — Dassai 45 from Asahi Shuzo, Yamaguchi — served alongside the tempura omakase at Tempura Motoyoshi in Ebisu, which holds two Michelin stars.
- Hakkaisan (1600) — Clean Niigata sake.
Cocktails
- Green Tea — Complimentary tea.
Dishes
- Uni on Fried Perilla Leaf — Raw sea urchin served cold atop a hot fried perilla leaf, creating stunning hot/cold contrast.
- Miso Soup — House-made miso.
- Tendon Rice — Tempura over rice finale.
- Kakiage — Mixed vegetable fritter.
- Sweet Finale — Seasonal sweet.
- Anago (Sea Eel) — Lightly fried sea eel.
- Tenchazuke — Alternative finale: Tendon with poured green tea or roasted tea.
- Myoga Tempura — Japanese ginger bud tempura with subtle aromatic flavor.
- Tilefish with Chrysanthemum Flowers — Amadai (tilefish) tempura garnished with edible chrysanthemum flowers.
- Kuruma Ebi Tempura — Premium tiger prawn with transparent, see-through thin batter showcasing molecular technique.
Tasting Menu
- Tempura Motoyoshi Omakase Dinner (48000) — Tempura omakase dinner. Chef Rintaro Motoyoshi. Minami-Aoyama, Minato-ku. Tax included.
Phone: +81 3-6455-0200
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Related restaurants
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- More from chef Kazuhito Motoyoshi
- Tempura Yamanoue — Tokyo
- Mikawa Zezankyo — Tokyo (1 Michelin stars)
- Kyobashi Tempura Fukamachi — Tokyo (1 Michelin stars)
- Tempura Miyashiro — Tokyo (1 Michelin stars)
- Tempura Yaguchi — Tokyo (1 Michelin stars)