Tempura Motoyoshi
Tempura · Tokyo · Michelin Two Stars · Chef Kazuhito Motoyoshi
Two Michelin-starred Tempura Motoyoshi in Tokyo presents chef Kazuhito Motoyoshi's technical approach to tempura. Operating from an intimate counter setting, the chef uses liquid nitrogen and two types of water in his batter. A signature piece pairs chilled sea urchin atop a crisp, deep-fried perilla leaf.
Granbell Ebisu IV 3F, 2-8-11 Ebisunishi, Shibuya-ku, Tokyo 150-0021, Tokyo
- Two Stars
- Tempura Top 100
Menu
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.
The Experience
An intimate room built around the chef's counter. The meal is structured around an omakase experience. A good fit for dining solo.
- Occasion: Solo
- Atmosphere: Intimate
- Format: Omakase
- Setting: Chef's counter
Phone: +81 3-6455-0200
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Related restaurants
- Award-winning restaurants in Tokyo
- More Japanese Specialist Cuisine restaurants
- More from chef Kazuhito Motoyoshi
- Tempura Yaguchi — Tokyo (1 Michelin stars)
- Tempura Miyashiro — Tokyo (1 Michelin stars)
- Kyobashi Tempura Fukamachi — Tokyo (1 Michelin stars)
- Tempura Maehira — Tokyo (1 Michelin stars)
- Tempura Hayashi — Tokyo