Tempura Miyashiro
- 2-18-11 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
The restaurant is a remodelled old house built 100 years ago. Its blue walls are meant to evoke the ocean, reflecting Naoaki Miyashiro’s love of surfing. While he has many years of experience in Japanese cuisine, his tempura skills are self-taught, and his ideas aren’t bound by standard practices. The shrimp tempura wrapped in nori is seasoned with tendon sauce and builds upon tenmusu (a rice ball wrapped in nori filled with deep-fried tempura shrimp).
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6452-2808
https://www.miyashiro.tokyo/
Tempura Motoyoshi
- 3F, 2-8-11 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
The fruits of Motoyoshi’s curiosity are apparent in his tempura. Shrimp comes in two types of coating, which you can taste and compare. The light batter is seasoned with salt, while tentsuyu complements the thick batter. Fatty hairtail and Spanish mackerel are deep-fried to evoke a grilled aroma. Onions and lotus root are left to sit till they reach the right temperature for optimum sweetness. Motoyoshi deftly manipulates batter thickness and flame heat to call forth a cornucopia of flavours.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6455-0200
https://motoyoshi-1120.com
Ten Yokota
- 2F, 3-10-5 Motoazabu, Minato-ku, Tokyo, 106-0046, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
Shogo Yokota learned his skills from his father. While keeping to Edomae technique, he also pursues new frontiers. Using sesame oil for frying, and never failing to include ingredients like Shiba shrimp and anago are customs of old. He maintains a harmony between orthodoxy and respect for tradition, on the one hand, with creativity in pursuit of new tastes, on the other. The hanging scroll with the phrase ‘fluidity and immutability’ at the entrance is an expression of this.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6721-0404
https://www.ten-yokota.com
Tempura Maehira
- 4F, 2-8-16 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
A unique touch here is owner-chef Tomokazu Maehira’s use of two different oils. For white-fleshed fish and squid, he adds roasted oil to complement the light flavour, and for strong-flavoured items like uni and young ayu, he uses a balance of light oil and sesame oil to achieve flavour harmony. The rice dishes are given a seasonal touch based on Japanese culinary ideas, such as clam tencha with starchy sauce in spring and mixed tai and mizansho tempura in the autumn.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6435-1996
Kyobashi Tempura Fukamachi
- 2-5-2 Kyobashi, Chuo-ku, Tokyo, 104-0031, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
Masao Fukamachi has been walking the path of the chef for half a century. He adjusts the batter for each type of tempura, concentrating his experience in practiced movements as he manages two cooking pots. As he heats uni wrapped in oba, he enhances its fragrance and draws out the umami, demonstrating his formidable skills. Supporting the owner-chef are his two sons. Heirs to his expertise in Edomae cooking, the two young men are following in their father’s footsteps.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5250-8777
Seiju
- B1F, 3-16-9 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
Yoshiaki Shimizu upholds the traditions of Edomae tempura, with his focus on seafood and use of high temperature oil for frying. He uses freshly pressed sesame oil and brings out the flavours of the ingredients with a light batter. He spares no effort to ensure that the oil is as fresh and fragrant as can be, changing it regularly. Clams, raw uni and figs are seasonal ingredients he strove to perfect his kitchen techniques for by himself, and form part of what he offers.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Particularly interesting wine list
- Visa credit card
+81 3-3546-2622
Tempura Shimomura
- 1-11-13 Misuji, Taito-ku, Tokyo, 111-0055, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
Ukiyo-e wood-block prints of scenes featuring tempura convey the elegance that charmed the people of Edo. To encourage diners to drop by casually, dishes such as shrimp-and-scallop kakiage and vegetable tendon are served at lunchtime. In the evening, the chef displays his talents with full-fledged, authentic tempura cuisine as set menus. Tilefish delights with the contrast between its fragrant scales and delicate flesh. Sweet potato drizzled in brandy is inspired by marrons glacés.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5809-2866
Shunkeian Arakaki
- 3-5-10 Minato, Chuo-ku, Tokyo, 104-0043, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
Chef Kaname Arakaki leverages his experience to combine tempura with dishes from general Japanese cuisine. As is the tradition in kaiseki cuisine, he starts with tsukuri, soup and grilled items. The shrimp legs are grilled, together with the head, and served as a snack, all in keeping with his way of doing things. Bigfin reef squid legs are wrapped in oba. No effort is spared, with touches such as putting fragrant shrimp shells in the dashi for the tencha.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 90-7716-4125
Tempura Yaguchi
- 2-9-7 Nihombashiningyocho, Chuo-ku, Tokyo, 103-0013, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
The sound of the flame and the heat haze above the oil seem to lure the tempura ingredients in. Kazuki Yaguchi fries the tempura as if making it swim in the high-temperature pan. His focus on seafood is to convey the true charm of Edomae tempura. He also serves shrimp and squid, but the main emphasis is on the three pillars of Edomae tempura: sillago, big-eyed flathead and anago. The meal flows naturally from lighter to stronger tasting ingredients.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-3527-3701
Edomae Shinsaku
- 6F, 2-10-11 Nihombashiningyocho, Chuo-ku, Tokyo, 103-0013, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
A book by a tempura master changed Shinsaku Nishimura’s life. Frequenting the author’s restaurant, he was inspired by how the chef’s character was manifested in his tempura. Nishimura speaks of the Maillard reaction, in which food becomes fragrant as it turns a golden brown. Frying at low temperatures, bringing each ingredient to a mellow finish, is a Nishimura trademark. His spirit of inquiry never flags as he seeks out quality ingredients and hones his techniques.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Visa credit card
Nihombashi Sonoji
- 2-22-11 Nihombashiningyocho, Chuo-ku, Tokyo, 103-0013, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
As suggested by the phrase ‘Finish with soba after tempura’ on the entrance curtain, this restaurant offers omakase that starts with tempura and ends with soba. The tempura ingredients include seafood and vegetables from the owner-chef’s home prefecture of Shizuoka. In winter, the menu, uniquely, also includes game. It’s great how the soba comes with Suruga Bay sakura ebi kakiage. Enjoy two dishes that developed in Edo, here at this dapper restaurant.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5643-1566
http://www.sonoji.info/