The story
In a quiet corner of Nakameguro, a 100-year-old row house wrapped in galvanized sheet iron stands without a sign. It is easy to walk past and wonder if you have arrived at the right place. That is exactly the point. Inside, Tempura Miyashiro reveals a serene, pure Japanese interior where the scent of high-quality wood and washi paper envelops you. This is the world of chef Naoaki Miyashiro, a space he has crafted with the deliberate intention that its exterior gives no clue to the calm within.
Chef Miyashiro’s approach to Japanese cuisine is rooted in a deep sense of appreciation—for Japan’s four distinct seasons, for the producers who supply his ingredients, and for the guests who sit at his counter. He expresses this gratitude by offering dishes that are both technically precise and emotionally warm. While many tempura restaurants adhere strictly to classic forms, Miyashiro draws on his experience as a washoku chef to explore new methods and flavors. His tempura is not just about the beauty of the fry or the gesture of serving; it is about the balance of temperature, texture, and ripeness the moment it reaches your mouth.
The menu is a carefully paced course that changes monthly. It begins with an appetizer, followed by sashimi that reflects his washoku training, and a seasonal soup bowl made with a carefully crafted dried-bonito dashi. Then comes the tempura—ten to eleven pieces depending on the course—each fried to a precise, ethereal lightness. Interludes of recommended dishes prevent any sense of repetition. The meal concludes with rice and a seasonal dessert. To accompany the progression, Miyashiro selects a rotating lineup of wine and sake that changes with each month’s offerings. The result is a meal that feels complete, respectful of tradition yet quietly forward-looking. This dedication has earned Tempura Miyashiro a Michelin star for seven consecutive years, a recognition of the high quality cooking found at this eight-seat counter.
Recognition
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