Tempura Motoyoshi

The story

Tempura Motoyoshi, Tokyo – Michelin 2-Star Tempura in Ebisu

Tempura Motoyoshi: The Art of Tempura in Tokyo's Ebisu

At Tempura Motoyoshi in Tokyo’s Shibuya-ku, chef-owner Kazuhito Motoyoshi has built a quiet sanctuary for tempura. He describes the philosophy simply: to bring out the individuality of each ingredient in the lightest possible batter, matched with warm, handcrafted vessels that enhance the experience.

The restaurant holds a Michelin 2-Star rating for its refined execution. While the Japanese tempura tradition is the foundation, what sets this counter apart is the obsessive attention to seasonality and texture. The omakase course (¥30,000–¥35,000) changes with the market – a parade of carefully selected seafood and vegetables, each receiving its own unique batter and precise frying time.

For the finale, guests choose between three options: a tendon with crispy kakiage and seasoned rice (specially grown “Suzuhikari” rice with a yuzu-scented sauce), a ten-cha with your choice of roasted green or matcha tea poured over nori and rice, or simply the kakiage served with red miso soup and pickles. A charming detail: diners can pick from five bowl sizes and varying portions of rice and shrimp, offering 49 possible combinations.

From the eight-seat counter in Ebisu, Tempura Motoyoshi is a place where the cooking is precise and the welcome is genuine – a clear example of why Japanese cuisine continues to command global admiration.