Tempura Maehira

Tomokazu Maehira’s interpretation of tempura does not begin with shrimp, but with the light, plain flavours of icefish and squid. Bundled broad beans and snow peas offer plumpness, while burdock and bamboo shoots bring a pleasing firmness, and sea urchins a creamy touch. The alternation of light and rich flavours and textures are well thought out. Maehira follows the three stages of mastery: the fundamentals, followed by breaking with tradition, then creating one’s own techniques.

• Tempura is treated like a narrative, light fish first, then vegetables, then shrimp, with flavour intensity carefully stepped.
• Oil choice is part of the technique, roasted sesame oil for umami, cold pressed sesame oil for bolder pieces.
• The meal can end with seasonal rice bowls that reframe tempura, clam tempura tea rice in spring, shredded sea bream tempura rice in autumn.

• Icefish and squid, the early, light opening courses
• Broad beans and snow peas, bundled for plump texture
• Burdock and bamboo shoots for firmness
• Sea urchin for creamy richness
• Roasted sesame oil and cold pressed sesame oil, used deliberately across the sequence
• Clams and sea bream for seasonal temcha, tembara rice finales

One-star tempura counter in Azabu Juban, built as a progression from light flavours to richer ones. Service often begins with delicate fish such as icefish and squid, then moves through vegetables and mountain plants, building toward shrimp. The kitchen switches oils for effect, roasted sesame oil to boost umami on lighter pieces, cold pressed sesame oil for stronger flavours. Seasonal finales can include temcha, rice topped with clam tempura steeped in tea in spring, or tembara, shredded sea bream tempura mixed into rice in autumn.