Tempura Maehira
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
Specialization in Wild Plants: Tempura Maehira uniquely incorporates around half a dozen wild plants into its omakase menus, alongside premium seasonal seafood and farm vegetables, distinguishing its tempura offerings from more conventional menus.
Chef Maehira’s Lineage and Innovation: Chef Tomokazu Maehira trained under the prestigious Tempura Yamanoue lineage, serving as head chef before opening his own Michelin-starred restaurant. He blends traditional tempura techniques with his own innovations, emphasizing frying ingredients at their peak seasonality to celebrate Japan’s four seasons.
Exclusive Counter Seating with Intimate Experience: The restaurant has only nine counter seats, allowing guests an unobstructed view of Chef Maehira’s craftsmanship. This intimate setting enhances the dining experience, making reservations highly competitive and offering a direct connection between chef and diner.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Tempura Maehira in Tokyo are:
Conger eel (anago): Featured prominently in the popular conger eel tempura rice bowl, this seafood is prized for its delicate flavor and is a hallmark of the restaurant's seafood tempura offerings.
Seasonal wild mountain vegetables: About half a dozen varieties of wild plants and mountain vegetables are regularly used, showcasing Chef Maehira's specialty and highlighting Japan's seasonal bounty.
Fresh seasonal seafood: Including shrimp, scallops, oysters, sea urchin, icefish, and squid, these ingredients are carefully selected from across Japan and fried lightly to preserve their natural flavors and textures.
Spring mountain vegetables: Particularly praised by visitors, these vegetables are served in a specific order to maintain their aroma and bitterness, reflecting the chef's precise technique and respect for ingredient integrity.
These ingredients are expertly prepared using a light, crispy batter that avoids heaviness, allowing the natural flavors to shine through in each tempura piece, embodying Chef Maehira's dedication to seasonality and refinement in tempura craftsmanship.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Not specified
Signature Dishes
- Young scallion and baby scallop tempura: not specified
Prices
- From ¥25,300 (approximately €180)
- From ¥28,600 (approximately €200) from September 1st