Tempura Miyashiro

The set menu with its daily changing dishes is a tapestry of artful tempura and more. Naoaki Miyashiro’s menu is bursting with surprises and joy. Abalone is made into shabu-shabu in liver broth. Leftover broth is added to rice tempura and served as seasoned rice gruel. To wrap up the meal, ‘Tenbara’ is served, rice cooked with tomatoes and topped with kakiage (all-in-one seafood and vegetable tempura blend). The chef applies skills learned in Japanese cooking to add flair to his dishes.

Hidden Gem in a Vintage House

• Tempura Miyashiro is located in a 100-year-old building with no signboard, making it easy to miss for those unfamiliar with the area.

Innovative Tempura Techniques

• Chef Naoki Miyashiro customizes the tempura batter thickness based on each ingredient, ensuring a unique texture and flavor experience for each dish.

Seasonal and Local Ingredients

• The restaurant sources its seafood and vegetables from reputable vendors, including a renowned tuna dealer, ensuring the highest quality ingredients for their dishes.

Signature Ingredients

• Kuruma-ebi shrimp: Sourced from Amakusa, Kyushu via Toyosu Market, these shrimp are known for their sweetness and are a highlight in the tempura offerings, showcasing the restaurant's dedication to high-quality seafood.
• Dried bonito: Only the center of the dried bonito from Makurazaki, Kagoshima is used for making the clear dashi, which is essential for the soup served with the tempura, emphasizing the restaurant's focus on authentic flavors.
• Tuna: Acquired from Ishiji, a renowned Toyosu tuna dealer, this tuna is marinated in soy sauce and served in unique presentations, reflecting the chef's close relationships with top suppliers to ensure the best quality.
• Koshihikari rice: Sourced from Mihama, Fukui, this rice is less sticky and has a perfect texture for the cuisine, enhancing the overall dining experience.
• Seasonal vegetables: The restaurant emphasizes the use of seasonal vegetables, which are carefully selected to complement the tempura and provide a balance of flavors and textures throughout the meal.
• House-made seasoned salt: An original recipe combining Ako Salt with kombu stock and dried mushroom liquid, this salt is crafted over a week to enhance the umami of the tempura, showcasing the chef's commitment to detail and flavor.

Tasting Menu

• Omakase Course: ¥26,500
• Premium Dinner Course: ¥36,000

Signature Dishes

• Shrimp Tempura: ¥17,500+
• Chateaubriand Tempura: ¥20,000
• Abalone Shabu-Shabu: Included in Omakase