Name: Tempura Motoyoshi
Address: 3F, 2-8-11 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan, Tokyo, Japan, JP
Telephone: +81364550200
Price range: ¥¥¥¥

The Experience

From Michelin Guide

The essence of tempura is removing moisture from seafood and vegetables using batter and oil. Kazuhito Motoyoshi opens a whole new world in tempura techniques with the use of liquid nitrogen. A scientific discovery: ‘molecular tempura’, as it were. The chef considers the coating of fine granules, frying temperature, richness or lightness of flavour and the temperature of each piece to bring out maximum deliciousness. The evolution of tempura stokes our curiosity and along with it continues to evolve. A ceaseless quest for the ultimate in flavour.

Unique Things

From Visitor Experiences

Intuitive Batter Preparation with Three Density Levels: Chef Motoyoshi mixes the tempura batter entirely by intuition, adjusting ratios of eggs, flour, and iced water based on season, temperature, and weather. He then arranges the batter into three different density levels in a pottery bowl and chooses where to dip each ingredient accordingly, ensuring optimal texture and flavor for each piece.
Use of Liquid Nitrogen in Flour for Silky Texture: The restaurant incorporates liquid nitrogen into the flour, a molecular gastronomy technique that creates a uniquely silky texture in the tempura batter. This innovation, combined with three types of batter (light, medium, dark) and a special oil blend, elevates traditional tempura to extraordinary gastronomic levels.
Signature Tempura Shiso Leaf with Uni Sea Urchin: Among the unique dishes, the signature tempura shiso leaf topped with a generous spoonful of creamy uni (sea urchin) stands out as an unconventional and luxurious tempura offering that surprises and delights diners.

Ingredient Stars

From Visitor Experiences

Prawn (Ebi): The standard omakase course begins with prawns, which are cooked and left to rest overnight to achieve perfect firmness and texture, showcasing the chef’s attention to timing and technique.
Shiso Leaf (Perilla): Used as a base for the signature dish, topped with creamy sea urchin (uni), creating a contrast of crispy, aromatic leaf and rich, cold uni.
Sea Urchin (Uni): Served atop tempura shiso leaf, this ingredient is a hallmark of Motoyoshi’s menu, offering a luxurious, creamy texture and briny flavor that contrasts with the crisp tempura.
Eggplant: Featured in tempura form, sometimes topped with grilled eggplant paste and tuna flakes, highlighting seasonal vegetable preparation and layered flavors.
Tilefish: Presented as tempura, often garnished with chrysanthemum flowers and mushrooms, dressed in a thick clear sauce, emphasizing seasonal seafood and artistic plating.

Tempura Motoyoshi

The Experience

Unique Things

Ingredient Stars

In The Media

Tempura Motoyoshi — Restaurant Review | Condé Nast Traveler

Tempura Motoyoshi Imo | Restaurants in Daikanyama, Tokyo

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