Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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Specialities
Chef
Motoyoshi Kazuhito - Advancing the Way of Tempura with a Unique Philosophy
Space
"A Refined Space Beautifully Adorned with Seasonal Flowers, Creating a Special Moment"
Food
A Dish That Gently Embraces the Seasons, Highlighting the Delicate Flavors of Ingredients
Review
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be_like_wakame
Tokyo
Review 290 postsFollowers 202 peopleA relaxed and friendly tempura resta...
Budget: JPY 20,000 - 30,000 Order: Omakase course only Duration: 2 - 2.5 hours Reservation...View details
Visited on October, 2021
1 time
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みうっちょAichi
Review 4,812 postsFollowers 10,075 peopleA casual, izakaya-style tempura rest...
Today, I went to Tempura Motoyoshi for an omakase dinner in a strong izakaya-like atmosphe...View details
Visited on July, 2021
1 time
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Review 1,066 postsFollowers 312 peopleTempura Motoyoshi. I called about 200 times before finally making a reservation. This was...View details
Visited on October, 2021
1 time
Restaurant information
Details
| Restaurant name |
移転Tempura Motoyoshi（Tempura Motoyoshi）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2017 Bronze winner
The Tabelog Award 2017 Bronze winner |
| Categories | Tempura |
| Address |
東京都港区南青山3-2-4 セントラルNo6B-A |
| Transportation |
3-minute walk from Gaienmae Station on the Ginza Line (Jingu Stadium direction, Exit 1a) 287 meters from Gaiemmae. |
| Business hours |
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| Average price |
JPY 15,000 - JPY 19,999 |
| Average price（Based on reviews） |
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| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） |
| Service charge & fee |
サービス料10％ |
Seats/facilities
| Number of seats |
9 seats （ 9 seats at the counter） |
|---|---|
| Private rooms |
Unavailable |
| Non-smoking/smoking |
Non smoking There is an ashtray outside |
| Space/facilities |
Stylish space, Relaxing space, Counter seating |
Menu
| Drink |
Sake (Nihonshu), Shochu (Japanese spirits), Wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout |
| Website | |
| Remarks |
Find Similar Restaurants （Occasion)
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Categories
Rankings in nearby areas
閉じる
ChefMotoyoshi Kazuhito - Advancing the Way of Tempura with a Unique Philosophy
Born in 1975 and hailing from Kanagawa Prefecture, I grew up in a family that ran a fresh fish shop. Naturally, I developed an interest in tempura, my mother's specialty, and aspired to become a tempura chef. After graduating from a culinary school, I spent 11 years training at a long-established ryotei (traditional Japanese inn) in Osaka, a kaiseki restaurant, and a tempura specialty shop in Tokyo, before becoming independent at the age of 31. In November 2006, I opened "Tempura Motokichi" in Minami Aoyama. I pursue a unique style of tempura with free-thinking ideas, such as developing a machine that lowers the temperature of the tempura while preserving its umami.
Space"A Refined Space Beautifully Adorned with Seasonal Flowers, Creating a Special Moment"
In a corner just off the main street of Gaienmae, you will find "Tempura Motoyoshi," marked by a hanging curtain. As soon as you step inside, it feels like entering a different world. In spring, cherry blossoms; in summer, the sound of wind chimes amidst fresh greenery; in autumn, colorful leaves; and in winter, the scent of yuzu from bare trees—all beautifully arranged by the owner, creating a space that reflects the seasons. From the softly dimmed lighting to the beautifully polished wooden tables and artisanal dishes, you can sense the owner's aesthetic sensibility. Here, you can forget the hustle and bustle of everyday life and fully enjoy a delightful culinary experience that celebrates the seasons.
Food A Dish That Gently Embraces the Seasons, Highlighting the Delicate Flavors of Ingredients
In a charming space, you can enjoy exquisite tempura that maximally brings out the appeal of ingredients such as sea urchin with shiso leaves and sweet corn. To enhance the freshness and aroma of the vegetables, the temperature of the oil and the way the batter is applied are skillfully controlled, resulting in a light and airy fry thanks to the craftsmanship of the skilled artisans. To accentuate the sweetness of the ingredients, a blend of canola oil, corn oil, and sesame oil pressed from whole seeds is used. In a pleasant environment surrounded by rich emotions and greenery, I want to savor these seasonal delicacies with care.
The perfect technique to bring out the hidden potential of ingredients: a tempura specialty shop where you can discover new charms of vegetables.
Nestled away from the hustle and bustle, "Tempura Motoyoshi" offers a serene dining experience. In a beautifully adorned space featuring seasonal trees arranged by the owner—cherry blossoms in spring,... fresh greenery in summer, and vibrant autumn leaves—you can enjoy exquisite tempura that brings out the true essence of the ingredients.
With expert control over the oil temperature and batter application, the chef skillfully fries the tempura to a light and airy perfection, enhancing the freshness and aroma of the vegetables.
This is a place where you can experience a new level of deliciousness in tempura that you’ve never tasted before.