[Regarding reservation]
You can only join "Waiting list" for this restaurant. There are days when there are vacant seats, but not shown on the calendar. Please register with your desired reservation date on the waiting list first.
First round: Starts from 5:30pm. Second round: Starts from 8:30pm.
If there is a cancellation or vacant seat on your desired date and time, we will inform you that the reservation has been confirmed by email.
A 3-minute walk from Gaienmae Station, in Minami-Aoyama, is where “Tempura Motoyoshi” is located. When you enter the restaurant, you will be greeted with gorgeous seasonal flowers, arranged by chef Kazuhito Motoyoshi.
Owner Motoyoshi grew up with his parents, who run a fish store in Kanagawa Prefecture. From an early age, he became interested in tempura, which his mother was good at, long before he became a tempura chef. After studying at Tsuji Culinary School in Osaka, he went to a long-established restaurant in Osaka to learn the basics of Japanese cuisine. After training at kappo restaurant and tempura restaurant, he became independent at the age of 31. He opened “Tempura Motoyoshi” in 2006. It became a popular restaurant that received one star, serving seasonal tempura made with seasonal ingredients. In September 2019, “Tempra Motoyoshi Imo”, a take-away restaurant specializing in potato tempura in Daikanyama was opened.
What owner Motoyoshi cherishes is "First, Season, Remain, enjoy the seasonal ingredients". He also wants people to know the different appealing parts of tempura, by changing the way the batter is coated, how long it is fried, and how it cools down, according to the characteristics of the ingredients. For example, in the course meal, when your sense of taste gets tired, you can freshen up your mouth with myoga ginger tempura, and then enjoy the conger eel tempura. The classic tempura is "Oba (shiso leaf) tempura with sea urhcin". Originally, it was a lovely dish required by owner’s wife, who wanted to have shiso tempura, and it became a popular dish with the support of regular customers. This dish removes the fixed concept that tempura should be hot, by putting cold ingredient on top of hot tempura. Drinks are mainly those that help with the flavor of tempura, and there are about 9 kinds of sake. There are around 4 types of wine, such as champagne and white wine, that matches well with the tempura.
The restaurant has a chic atmosphere with 8 counter seats. The seasonal flowers which are boldly arranged by the owner himself attract attention, and the space is made so that you can feel the four seasons of Japan. The dinnerware is mainly simple Karatsu ware which complements the food, and used in a moderate way. It is a relaxing space where you can spend your time peacefully with family, friends, colleagues and guests from overseas. You will want to try the delicate tempura by owner Motoyoshi, who is known for his skill, with his desire "to tell the greatness of tempura to people who is having tempura for the first time".
※ Awarded 1 star on world-renowned gourmet guide Tokyo 2023
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* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Access
A 5-minute walk from JR Yamanote Line Ebisu Station West Exit, Tokyo Metro Hibiya Line Ebisu Station Exit 2
