Tempura Motoyoshi

Restaurant Details

A household name in the tempura world, legendary chef Motoyoshi Kazuhito continually pushes the boundaries of tempura cuisine in his pursuit of molecular gastronomy — or "molecular tempura," as critics have dubbed it. His inventive techniques with traditional fried morsels have earned him a continuous Michelin star streak since 2011. When the latest 2025 Michelin Guide was announced, his namesake restaurant was awarded not just one, but two stars.

The secret to Tempura Motoyoshi’s exceptional tempura is the use of liquid nitrogen in the flour, which creates a silky texture. Depending on the ingredient, the chef employs three types of batter: light, medium and dark, using slightly acidic water to bind the flour. The oil blend — made from rapeseed, corn and sesame oils — is carefully balanced to enhance the flavors of the ingredients without overpowering them.

The standard omakase course begins with the signature dish of tempura prawns cooked and left to rest overnight to reach the perfect firmness and texture. The chef’s most beloved appetizer is the classic rice dish tempura donburi drizzled in a special sauce containing brief hints of yuzu. The alcohol offerings lean heavily in favor of sake, shochu and white wines.

Located in the quieter Ebisu district near trendy Daikanyama, dining is set at a simple eight-seat counter before an open kitchen. Seasonal flower and greenery arrangements made by the chef himself evoke Japan’s four seasons and perfectly complement the fare.

Michelin Guide accolades:

2011-2024 - 1 Michelin Star

2025 - 2 Michelin Stars