Tempura Motoyoshi is located in a back alley of Gaien Nishi-Dori. It is a roughly 10-minute walk from the Omotesando crossing. Walking down to the basement floor, you will enter into a warmly-lit room with nine-seat counters.
Tempura Motoyoshi is a popular place from which to enjoy the changing seasons. From the comfort of your seat you may enjoy viewing cherry blossoms in spring and the changing colors of the leaves in the Autumn. Seasonal vegetables are placed in a wooden showcase in front of the counter and the ceiling is decorated with seasonal flowers: cherry blossoms in spring and colorful leaves in the fall.
Kazuhito Motoyoshi, the owner chef, was born to parents who were fishmongers. Motoyoshi was inspired at an early age by his mother whose specialty dish was tempura. After graduating from high school, Motoyoshi joined a culinary institute in Osaka. Upon completing his schooling, he worked at several prominent Japanese restaurants followed, finally, by a tempura restaurant. At the age of 31, he realized his dream of opening Tempura Motoyoshi. Chef Motoyoshi capitalizes on his long experience working in kaiseki-style restaurants.
Light and crispy tempura is made with a blend of rapeseed oil, corn oil, and sesame oil. Chef Motoyoshi adjusts the batter and oil temperature used in each dish depending on the peak growing seasons for each ingredient. At the end of the course meal, there are three types of rice dishes: tenchazuke (prawn and scallop fritter, or kakiage, with hot green or roasted green tea), tendon (rice topped with kakiage), and oshokuji (white rice with kakiage on the side).
The restaurant is one of the rare places in the Aoyama area open until late at night. This makes it a great place to relax and enjoy a meal after a movie or concert.
Reservation recommended.
流石ミシェランの天麩羅！ 使っている素材も凄かった！感動レベル Quote from Google Map Review
