I was invited to visit Tempura Motoyoshi, which has relocated from Minami-Aoyama to Ebisu. It was my first visit to this restaurant. While I have had lunch sets or tempura donburi at Japanese restaurants or sushi places, having tempura three times in a month for dinner is a first for me. I saw the owner, Mr. Motoyoshi, on the NHK BS Premium show "Maestro-tachi no Bansankai" where he appeared alongside Mr. Hayashimizu from Sakaigawa and the second generation of Tempura Fukamachi from Kyobashi. Mr. Motoyoshi seemed sincere on the show and indeed, he was just as sincere in person. However, he is not only sincere but also seems to be a proactive businessman. His previous restaurant in Minami-Aoyama was run by his apprentices, he opened a takeout shop specializing in tempura in nearby Daikanyama, and now he is talking about Taiwan. The restaurant is located on the third floor of a building a little off the main road after crossing Komazawa Street from Ebisu Station towards the west. It is a serene place with plenty of greenery and a view of a small garden from the window. In May, they had samurai helmets displayed as decoration. The meal started with a bonito appetizer, followed by various tempura dishes such as shrimp heads, shrimp tempura, asparagus, and more. The meal ended with a tempura rice bowl with shrimp and shiitake tempura, pickles, and red miso soup.

I visited for the first time and the exterior was lovely. Even though it's in a building, there is a courtyard with flowing water, giving it a Kyoto-like feel. They only take reservations up to one month in advance, so it's relatively easy to book. The food was delicious and overall it was great! I will definitely go again.

Invited for the first time on a Saturday, I was excited by the beautiful courtyard visible from the waiting area. Seated in a fortunate position facing the head chef, I enjoyed engaging conversations. The dishes were not only made with quality ingredients but also had unique touches, making each one a delightful experience. The meal included Sawara sashimi, edamame, spider crab, prawn, asparagus, sandfish, okra, baby sardines, eggplant, abalone, lotus root, hairy crab, conger eel noodles, yam, sea urchin with shiso leaf, some kind of potato, myoga ginger, conger eel, corn, tempura rice bowl, tempura tea, and pear and pear sorbet.

The atmosphere of the restaurant has become summery, and there are many summer ingredients that are prepared with a unique twist rather than just being made into tempura. For example, edamame and yam are shaped before being fried, and belt fish is soaked in water before frying. It's a bit sad to be asked if it's your first time in six months on your second visit.

In 2022, a tempura specialty restaurant moved from Gaienmae to Ebisu. It has one Michelin star and a high rating of 3.83 on Tabelog (as of July 12, 2023). They offer only an omakase course for 24,000 yen excluding tax. The course started with raw Isaki fish. The tempura included edamame, two prawns, green asparagus, conger eel, young corn, firefly squid, yam, young sweetfish, water eggplant, onion, red snapper, beltfish, lotus root, sea urchin, conger eel, and corn. The meal ended with tempura rice bowl, red miso soup, pickles, and cherries for dessert. The tempura started with edamame, which felt greasy, but the following prawns were well done. The second prawn was plumped up using a tool called "wake taro" to add more batter. Throughout the course, various tools like "kita kaze" were used to cool down the tempura. The chef, Motoyoshi, appeared on NHK and was nicknamed "Dora-chan" due to his use of unique tools. The conger eel was aged like before, but lacked its usual delicate flavor, possibly due to being served with radish. The sea urchin was placed on top of shiso tempura, a style retained from the previous location. The eel from Korea was fried differently than expected, and the tempura lacked the desired texture and felt heavy. Overall, the flavors were decent, with asparagus and young corn standing out for their aroma. The tempura was fried using liquid nitrogen-chilled flour, but the oil temperature seemed average. The oil had a mild taste, possibly using salad oils like cottonseed or rapeseed. With champagne and white wine, the bill came to around 40,000 yen per person. While the service and ambiance were excellent, the experience felt more interesting than delicious.

After leaving Ebisu Station and walking a little north along the street, you will find this place. I had the opportunity to visit this time and was surprised by the interior design of the restaurant. It has a bold modern style with a touch of traditional Japanese influence, mostly made of warm wood, creating a special atmosphere. Their tempura is made using seasonal ingredients fried to perfection. They use liquid nitrogen in the flour to create a light and crispy batter that doesn't leave you feeling heavy. Each piece of tempura delivers the full flavor and aroma of the ingredients. While enjoying each dish, I couldn't help but feel that tempura, despite being a simple dish, can be quite profound. The prices are not cheap, but considering the quality, they are reasonable. Thank you for the wonderful meal.

Tempura is not something I have the opportunity to enjoy often, but this place, "Tempura Motoyoshi," is truly my favorite spot♪ The dedication of the head chef to serving delicious tempura is incredible! While some may think of tempura as simply dipping ingredients in batter and frying them (sorry m(_ _)m), Motoyoshi-san adds a special touch to certain ingredients, with meticulous preparation and a light, crispy batter that is even made using liquid nitrogen. The love and effort put into the batter, paired with carefully selected ingredients, create a perfect balance. I feel almost guilty enjoying the benefits of their hard work, but tonight's meal was truly satisfying with the following dishes: - Bonito - Shrimp legs x2 - Shrimp rolls - Asparagus from Yamagata - Edo-style conger eel - Green beans - Squid - Turnip - Young ayu fish - New Kitakari potatoes (seasoned with seaweed salt, pepper salt, coffee salt, nori salt) - New onions - Razor clams with grated onions - Baby corn - Mackerel - Lotus root - Uni (sea urchin) - Conger eel - Tempura rice bowl - Mango and yogurt ice cream [Drinks] - One sip of beer - Hiroki sake - Isojiman sake - Kokuryu sake Motoyoshi-san's tempura is always challenging and innovative, while still respecting traditional techniques. The tempura sauce is also delicious, made with bonito flakes, kombu, and shrimp heads for a sweet and flavorful taste. The warm and friendly demeanor of the head chef adds to the pleasant dining experience, making this the only tempura restaurant I feel like visiting regularly. It was delicious as always! Thank you for the meal.

I had a wonderful time once again with the beautiful arrangement of cherry blossoms. So far, this restaurant is my favorite for tempura. It's all about personal preference. From the chef's personality, the atmosphere, the course menu, to overall satisfaction, this place is my favorite so far. The chef's personality is the best.

It was my first time at a proper tempura restaurant, so I was amazed by how enjoyable tempura can be. They recommended different ways to enjoy each tempura, like eating with salt, dipping in soy sauce, or squeezing lemon, which was very helpful for a tempura novice like me. It made the food even more delicious and enjoyable.

This course is always very satisfying. The space is beautiful, with warm air and the head chef's playful humor. No matter what guest you bring, the satisfaction level is off the charts. It's a wonderful restaurant. Of course the food is delicious. The sweet potatoes, for which they have a patent, are amazing, and the seasonal vegetables are always fantastic. This is one of my favorite restaurants.

This time, I visited "Motokichi" in Ebisu. You can get there by walking straight from Ebisu Station West Exit, near the famous Gosaro. Originally a top tempura restaurant in Omotesando, it has now relocated to Ebisu. Here is what I had today: - Hirazuki and Kanburi (yellowtail and winter amberjack) - Crispy shrimp - Ginkgo nuts - Whole shrimp - Asparagus - Haze (gurnard) - Maitake mushrooms - Kinshi sweet potato - Oysters - Burdock root - Fugu (blowfish) - Red radish - Crab cream croquette - Matsuba crab (shredded meat) - Matsuba crab (crab miso) - Cod roe sauce - Uni (sea urchin) with shiso leaf - Lotus root - Conger eel - Red azuma (sweet potato) - Tempura rice bowl - Tempura tea - Apple sherbet - Souvenir (tempura rice ball) - 5 cups of sake (split between 2 people) - Water Total... 33,000 yen After eating and drinking this much, and even getting a souvenir, I think the cost performance is quite good at 3.3 rating. Among all the dishes, the highlights were the crab cream croquette, oysters, tempura rice bowl, and tempura tea. The tempura rice bowl and tempura tea were both so good that I couldn't decide which one I liked more. You can also choose the size of the tempura and rice. The tempura had plenty of shrimp and was generously sized, earning high praise. It was so delicious that I would like to revisit at a different time. Thank you for the delicious meal!

A tempura restaurant located a 5-minute walk from Ebisu Station. Before relocating, it was rated as a BRONZE on Tabelog. The meal cost was 26,400 yen including tax. The prices for alcohol were also reasonable. The food was very delicious. The counter had a sense of luxury. It seemed like a lot of money was spent on the interior. The seating space was wide and comfortable. The service was polite. I visited on a weekday evening. The counter with 8 seats was full. They used two types of batter for the tempura, changing them according to the frying time. I couldn't tell the difference, but it was extremely delicious. They use liquid nitrogen to cool the tempura flour. Maybe I like tempura more than sushi, haha. The "Crab and Shirako Risotto" had simple and delicious crab tempura. The rich-flavored shirako risotto was also fantastic. It was incredibly delicious! The "Oysters" had a rich umami flavor from being dehydrated. It was amazing to eat without any sauce. The "Sweet Potato" seemed to be made with Silk Sweet, like most other places. It was very sweet, slightly moist, and delicious. They also served sashimi of yellowtail and blackthroat seaperch, shrimp head, two shrimp, ginkgo nuts, asparagus, sandfish, sandfish bones, maitake mushrooms, Kyoto carrots, oysters, burdock, blowfish, red core radish, crab tempura and shirako risotto, sea urchin and shiso, lotus root, sweet potato, conger eel, tempura rice bowl or tempura tea (size adjustable), pickles, miso soup, sherbet, and a souvenir rice ball. The meal cost was 26,400 yen including tax. They also had a drink menu. We paid around 36,500 yen for a beer, two bottles of wine, and four people.

I visited this place for the first time, which is located close to Ebisu Station. I used it for a year-end party. The calm interior of the restaurant, which is hard to believe near Ebisu Station, is lovely with a maple tree planted in the courtyard visible through the glass. The spacious counter made of a single board has 8 seats. Cheers with Ebisu beer! The omakase course starts with flathead and winter yellowtail sashimi from Himi, a luxurious start. The omakase starting from the shrimp head is served with a slightly different batter depending on the ingredients. Shrimp is served with two different frying methods. It is nice to be able to enjoy the shrimp with a moist batter soaked in dipping sauce in addition to salt. By using liquid nitrogen to coat with smooth wheat flour, this light texture is achieved. The white roe risotto, crab tempura, sea urchin and shiso tempura, and other ingredients that look delicious are even more delicious, and the omakase course, which includes tempura rice with oyster, was very satisfying. I forgot to take a picture of it, but the course included about 18 dishes including burdock and red core radish. I hope you can feel the serene atmosphere created by the master of the restaurant through the photos. It was a great restaurant where you can enjoy delicious tempura in a relaxed atmosphere in Ebisu. Thank you for the meal!

"Tempura Motoyoshi" Tokyo, Shibuya-ku, Ebisu Nishi 2-8-11, Granbell Ebisu Ⅳ 3F In May 2022, the forget-year-end party was held here after moving from Aoyama to Ebisu. When you open the door and enter, you are greeted by a space of "THE Japanese" with a green courtyard outside illuminated. The atmosphere exudes luxury but is also cozy and comfortable. In this space, the show of the master Motoyoshi begins. It starts with sashimi, then you toast with a glass while gazing at the tempura ingredients of the day. Two shrimp heads, delicious on their own, followed by salt. Then ginkgo nuts, shrimp, and more. Both salt and tempura dipping sauce are good, but the daikon radish with the tempura dipping sauce is especially delicious, making you want more. The tempura of horse mackerel is also delicious, with a crispy texture and sweetness. The bones are surprisingly tender, and the oysters and blowfish are flavorful, making you want to keep eating without any condiments. The luxurious dish with white sauce and crab on top is heavenly. The sweet potatoes are strong in sweetness, with an irresistible fluffy texture. They are particular about serving their signature sweet potato dish at Daikanyama, and it is delicious. For the finale, you can choose the rice portion size, and this time we chose the medium size for the tempura rice bowl. We enjoyed delicious tempura throughout and the fun year-end party passed in no time. Thank you, Tempura Motoyoshi, for the wonderful meal. We will visit again. [Menu]: Yellowtail, flathead grey mullet, shrimp head, ginkgo nuts, shrimp, asparagus, horse mackerel, matsutake mushroom, Kyoto carrot, oyster, burdock root, blowfish, daikon radish, crab with white sauce, sea urchin (Hamana Bay), sweet potatoes, conger eel, tempura rice bowl or tempura rice bowl with tea pickles. #EbisuGourmet #Tempura #Motoyoshi #TempuraMotoyoshi #SweetPotato #tempuraLovers #ConnectingWithPeopleWhoLoveTempura

I visited the restaurant "Tempura Motokichi" with a rating of 3.76 on Tabelog's Top 5000 for 2022. The location is in Ebisu, a bit of a walk from the station. The exterior is in a beautiful mixed-use building on the 3rd floor. The interior is impressive with a row of counter seats and a lovely courtyard, exuding a sense of luxury. I had visited their previous location in Aoyama twice before, but this was my first visit to their new spot in Ebisu. This popular tempura restaurant moved to Ebisu in May 2022 after receiving a bronze award on Tabelog and earning one Michelin star. Their technique sets them apart, using liquid nitrogen for their tempura. On this day, I had their omakase course which included sashimi, various tempura items, a tempura salad, a savory eggplant and crab miso soup, a dessert of winter persimmon, and more. The restaurant's beautiful interior, attentive service, and delicious tempura never disappoint. It's truly a fantastic place to enjoy the seasonal, carefully selected ingredients in tempura form. The restaurant is highly regarded by foreigners, with many repeat customers from overseas. It's a great place to experience one of Japan's culinary traditions - tempura. Highly recommended!

Located in a building a short walk from Ebisu Station, this place exudes a high-class vibe from its Japanese garden-style entrance, making you feel like you're in for a treat. This tempura restaurant offers delicacies like sea urchin on shiso leaves, seasonal vegetables, and top-notch dishes like conger eel and eel. However, the disappointing part is the lackluster selection of alcohol. The lineup seems more like a generic selection rather than one that complements the delicious food. It's a shame as it doesn't cater much to those who enjoy a good drink.

Visited with friends at the relocated "Tempura Motoyoshi" which is also difficult to make a reservation but finally managed to visit. The presence of a courtyard and the sound of insects made us feel the autumn atmosphere. We enjoyed the taste of autumn with plenty of tempura and the change in flavor due to temperature differences. One surprising thing was the innovative service of cooling down the tempura before serving for those with sensitive tongues! However, I couldn't help but feel stubborn as I cooled down the hot tempura little by little while burning my mouth. I was satisfied until the end! Each popular tempura restaurant has its own unique style and texture, which is interesting. The souvenir onigiri was also a new taste and delicious until the end. I would like to visit again in a different season. Thank you for the feast!

Tempura Motokichi, which used to be located in Aoyama, has finally opened in Ebisu. Congratulations! I visited the restaurant right away. If it's your first visit, the location might be a bit hard to find. We also ended up going around to the back. The restaurant is very clean and tidy. It's brighter and more spacious than the underground shop in Aoyama. There is even a garden next to the entrance counter. Unfortunately, the signature flowers were missing on the day of my visit, but there are planters on the upper part of the shop. I look forward to visiting during cherry blossom or autumn leaves season. In July, they have star-shaped chopsticks in honor of Tanabata. The sake cups that resemble the universe are fun. Motokichi is known for its innovative tempura using liquid nitrogen. It had been a while since my last visit, but each dish had unique touches to keep the customers entertained. The plate with sweetfish was interesting. The specialties like shiso leaf with sea urchin and corn tempura were still excellent. I was also pleased to see the patented tempura cooling machine up close. Unfortunately, the option for an extra-large size of mixed tempura is no longer available at the Ebisu branch. It was a very enjoyable and delicious experience. The special rice ball with tempura bits at the end was a nice touch. The spacious counter is reassuring. It's easier to see and interact with Motokichi at this new location compared to the previous one. The COVID-19 measures are also well in place. I will definitely visit again. Thank you for the meal. By the way, the previous shop is now run by Motokichi's apprentice, Mr. Matoba. I quite like the apprentice's shop as well. Photo: Tempura Motokichi Matoba.

When you go up the building, you'll find a lovely counter-style restaurant with a charming atmosphere. Although not very spacious, there is a small garden visible in front of the counter, adding to the ambiance. The chopsticks are surprisingly cute, and you can take them home after finishing your meal, which is a nice touch. Starting with sashimi, each dish is served in beautiful tableware. Shrimp, shrimp head, asparagus, and the must-have tilefish tempura are all delicious. The eggplant, made with Kamo eggplant and water eggplant, is very elegant. The abalone is exquisite. When you think edamame is served, it turns out to be a playful dish where edamame is broken down to look like empty pods. It was very tasty. They serve shiso with sea urchin and let you choose the size of the conger eel. Very considerate. The corn, which I love, was cut into beautiful angular shapes and was incredibly sweet. The meal ends with tempura rice bowl, and you can choose the size of the bowl, which is very much appreciated. Despite being full, I couldn't stop eating because it was so delicious! The calm atmosphere is perfect for a date.

One notable aspect of tempura among various genres is its wide range. It can be made at home, yet at the same time, there are high-end tempura restaurants that seem limitless. This genre may have a higher "satisfaction" threshold for expensive tempura compared to others, perhaps because it is a dish that can be easily made at home. The convincing factor lies in the skills of the professionals. At a place like Tempura Motokichi, some of these skills involve experiments. Recently, there is a trend influenced by the top tempura restaurant in the country, where the batter is stored at temperatures below -50°C, which may raise eyebrows among traditional tempura chefs. However, here they go even further by using liquid nitrogen at -196°C for rapid cooling! There may be mixed opinions about this, but personally, as long as it tastes good when eaten, I think it's okay. After all, the chef is serious about providing delicious tempura. The unique offerings here hold great value, and I believe that if it tastes good when served, that's what matters. Below is today's course menu. (※ indicates particularly outstanding dishes): - Thinly sliced raw young flounder - Hand-picked fresh ginkgo nuts ※ - Shrimp legs - Shrimp rolls - Green asparagus - Tilefish - Tawamizu red pepper ※ - Whitebait ※ - Kamo eggplant - Water eggplant - Abalone ※ - Sweet chestnut pumpkin (kabocha) ※ - Squid somen noodles - Edamame soybeans - Sweetfish (liver, real mountain pepper oil pickled) with fried head - Okra ※ - Conger eel with corn broth - Perilla leaf with sea urchin - Lotus root - Eel ※ - Corn ※ - Tempura rice bowl - Yogurt ice cream with peach sauce [Drinks]: - Draft beer - Isomansaku sake - Kokuryu sake - Hitoriki sake I once tried to make a reservation for an early start time before the move, but it was almost impossible. The popular chef leaves the restaurant in the hands of his apprentices and goes outside, showcasing his challenging spirit and desire to connect with others. Even just two months after the relocation, the atmosphere was wonderful, and the hospitality of Chef Motokichi, known as "Dora-chan," was comforting. To embody his thoughts and provide delicious tempura, he is willing to break tradition and move forward! It was a delicious tempura experience. I would love to visit again if possible. Thank you for the meal!

"Tempura Motokichi" relocated from Minami Aoyama to Ebisu on May 6, 2022, and has been awarded "The Tabelog Award 2022 Bronze" and "Michelin Tokyo 2022 One Star". The new location is a charming restaurant located on the 3rd floor of a building, about a 5-minute walk from the west exit. The atmosphere is lovely with a small garden and cobblestone path that is illuminated. Inside, there are 8 seats at the counter with ample space between them, creating a comfortable dining experience. The course meal costs 24,000 yen and includes dishes such as shrimp head and bonito dashi, assorted sashimi, seasonal ingredients like Fukuoka's new ginkgo nuts, and various tempura items like conger eel and sea bream. The reviewer enjoyed the meal, especially the seasonal ingredients like corn and ayu fish from Nagara River. They expressed a desire to revisit the restaurant in the future. Thank you for reading until the end! If you liked the review, please consider liking, following, or saving the restaurant for future reference. Thank you!