A tempura specialty restaurant located in Asakusa. The owner, Mr. Maehira, is originally from the mountains. It has one Michelin star and a high rating of 3.76 on Tabelog (as of December 24, 2022). The only option is a set course for 22,000 yen, but you can choose your entry time somewhat freely. The meal started with a small appetizer, followed by fresh squid tempura. Then came Fushimi chili pepper, two prawns, mushrooms, cutlassfish, peanuts, a roll of pea shoots and small fish with seaweed, silk pods, red snapper, scallops, ginkgo nut mochi, sea urchin, chestnut, and conger eel. For the finale, there was red snapper tempura, red miso soup, and pickles. The dessert was a vinegar citrus sherbet. They used only Taihaku oil for some tempura batter, while for others they mixed in a quarter of Taiko (light) oil to bring out a crispy texture. The cutlassfish tempura had the most prominent crispy flavor. The eel being fried with only Taihaku oil was unexpected, considering the owner's mountain background. The combination of pea shoots, seaweed aroma, and the savory sweetness of small fish was memorable. It was a shame they didn't use small fish for tempura, but it worked well regardless. The red snapper had a great texture from the scales and a delicious crispy flavor. The chestnut was fried with the skin on, providing a very memorable sweetness. This was the most memorable batter of the day. The quality of ingredients, oil condition, and skill were all at a high level befitting a luxury restaurant. The price was reasonable, and reservations were relatively easy to make. The service and atmosphere were also pleasant. I can't remember the name, but the half bottle of champagne we ordered was delicious.

The cozy atmosphere was great. I used to think tempura was a bit heavy, but the batter was light and I could really taste the ingredients! It was a nice balance of fish and vegetables, easy on the stomach, and I finished it all! The owner's laid-back personality and the smiling service staff made it a very comfortable space. I definitely want to visit again.

I was invited to dine with my senior in Tokyo and visited this place. It is located about a 5-minute walk from Azabu-Juban Station. The interior of the restaurant has a chic and calm atmosphere with only 9 counter seats. The course meal is the only option available. Before serving the dishes, they show you the ingredients which is appetizing and a nice touch. The course for this visit included: Japanese flying squid, asparagus, live shrimp heads, live shrimp, okra, baby corn, abalone, green pepper, pike conger eel, young sweetfish, shiitake mushrooms, sea urchin, bamboo shoots, conger eel, and clam ochazuke. The size and freshness of the vegetables were outstanding. With sake, beer, and other drinks, the cost was around 28,000 yen per person. This is a perfect place for a date or anniversary. Thank you for the meal.

It's sad to see that I'm already becoming a regular at this restaurant, as I haven't been keeping up with the dining scene in Azabu-Juban lately. I didn't even know there was such a wonderful tempura restaurant like this one! But I feel lucky to be taken to new and lovely restaurants. The straight counter gives off a sense of simplicity. The first dish was hokki clam tartare, which really showcased the high level of the restaurant. Then they presented the main ingredient of the day, live ayu fish swimming energetically in a wooden bucket. The tempura trio of grated daikon radish, tempura dipping sauce, and salt was set up, and the omakase course began. The tempura dishes included half-cooked Japanese flying squid, asparagus, two deep-fried shrimp heads, okra, kiss fish from Tomiura, mashed edamame fried into balls, abalone, silk gourd wrapped in shiso leaves, conger eel from Amakusa with pickled Japanese pepper, live ayu fish, shiitake mushroom with mushroom broth, sea urchin wrapped in shiso leaves, rare bamboo shoots from Takeshima, conger eel, and clam tempura with tea and red yuzu pepper. The meal ended with clam tempura in thick broth with the option of adding their original yellow yuzu and red chili pepper condiment. I can't remember the flavor of the dessert sorbet, but the meal was undeniably delicious and enjoyable. I'd love to visit again, but I haven't had the chance yet! It would have been even better if they had provided shochu!

The omakase course (starting from 22,000 yen) begins with two pieces of shrimp tempura. The mushrooms are juicy and fragrant, absolutely delicious. The ginkgo nut mochi is made by drying five nuts in the sun, resulting in a chewy and flavorful treat for ginkgo lovers. The bamboo shoots are fresh and superb. The meal ends with a mixed rice bowl of chopped burdock tempura and asatsuki topped with conger eel tempura, which is also fantastic. In addition to what is shown in the photos, they also serve tempura of sandfish, pufferfish milt, and edamame, making it a very satisfying course. Tempura Maehira is located in Azabu-Juban and offers only counter seats where you can enjoy freshly fried tempura right in front of you. The tempura is light and easy to eat, which I really like. They also have a sommelier, so pairing the tempura with champagne or wine is a great experience. #Tempura #TempuraMaehira #ShrimpTempura #TempuraBowl #Gourmet #TokyoGourmet #MinatoGourmet #AzabuJubanGourmet #AzabuJubanDinner #TempuraLovers #Wine #Champagne #AzabuJubanTempura #TokyoDinner #Foodie #SeaUrchinTempura #Tokyo #Dinner #Wine #Champagne

I visited the tempura restaurant "Tempura Maehira" with a rating of 3.75 on Tabelog in 2022. It is located in Azabu-Juban, tucked away in a small alley. The exterior is in a clean mixed-use building in a residential area. The interior has a single row of counter seats, around 8 seats in total, where you can watch the tempura being fried. They serve traditional tempura that has been perfected through training on the mountains, earning them a spot in the top 100 tempura restaurants nationwide. The menu consists of only an omakase course with a variety of tempura dishes. The meal ends with a simple and refreshing single dish, leaving you satisfied with the tempura experience. It's a great place to enjoy tempura.

For years, Mr. Maehira has been preserving the taste of the mountain top, and five years ago he branched out to further evolve the taste of the mountain top. When it comes to dishes from the mountain top, I always think of Fukamachi, but recently, many people have been praising Mr. Maehira and Mr. Shimomura. It is located a 7-minute walk from Azabu-Juban Station. The half-cooked squid is exceptionally delicious. They use high-quality ingredients, so everything is delicious. The batter has a better aroma than the current main branch, and even though it is thin, it still has a strong presence. This might have been how the original mountain top was. In Tokyo, Fukamachi is known for tempura, but I would also like to visit this place.

"Tempura Maehira" in Azabu-Juban offers classic tempura with a twist, served in a pleasant atmosphere. The reservation process over the phone was excellent, and the tempura itself did not disappoint. The course menu includes a variety of tempura items, with some unique twists that add to the overall dining experience. The chef's friendly and natural demeanor, along with a good selection of drinks that complement the tempura well, make this restaurant a valuable find in Tokyo.

Top 100 Restaurants in 2023! A high-end tempura restaurant in Azabu, Maehira, fries carefully selected ingredients from all over the country. What sets it apart from regular tempura restaurants is the oil! It feels like the ingredients are fried quickly in a light and crispy oil. There is no heavy feeling in the batter. The menu mainly consists of vegetables and mountain vegetables, which adds a nice bitterness. They rarely use dipping sauce and instead, you eat the tempura with salt. The highlights are probably the oysters and sea urchin tempura! It's amazing how they fry sea urchin. The meal ends with a cup of tempura tea!

Asakusa is known for its many famous tempura restaurants. The head chef here is originally from Yamanoue in Ochanomizu. Yamanoue is a hotel loved by literary figures such as Kawabata Yasunari, and it is also home to a renowned tempura restaurant. With a light and crispy batter, you can enjoy the true flavors of the ingredients perfectly cooked. Some of the dishes include: - Spring red snapper marinated in vinegar - White fish - Koshiabura mountain vegetables - Shrimp - Purple asparagus - Pike conger eel - Brown mushrooms - Oysters - Silk vine and shiso leaves - Abalone with liver sauce - Soft-shelled turtle soup - Young bamboo shoots - Cod sprouts - Sea urchin and shiso leaves - Edamame - Conger eel - Clam tempura with sauce The atmosphere at the small counter is also very pleasant, and considering the quality of the ingredients, the cost performance is impressive.

When it comes to tempura, they serve spring mountain vegetables. The order in which tempura is fried is also considered to prevent the oil from absorbing aromas. They offer a variety of wines by the bottle and a wide selection of sake. The deliciousness was so overwhelming that we ended up ordering more mountain vegetables and changing the squid ink stew.

It was so delicious, as recommended by my gourmet friend, I visited this restaurant. Here is what I had: - Fresh squid with eggs and nanohana (rapeseed blossoms) ohitashi - Shirauo (icefish) with asparagus and shrimp - Ginkgo nuts - Kiss fish (species of small fish) - Soramame (broad beans) - Oyster - Wild asatsuki (chives) - Sea urchin sprouts - Green onion and small dried fish - Bamboo shoot and conger eel rice bowl - Sorbet First of all, the appetizer was surprisingly delicious. The squid was sweet and sticky, which I really liked. The owner showed us a lot of seasonal ingredients and served tempura one after another right in front of us. The tempura batter was just the way I like it - light and not heavy on the stomach at all. What I really felt was the owner's love and dedication to the ingredients. Everything I had that day was delicious, but the most impressive ones were the ginkgo nuts (first time having them tempura style!), the wild asatsuki, and the sea urchin. The restaurant has a small number of seats, so it might be difficult to make a reservation in the future, but I will definitely visit again.

Location: Just above the center of Juman Order: Chef's choice Highlight of the day: Kiss or hamo Comment: This is the standard for tempura. It serves as a benchmark for comparing other places. Everything here is delicious. Both the kiss and hama (served with kinome pepper relish) were impressive. The conger eel was also good. I would like to come back each season. Bill: Approximately 24,000 yen per person Didn't drink much.

I visited Tempura Maebira in Asakusa. Sitting at the bright and clean counter, waiting is also a special time. It was enjoyable to see the fresh ingredients lined up in wooden boxes. This time, there were plenty of spring ingredients. I had the pleasure of seeing the last of shirako and young ayu of early spring. I also enjoyed the spring scent of fresh soybeans and early bamboo shoots. The clam tempura rice bowl with sauce was a new experience for me. I am looking forward to visiting again next time.

Michelin ☆ Acquired Tempura Restaurant 12/2019 "Tempura Maebira" ✨✨ Akiton, who is in pursuit of "truly delicious tempura" (..) Michelin ☆ acquired, and the head chef at "Yamanoue Hotel" is a must-visit (laughs) The restaurant opened in September 2017. It is located a 4-minute walk from Azabu-Juban Station on the Tokyo Metro. The atmosphere inside is elegant and dignified. A luxurious space with only 9 counter seats. Now, let's enjoy Maebira's tempura. ◼ Concept A refined craftsman's tempura that is even more attractive when paired with sake. The standard sake is "Oroku." Oroku's excellence lies in its ability to complement both sweet ingredients like shrimp and refreshing ingredients like sandfish. Other types of sake are also available. There is also a sommelier, so you can also pair it with wine. ◼ Specialties The oil used is a blend of Taihaku sesame oil and Taiko sesame oil. The seeds are kept as alive as possible for ingredients like shrimp and freshwater fish. Freshwater fish like conger eel, goby, and shrimp are thoroughly managed for 3 days in terms of water temperature and salt content, with water changed twice a day, and mud removal. This process removes all the mud from the body, eliminates any odor, and makes the flesh transparent. ◼ Omakase 20000 yen (excluding tax) ○ Seko crab A female crab with Tosazu vinegar jelly. Good freshness, no odor at all. The eggs, internal organs, and roe are rich and delicious. ① White fish Lightly fried white fish grown in the sea. It is crispy when fried, but nothing extraordinary. ② Fushimi red pepper It looks like a good purchase, but when made into tempura, it doesn't have much of a distinctive taste. ③ Shrimp head Crispy and fragrant. ④ Sai rolled shrimp Two shrimps with a slightly different coating method, quite rare finish, sweet and sweet. ⑤ Brown mushroom Ha ha, it's rare. This is my first time having mushroom tempura. Perfectly cooked. This is quite delicious. ⑥ Sandfish Prepared and aged for 4 days. Plump and crispy. The coating is well done, with a lot of moisture. This taste of sandfish is new to me. ⑦ Lotus root Cut vertically, fried slightly burnt, and fragrant. This is a good cooking. The moisture level is perfect. ⑧ Moroko Caught alive from Lake Biwa. The head is crispy. Live moroko is truly different. ⑨ Ginkgo mochi Boiled, ground, dried, and squeezed to enhance the umami flavor. I like ginkgo, but this one is quite fragrant. Interesting. ⑩ Sweet snapper Prepared and aged for 6 days. Extracting umami until the flesh becomes sticky. The scales are crispy. The flesh is tender, sweet, and juicy. Delicious. ○ Sweet snapper broth Hmm, hmm. A delicious broth that brings out the unique characteristics of sweet snapper. ⑪ Burdock "Burdock doesn't change that much, right?" I thought as I took a bite. Oh, amazing! Burdock aged for 40 days from Okayama is sweet, sweet, and delicious. Wonderful~✨✨ ⑫ Oyster Thick oysters from Akkeshi, Hokkaido. Served with Yuzukichi. The large oysters are plump and juicy. The umami of the oyster juice is irresistible. Yuzukichi, with its subdued acidity, pairs well. ⑬ Broad beans Beautifully arranged and fried broad beans. This is skillful. ⑭ Sea urchin Horse dung sea urchin from Nemuro, Hokkaido. Sweet and delicious, but slightly cold in the center. It's difficult, but this area needs improvement. ※ There are few restaurants that can do this well. If the heat is too strong, it's not good ⑮ Bamboo shoot Oh, it's early. You can already enjoy early-harvested bamboo shoots. The ones from this season have no bitterness and can be eaten raw. Wow, it smells good. Sweet, sweet. ⑯ Sprout onion and small dried sardines A specialty. Sprout onion and small dried sardines wrapped in seaweed and fried. The temperature is slightly low. It's difficult, but if the filling is cold, even if it's rare, it won't be piping hot. The small dried sardines are fresh. ⑰ Conger eel bowl, pickles, red miso soup Tempura conger eel with rice mixed with burdock, ginger, and asatsuki. As expected! This class of conger eel has no odor at all. Delicious. ○ Dessert Kanpei's sherbet from Ehime. It has a strong fruitiness and is delicious. ◼ Drink ○ COEDO (White) 900 yen As always, it's fizzy and refreshing. ○ Oroku Namazake 2015

I enjoyed the amazing tempura at Maehira-san's restaurant, which I visited for the second time in two years. Despite not receiving much attention on food review sites like Tabelog or Instagram, the chef's discerning eye and skills, honed at Tempura Yamanoshita in Midtown, were evident in the even more refined tempura. The restaurant, hidden in a modest building on the 10th floor, may not be flashy, but it offers a valuable experience of sincere tempura. Visitors from overseas were also present, a testament to its reputation as a hidden gem known to those in the know worldwide.

Tempura prices are currently soaring. Just like sushi, when restaurants receive Michelin stars, they attract customers from overseas, which means they can charge more... It's sad... However, despite this trend, you can still enjoy a satisfying meal for around 20,000 yen. This feels reasonable compared to the 50,000 or 30,000 yen options out there. This time, the bamboo shoots were truly a miraculous flavor. It's not bamboo! (laughs) Since they are in season for a short period, I hope everyone has the chance to try them. You can start off with a delicious clam dish and it sets a great tone for the meal. The contrast in flavors from the squid dish in the first half is amazing... and they finish strong with the sea urchin. Be sure to savor every bite!

Tempura restaurant located in Asakusa, known for its chef who trained at the Yamano Hotel before opening his own shop. I recently tried their tempura for the first time and was a bit nervous (laughs). I enjoyed the light and delicate tempura that really showcased the ingredients. The highlights for me were the red clam and cockle nuta, as well as the asparagus and shrimp tempura. The restaurant seems to still have availability for reservations. The meal included: red clam and cockle nuta, Japanese flying squid aged for 10 days, sticky purple asparagus, shrimp legs and meat, mountain-grown wild vegetables, young sweetfish, young yellowtail, burdock aged for two months, soybean sprouts, leeks, small dried fish wrapped in seaweed, Kyoto Fushimi chili, and for dessert, kiwi gelato.

I visited Asahi Juuban and had dinner there. It has been since November since my last visit. I started with a cold sake drink, specifically the Sawayamatsu Motomorihari from Kyoto. The sake rice used was Yamada Nishiki from Hyogo Prefecture, served in a glass container, and I had half a cup. The first course was red clam with a sauce. The tempura ingredients for today included young sweetfish swimming in a bucket, and a variety of ingredients such as burdock from Okayama, taro sprouts, purple asparagus, fava beans, bracken, Japanese butterbur, shrimp, sea urchin, abalone, small dried fish, young cuttlefish, conger eel, and mountain asparagus. Next, I had a slightly cloudy sake, the Chouchin Sasane Nigori from Aichi Prefecture, made with Yattan Nishiki rice from Hiroshima. The tempura was served with dashi broth, grated radish, and salt. The meal continued with various tempura items like conger eel, mushrooms, abalone with liver sauce, bracken, Japanese butterbur, and a roll of small dried fish and green onions. To cleanse the palate, I had a soup made from soft-shelled turtle. The dinner ended with a dessert of sherbet. It was a satisfying meal.