Technique and hospitality mastered over 16 years of training and apprenticeship.
A sushi establishment in Ginza where the Chef is able to communicate in English.
Tempura Maehira
てんぷら前平
TOKYO
/
Tempura
1 Star
How can we best celebrate Japan’s finest ingredients from land and sea?
With this passion, Chef Maehira crafts a new era of tempura, blending tradition with innovation.
- Recommended by a Restaurant Guide
- 1 Star
- Counter Seating
- Solo Diner Accepted
Tempura, one of Japan’s most celebrated culinary arts, has long been defined by legendary establishments.
Among them, Tempura Yamanoue, once housed in the historic Yamanoue Hotel, stood as a symbol of excellence. Renowned tempura master Chef Fumio Kondo of Tempura Kondo, a favorite among gourmands worldwide, also began his journey there.
Chef Tomokazu Maehira, the owner of Tempura Maehira, trained under the same lineage, serving as head chef at Tempura Yamanoue before establishing his own restaurant. Since its opening, Tempura Maehira has earned a Michelin star, solidifying its place among Tokyo’s elite dining destinations.
At the heart of Chef Maehira’s craft is an unwavering dedication to frying each ingredient at its peak seasonality. He sources the finest mountain and sea delicacies from across Japan, capturing their fleeting perfection in each crisp bite. Every moment at his counter is a celebration of Japan’s four seasons, delighting tempura connoisseurs and newcomers alike.
Signature dishes like the young scallion and baby scallop tempura showcase his mastery: light, delicate batter and precise frying elevate each ingredient’s essence. His curated selection of Japanese sake pairs beautifully, but an impressive wine list allows guests to enjoy their meal just as they please.
Tempura is a dance between chef and guest, a harmony of timing and rhythm. Regulars return not only for Chef Maehira’s exquisite tempura but also for the warmth of his personality. His joy in the craft is infectious, making each visit an experience beyond just a meal.
(Note: Yamanoue Hotel closed in 2023 due to aging infrastructure.)
| Address | 4th Floor ISI Bldg, 2-8-16 Azabujuban, Minatoku, Tokyo |
|---|---|
| Business hours | 17:00 to 22:30 (Last entry at 20:00) |
| Closed | Sundays |
| Directions | Azabu-Juban Station of the Toei Ōedo Line or Tokyo-Metro Namboku Line. |
| Price | From ￥25,300 From ￥28,600 ※From Sep. 1st |
| Seating | 9 Counter seats |
| Smoking | Prohibited |
| Children | Children 13 years old and older who can eat an adult's course are welcome. |
| Wi-Fi | None |
| Language | None |
| Parking | None |
| Dresscode | Smart Casual required. ※ Beach sandals, athletic wear such as sweatpants, T-shirts, tank tops, camisoles, and short pants are not permitted. ※ Guests wearing strong perfume or cologne will be denied entry. |
| Payment method | 【Advance payment for online reservation】 PayPal or Credit Card 【Payment for additional orders at the restaurant】 Cash or Credit Card |
| Cancellation Policy | The terms for cancellations and changes may differ based on the restaurant's policies, reservation date, time, and number of guests. Before making your reservation, please review and agree to the terms and policies listed on the reservation form. |
| Concierge Service Fee | 10% |
4th Floor ISI Bldg, 2-8-16 Azabujuban, Minatoku, Tokyo
Search
restaurants Nearby
Experience the mastery of Japanese cuisine, where tradition meets profound love for Japan's culinary heritage.
A distinguished two-star Japanese dining experience awaits.
Niku Kappo Cuisine, featuring only the highest quality Miyazaki Beef, the pride of Wagyu in Tokyo.
An urban hideaway which explores Japanese cuisine with a focus on ingredients, sake, tableware, and space: all infused with a commitment to excellence.
Wagyu specialty restaurant in Roppongi Tokyo, featuring the best Wagyu Beef from across Japan
A place of dining and cuisine where Japanese culture meets modern styles.