Tempura Maehira
てんぷら前平

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.)