The story
Tempura Motoyoshi serves Japanese tempura on the third floor at 2-8-11 Ebisunishi, Shibuya-ku, Tokyo, and was awarded two Michelin stars in 2026 for what the guide calls excellent cooking. It is a five-minute walk from the west exit of JR Ebisu Station.
Owner Motoyoshi builds the evening around a single omakase course, priced at ¥30,000 to ¥35,000 depending on the season's ingredients. Seafood and vegetables are prepared in advance, given a batter suited to each one, and fried to the point where it tastes best. Gault&Millau scored the kitchen 16.5 in 2026. Between courses, a few dishes made with tempura appear alongside the fried pieces.
The tendon uses Suzuhikari rice, kakiage and a house sauce scented with yuzu. For tencha, you choose hojicha or green tea, then pour it over clay-pot rice and plenty of nori, topped with fresh kakiage. Bowls come in five sizes, and the kakiage can be sized separately, so a small bowl can carry a large fritter.
The restaurant seats up to eight, so the cooking happens close to you. Diners sensitive to hot food can say so, and the kitchen will take the first heat off each piece before it arrives.
Recognition
Ambience
Details
Location