Tempura Maehira

Chef Maehira has had a long and illustrious career in tempura, and the best seems yet to come. He opened his own shop in September 2017, and achieved his first Michelin star not too long after. His speciality is wild plants, and around half a dozen of them usually feature on his omakase menus. The rest of the dishes usually consist of premium, seasonal seafood and farm vegetables. The sea eel tempura rice bowl is a popular signature dish. As for alcohol pairings, Maehira-san prefers the sake of Ouroko Brewery for the way their flavors perfectly compliment his deep-fried dishes. The restaurant isn’t the biggest in the world, with only 9 counter seats available! This means you’ll get a great view of the action in the kitchen, but also necessitates placing a reservation as early as possible to secure a spot.