Tempura Maehira

※ Due to limited seating, guests are requested to note that the maximum party size in Tempura Maehira is 4. ——— Chef Maehira has had a long and illustrious career in tempura, and the best seems yet to come. He opened his own shop in Azabu-Juban 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 conger eel (anago) 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. He's only too happy to give recommendations for the day. With only nine counter seats available every night, reservations are extremely competitive, even on weekdays. On the bright side, managing to secure a coveted seat guarantees an unobstructed view behind the counter where Chef Maehira works his magic — worth the price of admission itself.