Tempura Miyashiro

Well executed with the finest of batter. The timing was precise. Eg, two pieces of prawns cooked medium rare and well done that brought out two distinct flavour profiles. The ingredients undoubtedly world class. Friendly chefs and everything was well described. I appreciated the suggested method of eating each piece - dipping into the radish sauce, homemade salt, lime and/or on its on. JPY17,500+ for lunch. Excellent meal.

Had a very good time and enjoyed very much of the course that was presented! The service was amazing and always kept your needs in check. The chef and his assistants were very on top of serving their courses to the people. The course set itself were amazing and loved how intricate some dishes were such as biting into peppercorn first and eat it with the tempura beef. One of my favorite surprisingly was the tempura shrimp shell! Nevertheless I enjoyed every single dishes and was very filling in the end! I hope to revisit one day and do recommend this place! Reservation is needed.

one of the truly phenomenal dining experiences I’ve had. The restaurant was lowkey and unassuming from the outside - adding more charm to the experience. I really did not know what to expect from a tempura omakase, and debated a long while if I should pick the most expensive option. Boy was I glad I did!!! Would highly suggest it. The chef artfully works in tempura into every dish. The creativity, and authenticity of the meal was truly mind blowing. Highlights of the meal: 1) Watching the chef prepare the batter and fry the food in front of us 2) the seaweed tempura plate topped with chopped tuna, urchin, and caviar. The seaweed was the perfect crunch 3) Abalone mini hotpot. First you cook the abalone into the Abalone Soup, then you drop in the fried rice ball that is topped with uni. I have NEVER had anything like it and I can’t stop thinking about it 4)Wagyu Wrap 5) Tomato Rice with Tempura - this was such a nice surprise. Even better are the Onigiri takeaways

Overall it was a nice omakase tempura dinner with a variety of textures, flavours and presentations. The chef certainly added value to the menu by carefully executing each dish. I particularly enjoyed the abalone soup / crispy rice ball dish, the wagyu roll and the tempura rice. I was impressed that they made the leftover rice into onigiri so I could take them back to the hotel as brunch the next day (and they remained delicious in room temperature)!! I was happy with everything. The reason, however, in which I rated this place a 4 instead of 5 stars is because I was annoyed with the big party of Cantonese speaking customers sitting next to me. The restaurant was very small and cosy with around 10 seats only, and they took up 8 seats. They spoke in very loud and non-stop Cantonese, a language which I understood every single thing they said. I was embarrassed to hear their naivety in their words (not that I had a choice given they spoke the same language as I do). I just wished that the restaurant could, in some way, avoid serving a large group of people together with another small party (like my situation), particularly if they were tourists and their poor manner might affect the rest of the customers who paid a high price to fine dine at this restaurant!!

This is our first Michelin star tempura experience in Tokyo. Went during lunch and Chef was super friendly and spoke fluent English! Everything was super tasty - like how you’d imagine a good tempura place to be! A few things that I thought could elevate the dining experience, from my view, the tempura frying was blocked - I could not see him frying the tempura although he was right in front of me. The place was small, quaint and cozy - atmosphere is a plus point. However, Perhaps it’s my inability to appreciate variety of fish, and the art that goes into the perfect tempura - I reckon I will be happier paying a fraction less for any walk in tempura shops in Japan and have an equally tasty and satisfied meal.

Excellent tempura. Delicious and luxury. worth Michelin 2 stars

This is my first high end tempura experience in Japan and it was so good and set the bar really high. I’ve did a lot of research for this place and had high expectations, and it didn’t fail me. Once I’ve arrived, the chef kicked off the dinner at 18:00. Immediately started with explaining the sauces and started with ebi! My highlight was the asparagus, Ive never had the asparagus so juicy in my whole life, it was so good! The end with tomato rice and the deep fried shrimp / scallop/ asparagus is taking the meal to another level and packed the rest as 🍙 as my breakfast for the day after tmr. Recommend everyone to come for a visit , if you want to enjoy some good tempura.

I really enjoyed Tempura Miyashiro. After 6 trips in Japan full of top notch cuisine (this time I did 3 Michelin starred restaurants), I finally tried high end tempura. You can tell it's very high class by the fact you stand up after dinner and you still feel light as a feather. As always with Michelin-starred restaurants who held their star for a while, prices are definitely much higher than what they should be. This tempura is probably worth 15 to 20K JPY, but you pay 35K. Also, I got charged 1800 JPY for a simple bottle of water (alcoholic beverages were roughly half that price, but they didn't care to explain). For me service was 3/5. The restaurant is full of gaijins like you and me. No Japanese would spend 35K for tempura. Depends on your relationship with $ - if you want the best and don't care about the tag, you'll love it. If you like price/quality ratios, you'll be deceived and there will be tempuras in the 10K-15K range that will taste absolutely similarly to you. As always, be aware.

Fantastic Michelin Star Tempura Omakase by Miyashiro-san. The restaurant is kind of hidden in Meguro with a small sign in Japanese. After we arrived, we waited for the door to open a few minutes before our reservation time. The seating was counter only, and it was nice and intimate. I started the meal with Master's Dream Draft Beer to balance the tempura. Love the Shrimp Tempura. The Shrimp Tempura head was beautifully fried and was very tasty. After the beer, I had the course with Hiroki Junmai Daiginjo sake. Exquisite presentation using high quality ingredients such as Uni, Abalone and its liver sauce, etc. Rice pot dish was abundant. We even got to take some rice balls from the delicious rice pot dish home. Service was nice. It's a lovely restaurant, and I highly recommend it for tempura lovers!

Michelin star tempura in Tokyo! We had a horrible delay during lunch and they were very accommodating and were still able to seat us. Service was great and the chef was so friendly. Everything we ate was fresh and delicious and the best tempura ever. Sometimes fried food upsets my stomach if the oil isn't right. I had no issues here. We added on the beef for an up charge because it's only on the dinner menu or the dinner menu that they also serve for lunch. The beef was incredible. Highly recommend adding. Am the vegetables and fish were the best things I have ever eaten in my entire life. They were very accommodating towards allergies as well. Highly recommend!

While planning our Japan trip, my husband really wanted to try a Michelin star restaurant and we decided on this place because the food would be kid friendly for our 10yr old. The place is small and intimate and there were another group of 3 sitting at the counter with us. The chef cooked in front of us with his assistant presenting and explaining what we were eating for each dish. They were super nice to my daughter and even cut up items to smaller pieces for her portion. The batter was light which was great so you can actually taste the food and not just the tempura. There were a good mix of proteins with vegetables and some seafood as well. I have to say, I normally love abalone but I was not a fan of the abalone in the soup and rice dish. It was extremely fishy and I could have done without it. The tuna on fried nori was probably one of our favorites and I wish I could have asked for another one. The ebi was also another favorite of ours. Towards the end, they actually have a huge pot of rice which they use with the last bit of tempura fritters to make rice balls. It was so delicious but we were also so full we couldn't eat much of it. They were extremely nice and packed it up in individual rice balls for us to go and we ate it for breakfast the next day.

This was our first visit to any type of high-end tempura restaurant; definitely the first with a Michelin star. This is further out from Ginza, so please give yourself ample time to arrive to this establishment on a timely basis. Our menu for the evening included the following: hotaru ika, aji sashimi, kuruma ebi tempura, kuruma ebi temaki, kuruma ebi fried legs, koshiabura, awabi, awabi liver sauce with uni, small onion, shirauo, soba with karasumi (bottarga), brussels sprouts, sawara, hokigai, shiitake mushroom, beef tempura, bluefin tuna on nori, asparagus, kisu fish, seafood tomato rice, red bean jelly, and matcha tea. I was a bit surprised that the tempura itself wasn't overly crispy; however I found that this was relatively consistent with the tempura we tried in Tokyo. I will say that the "best" tempura we had was at Godaime Udon in Ginza which was perfectly crispy and light. I actually enjoyed the non-tempura dishes more than the tempura itself. The hotaru ika and aji were complimented expertly with their respective sauces and provided a nice contrast to the heavier and fried items. The abalone (awabi) was also excellent and the liver sauce was used to mix with rice which was also a very delicious dish. The best soba I had on the trip was actually from this establishment; a small nest of soba was adorned with slices of bottarga which provided an almost cheese-like fish roe taste with the soba which acted as a perfect medium for it. The chopped bluefin tuna on fried nori was also excellent and really showcased the quality of their product. The vegetables used in the tempura were still saturated with water; when fried they developed pockets of extremely hot water. I wish they were dehydrated or dried a bit before frying. I did enjoy the proteins of the kuruma ebi, shirauo, sawara, beef tenderloin, and kisu fish however. Albeit, not as crispy as they could have been. At the end of the meal we felt quite overwhelmed with the accumulated heaviness of all the tempura and oil we ingested from the entire evening. This isn't necessarily a reflection of the quality of the restaurant as it is, after all, a restaurant specializing in tempura. It was worth trying once but I wouldn't go to a tempura restaurant of this caliber again because of this feeling.