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"Tempura et glace au tempura"
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"$$$ Chef Motoyoshi's deep-fried delicacies are fantastically light, sheathed in a crisp coating of golden batter that owes its crunch to a mixture of canola and sesame oil. He has a knack for vegetables, which he ferries from Tsukiji market on the back of his motorbike every day. Among his signatures are succulent Takagime peppers from Kyoto, pudding-like croquettes of sweet Japanese corn, and myoga wild Japanese ginger buds. / Tell us about your first impressions when you arrived. Secreted away in the basement floor on a curving side street in upscale Aoyama, Tempura Motoyoshi was tricky to find in the days before Google Maps. The space is dark and intimate, with just nine seats at the counter. Be sure to take in the handmade ceramic teacups displayed on the rough-textured stucco wall—the chef is an avid collector of Japanese pottery. What should we be drinking? There’s a respectable selection of sake, shochu, and Champagne, and you can choose your own o-chokko (sake cup) from a tray of antique vessels to sip your drink. Main event: the food. Give us the lowdown—especially what not to miss. Chef Motoyoshi's deep-fried delicacies are fantastically light, sheathed in a crisp coating of golden batter that owes its crunch to a mixture of canola and sesame oil. He has a knack for vegetables, which he ferries from Tsukiji market on the back of his motorbike every day. Among his signatures are succulent Takagime peppers from Kyoto, pudding-like croquettes of sweet Japanese corn, and myoga wild Japanese ginger buds. And how did the front-of-house folks treat you? The mood is calm and quiet. You may be asked to lower your voice if you’re talking too loudly, and the chef might remake your piece of tempura if you leave it too long (he says he “feels sorry for the ingredients” if they go unnoticed, so eat them while they’re hot), but the service is always kind and thoughtful. At the end of the night, Motoyoshi will see you off personally, waving goodbye until you’ve disappeared from sight."
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"8 sits restaurant specialised in tempuras. Reco by Qantas managing director"
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"8 sits restaurant specialized in tempuras. Reco by Qantas managing director. "
@melissalargent
"https://www.cntraveler.com/gallery/best-restaurants-in-tokyo?mbid=social_facebook "
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