Best Dishes at Tempura Motoyoshi

Vegetables are treated with the same precision as seafood. The eggplant becomes creamy inside while maintaining a delicate crackling exterior. The batter's use of liquid nitrogen ensures it never becomes greasy.

Chef Motoyoshi recommends eating this piece with salt alone, not the dipping sauce. The whiting is so fresh and subtle that heavy seasoning would mask its delicate flavour. This exemplifies the Edomae philosophy of letting ingredients speak.

The scallop's natural sweetness is highlighted by the minimal, crispy coating. Chef Motoyoshi's technique ensures the batter remains dry and never soggy, even minutes after serving.

A signature dish pairing cold and hot, soft and crispy. The sea urchin sits on a deep-fried shiso leaf, creating a textural and temperature contrast. The fried leaf is delicate enough not to overpower the uni's subtle sweetness.

The signature piece showcasing Chef Motoyoshi's liquid nitrogen technique. The batter is so thin you can see through it, yet maintains a shatter-crisp texture. The shrimp remains tender and sweet inside, creating a perfect contrast. Multiple reviewers cite this as their favourite piece.