Tempura Maehira

In the world of Edomae style tempura, there are two main schools: the Mikawa group, rooted in the techniques of Mikawa Zezankyo, and the Yamanoue lineage, which stems from the historic tempura and kaiseki restaurant Yamanoue.
Tempura Maehira stands out as a rising star from the latter, embodying the traditions while carving out a modern path.

Chef Tomokazu Maehira trained at Yamanoue and eventually rose to the position of head chef. He says, I wanted to focus deeply on mastering a single skill rather than pursuing a wide range of Japanese cooking.
His dedication to comfort and innovation shows in every detail. To ensure that diners can enjoy the meal to the end without fatigue, he adapts both the flow and the technique with flexibility.

He starts with a blend of Taihaku and Taikou sesame oils but switches to only Taihaku oil toward the end of the course when richer ingredients are served. This shift keeps the overall finish clean and light.

His omakase course breaks with the usual expectations. Rather than beginning with ebi (shrimp) like most tempura restaurants, Maehira opens with lighter items such as shiromi (white fish) or ika (squid), alternating between seafood and vegetables.
Each ingredient is prepared with thoughtful precision. Scallops are fried in three stages to present different textures—cooked through, slightly raw, and nearly raw. Gobō (burdock root) is aged in-house for two months to deepen its flavor.
For piman (green pepper), Maehira visits the producers himself to source a small variety that can be fried whole, including the stem and seeds.

Only ingredients that show their best selves when fried deserve to become tempura, he says.
This philosophy leads to original items like komatsuna no ne (the root of Japanese mustard spinach) and isobe-age of kobashira (baby scallops) with me-negi (young green onion), wrapped in nori.

Maehira received a Michelin star in 2019, and while his name may not be as widely known as others from the Mikawa school, the quality of his craft speaks for itself.
This is precisely why we recommend Tempura Maehira to international diners who are open-minded and curious.
Here you will find a chef using his creativity and technique to expand the possibilities of what tempura can be, one brilliant course at a time.