Spring in Japan is not just for sakura, it’s also the best season for tempura. Perhaps that’s the time when most Japanese get their tempura fix on foraged Sansai. Sansai, translated as “mountain vegetables”, are often beautifully laid on the tempura counter.
Tempura is one of the best ways to enjoy sansai because you could taste the sansai on its own, piece by piece, with some crunchiness. It also acts as a palate cleanser in between your seafood pieces.
A spring tempura menu is very light and you really get a taste of spring. Motoyoshi, a one michelin star shop, is yet to be my favourite tempura shop. Yet, I really liked the interior of the shop. I am still a fan for Nanachome Kyoboshi in Ginza for the time being, but I have planned to hit more tempura shops in the coming months, so we will see if there’s something impressive that pops up on my list.
Tempura Motoyoshi (天ぷら 元吉)
Address: B1F, Central Aoyama No.6, 3-2-4 Minamiaoyama, Minato-ku, Tokyo (東京都港区南青山3-2-4 セントラルＮｏ．6B－A)
Opening Hours: 12pm – 2pm; 5:30pm – 8:30, 8:30 – 1am (Closed on Sunday)
Chef: Motoyoshi Kazuhito (元吉和仁)
Visited on:23 April, 2016