Tempura Miyashiro takes over an unassuming 100 year-old property in the cozy backstreets of trendy Nakameguro. The fragile exterior may not beg passersby through the front door, but be rewarded for stepping inside with an almost serendipitous dining experience that promises to become one of Tokyo's best kept secrets.
The brainchild of Naoaki Miyashiro, who brings in culinary experience and know-how from a career spanning Yokohama Royal Park Hotel's Shikitei and Hilton Tokyo Odaiba's Sakura, Tempura Miyashiro provides decadent rice bowls with voluminous toppings of tempura. The cosy counter seating amidst the gorgeous traditional interior invites guests to witness Miyashiro-san at work skillfully preparing tempura at high tempo.
The lunchtime menu offers 'Kakiage-don' (¥1,800), a generous rice bowl portion topped with succulent tiger shrimp and vegetable tempura, whereas the dinnertime19-course omakase offering (¥19,440) pulls out all the stops, including wasabi soy sauce with tuna, wagyu fillet, Miyashiro-san's special shrimp/seaweed-maki and even a rich curry udon. Alongside this expect a line-up of over 17 varieties of Japanese sake and wines to complement your culinary journey.