Tempura Maehira (てんぷら前平)の写真

Tempura Maehira (てんぷら前平)’s reservation information

Tempura Maehira (てんぷら前平)
Tempura ・ Tokyo Minato-ku Azabujuban

  • Middle school and up OK

An outstanding restaurant if you would like to enjoy sophisticated tempura and sake.

The restaurant was established by owner Chef Maehira in September 2017, located in Azabu-Juban, Tokyo. Before opening his restaurant, Chef Maehira served as the chief chef at Yamanoue Hotel, which is famous for tempura and has received many compliments from its customers.

The chef decided to open his own restaurant because he wishes to see how his customers enjoy and savor the real and authentic taste of tempura. After eight and a half years of apprenticing himself at a long-established tempura restaurant in Tokyo, Chef Maehira joined Yamanoue Hotel. During the 20 years’ work at Yamanoue Hotel, he had served as the chief chef at the midtown branch and the flagship restaurant for 9 years.

Japanese sake is always an excellent choice to make his tempura special, and the chef believes that Ouroku, Japanese sake, is the best match with his tempura. He says, “I adore Ouroku’s capability because it equally goes well with many tempura ingredients. We also have a variety of sake selection. I definitely would like our customers to enjoy tempura for other sake as well.” What is even better, the restaurant has a sommelier, so the customers can rely on him to choose the best wine to enjoy their meals. A unique combination of the seasonal specialties is what makes Chef Maehira’s tempura highly palatable. All-time customers’ favorite “Menegi kobashira” tempura, which is made with sprouts and trabecula wrapped in Nori sheet is available throughout the year except in August. In Spring, the chef prepares 5 to 6 kinds of edible wild plants tempura, and broad bean tempura on top of white rice. In Autumn and Winter, he makes chestnuts tempura and Hoya tempura as his seasonal specialty. This dish uses salt-cured flattened ascidian wrapped with white squid and Kuchiko then deep fried. Hoya and Kuchiko are Japanese delicacies, and they are also excellent items for sake.

The restaurant has only 9 counter seats, and the atmosphere is quite intimate. The customers can enjoy tempura cooked in front of their very eyes at the Tempura Maehira.

■■A word from the owner■■
We ask your acceptance of certain inconveniences that because we would like all our customers to enjoy freshly fried tempura with friendly conversations, our restaurant is not suitable for using as serious business-related occasions.

4-minute walk from Tokyo Metro Namboku Line Azabu-Juban exit #4
4-minute walk from Toei Ooedo Line Azabu-Juban exit #4
12-minute walk from Roppongi Hills

  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真
  • Tempura Maehira (てんぷら前平)の写真

Tempura Maehira (てんぷら前平) ’s Course

  • ▼Course
    An appetizer, 2 pieces of shrimp tempura, 8 pieces of fish tempura, 6 pieces of vegetable tempura, a soup, oshokuji, and a desert.

    ※ The ingredients of the course may vary due to its availability of ingredient.
    ※ Tax, service charge to the restaurant and reservation fee to Pocket Concierge included.
    ※ No extra charges will occur if there is no additional order.

Tempura Maehira (てんぷら前平) ’s Information

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Tempura Maehira (てんぷら前平) Recommendations

Age: 20'sDate of visit: 3/2018Number of visits: 1Purpose: Other
大将がご自身で選びぬいたという旬の食材を豪華に使った、本当に美味しくて美しい天ぷらでした。 大将は名門ホテル出身とのことですが、「当時はやりたくてもできなかったことが今は存分に出来る」と話されていて、楽しそうに揚げておられるのが見ていて気持ちよく、とても好印象でした。時期が変わる頃にまた行きたいです。
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