I really enjoyed Tempura Miyashiro. After 6 trips in Japan full of top notch cuisine (this time I did 3 Michelin starred restaurants), I finally tried high end tempura. You can tell it's very high class by the fact you stand up after dinner and you still feel light as a feather. As always with Michelin-starred restaurants who held their star for a while, prices are definitely much higher than what they should be. This tempura is probably worth 15 to 20K JPY, but you pay 35K. Also, I got charged 1800 JPY for a simple bottle of water (alcoholic beverages were roughly half that price, but they didn't care to explain). For me service was 3/5. The restaurant is full of gaijins like you and me. No Japanese would spend 35K for tempura. Depends on your relationship with $ - if you want the best and don't care about the tag, you'll love it. If you like price/quality ratios, you'll be deceived and there will be tempuras in the 10K-15K range that will taste absolutely similarly to you. As always, be aware.

Other than beautiful Kyoto hotel meals, first high-end dining since arrival two months ago. Outstanding tempura presented in a warm atmosphere, eight seats at a counter behind a very ordinary looking facade in Naka-meguro. For lunch, maybe ten small courses, omakase. Highlights included horse mackarel sashimi, a tempura mushroom so dense it could have been chicken, one shrimp served fully cooked another served rare, then with the crackly fried heads. (Missed out on firefly squid and a heap of uni due to allergies.) A lovely (and expensive) sake. Perhaps best was saved for last, a generous serving of tempura conger eel over clay pot rice, probably the best eel I have ever eaten. Beautiful ceramic ware in various styles. Shopkeeper very friendly, enough English to describe dishes and answer basic questions. The other six seats all also foreigners, though not American - not sure what to make of that (does this place have a Michelin star?). Not cheap but feels like fair value.

A wonderfully intimate and unique experience as a small group sits closely across the chef as he creates. Housed inside an older and quiet home, it feels similarly to finding a speakeasy.

I recently dined at Tempura Miyashiro on New Year's Eve, expecting it to be a memorable meal to conclude 2023. Sadly, my experience was marred by unfair and impolite treatment from the receptionist. While the chef's culinary skills were commendable, the service I received left much to be desired. To begin with, when I called to confirm my reservation, the receptionist struggled to communicate in English and abruptly informed me that my name was not on the reservation list before abruptly hanging up the phone. This initial interaction left me feeling unwelcome and frustrated. Upon arriving at the restaurant, the same receptionist simply pointed to the drink list, expecting us to read it ourselves. I couldn't help but notice that she had taken the time to explain the drink list to other customers. This inconsistency in treatment was disheartening and made me feel like a second-class guest. Furthermore, when my sake glass was empty, she promptly removed it without asking if I would like another drink. However, I observed her asking other customers if they wished to order another beverage. This selective attention to other patrons while neglecting my needs was both unfair and unprofessional. To make matters worse, during the table cleaning process, the lady was removing the dishes between my girlfriend and me, resulting in an uncomfortable body contact. Shockingly, she didn't offer an apology for her oversight. This lack of basic courtesy and disregard for customer comfort was deeply disappointing. Despite the unsatisfactory service, I must acknowledge the chef's efforts. He went out of his way to explain each dish in English, and the food itself was truly delightful. However, considering the steep price of over 40,000 yen per person, I believe it is reasonable to expect a higher level of service. Regrettably, due to my overall experience with the receptionist, I cannot wholeheartedly recommend Tempura Miyashiro to others or envision myself returning. It is unfortunate that such excellent culinary offerings are overshadowed by subpar service. I sincerely hope that the management takes this feedback into consideration and works towards improving the overall customer experience.

This was my first tempura omakase experience and It was a nice experience. The standouts for me were the prawns, sashimi, uni serves on fried nori and unagi rice bowl. The service was amazing and the chef really took his time to prepare every single detail on each dish.

Overall it was a nice omakase tempura dinner with a variety of textures, flavours and presentations. The chef certainly added value to the menu by carefully executing each dish. I particularly enjoyed the abalone soup / crispy rice ball dish, the wagyu roll and the tempura rice. I was impressed that they made the leftover rice into onigiri so I could take them back to the hotel as brunch the next day (and they remained delicious in room temperature)!! I was happy with everything. The reason, however, in which I rated this place a 4 instead of 5 stars is because I was annoyed with the big party of Cantonese speaking customers sitting next to me. The restaurant was very small and cosy with around 10 seats only, and they took up 8 seats. They spoke in very loud and non-stop Cantonese, a language which I understood every single thing they said. I was embarrassed to hear their naivety in their words (not that I had a choice given they spoke the same language as I do). I just wished that the restaurant could, in some way, avoid serving a large group of people together with another small party (like my situation), particularly if they were tourists and their poor manner might affect the rest of the customers who paid a high price to fine dine at this restaurant!!

This is our first Michelin star tempura experience in Tokyo. Went during lunch and Chef was super friendly and spoke fluent English! Everything was super tasty - like how you’d imagine a good tempura place to be! A few things that I thought could elevate the dining experience, from my view, the tempura frying was blocked - I could not see him frying the tempura although he was right in front of me. The place was small, quaint and cozy - atmosphere is a plus point. However, Perhaps it’s my inability to appreciate variety of fish, and the art that goes into the perfect tempura - I reckon I will be happier paying a fraction less for any walk in tempura shops in Japan and have an equally tasty and satisfied meal.

Had a very good time and enjoyed very much of the course that was presented! The service was amazing and always kept your needs in check. The chef and his assistants were very on top of serving their courses to the people. The course set itself were amazing and loved how intricate some dishes were such as biting into peppercorn first and eat it with the tempura beef. One of my favorite surprisingly was the tempura shrimp shell! Nevertheless I enjoyed every single dishes and was very filling in the end! I hope to revisit one day and do recommend this place! Reservation is needed.

Did I know what I was getting into? Nope But am pleasantly surprised! My wife planned a dinner for our 5th wedding anniversary, the surprise element was not being able to find the place well. Little to no signboards indicating the restaurant, other than a lad, waiting outside to welcome us. Going into the cosy space of Tempura Miyashiro, chef greeted us (2 of us and a stranger) his assistants/apprentices too explained the dishes that was being served, and they could converse in English, which was nice. The wait staff was patient too I took the time to read chef’s story and found it amazing, just like his food - interesting. Good mix of traditional and flair in some others. Though he /the restaurant was awarded the Michelin star, no sign, no display of the award was seen anywhere. I wouldn’t spoil the experience for all of you, but there were indeed a couple of dishes that wow’d me , such as the marinated peppercorn and beef, and the tomato rice towards the end We even had a chat with chef after the meal, took a photo with him without his mask on. Amazing fella, no arrogance, and just felt like his passion was to bring the best to the table for his guests, any awards that comes along is just a bonus to him and his team. *cost can be relatively high here, but for the experience and occasion, it’s worth it.

Be ready for a feast here because over 20 courses are offered. Highlights were the abalone shabu shabu, oyster hand roll, tuna/uni/caviar on fried seaweed, and the kushiage rice. Chef and staff speak English, explained each course and how to eat it. Highly recommended.