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Tempura Matsui
Japanese
A Michelin-starred tempura tasting counter in Murray Hill where the chef uses a blend of sesame and cottonseed oils and keeps the batter deliberately thin, letting the ingredient do the talking. Counter seats give you a front-row view of the whole process. The menu moves with the seasons, running from sashimi through a procession of fried courses, and closing with tencha, a broth that turns out to be a quietly convincing argument for ending a meal with soup.
The awards strongest first
- Michelin Guide 1 Star
- The New York Times 2015 · 2 stars · Restaurant Review
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Crispy shrimp legs
“Then, the main event begins in the traditional way with crispy shrimp legs.”
Michelin Guide -
Tencha
“Be sure to end with tencha, with its mellow and deeply flavorful broth.”
Michelin Guide -
Seared scallop with wheat cake
“You’ll start with a seasonal soup including seared scallop with wheat cake, before having some beautifully arranged sashimi.”
Michelin Guide
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