After trying Secchu Yokota on my last trip, I wanted to see how Tempura Matsui compared. It did not disappoint. Every course was beautifully executed. The batter was incredibly light, allowing each ingredient to shine. My favorites were the uni corn mousse with caviar, snow crab, Abalone,Hokkaido scallop, anago, and the surprisingly amazing sweet potato at the end. The meal was well paced, the service was warm and attentive, and the sake pairing complemented the food nicely. I also really enjoyed the Tenbara rice course. If you're looking for a refined tempura omakase in New York, Tempura Matsui is absolutely worth the visit. I'd happily come back again. read more

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We went to Tempura Matsui for our anniversary lunch and it was truly a memorable experience. You wouldn't think that fried seafood would be award-worthy, but oh my, how we were blown away. Each bite was so soft and delicate, so perfectly cooked, and so unique in taste and flavor. I couldn't possibly point to a single piece; everything from the shrimp to the scallops to the squid to the mushroom was perfection. And the level of freshness was unbelievable. We left so happy and stuffed - yes stuffed! The ambiance is gorgeous. You are in an intimate space, with a clear view of the tempura chefs gingerly and masterfully frying each piece, while the staff is serving you as soon as each one is ready. It's a serene space, and of course it's all Japanese decor and dishes. The service was on point. Attentive, friendly, and prompt. Reservations must be made in advance. Enjoy this unreal, very special dinner for a special occasion in your life! read more

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Intimate, masterfully executed and innovative tempura experience! The standout for me was the tempura crab legs with shiso leaf: perfectly light, impossibly crisp, and fragrant, with the sweetness of the crab shining through. Each bite felt thoughtful and refined, never heavy. The dessert course was equally impressive. Every element was fantastic in both flavor and texture, and refreshingly not too sweet--an ideal, elegant ending to the meal that showed just as much care as the savory courses. On top of the food, the service was amazing: warm, attentive, and perfectly paced, making the entire experience feel seamless and special. Tempura Matsui delivers not just a meal, but a truly memorable dining experience. Highly recommend. read more

Excellent tempura spot located near Murray hill in the heart of NYC. This place has a well deserved Michelin star and is the only Michelin recognized tempura spot in North America. Every dish was absolutely delicious and the sake pairing was plentiful to say the least... hit recommend but book I! advance. read more

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Came here 6 years ago and recently took my family for lunch! It was just as good as I remembered, if not better. The batter is perfectly light and crispy, never oily. Even with the standard omakase menu ($145pp), we were all stuffed by the end. They only have 6 seats in the restaurant so make sure to book ahead! read more

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We got a same day reservation for 2 at the counter on a Tuesday night at 5:30pm (next seating is 8pm). We had a good time! My husband enjoyed it more than I did. I was impressed I left pretty full. Everything was pretty good - I think I still just prefer traditional sushi omakase as opposed to tempura. That said, the tempura was very well done - so light and delicious. We liked the lobster add-on (note they only have a limited supply I believe). The sake pairing was ok - good but not super memorable. Overall, it was a great place to try! read more

Google/Yelp stars will be purely based on a very general metric of taste and the overall experience. For my detailed review below, typically above a 4.5 is in the two or three Michelin star category and 4.2-4.4 is a Michelin 1 star. For all my other adventures visit: https://www.instagram.com/food_for_chu?igsh=Zjk3ZDlrNTAxY2J0&utm_source=qr NYC Michelin #4: I stopped by for Tempura Matsui's lunch that is only served on Fridays and Saturdays. I came after I visited Tempura Ichika in Honolulu (Chef there was the executive chef at Tempura Matsui for 8 years) which is an absolute must visit. Ambiance: 4.5/5.0 Even from the exterior I knew that this would be special. As soon as you push away the cloth curtains from the door, you are transported to Japan. A beautifully lit counter right in front of the chef with booths in the back. The hallway to the bathroom even felt like I was going to an onsen. Service: 4.9/5.0 This is the type of restaurant where the service is so good that they fold your napkin when you get up, push in your chair, and place your napkin in your lap for you when you sit back down. As soon as I walked in, they didn't even ask who I was, he got up, opened the door, and said welcome Mr. Chu. Even when I left a bit of scallop in my miso, the staff noticed it and came back to me asking if I was okay with scallop going forward. Above and Beyond. Food: 4.6/5.0 Sakizuke (amuse-Bouche): To begin I was given a warm white miso with scallop, mushroom, and broccoli rabe. On a cold day in NYC this was a fantastic start. However, the soup was on the sweeter side (white miso) which isn't my preference. The scallop was so tender and flavorful. Otsukuri (sashimi): Received 2 pieces of tuna and red snapper. I am normally not a fan of red snapper but this was excellent. The tuna on the other hand, I have had better. Tempura: First up, shrimp head. My goodness...crunch, flavor, so good. Don't let the idea of shrimp head scare you, this was amazing. Second, the actual shrimp. This may be one of the most tender pieces of shrimp I've ever had. You are instructed to eat the first with lemon which I thought overpowered the shrimp. Maybe just a slight dab would be best. The second is with the tempura sauce and mixed daikon, and this was an absolute home run. Make sure to scoop up that daikon rather than dipping. Third, mushroom. You would think if something is fried you will just taste the batter, not here. It's perfectly cooked to the point you forget it's fried and you just taste the mushroom. Fourth, smelt fish from Hokkaido. To be honest had no clue what this was but looked like a big anchovy. The meat is extremely tender but it is a little fishy so this could be a love/hate for some. For me it was okay. Fifth, snow crab. I am biased because I love snow crab and crab tempura is a can't miss for me. Love the perilla leaf it is wrapped in as well. Don't be afraid to add a good amount of truffle salt to add a kick. Sixth, cauliflower. I've had some melt in your mouth cauliflower tempura and this one just wasn't quite there. Seventh, Hokkaido scallop wrapped kelp. How scallop could be so tender after being fried is beyond me, but it is. I tried with both lemon and salt, and I preferred the salt. Eighth, Japanese eggplant. WARNING, this is super hot. For those that don't like eggplant, give it a try, you won't regret it. The crunchy exterior + the soft middle creates a perfect balance. Ninth, mushroom and shrimp. This was good, but I wasn't wowed. I think the mushroom could have used a little more time and I noticed the chef throwing a few back into the fryer. Tenth, lotus root. I normally don't like lotus root, but this was much needed as it provided a break from the savory flavors and softer textures before it. Eleventh, Eel. For those you of you thinking "this guy just hates lemon", HAH lemon is a must for the eel. Extremely tender and perfectly fried, one of my favorites. Twelfth, Japanese squash. As a kid, I hated squash. But this is the beauty and skill of these chefs, to turn something you once hated into something so delicious. A perfect end to the tempura portion of the meal! Shokuji (Tendon): When you are this full, but something tastes the best all meal lets you know that it's darn good. Perfectly fried shrimp over rice that has been sauced, complimented with a dark miso soup...this is the best tendon I've ever had. Dessert: Grapefruit Jelly with whiskey sauce was simple and refreshing. Make sure to mix well so that the acidity of the grapefruit can be balanced by the cream sauce. Overall: 4.65/5.0 What a fabulous experience at Tempura Matsui. Service was impeccable, ambiance was serene, and food was fantastic. In my opinion, Tempura Matsui should be a 2 Michelin Star restaurant. I will absolutely be back and am looking forward to experiencing the dinner menu! read more

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Absolutely exquisite meal at Tempura Matsui, if you're a fan of Japanese food or tempura then you must go! It was not my first visit, I had been once before a number of years ago but I wanted to go back because it was one of those meals I couldn't get out of my head. The ambience and service is exemplary, and it's fun to watch the chefs cook your food as well if you sit at the bar seats. It is a smaller place with predominately bar seating and just a few tables that seat either 2-4 people. Obviously this is an expensive meal and experience, but if you make a reservation for their Friday or Saturday lunch menu it is a bit more affordable and what I would suggest doing. Honestly, I can't wait to go back on my next visit! read more

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I enjoyed the tempura omakase for lunch! Each piece was lightly battered and unique. Some of my favorites were the corn, fish chip, and crab. The food was filling which is great and the ambiance is cute to celebrate special occasions. On the pricey side, but I thought it was wonderful and great to try for my birthday. read more

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This was an absolutely incredible meal and overall great dining experience. The staff are incredibly attentive and helpful. The food was so delicious. My favorite bites were the snow crab and the corn. So good!!!! Got a bottle of sake and picked a cool glass to drink from. The interior is stunning and so peaceful. I highly recommend this place. read more

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I was in New York for a Business Trip and wanted to have a last night with an intimate quiet and calm ambiance. I decided to find an Omakase. I'm not a fan of Tempura but thought it would be good to step out of my comfort zone. The restaurant entrance is cute and the restaurant itself is small and intimate as expected. The service is exceptional with waiters acting as co-pilot to describe the food coming to you. The chefs are 2, quiet and very focused on the food. When I think of Tempura, I think about this fat yellow fried paste around a shrimp in some cheap sushi japanese restaurants and it's not something I like. Deciding to come was a choice and any doubt was removed right at the start. This is not what you will get. They started to make shrimp heads fried but literally just a way down and up in hot oil like a fondue and it was just crispy and delicious! Then they bring you some delicious sashimis, a shawan mushi with uni and some caviar. The omakase is 23 courses with fish, mushroom and more. Everything is presented amazingly and you feel extra full at the end. Your plate is provided with few ingredients to help to season the food with different salts, lemon and more. Overall I loved it, the price ($280+tax+tip+wine) is on the upper hand but overall worth the experience. The French wine was good but not too generous and it needs to be fixed. This is definitely a one/two Michelin star. read more

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I wanted a fine dining experience that was still omakase style, but not sushi. Enter Tempura Matsui. Their speciality is tempura. Their tempura is way different than what you normally. Thinly coated in tempura batter and no dish is greasy. The dinner starts off with amuse-bouche, sashimi, and chawanmushi before jumping into the tempura. Everything was soo good and my favorite tempura dishes were the shrimp heads, fish bones, and shiitake mushroom with shrimp. I was completely stuffed by the end of the tempura section that it was actually a struggle to eat the shokuji. I honestly don't think you need to do add ons unless you're still starving because they do serve it before shokuji. Even the girls next to me couldn't finish their meal. The service is amazing and there's so much detail to attention. Make sure to tip well because I saw the chef and sous-chef getting splattered by the hot oil twice and it was kind of scary. It is a pretty pricey meal, but I think it's perfect if you want to try something new and just be absolutely stuffed to the brim with food. read more

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Spetacular lunch at Tempura Matsui! I have lived near the restaurant for years and never visited due to the notion that it will always be there, but boy am I glad I finally did! The restaurant holds a very well deserved star and I was thoroughly enjoying every bite. The meal begins with some sashimi that was very high quality, then many courses of tempura, then a tempura rice bowl with a choice of sauce, and ends with a refreshing dessert. Highlights include the various seafood courses which went extremely well with the seasoning, and the strong hospitality by the staff who come by to instruct diners on how to enjoy each ingredient. read more

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Food is great, but idk if it justifies the price. You start with a pretty interesting soup, then some sashimi, then all kind of tempura. You get seafood, vegetables, etc. All tempura is delicious. Also it's cool that they fry everything in the middle of the dining area but you can't smell the frying oil at all. Then you will get some don and dessert at the end. For the rice, you can choose between soy sauce and a tea one (like you pour tea in your rice); I personally like the soy sauce more. I don't really like their dessert because it has a strong alcohol taste. It's a very small place so might be hard to get reservation. read more

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We have eaten here many times and each time the experience is fantastic. Chef Endo and his assistant are wonderful, hardworking hosts. Every dish is perfection. The decor is so beautiful. We love eating here knowing we will have a truly memorable evening. read more

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Excellent tempura. Likely the best in the city. Very classy 2 hour lunch with a filling meal covering all tempuras. Well worth the experience and been here a few times read more

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Tempura Matsui is an outstanding restaurant that definitely earned its Michelin star. The food is excellent and service is absolutely top-notch. It has a very intimate and comfortable atmosphere. It is not large. There are perhaps 8 seats at the Tempura bar, then three or four tables--so obviously get reservations early. You can see the chefs from anywhere (who work non-stop). The restaurant is kind of hidden with just a single door and not a big sign (there is photo with the review). It is a set menu at a steep price ($280 per person), but you get what you pay for. You get a lot of different tastes and will leave full. Also pay attention to name of restaurant. A big portion of food is tempura--which I love, but may not be for everybody. As you would expect, most of the drink menu features sake. I am not a fan, so we had red wine. They also had some good mocktails. Bring an appetite. There is a lot of courses and tastings. We started with an Amuse-bouche. This included two wonderful bites. One was a form of tofu that had an original and wonderful flavor and the other was some squid that I think was boiled. The key here was the other ingredients they added for wonderful bites and it also looked beautiful. Next was sashimi. This was so good, I would not have minded more. This included some of the best tuna I have had (it just melted in your mouth) and then snapper that was also great. Presentation was again gorgeous and they had a flower that we sprinkled over the sashimi. Next was a steam egged custard, where we choose seafood (with caviar on top). This was very rich and the flavor was good, but not one of my personal favorites. After that, the tempura started. This included almost every kind of seafood prepared just perfect, with just the lightest of coatings. It was really perfect. For the setup, they had a seaweed kind of salt, some tempura sauce (with radishes poured in), and then fresh lemon juice (where they had this cute juicer for you to squeeze fresh). It started with Shrimp heads and then shrimp. Both excellent. Then I do not remember the exact order, but other tempura included snow crab, white asparagus, cod (or another white fish), scallops, potato, and some kind of green vegetable. I may be missing something, but it was a lot and so tasty. Definitely the best tempura I have ever had. After that, was a rice dish that you could have one of three ways, with truffle salt, with tea, or another way. I had the tea because it sounded so odd. It turned out to be really good. I poured the tea in an it covered the rice, then provided a really good complement to the shrimp. I am not sure what tea they used and if this could be replicated, but it was an amazing flavor. After that, was dessert. Ours was just melon. I was maybe expecting more, but I was kind of full and it was a really good melon (kind of a honeydew, but I guess imported from Japan). This place may not be for everyone. One of the people in the party who is not a huge fan of seafood thought it was overwhelming--and perhaps a couple more vegetables mixed into tempura could help. Then some of the food was exotic, like the shrimp heads and the custard, but part of why you go to these type of extraordinary restaurants should be to try foods you will not get anywhere else. So if you want the best tempura you ever had in a wonderful setting with great service, Tempura Matsui cannot be beat. read more

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I was a bit apprehensive about going here initially since I'm not the biggest tempura fan. Don't get me wrong, I love freshly fried shrimp tempura any day. But a whole tasting menu with all tempura dishes?. They have a Michelin star, so maybe they know what they are doing here. My girlfriend loves tempura and we were bummed that we had to skip on an amazing tempura experience in Kyoto, so I thought this would be a great alternative a few years later. I got to say, this place may have converted me into a tempura believer. Every course was fried perfectly and the accompaniments were a great balance. I never thought all of those courses would fill me up, but I finished that meal barely able to move. The decor here makes you think you're back in Japan as well. Friendly chefs and waiters makes it all a great experience. read more

TLDR: Bottom-line, it is so much more than a tasting of fried tempura. If you've never had proper tempura before, you are missing out. You may find this to be equally as enjoyable as a true omakase. I figured for the 500th review, it should be a happy one. I had Tempura Matsui bookmarked for more than 10 years. To call it just a tempura menu does not do it justice. If you have never been to a true tempura restaurant (hard to find outside of Japan), the precision cooking and preparation that goes into it is another level. To be candid, I actually enjoyed this more than both tempura tastings I've had in Tokyo. We came for lunch and so glad we did. Easily top 5 meals of 2023. At $160 pp it is a lot of food and really a great value for the kind of ingredients and expertise you're getting. Starters were a Japanese potato salad with salmon roe and a sashimi plate. Both excellent. The tempura progression starts right away and the service was fantastic. Each piece as it came out was explained, advised on how to enjoy it for optimum flavor and all the different salts, condiments, etc. Each piece and the recommended salt/sauce pairing is very intentional. Each tempura is cooked to the precise timing to maximize the quality of the ingredient, provide a crispy exterior while maintaining an overall light palette feel to the meal. There was not a bad piece but typically the fried shrimp heads start first. So delicate, the crispy legs with the hot inside is a great starter. The maitake mushroom with the natural sprigs provides for maximum crunch and a deep earthy umami flavor. The Japanese whiting is light/fleshy with the bone fried out where it's basically a fish chip for extra crispiness. The sweet king crab leg wrapped in shiso is sweet, refreshing, crispy all at once. The Japanese eggplant was so elegantly crisp on the outside but piping hot on the inside. I especially enjoyed the recommendation to tear it open and stuff it with the bonito flakes for a flavor bomb sandwich if you will. The sea eel though, nice and big with so many crispy clusters and almost creamy-like texture on the meat. Sea eel is my favorite tempura piece, period. You can opt to get the fried tempura cluster over rice or tendon or the tempura and tea over rice. I recommend the tendon. Tendon is half the reason to even go to a tempura tasting. We all know the best part of an omakase (outside of the tuna) is the hand roll. If there's no hand roll, it feels like a miss. Like who wants a burger without the fries? The grapefruit jelly pudding was the perfect way to cleanse the palette and end on a note overly sweet note. Tempura Matsui is a place I'd recommend if you're into Japanese food, fine dining or just great food period. My only regret, I should have started coming here way earlier. read more

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I've been to Tempura Matsui twice now and recommended it to friends who absolutely loved it. Even my boyfriend, who *hates* fish, was a fan of their fish tempura! I've been for both lunch and dinner--lunch has fewer courses but is still incredibly fulfilling, and you'll definitely have a food baby walking out of there. Definitely ask for counter seating if you go for dinner (sometimes they'll sit you at a booth if the counter fills up). The service here is absolutely impeccable. They guide you through each course, explaining the best way to enjoy everything. One of my favorite touches: they helped me plate my food to take pictures, paying such great attention to detail. They even gave me a little spoon to scoop the salt over my tempura so I wouldn't mess up my manicure (without me mentioning it) and refilled me lemon juice since they saw me taking some of my boyfriend's. We also got a little nice dessert from them for our special day. It's those little details that make it stand out. They also change some of their ingredients seasonally, so it's nice to try something new each time--though the shrimp tempura is always a constant, and it's *amazing*. read more

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Had a very good experience at tempura matsui. Service is great, they're on top of everything while making you feel very comfortable. I sat at the counter, everyone is served simultaneously and it's fun watching chef cook every piece perfectly. At the end you're able to add extra pieces of things you enjoyed or others not served on the menu. Favorite bites were - maitake, squid, the two fish sets (one with sujiko), and the scallop. read more

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I had a truly fun and warm experience at this small restaurant and thoroughly enjoyed the food as well but at this price point the menu left me wanting a bit more. Tempura Matsui features a central counter seating 10 as well as just a few tables. It is on the casual side for an upscale omakase but not in a negative way. There is gentle jazz music in the background which combines with the ever-present crackle of the tempura oil and hearkens to a cozy winter day indoors. I was lucky to get a same day reservation and called ahead to express my preference for the counter. When I got there the host joked that I was the man who demanded the counter, probably recognizing my voice. All night this guy was super attentive and really drove home the experience. The rest of the staff are on point but there is room for a bit more finesse at this level of dining. My countertop was always clean and my drink was always full but it could have all just been a bit sharper. The menu weighs in at a hefty 250pp before tax and tip. This includes some sashimi selections, chawanmushi, tempura omakase with a parade of sauces/seasonings, and a rice dish in that order. The highlights included... Foie Gras Chawanmushi - Just incredible. Hot, rich, silky and balanced. Maitake mushroom - possibly my favorite individual piece of the night. It has a meaty, umami flavor and just disappears on the tongue. My wife does not eat abalone - the substitute they brought was a generous serving of uni! very classy The Hokkaido Scallop - did not gain much from the tempura batter but was one of the sweetest and tastiest I have ever had. Some things that could have been better... I wish the shrimp head had more meat inside to bring that juiciness. The uni wrapped in bass was good but I would much prefer a tempura dish topped with cold, delicious uni. For the price point and simplicity of cooking, I would have wanted a few more exotic ingredients. Finally, I was excited to see how a dedicated tempura spot at this level would deliver its take on dessert - unfortunately we were presented with an out-of-season honeydew and the opportunity was wasted. Overall worth a visit for a unique experience and truly delicious food but Tempura Matsui did not wow me as much as I hoped. read more

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When my boyfriend told me we were going to eat here, I was a bit skeptical. I felt like for that price maybe we should just have went to eat at an omakase place instead of one where everything was fried, but boy was I wrong. We were seated immediately upon entry. I wish I wasn't currently on crutches as I would've loved to sit at the bar and watch the chefs make the oh so delicate tempura. There were five or six courses, but each course felt like there was 500 things in there, so here are my favorite food parts of the meal. - Tempura favorites: - Shokuji Tencha - When they gave all the options for what to eat the last rice dish with, I was a bit worried of ordering the tencha as I thought it might dilute all the flavors and make it very watery. I was completely wrong and it was unequivocally the best option there. The tea itself, although very light, when paired with the green tea salt and the flavorful tempura completely elevated the dish as it became almost like a broth. It was a perfect ending to the meal as it showed the skills of the tempura master as well as the beautiful flavors of the green tea. - Melon - When they brought out the melon at the end, my boyfriend and I both looked at each other like uhh... this is our dessert? We were so wrong to estimate the melon. If they brought out ice cream or some cake, I think we would've been too full to eat it, but melon? It was the most perfect dessert item as the melon was incredibly succulent, it literally melts in your mouth. On first bite, all the juices flow out of the melon and it feels like you're drinking the most fresh melon juice of your life. I'm still dreaming about this one. But what is a Michelin-starred restaurant without all the ambiance surrounding the food? Here are my favorite parts of the experience other than the food: - The toilet seats were warm! I know this is so weird, but I loved the toilets as they felt so clean, neat, and fancy. - Our server was incredibly knowledgeable of everything on the menu and I absolutely loved that he taught us how to best eat each of the tempura pieces as I really think his pairing and knowledge elevated each piece. Also, he was extremely attentive. The minute we finished our tempura piece, he would arrive with another one. It was a never-ending tempura journey, and I was here for it. - Okay this is kind of cheating, but I absolutely love all the dipping sauce options. I loved that there were 2 kinds of salt and you can really tell the difference between them. - I loved the lemon juicer haha. I thought it was such a fancy way not to get your fingers dirty but still maximize all the juices in the lemon. Also, it was such a satisfying thing to squeeze it all out. If I come back next time, I will just come for lunch as it is $100 cheaper and the food seems to be roughly the same minus the Chawanmushi which is not that big of a deal. read more

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10/10 experience! We booked it for a dinner and got seating at the bar where the frying station is, they also have booth seating but I def preferred the bar seating. They go over which salts is best accompanied with which piece and all the pieces came out at a good pace. The service is amazing here and they are very attentive! The chefs were nice and I had so many favorite pieces! The tempura omakase was such a unique experience! I was stuffed at the end of the meal and the frying doesn't feel greasy at all! It is pricy but it's a good celebratory meal! read more

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Highly highly recommend this 1 star michelin tempura place!! I have eaten at many tempura spots in Japan & this is AUTHENTIC! Not just authentic, but exceptional! They deserve their michelin but more. I took my sister here for the lunch special to celebrate her early birthday. Per staff, today 11/26 was the last day for the $80 lunch special. Staff told us it will be $160 for lunch special starting 11/27, so we were lucky. Honestly, with the quality and the amount of food it is worth the price! The service and attentiveness was exceptional! We were luck to sit in the front area & got to watch all the action. We ordered a draft sapporo & apple hichu cocktail and both were delicious! The 1st meal came out and it was a a beautiful tray full of many delicious items: salmon, scallop, udon noodle, steamed egg custard (chawanmushi), shio salt and tempura dipping sauce. They had 10 random tempura pieces (shrimp, mushroom, lotus root, eggplant, snapper, some japanese white fish with deep fried bone (shocked the fish bone was delish), a fish that looks like eel wrapped with seaweed, a shrimp shiso ball thing, cabbage). Afterward, they give u a nice hot hojicha tea then a dessert (we had something like a grapefruit gelee panna cotta). P.S - that last cabbage tempura item which is their signature tempura shocked us to the core - it was so unique and delicious! Every single item was exceptional and so damn delicious! Even my sister who does not like to eat fish, liked the fish tempuras. Staff was exceptional and very attentive and friendly. I always love the japanese hospitality and always feel the love whenever I eat at a Japanese restaurant in NYC or Japan. read more

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A reasonably priced lunch service ($65) at a Michelin-starred tempura restaurant? I was so happy I got a reservation. I love tempura so I personally found this worth it. Service was quite wonderful, so I won't mention it much. It was such a delight that I'll be doing my best to plan a visit here again. Watching the tempura fry was so satisfying-- the oil was so clean and the batter looked so light. Just a two-man team frying for the whole counter of people. The overall meal pacing was nice and the tempura selections felt balanced. I appreciated hearing the staff's recommendations and descriptions throughout the meal. The cocktail I added at the beginning pleasantly suited the mellow atmosphere. The cocktail was something sakura/cherry blossom themed, which I'm a sucker for. It tasted so smooth that I could hardly tell there was alcohol (and it might have been pretty low in alcohol for all I know). After the lunch set and tempura courses, I did add on some a la carte tempura at the end. Even though I was a little too full, I wanted to enjoy my stay longer. A set lunch accompanied the tempura. The set lunch/bento had some udon, dipping sauces, and little amuse bouche-sized appetizers (?). My favorite little details: The dessert cups! I was delighted because they felt like rough granite, but they were more textured than rough. They were the perfect size for the panna cotta. If anyone knows where to find them, please let me know. I've never been in love with dishware before. The soy jelly: It's one of those things that doesn't sound good as part of everyday cooking even though I think it would be great. This sat atop the fish in the lunch set. It tasted like ponzu-- at first I thought it was too salty, but then I was hit with tartness and sweetness. I want to make a batch of this at home for every piece of fish I eat from now on. It's funny because aspic (have you seen those terrifying recipes of meats in jellos?) has never sounded appealing to me but this was. Simple notes on the lunch set: Chawanmushi: had clams and edamame in it; interestingly enough had a hint of yuzu, can't go wrong with chawanmushi Tuna: so good with the soy jelly, no fishy taste Udon: perfect texture-- so bouncy and chewy Simple notes on the tempura: 1. Shrimp tempura: good, surprised it could be a liiiittle salty 2. Maitake mushroom: good, tasted burnt but wasn't, not too mushroom-y, subtle 3. Cauliflower: good, so soft 4. Squid: good, chewy but not with an overcooked rubbery texture, hard to bite through cleanly so it wasn't crunchy either 5. Okra: good, my friend liked that it wasn't slimy After the okra, they switched out the blotting paper on the presentation plate. 6. King salmon and shiso leaf: best with the accompanying salt, so nice with the soft juicy salmon against the tempura crunch 7. Japanese eggplant: good, really hot (a trend with moisture in vegetables heating it up so much?) 8. Anago/eel: really good, texture of overcooked white fish or something? but not quite as rubbery or chewy/weird-- just firm?; reminded me of my favorite restaurant for fried fish as a kid 9. Onion: good, simple/sweet 10. Shrimp/shiso fritter (aka kakiage): just the right amount of savoriness, juicy Set menu ended and then I had my add-ons ($8 for two pieces each): Shiitake: a little bitter but so good with tempura sauce, juicy Lotus root: crunchy, solid, okay to try Dessert was a mango panna cotta, with a mild sweetness and light mango flavor. read more

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Great service and great food. You leave very full, do not need to order the lobster lol. The tempura is extremely light and fluffy--just like my experience in Japan! It is very hard to find this type of tempura around. Tempura at restaurants are usually caked with batter and makes me feel bloated after eating it. There was a large variety of different tempura dishes. Be careful when eating--can be extremely hot! read more

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Tempura is delicious here. The batter is light and they have a wide variety ranging from uni wrapped in seaweed to lotus roots to shrimp. I would definitely recommend trying the tempura omakase versus ordering a la carte. I ended up getting 2 a la carte items and although they were good, I would have been ok without it. The omakase also includes a rice dish topped with tempura and dessert. Our course even came with sashimi as our first dish. Try to get there early and get counter seating. It's a cool experience seeing how they cook the tempura. Service was phenomenal. The server explained each item as it came out, how to eat the tempura (either with lemon and salt or tempura sauce), and made sure my cup of tea was never empty. read more

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We came for a Friday lunch and was seated at the bar. Able to watch the chef work his tempura magic. Tempura was lightly battered to perfection and the perfect internal temperature. Definitely the most extensive tempura selection I've ever eaten. I enjoyed that they had two options for how to eat the tempura, the dashi with tempura dip or lemon and salt. Seafood paired well with the lemon since it's less overpowering. The tempura dip was also absolutely magical. Beancurd with roe Tuna, toro, octopus - from Toyosu market. Shrimp head - excellent Shrimp leg - Maitake mushroom - 2nd favorite White fish Snow crab wrapped in shiso - my favorite thing Corn Scallop - interesting, but didn't taste better in tempura form. Lotus and shrimp - least favorite Mushroom leg eggplant Uni wrapped in seabass and shishito pepper - 3rd favorite Shokuji Tencha - this was quite light with the tencha, I think I prefer the tendon. Grapefruit whiskey cream - each pulp individually removed and delicious. Unique dessert. read more

One of the most unique (and tastiest) Michelin experiences I've ever had!! Very small, intimate restaurant with just 3 booths and a few counter seats. We sat right at the counter and were able to watch the chefs cook the entire meal (highly recommend). The appetizers started with scallops, raw octopus, and a raw white fish. All tasted amazing but the raw octopus was unlike anything I've ever had; it was fresh and had a nice clean texture. After the appetizer course was your choice of a savory steamed egg custard- with either foie gras or seafood as the main ingredients. I tried both and thought they each had individual flavor profiles that were both delectable. The main course included about 10 items that were deep fried- including salmon, snow crab, asparagus, red snapper, lotus root, shrimp (2 types), mushrooms (2 types), snail (abalone), and Japanese whiting. I loved that they gave you a complete setup with 2 different ways (soy sauce variation or sea salt with lemon juice) to try each item (along with 2 pieces of that fish or veggies). The batter was unlike anything I've ever tasted. It was very light and airy, despite being "fried", and did not give me a stomach ache or fill me up too fast. It was interesting to me to watch the chefs first apply the batter to each item, coat it in liquid, and then add it to the oil (usually done in reverse order). After the main course we had one final rice dish- you were able to choose between 3 different preparations (tendon, tencha, or tenbara). I tried the option with the truffle salt and it did NOT disappoint (seaweed, rice, shrimp, truffle salt). For dessert we were served a grapefruit dish- I don't like grapefruit so I didn't eat mine and cannot comment on it. Very wide selection of sake- if you like sake. Other than that, there was one seasonal cocktail, and a few wines to choose from. The atmosphere of this place was amazing, the service was impeccable, and the food was beyond perfection. Would highly recommend this restaurant to anyone that is a fan of Japanese food and/or seafood. read more

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Came here for dinner omakase with my wife. Easily the best tempura we've ever had. The service and ambiance were worthy of a Michelin Star. But be warned, you will be very full by the end of the meal. Do not add the lobster to your meal, UNLESS you have a massive appetite. My wife and I struggled once the last quarter of the meal arrived, but I somehow caught a second wind with the final 2 courses because the food was so delicious. If we skipped the lobster, I think we would've been fine. read more

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Incredible. I had high expectations because it's a Michelin reviewed restaurant, but not so much since I don't have tempura that often. What a beautiful dining experience - from the presentation of the most gorgeous sake sakazuki glass I have ever seen, the service of having every dish explained, and the the delicateness of the thin layers of tempura that make me question every other piece of tempura I've had prior. read more

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Tempura Matsui is a cozy beautiful hideaway serving up omakase tempura lunch and dinner. Booked an early dinner slot for counter service. Loved the Japanese teahouse decor with intricate wood ceiling and stone counters. The handmade pottery used for service made the experience aesthetically pleasing as well. Atmosphere was friendly yet casual, and our server Fumiyo gave us a few pointers on when and how to use various condiments (salt, fresh squeezed lemon) with each dish. I've had tempura many times but none of it was prepared with the light delicate touch that Tempura Matsui chefs provide. Chose a Hokkaido-produced junmai sake called "Taisetsu" that was aged inside an ice dome for clean and refreshing taste. First course was Jackfish sashimi and Japanese pickles, followed by chawan mushi (egg custard) with seafood that warmed my tummy on a cold evening. Among my favorite tempura selections were uni (sublime!), whiting, okra, plump Hokkaido scallops and snow crab. There were three flavor selections for the last donburi rice bowl; I chose ten-don and it was delicious. Grapefruit jelly with whiskey cream sauce was a refreshing end to the feast. Tempura Matsui is an intimate spot so it pays to book early, especially for coveted weekends. Very special experience overall. read more

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One of the most unique meals I've ever had. Tempura Matsui presents a pretty incredible Michelin-starred meal that impresses from start to finish. The experience is omakase-style and features seasonal ingredients in a multi-course tasting. Given the name of the restaurant, expect a ton of lightly battered deep fried pieces. The service was attentive and the restaurant itself is fairly intimate and quiet. A lot of emphasis is placed on the presentation of the food and your server will give suggested pairings/seasonings. It's a pricey meal but definitely think it's worth going at least once if you're into tempura. However, if you're not into tempura or deep fried things I'm not sure if this restaurant will change your mind. read more

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I was in New York again last week, and three of us went here for dinner. Knowing that this place has maintained a Michelin Star status since 2016, we were excited to indulge in some fantastic tempura. The meal comprised 18 courses, starting with a Hokkaido uni, quail egg, and mountain yam amuse-bouche, followed by a substantial slab of herring roe on a bed of mustard greens topped with bonito flakes. It was a fantastic start to an excellent meal. Next up was a plate of sashimi with four pieces, featuring Japanese amberjack, bluefin tuna, and chu toro--each piece was fresh, buttery, and silky, simply fantastic! Following that, we were served chawan mushi, a steamed egg custard, with the option to choose between foie gras or seafood. Two of us opted for foie gras, while one chose seafood. The foie gras-infused chawan mushi had small chunks of foie, and the seafood variant was brimming with delicious shellfish. Both were exquisite. The real highlight, however, was the tempura courses. It started with ama-ebi (two heads), perfectly crispy and utterly delicious. Then, we were served the shrimp bodies one at a time, showcasing the delicate and sweet kuruma shrimp. The parade continued with Maitake mushrooms, Kisu fish with perfectly fried bones, snow crab wrapped in shiso, corn tempura, scallops, Matsutake mushrooms, eel, and many more. By the time I reached the scallops, I was absolutely stuffed! We were also treated to Japanese eggplant with ginger bonito and, of course, oyster tempura, along with more tempura dishes. To our surprise, after all this tempura indulgence, we were asked to choose a main dish. It seemed almost comical after the feast we just had. I mean, who in their right mind, or stomach in this case, decided that they were still hungry after all these tempura courses and wanted yet another dish with more tempura, but this time, over a bowl of rice?? LOL Despite being completely stuffed, we took a bite of the main dish. I must admit that the rice was perfectly cooked, a testament to a great Asian restaurant. The dessert was a simple slice of Japanese crown melon. I've had these $100 melons in Japan and these were the same kind, but the sweet intensity that you get from the ones in Japan are incomparable. However these were very good compared to the best of the American honeydew melons variety. It was a sweet and refreshing way to end the meal. The entire meal was outstanding, and the service was efficient and attentive. However, I felt that the tempura courses were served too quickly. I would have preferred a more leisurely pace, but the head chef and sous chef were diligently preparing and serving dishes as soon as diners finished. I even intentionally slowed down my eating, but I still received the next dish before I had finished my current one. Overall, the restaurant was excellent, and the food was delicious. If you expect to leave a Japanese restaurant hungry due to small portions, this place will surprise you. You'll leave fully satisfied, perhaps even waddling out the door. Personally, I would prefer if they reduced the number of tempura courses and charged less. However, I understand that with fewer than 20 seats in the restaurant, they need to charge a certain amount to cover their costs. The omakase price per person is $280, and our bill, including drinks, came to $985 plus tip. It's not a budget-friendly place, but you'll leave with a full stomach and a satisfied palate. I think I'm "tempura'd" out for the next entire year! LOL read more

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I was torn about giving this place a three star review. It's got the fine dining service, but it's not quite there with the food, which unfortunately doesn't meet with the price. The idea of a Michelin Starred tempura restaurant was really intriguing to me. I love Japanese food and tempura. So, being able to attend a Michelin starred dining experience was right in the wheelhouse of my 4 person family. The amuse and sashimi were outstanding. The grade of fish they used for the sashimi was unparalleled. The fish was cut perfectly. Its taste and texture was a once in a lifetime experience. The tempura started well enough with the shrimp heads and the full pieces of shrimp, which was everyone's favorite. The rest of the tempura included some of the usual suspects, but also a couple of lesser known surprises, such as shaved corn. The issue I had was that each successive dish was adding to the total amount of grease consumed so it became increasingly less appetizing. The maitake mushroom probably held onto the most fry grease, so it was particularly heavy. You're given somewhere between 12-15 different fried items, which is a lot of food. (Some of the dishes come with two items on the plate). Part of me thinks they give you so much food to try to legitimize the price of the omakase. I think it just makes you feel less satisfied at the end of the meal. The dessert they provided at the end of the meal was a slice of Japanese melon, which I think was cut too close to the rind, which made it harder to chew and reduced the overall sweetness of the melon. As I said at the start, the service was top tier. The ambience and decor were perfect. But the taste of the food and the price would prevent me from going back there a second time. read more

Tempura Matsui is as close as you can get to a true tempura experience that you would have with a tempura master in Japan. We have been going to Tempura Kondo in Tokyo for many years. Tempura Matsui almost achieves the same level of quality that we have come to expect from a tempura master like Kondo-sensei. Tempura Matsui is not inexpensive, but it is worth every penny and certainly less than a flight to Tokyo. read more

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Overall a good but not amazing dinner/experience at Tempura Matsui considering the price point and reputation. We ordered the omakase course which consists of appetizer, sashimi, chef's selection of tempura, shokuji, and then dessert. I will mainly highlight the tempura, which consisted of the following the night we went: Shrimp head Shrimp body w salt and lemon juice Shrimp body with tempura sauce and radish Maitake mushroom Kisu tempura with bone Shiso leaf with snow crab dipped in lemon juice Cabbage tempura dipped in sauce Japanese red snapper with shallot pickles Hokkaido scallop with truffle salt Chopped shrimp Eggplant Barracuda Tile fish Chrysanthemum greens Some favorites among the meal was the kisu (whitefish), red snapper, and cabbage. While I didn't feel any of the pieces were actively bad, I felt all of them were pretty one note in flavor. I was disappointed by some pieces like the scallop, which I felt was overcooked. My biggest complaint is every piece was too hot. I literally burned my mouth eating each piece, which wasn't something I experienced at some other tempura spots. We also were sitting at a booth, so there was some time for it to cool before arriving to the table. It was definitely hard to enjoy the meal when I was just burning my mouth the entire time. The service is super attentive. Servers clear your plate with a new one after a few pieces. They also direct you on how to eat each piece, whether to dip in salt, sauce, or lemon juice, etc. The experience was a bit overkill for my friend whom I dined with. I'm not sure if the counter experience is any better. For $300, we left full but disappointed by the food and experience. There was definitely a higher expectation that wasn't met. I hate to compare, but I prefer Secchu Yokota for tempura omakase. read more

Tempura Matsui is an intimate experience located in New York City. The moment you arrive at the location, you can already tell that it's very different from other places with its unique exterior and cozy interior. The staff greets you warmly and welcomes you and sits you at your chosen seat. As I went with my girlfriend for New Years, I had chosen booth seats for us. The restaurant is small and quaint and fits about 20 people not including the staff. You also have the option to sit at the tempura counter and watch the master tempura chefs as they work. Now, as this is an Omakase experience, follow the instructions of your hosts. Take their suggestions as they are absolutely on point. Every suggestion was made with care and in order to help you enjoy the food to the absolute max. The food was amazing. Everything that was served to us, there was nothing left. From our initial dish which was a salmon roe soup, to our final dessert, a delicious Japanese honey melon, there was not one complaint about the food. Because of the unique nature of the restaurant, we even got to try things we never had tried before such as fish head, fish bones, urchin. Everything about this place was something I still unconsciously compare other restaurants to. To me, the service was second to none. This was the most exceptional service I have ever experienced. Never in my life have I ever been treated the way I was here. And to that, I thank the staff. If you are ever in NYC and are looking for an authentic Tempura Omakase experience, this is the place. read more

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It's worth mentioning that our server, Mr. San, was very professional and explained all the dishes in detail. Overall, it was a very nice and professional experience. We made a reservation for two for Saturday lunch. The restaurant's capacity is around 12 people, and the decor was nice. We ordered the lunch menu, which included pumpkin sauce with scallops, sashimi, rice with soup, dessert, and a combination of tempura. It was my first time trying all the tempura at once, and it was really worth it. We also ordered uni from the menu, priced at $35 each, and it was definitely worth it. One of our party members had just graduated with a PhD, so the restaurant provided us with a special cake. read more

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