4 Articles found for “Tempura Matsui”

Chef Jean-Georges Vongerichten, internationally acclaimed for his boundary-crossing cuisine and flagship restaurants such as Jean-Georges at The Shinmonzen in Kyoto, shares his insider favorites — from udon to tempura to cocktails — alongside stories that shaped his love for the city.

In Gion, Kyoto’s historic geisha district, kaiseki masters, tempura artisans, and MICHELIN-starred chefs serve up tradition with a modern edge.

From delicate nigiri to crispy tempura, these restaurants showcase the best of Tokyo’s culinary scene.

Whether you want to serve oysters on the half shell, grilled, or even a tempura version, these MICHELIN chefs share their vetted tips for preparing oysters at home.