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39 Best Restaurants in Tokyo Right Now | Condé Nast Traveler
"Chef Motoyoshi's deep-fried delicacies are fantastically light, sheathed in a crisp coating of golden batter that owes its crunch to a mixture of canola and sesame oil. He has a knack for vegetables, which he ferries from Tsukiji market on the back of his motorbike every day. Among his signatures are succulent Takagime peppers from Kyoto, pudding-like croquettes of sweet Japanese corn, and myoga wild Japanese ginger buds." - Melinda Joe
