Motoyoshi is a master of his craft. The tempura is delicate, crispy and light with no hint of excess oil. Each item is freshly placed on your plate immediately after frying paired with tentsuyu(dipping sauce with freshly grated diakon) or salt. There is no English menu but the staff does the best they can in translating. Set courses come with seafood and vegetables with a variety items. The restaurant is a bit tricky to find as you need to lookout for the stairway going underground.