Tempura Matsu Pop-Up

Tempura Matsu Pop-Up in Bouley at Home

31 West 21st Street, Flatiron, NYC

Saturday, 9/28 – Wednesday, 10/02

Lunch

12pm – 3pm
Multi-Course Tasting Menu
$335 person (includes Sake and Wine) + Service & Tax
(One Ticket Left – Wednesday, 10/2)

SAT, Sep 28 SUN, Sep 29 MON, Sep 30 TUE, Oct 1 WED, Oct 2

Dinner

7pm – 10pm (Sunday 6pm – 9pm)
Ten-Course Tasting Menu
$475 person (includes Sake and Wine) + Service & Tax
(Tickets are Fully Committed)

SUN, Sep 29 MON, Sep 30 TUE, Oct 1 WED, Oct 2

Join Chef David Bouley cooking with Chef Toshio Matsuno and his mother, sister and three of his chefs of the legendary Kyoto culinary destination, Tempura Matsu, for a pop-up collaboration in Bouley at Home. Enjoy a Multi-Course Kaiseki Lunch or Dinner Menu with Sake and Wine Pairings.

Amaneya, by star chef Masafumi Mori, a Master WAGASHI confectioner from Himeji, Japan, will join in completing the tea ceremony with extraordinarily flavored sweets.

Chef Toshio, the Second Matsuno, after graduating university, began an apprenticeship at a renowned Japanese cuisine restaurant in Kyoto, and went on to the world of French cuisine and more, working at Beige Alain Ducasse Tokyo, Chicago’s Alinea, Charlie Trotter’s, etc. From these experiences, he is now gracefully taking in new ingredients and uniquely combining them to create his new world, while embracing his father’s style and spirit of Kyoto values.

I look forward to cooking with chef Toshio and enjoying his unique Kyoto genius with our guests! – Chef David Bouley

For many chefs, including David Bouley, Tempura Matsu is one of their favorite restaurants. Their Kyoto approach, using unique local vegetables, fermented foods, their relationship with fish, their ancestral skills and technique make Chef Toshio Matsuno followed by professional chefs and focused diners. What is unique about Chef Toshio’s skill is his ability to extract greater depths of purity and flavors from his seasonal foods that intrigue professional chefs. Chef Bouley considers him one of the most prolific chefs in Japan.

About Tempura Matsu:

A gigantic paper lantern written “Tempura”, hangs in front of the entrance. However, this venue is not a Tempura specialized restaurant.

The founder, Shunichi Matsuno, originally started the place as a Tempura Restaurant alongside Katsura River, at the foothills in the ancient city of Kyoto and evolved his dishes beyond Tempura.

Now, his young son, Toshio Matsuno succeeds his style as the second generation and is on a continual challenge to enhance the taste.

Locals of course, international business personnel and artists gather here, to spend time that somehow reminds you of a family gathering moment. People knowing each other for the first time at this restaurant, instantly share this comfortable atmosphere and become relaxed – that’s the charm of this place.

Japanese cuisine that looks bold at first glimpse, but so delicately served. Specially selected season’s ingredients, as well as fine wares, prepared with no compromises. Currently, Tempura is served only as part of the course menu, but to keep up the respect to his father’s original style, the restaurant continues to name itself “Tempura Matsu”.

The Matsuno’s wish is to be a place where people can have a “we had a fun moment, it made us happy” feeling, and not just a simple “it was good”.

They will surely delight the people visiting Bouley at Home, with a cozy “welcome back home” hospitality.

About Masafumi Mori

Masafumi Mori was born in 1971 in Hyogo Prefecture, Japan. He grew up watching his great-grandfather at work as a somen noodle maker, which budded his passion for the traditional crafts of Japan. He founded Amaneya, located in the heart of Himeji City, in 2006, where he pursues a unique style of wagashi that brings traditional flavors and techniques to customers in a new and exciting way. Their emphasis is on quiet simplicity by bringing out the best flavors from raw and plant-derived ingredients. Their goal is to initiate you into wagashi culture today.