Tempura Yokota

The name Yokota is practically synonymous with tempura in Japan’s gourmet circuit, and this accolade is not without justification. The restaurant has a track record that few others, if any, can possibly match: it has been the recipient of a Michelin Star for eight consecutive years. This meteoric success has resulted in several branch outlets being established all over Japan, but Azabu-juban is where the greatness all began. Since 2021, the reins have since been passed on to chef Shogo Yokota, the son of the original Yokota, but the legacy of excellence persists, with time-honored techniques. Yokota is particularly strict about the quality of its batter and oil, as well as the timing of which each piece of tempura is fried. By measuring the exact temperature of the oil, as well as the precise timing of when the tempura is immersed and removed from the oil, the chefs at Yokota can achieve the perfect amount of crunch and moisture in each bite. “Begin with shrimp and end with shrimp” is the Yokota philosophy, and so guests can expect their first bite at the restaurant to be that of deep-fried Japanese tiger prawn (kuruma-ebi), crisped to perfection on the outside, but still plump and juicy within its batter shell. Characteristic of Yokota is the use of curry salt — a family tradition — to bring out flavors in the restaurant’s fresh seasonal ingredients that regular salt or tentsuyu (tempura dipping sauce) might not sufficiently do. The second-last dish is always conger eel (anago), wildly popular in the summer but delicious all year round, before a final piece of tiger prawn — sometimes with shrimp paste to contrast the flavor of the prawn — to end. Guests have the option of choosing a room for a more private dining experience, such as for special occasions, but many choose instead to reserve a seat at the 18-person counter to see the Yokota legend come to life before their eyes.