Yokota

Completely untouched by the changes of the surrounding neighborhood, Tempura Yokota preserves the restaurant’s traditional interior setting. The owner and chef, Tsuneo Yokota, has been dealing in the craft of tempura for decades now. The fresh ingredients — picked daily from the market by Yokota and his son — are then transformed into delicious, lightly-battered and crisp tempura dishes by night. With their unrivaled skills, the standard omakase menu always starts off with the legs of kuruma ebi first, encased in a delicate and crunchy batter. Throughout, sauces and lemon wedges are given, and Yokota himself will suggest the condiment best for each tempura dish. Presenting classic ingredients from kisu to shiitake mushrooms in battered tempura mix, in a relaxed, home-like atmosphere, Tempura Yokota’s success isn’t defined by just the food. The warm and welcoming personality of the chef and his son is what gives the restaurant a personal touch that brings customers in again and again.