Ten Yokota
2F, 3-10-5 Motoazabu, Minato-ku, Tokyo, Japan
¥¥¥ ・ Tempura
MICHELIN Guide's Point Of View
One Star: High quality cooking
“Begin with shrimp and end with shrimp”, says Shogo Yokota about serving tempura. The first piece is deep-fried rare to elicit sweetness. The curry salt is a touch inherited from the chef’s father, who was also a tempura artisan; the mushrooms, a product of Yokota’s desire to explore new directions in tempura. Finishing with shrimp after conger eel is a Yokota trademark. Another departure is pairing the second shrimp tempura piece with shrimp paste to bring out its richness.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
