Ten Yokota

“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.

Intimate Dining Experience

• Ten Yokota features only eight counter seats, providing a highly personalized and intimate dining atmosphere where guests can witness the chef's meticulous preparation of tempura.

Innovative Tempura Techniques

• Chef Shogo Yokota employs modern techniques while respecting traditional Edo-style tempura, including unique flavor combinations and the use of seasonal ingredients, such as scallops served in both regular tempura and wrapped in nori.

Artistic Presentation

• Each tempura piece is served on Shigaraki ceramic plates, and guests receive a tenugui cloth as a souvenir, featuring the restaurant's name and a traditional gourd symbol, enhancing the overall dining experience.

Signature Ingredients

• Prawns (Botan-ebi): Sourced from Kumamoto Prefecture, these sweet, succulent shrimp are served marinated and are a highlight of the meal, showcasing the restaurant's commitment to freshness and quality.
• Anago (Saltwater Conger Eel): This ingredient is prepared live and fried to perfection, emphasizing the restaurant's dedication to using the freshest seafood. The anago is known for its rich flavor and is served in a way that accentuates its texture and taste.
• Kisu (Japanese Whiting): Sourced from Takeoka, Chiba Prefecture, this fish is a quintessential Edomae tempura ingredient, known for its delicate flavor and crispy texture when fried.
• Scallops: Plump scallops from the Sanriku region of Iwate Prefecture are served in two styles: one as regular tempura and the other wrapped in roasted seaweed, showcasing the chef's innovative approach to traditional ingredients.
• Seasonal Vegetables: Includes ingredients like asparagus, baby corn, and koshiabura (wild mountain vegetables), which are selected based on the season, ensuring a fresh and vibrant dining experience.
• Violet Brand Flour: This finely sifted flour is crucial for achieving the perfect tempura batter, contributing to the light and crispy texture that defines the restaurant's signature style.
• Moshio Seaweed Salt: A unique blend of seaweed salts from Hokkaido, Nagasaki, and Hiroshima, this ingredient adds a distinct umami flavor to the dishes, enhancing the overall taste experience.
• Yuzu: This citrus fruit is used to elevate the flavors of the tempura, providing a refreshing aroma and taste that complements the fried dishes beautifully.

Tasting Menu

• Ten Yokota Omakase Course: ¥27,000