Secchu Yokota

This bijou flies under the radar somewhat, and that’s just the way their loyal fan base likes it. Those who understand the fine art of tempura know how pristine the quality is here, where diners are treated to a mouthwatering omakase featuring succulent red shrimp, Japanese eggplant, and meaty king crab. You probably won’t need it, but a choice of lemon, wasabi salt and charcoal salt is provided as enhancements.

The man to thank for these treats is Chef Yokota, who takes his craft (and business) seriously, putting his clients first. Dining here is an intimate and deeply personal experience that highlights ingredients sourced mostly from Japan. As a bonus, his tempura is typically bookended by unique dishes that display his French culinary training.