© 2017 Michelin North America
The Plate • Fresh ingredients, carefully prepared: a good meal
50 - 75 USD
New York may be a hotbed of great Japanese food, but Secchu Yokota adds a bit of frill and fun to the dining scene with its very personal take on tempura. The diminutive room feels warm, as the handful of guests are seated directly in front of the working chefs and fully open kitchen. The traditional omakase moves through courses that highlight the chef's training in both Eastern and Western kitchens. To begin, an appetizer may showcase French technique in a sublime English pea soup with jalapeño oil and fennel. Japanese tradition guides the preparation of each delicately fried morsel of seasonal tempura, from shrimp to mushroom caps. Wonderful layers of flavor twirl through the green tea soba noodles with duck breast, finished tableside with a cool dashi.