Ten YOKOTA

The clam broth served at the beginning is impressive, and the elegant sweetness of the peony shrimp that follows raises expectations. In addition to standard ingredients such as prawns, kisses, and conger eel, asparagus, which is imported regardless of the season, is also used. The scallops, in particular, are served in two ways: one as regular tempura and the other wrapped in nori (seaweed) in isobeyaki style.

It is located on the second floor of a building in a back alley in Motoazabu. The restaurant is decorated with an oak counter, copper ceiling, and Oribe-colored ceramic panels by potter Kenichi Oe, evoking a modern yet simple traditional Japanese beauty. With only eight counter seats, the restaurant offers an intimate dining experience.

Tenyokota opened on April 12, 2021, and is a tempura restaurant opened by the son of the founder of Tenfura Yokota. The restaurant has become so popular that reservations are hard to come by, although it employs a two-turn system during the evening hours.

The Yokota family is not currently involved in the owner's original restaurant, Amafujira Yokota, as the founder retired at the end of 2020 and the restaurant was subsequently sold to a chain. The new restaurant, Ten YOKOTA, received a Michelin Guide star within a year of its opening, and the owner's friendly service has been well received.