It was a great experience dining at this accessible Michelin-starred restaurant. The portion sizes were impressive! I didn't expect to see matsutake mushrooms served at this price point. The eel, sea urchin, abalone, shirako, and other toppings were abundant and delicious. The restaurant serves tempura with lemon salt, which enhances the flavor. The freshly fried tempura was delicious with the lemon salt. They also had curry salt, but I stuck with the lemon salt since I'm not adventurous with flavors. The tempura dipping sauce is served with the conger eel, but you can ask for it at any time. The appetizers were all of high quality, and the drinks complemented the food well. Tempura is truly the best! They served the dishes promptly, which I appreciated. High-end restaurants tend to have a more leisurely pace, but I prefer eating quickly, so I tend to get bored and too full if it takes too long. It's important to be able to enjoy the food while it's still crispy. The head chef seemed reserved and had a serious artisan vibe. We didn't really talk, but I admire chefs who are fully focused on their craft. By the way, I heard that the omakase restaurant in Motoazabu, run by the son of the head chef Yokota, is also reasonably priced. I'm curious about that too. The restaurant is called Tenpura Yokota. Overall, it was a great experience dining at Tempura Yokota.

I finally went to the tempura restaurant Yokota that I had been wanting to visit for a long time. I had tried the shrimp tempura at Yokota's sushi restaurant before and had been wanting to visit the main store, so my wish finally came true and I was able to go there on this day. Before coming here on this day, I had a beer and then headed there, so I toasted with white wine!! After moistening my throat well, the course started. First, there was an eel soup with eel meat in a gentle broth to prepare for the tempura oil that was to come. The tempura included shrimp heads, onions, and squid. The tempura at Yokota has little oil, is refreshing to eat, and the quality of the ingredients is well preserved, making me happy. The onion was very sweet! The appetizers included three types: shellfish, cabbage and spinach with sakura shrimp, and pumpkin tofu. These were perfect companions for the tempura. There were also shrimp, sand borer fish, scallops, and shiitake mushrooms tempura. The tempura continued with conger eel, shrimp, red eggplant, and conger eel. The red eggplant tempura was delicious, highlighting the sweetness of the eggplant. I chose a tempura rice bowl for the rice dish. The tempura was bigger than I expected. Although I thought I was already full, I enjoyed it not only by eating it as it is but also by having it in a tea-soaked style with dashi, which was nice to have two different ways to enjoy it. Finally, there was a La France pear sherbet and matcha. The refreshing sherbet and the bitterness of the matcha refreshed my mouth nicely. In addition to counter seats, there were also private rooms, and I got the impression that there were quite a few private rooms compared to other Yokota restaurants I had been to before! There were many people coming for business meals or dates. It was delicious!

A course for 19,800 yen. The dishes use good ingredients, but lack sensitivity. Even the tempura... umm... it's good but doesn't leave a lasting impression. For this price, I expected to be wowed. I felt like the tempura I've had at soba restaurants was tastier, so as a tempura specialty shop, this is a fatal flaw. It's not terrible at all. Maybe suitable for business dinners. Won't be going back.

Today's dinner was in the Roppongi area. Roppongi and Azabu areas are full of famous restaurants, making it difficult to decide where to go ( ´ ▽ ` ) I was in the mood for Japanese cuisine and tempura, so this time I visited Yokota-san, a place I often hear about. Reservations are relatively easy to get, so I think if you make a reservation about a week in advance, it should be fine. They accept reservations by phone and online. (Course) "Goku Course" is about 20,000 yen. The course contents were as listed on Tabelog, so I will quote it below: Eel soup with Anoka green onion Tempura of 4 kinds - deep-fried sea spider, saimaki shrimp, corn, aged Manjushage chili pepper Assorted 5 kinds of appetizers - Tosa-style cucumber, simmered princess turban shell, vinegar-marinated mozuku seaweed, saury with sake lees, abalone liver and pickled zasai 2 kinds of sashimi - sashimi of hair crab, wild sea bass 2 kinds of tempura - scallop with fresh sea urchin, live young sweetfish Special tempura - tempura of carabinero prawn and Alaskan king crab leg 4 kinds of tempura - cutlassfish, squid with shirako, Nanjing abalone with liver sauce, conger eel skewer Rice dish - Tempura rice bowl with Shiba shrimp or tempura of Shiba shrimp with salted kelp, seaweed, wasabi, green tea, pickled vegetables Assorted dessert - seasonal fruits and sorbet Drink options include draft beer, sake, and Bonn Counter seats are quite narrow. It can accommodate about 8 people, but you need to be conscious of the person next to you when sitting down. My companion, who is larger in size, seemed a bit cramped. The counter is elevated, so customers are in a slightly strange position being looked down upon (; 'ω') In terms of comfort, it may not have been the best... However, the most important thing is the food! The tempura was crispy and light with a good mouthfeel. There were quite a lot of dishes, so I was worried if I could finish them all, but they were so light that I could easily finish them. The finish that doesn't make you feel the heaviness of the oil is truly remarkable...♡ They only use anago eel in the tempura dipping sauce, while the rest is seasoned with lemon salt, which was also refreshing and to my liking. The staff's operation was excellent, responding promptly when we wanted to order, which was great! However, as the title suggests, it seems to prioritize turnover efficiency... There was a somewhat busy atmosphere throughout, with a sense of needing to eat quickly and leave quickly. I was hoping for a place where I could leisurely enjoy my meal, but it turned out to be a dinner where we ate quickly and left. The food was delicious, so I wish I could have savored it longer. Thank you for the meal!

I used it for a family birthday party. I really wanted to eat tempura, so I decided to splurge on the 19,800 yen course for the birthday celebration. I also wanted to take it easy and chose a table seat. I couldn't hear the voices around me, so I was able to enjoy it slowly. The course used luxurious ingredients, but it felt more like a Japanese course with several tempura dishes rather than a tempura course. There were a few families with children dining at the same time, so it seems like a family-friendly restaurant.

I visited Tenpura Yokocho at Azabujuban. It had been a while since I last visited a fried food restaurant, so I was quite excited! Although it was my second rotation, there was a bit of a wait due to the previous customer's timing, and there was a small issue there!! The waiting area had a cooler, but it was extremely hot. I believe this restaurant falls into the high-end category, so this is unacceptable. It's a bit disappointing to start sweating before even entering! As for the main course, I thought the variety, portion size, and taste were good. The oil didn't feel heavy at all, which was reassuring. It was delicious, but there is one more area for improvement!! The glasses felt too cheap, and even though the alcohol should have been delicious, it slightly affected the taste, which was unfortunate. I hope for improvements in the future!!

First visit. I was recommended to eat it with lemon salt. The crispy and crunchy young ayu with a slight bitterness in the liver was delicious and matched well ◎ The softness of the eggplant was excellent. I finished with shrimp tempura rice bowl. The tempura sauce was refreshing and not too sweet. It might not be satisfying for those who like rich flavors. It wasn't that it wasn't delicious, but it was a shop that I probably won't revisit.

This is a tempura restaurant belonging to a group of restaurants that has been gaining momentum recently. The presentation, including the appetizers, is like artwork, and I think it's a delicious restaurant. However, personally, I think it's important to have a good performance and conversation with the chef when eating tempura at the counter. The service at the floor staff of this restaurant group (I have only been to two of their locations) is good, but the interaction with the chef at the counter is a bit subtle. It's great for enjoying conversations and the taste of the food with friends. However, compared to other famous tempura restaurants, the cost performance may be a bit poor. If you drink about three glasses of alcohol, you need to prepare over 25,000 yen.

It was delicious, but I felt the portion was a bit small! I wanted to try some unique tempura that you don't often find. I'd like to try something you can only eat at this restaurant next time! It's tasty as is, but I want to try even more unique dishes. The alcohol was a bit strong, haha.

The new Yokota, which grew rapidly due to the retirement and sale of the previous owner, is already a thing of the past in terms of Michelin stars. It is convenient as a chain restaurant that can be easily reserved, but there is nothing particularly noteworthy about the taste, service, or cost performance. I don't think this will be an option in the future. If you are looking for the previous Yokota experience, I would recommend going to "Ten Yokota," the current Michelin-starred restaurant run by the previous owner's son, to enjoy the traditional tempura passed down from the previous generation.

I visited in June and it was delicious. The tempura had a light batter and was enjoyable without getting tired of it. In particular, the tempura of broad beans and squid was delicious. They have a wide variety of alcohol, so I think you can enjoy it. We had a course for 19,800 yen, which is about 30,000 yen per person. It wasn't extremely impressive, but the service and pacing of the course were good.

Why is this restaurant listed in the Michelin Guide? Is it really a Michelin-listed restaurant? I started with doubts and ended with distrust. The tempura ingredients and service are decent. However, it's just decent and doesn't seem Michelin-level. The fried head of the Taisho shrimp served first was crispy, but it had a burnt oil smell and oxidized odor that was off-putting. The eel soup served next was overly seasoned and didn't allow the broth to shine. The tempura also didn't drain well, causing the paper underneath to quickly get oily, leading to it being changed three times during the course. Everything was decently tasty, but the top-notch taste, impressive interior, and high level of hospitality expected from a Michelin Guide restaurant were not felt. The price was top-notch.

Excerpt from "TOKYO FOODRINK NOTE" https://tokyofoodrink.seesaa.net/article/499814645.html About 15 years since my last visit. I tried to make a reservation with my colleagues to eat tempura, but it was difficult to adjust because the final entry times were early at all places. Among them, Yokota seemed to allow entry until a relatively late time, so I ended up visiting after a long time. It moved to this location 10 years ago. Although the access has worsened compared to before, the core atmosphere of Jyuban from the old days can still be felt to some extent due to its location. I had heard rumors that the owner and chef changed two years ago, turning it into a completely different restaurant. They have expanded to other locations besides Azabu, giving it the appearance of a chain store. I entered at 8:30 pm and sat at a counter seat where I could see the chef's hands well. Salt lemon and curry salt were set. Eel soup. The saltiness was strong for the first dish. Started with saimaki. Edamame. Red snapper sashimi. Scallop sea urchin. Asparagus. Squid. A trio of sake accompaniments. The abalone with squeezed vegetables was surprisingly delicious. Shiitake mushrooms. I asked for tempura dipping sauce here. Ainame. Shrimp tempura roll. Beltfish. Conger eel. Sweet potato. Abalone with liver sauce. I chose tencha rice and had dessert at the end. I got distracted in conversation and ended up not eating the freshly fried tempura right away or did something a little naughty. Because of that, there were times when the previous piece was left while the next piece arrived. I started with draft beer for drinks, then mainly had white wine and sake. The white wine came in Chardonnay and Sauvignon Blanc glasses. The sake was served in cut glass, so it was quickly finished at about half a cup. I enjoyed tempura after a long time.

Located about a 3-minute walk from Exit 3 of Azabu-Juban Station on the Toei Oedo Line, Tempura restaurant "Tempura Yokota" has been featured in the Michelin Guide for 8 consecutive years. They offer only course meals. The Tempura service starts after the broth is served. First up is the crispy tempura made from the shrimp heads - so delicious! Next is the shrimp body, which is also succulent and tasty. They serve sashimi in between tempura courses. At Yokota, they recommend squeezing lemon over the tempura with salt - delicious! They also provide Tempura dipping sauce whenever you want. You can enjoy fancy tempura like Scallop with Sea Urchin or Shrimp Tempura with Caviar. For the finale, you can choose between Tempura Rice Bowl or Ochazuke, but I recommend the Tempura Rice Bowl - it's also very tasty. I had a truly satisfying and high-quality meal - so happy!

I made a same-day reservation to find delicious tempura! The Tabelog rating is 3.77 (as of May 2023) with no alcohol served. Tempura prices vary, with some like conger eel tempura and red squid tempura being good, but many are quite greasy, which was disappointing. The service was friendly, but I was bothered by the staff's droopy hair. Despite the high cost, there was no send-off. Michelin has been awarded for 8 consecutive years??? I was worried about the difference between Google and Tabelog ratings, but I was satisfied.

We celebrated in a private room! The shrimp at the beginning was delicious♡ Starting with a good appetizer is important. However, I didn't really understand the shrimp sushi roll in the middle - I wonder what the purpose of the caviar is, although I can't say which ingredient it enhances. I wish there were more varieties of seasonings! I haven't had tempura enough to judge its taste, but overall, I was satisfied with the meal! I'd like to try eating at the counter next time. Thank you for the feast!

It's very close to Azabu-Juban! There is a sushi and tempura restaurant in Shinjuku that I've been curious about for a while! The restaurant has around four counter seats and private rooms. Tempura is served with lemon salt or curry salt! It's delicious but feels as expected!

It was really delicious! I was worried if I would get full with the 19800 yen course, but the batter was not heavy so I could eat as much as I wanted. The tempura rice bowl at the end was satisfyingly filling. The seating was a bit close to the next table, so for a date, a private room would be recommended. However, being able to watch the tempura being fried up close was the highlight of sitting at the counter.

I visited "Tempura Yokota," one of the top 100 tempura restaurants, located a 4-minute walk from Azabu-Juban Station. It has received 8 consecutive Michelin stars and 4 consecutive BRONZ AWARDS. I made a reservation for 6:30 p.m. on a weekday. The course menu included delicious tempura as well as sashimi and other dishes. Particularly memorable were the tempura items such as sand borer fish, conger eel, shishito pepper, onion fish, and sea urchin tempura with crispy uni. The hand-rolled sushi with salmon roe, caviar, prawn, and bottarga was also outstanding. The sand borer fish was large and satisfying to eat, with a crispy coating and fluffy flesh. The sea urchin tempura with crispy uni was a delightful combination of crispy fragrant tempura and sweet, melt-in-your-mouth sea urchin. Every dish was delicious until the end.

I wasn't particularly impressed... I thought the spring onions would be sweeter, but they were just average. The portions were small, so I had to order extra. For that price, they could have been more generous. The tempura rice bowl at the end was nothing special either. I recommend putting more effort into cleaning the restroom. LOL

I visited after 6 years. I remembered the head chef as being intimidating and strict about how to eat tempura, so I was nervous. But this time, it was a different person, more subdued. They didn't use tempura dipping sauce, and everything was delicious with just salt.

The hospitality is just average... Not much of a high-end restaurant vibe. If you're craving tempura, it's okay. There are many customers from overseas. I was expecting better for the price, so a bit disappointed. It's casual and tasty, but... yeah.