The story
In the quiet backstreets of Azabu-Juban, Ten Yokota has been a fixture of Tokyo’s fine dining scene for years. The restaurant earned its first Michelin star eight years ago and has held it every year since – a testament to the consistency and care that define its kitchen. What began as a single tempura counter has evolved into a multi-location group, but the original Motoazabu outpost remains the heart of the operation.
In 2021, the second-generation chef inherited the philosophy of founder Yokota and began writing his own chapter. The approach is direct: source the finest seasonal ingredients, then let them speak. The kitchen’s pride is a course that pairs beautiful sushi with meticulously fried tempura – two crafts that, in the hands of this team, feel like natural companions.
The tempura at Ten Yokota is built on a precise balance of batter and oil. The chef adjusts the heat moment by moment, pulling each piece from the fryer at its peak. The result is a crisp, fragrant crust that gives way to perfectly cooked seafood. The dining room is counter-only, an intimate space where guests watch the work unfold. The focus is on the plate, the conversation, and the quiet rhythm of the kitchen. For a taste of refined Japanese cuisine in Tokyo, this is a restaurant that rewards attention.
Recognition
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