Yokota よこ田
Noble and expensive frying
"Tempura is stripped of the meaning we traditionally attach to fried food, which is heaviness." Roland Barthes in Empire of Signs.
Each piece is gently deposited on paper, releasing the tempura from the remaining oil that envelopes it. The chef, Tsuneo Yokota and his son, who go to get their ingredients every morning from Tsukiji, prepare some of the best tempura in Tokyo. At Yokota, the style is sober and pure, and the restaurant, located in Roppongi, boasts a Michelin star.
The oils with which the food is prepared are light and fragrant, like sesame oil. Each piece can be served with the traditional tentsuyu - tempura dipping sauce - lemon juice, or curry powder...
