Secchu Yokota 折衷よこ田

"At this East Village spot with Ghibli soundtrack remixes on the stereo, delicately fried tempura is the specialty, and the $145 omakase (with an A5 wagyu add-on) is your only option. Here, nothing is served out of season—you might get a piece of baby sea bream just because the adult sea bream weren’t optimal that day. Eating at the six-seat counter will remind you that perfectly prepared vegetables can be crunchier than potato chips and sweeter than candy." - will hartman, neha talreja, bryan kim, willa moore

"There’s zero kitchen staff at the East Village’s husband-and-wife-run, tempura-focused Secchu Yokota, where chef Atsushi Yokota helms the six-seat counter. Secchu Yokota represents one of the country’s very few chef’s choice tempura restaurants, served via a seasonal 12-course omakase that takes a more contemporary approach. A chilled parsnip and tofu soup with dashi geleé could kick off a meal, which eventually leads into a tempura series that could include black tiger shrimp from Kyushu, and Hokkaido scallop tempura—the house signature." - Kat Odell

"This bijou flies under the radar somewhat, and that’s just the way their loyal fan base likes it. Those who understand the fine art of tempura know how pristine the quality is here, where diners are treated to a mouthwatering omakase featuring succulent red shrimp, Japanese eggplant, and meaty king crab. You probably won’t need it, but a choice of lemon, wasabi salt and charcoal salt is provided as enhancements.The man to thank for these treats is Chef Yokota, who takes his craft (and business) seriously, putting his clients first. Dining here is an intimate and deeply personal experience that highlights ingredients sourced mostly from Japan. As a bonus, his tempura is typically bookended by unique dishes that display his French culinary training." - Michelin Inspector

"In the thick of the East Village's smoke shops, dive bars, and NYU students swimming in their parents' old clothes, Secchu Yokota stands out for its quiet elegance and exceptional food. There are only six seats at the counter of this specialty tempura restaurant, and the two-hour experience will both stretch out and fly by, leaving you wondering if time works differently here. Expect to hear Ghibli soundtrack remixes on the stereo, and to feel like you’ve become best friends with the server by the end of your meal. The only thing on the menu at this Japanese spot is the $145 omakase, which focuses on seasonal tempura—and when they say seasonal, they mean it. You won’t find out-of-season vegetables here. On a recent visit, we were served baby sea bream rather than adult sea bream, because it was the right time of year. One constant, though, is the scallop. The cook on this shellfish is a marvel, with a perfectly translucent center and an impossibly light, crispy exterior. The brussels sprouts and Japanese yam are a reminder that a well-prepared vegetable can taste better than candy. If you're looking for a low-key special occasion restaurant, or a place to take hard-to-impress visitors, make a reservation here. Food Rundown Omakase The omakase here starts with a plate of appetizers, like soba noodles and sashimi, then moves into a series of perfectly fried tempura bites served with two different salts, fresh lemon, and traditional tempura dipping sauce. At the end of your meal, there’s a slightly larger shime plate, like tencha, and a light dessert." - Carina Finn

"Secchu Yokota is similarly located on a quiet street in the far reaches of Alphabet City. This thumbprint-sized dining room is the perfect venue for a cozy chef’s tasting of Japanese- and French-inflected dishes." - The MICHELIN Guide