Little gem of restaurant that rivals the michelin big names in its own way - Secchu Yokota 折衷よこ田 New York - Buy Reservations
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😍 5/5 - Little gem of restaurant that rivals the michelin big names in its own way
By 👻 @C Z, 09/11/2023 3:00 am
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among NYC Japanese restaurants, Masa is absolutely the best: extremely creative and delicious starters, fresh and fancy variety of fish. Nobu is a huge commercial success with its well crafted and extensive fusion style menu. This little gem of restaurant by Chef Yokota deserves equal recognition as those michelin starred, world renowned establishments. This is the only place I know of in the New York area that makes tempura the center piece of the menu. The starters are delicious. On one of my visits the smoked eel on top of the soba noodle was by far the best eel I v had. I did not know one could prepare eel that way. A well thought out assortment of seasonal sea foods and vegetables is prepared in from of the 6 guests. u watch the chef peel the shrimps, dip in the batter and toss into the pot. even though each main course is deep fried, it does not feel greasy at all thanks to the fresh oil for each seating and the well balanced alternation between sea food and vege. When the chef is laser focus on the boiling pot of hot oil in front of him, The waiter/manager keeps the guests entertained. With each course, he explains the dish and recommend the seasoning (salt or sauce ...). The presentation is very delightful. We can't understand his heavy Japanese accent 100% of the time but that only adds a very light atmosphere to the experience. not every day your food is served with an iphone showing a picture of a fish. He then go around the counter to load and unload the dish washer, come back to pour water and drink. Does so much work with a huge smile on his face all the time. We also had the great pleasure to meet the chef's wife who came in to help over the weekends when she does not have to go to her corporation job. The work ethics of this family and the manager is inspirational.
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