New York Secchu Yokota 🌟

The first course this time was a bit of an acquired taste—Fukuoka fish roe combined with burdock root powder. My southern friend’s mom, who is even harder to please than my southern friend, didn’t touch it at all. 😅 The tempura was as good as ever, with eight pieces that never felt too heavy. The batter was as thin as cicada wings, making each bite light and airy. 🍣 The signature here is the scallop with a runny center, and depending on the season, there might be 🦀 or 🦐. This time, we had two types of sea urchin—Hokkaido and Maine—served with fried seaweed. You can also add Wagyu beef for an extra $30, but since we often cook Wagyu at home, we skipped it. The vegetable tempura was even more delicious. My southern friend loved the eggplant, which melted in the mouth, while my northern friend enjoyed the crispy lotus root, with its sweet flavor. 🌄 The service is on par with Michelin three-star standards. The waitstaff comes over for each dish (in a very entertaining way) to explain the details. 😄 #BeautifulMealsWorthTrying 🌇🌟