Secchu Yokota - An Interesting Experience 🌟

The tempura restaurant in the East Village I've been craving for so long. 🍜 The chef is very serious, and the kitchen is spotless. The appetizers are a bit intimidating though. 😨 Cauliflower puree + broth jelly + salmon roe. 🌿 Yellowtail sashimi + wasabi seed fig sauce foie gras sandwich + buckwheat noodles + duck meat. 😱 The shrimp could have been bigger. 🦐 The bell pepper is cut open and deep-fried, super greasy. You must dip it in the sauce. 🍀 The plump eggplant is juicy. 🍆 The goby is warm and fragrant. 🐟 A type of squid - the best of the night!!! So delicious. I started drooling when I saw the chef cutting it. The cross-section even shows a bit of runny center. 🦑 The lotus root is sliced vertically to create strings when you pull it apart. It's quite interesting, and it's the sweetest lotus root I've ever had. 🌺 The sea urchin is just okay. 🌊 The scallops are delicious. 🦪 The beef - I won't order it next time. I thought it was an extra dish, but it turned out to be an upgrade to the tea-soaked rice with wagyu. The waiter explained that $30 isn't enough for them to prepare a wagyu dish. 🍖 Tea-soaked rice. For dessert, the caramel is very bitter. The black sesame sorbet is really good, though. 🍧 I'm super curious about the alien-like script written on the small blackboard. The chef explained it with great enthusiasm, and it's a pretty interesting little place. 😄 #ExploringRestaurants #NewYorkTempura 🌆🌟