The story
Owner-chef Atsushi Yokota’s path to his East Village counter began in western Japan, where his grandfather, a master of kaiseki, once cooked for the Emperor. His father carried the family craft into Western cuisine, working in grand hotels and eventually opening his own intimate dining room. From these influences, Yokota carved his own direction—first into French cuisine, then across the ocean to the United States in 1998. Now, after more than 40 years in kitchens, he returns to the essence of Japanese craft. The name Secchu Yokota means “eclectic” in Japanese, and the menu reflects a quiet merging of tradition and Western technique, shaped by decades of curiosity and discipline.
The restaurant is an intimate six-seat counter facing the open kitchen. The tasting menu is the only option, centered on seasonal tempura and paced over roughly two to two and a half hours. It begins with a composed plate of four delicate starters, followed by a seasonal selection of tempura, a light shime (concluding course), and dessert. Guests may choose between the standard savory conclusion or a Miyazaki A5 wagyu steak (5 oz) by pre-order, at $145 or $175 per person. The cooking is precise and focused—the kitchen uses a single specialized pot for tempura, and the menu changes with the seasons.
What makes this omakase distinct is its devotion to tempura, a technique rarely given the full tasting-menu treatment in New York. Each piece is fried to order, the batter light and the oil clean, allowing the ingredient—whether shrimp, vegetable, or seasonal fish—to speak clearly. The beverage list is selected with equal care, offering a deep sake list ranging from junmai to daiginjo, plus beer, wine, and non-alcoholic options. Secchu Yokota earned a Michelin Recommended distinction for its precise, personal approach to Japanese omakase. Reservations are taken up to 14 days in advance, and the restaurant is open Wednesday through Sunday by reservation only.
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