"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