30 Nov '13, 3pm

Yotaro, Michelin starred tempura in Tokyo:

This tempura restaurant in Roppongi (with one Michelin star in the 2013 guide) was established in 1981. It is a family run business, with Koji Kwaguchi having taken over the restaurant from his parents, who continue to work there; his father Motohiro is chef, his mother runs the front of house. Chef Motohiro Kawaguchi trained in Osaka's Yotaro before opening this independently with his wife and oldest son in Roppongi, and now has forty years of experience under his belt. A speciality of the restaurant is sea bream cooked with rice, the tempura here is Kansai style with very thin and soft batter. The room is smart, with a black lacquer counter and 16 seats arrayed around this. Our meal began with beef sashimi from Yamagata prefecture, the beef (from the rump of the animal) wrapped around some rice, the texture soft and flavour of the beef good (15/20). I was very impressed ...

Full article: http://www.andyhayler.com/restaurant/yotaro

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