Yoichi LOOP | Official

CUISINE

Yoichi is a "treasure box of food," and has an abundance of wonderful seasonal ingredients. Even within the same season, the ingredients vary depending on the weather conditions of the year.
At Yoichi LOOP, the head chef, Narita, and his team use only the best ingredients carefully selected. They always aim to create the best possible dish at any given moment, using the techniques the chefs have cultivated and the ideas and ingenuity they have put into their dishes.

Course

Feel the four seasons of Yoichi with all your five senses.

Chef Narita, who honed his skills at famous Michelin-star French restaurants, cooks with inspiration. He brings out the best in the fresh ingredients of Yoichi and prepares each dish with his dedication, skill and sensibility.

Lunch course　 8,800yen　Total 7 dishes
Dinner course　19,800yen　Total 9 dishes

Lunch Course: 12:00 Simultaneous start system
Open only on Fridays, Saturdays, and Sundays.
Dinner Course: 18:00 Simultaneous start system
Closed on Mondays.

Sekiya Narita

Head chef/Sommelier
Graduated from Tsuji Culinary Institute
He honed his skills while experiencing the essence of
Japanese cuisine at Kyoto Kitcho. He later worked as a
French chef and sommelier at Gion Yamaji Yosuke.
After that, he went to Spain to further expand
my knowledge as a chef.
He trained at the Michelin-starred restaurant
A Tafona in Galicia and Asador Etxebarri in the Basque Country,
ranked 3rd in the World's 50 Best Restaurants.
He returned to Japan in the summer of 2020.