Yoichi LOOP | Official

CUISINE

Yoichi is a “treasure box of food”. We have a wide selection of wonderful seasonal ingredients here. Furthermore, even during the same season, the content varies depending on the year and climate conditions at that time.
At Yoichi LOOP, our staff, led by head chef and sommelier Niki, uses only the best ingredients carefully selected. We always aim for “The best of the moment” with the techniques our chefs have cultivated over the years, as well as dishes made with ideas and ingenuity.

Course

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

Chef Niki, who honed his skills at famous star restaurants specializing in Japanese, French, and Spanish cuisine, cooks with inspiration. He brings out the charm of Yoichi's fresh ingredients, and uses his reliable technique and sensitivity to create each dish with all his heart.

Lunch course　 6,600yen　Total 7 dishes
Dinner course　16,500yen　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.

Isamu Niki

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.