Evolving Japanese cuisine by adding to it. Seasonal ingredients more delicious and more reasonable.
For a long time, Japanese cuisine has been considered a cuisine of subtraction, in which excess ingredients such as scum and gunk are removed and the original flavor of the ingredients is enhanced by the use of dashi (Japanese soup stock).
Our goal is to add to and further evolve traditional Japanese cuisine by incorporating techniques from around Japan, as well as superior Western and Chinese techniques and ingredients.
We offer dishes that can be enjoyed with all five senses: the pleasure of presentation, the taste of the ingredients, the aroma of the broth, and the texture and sound of the food as it enters the mouth.
Our wish is to create a culture in which a wide range of customers can enjoy the evolution of Japanese cuisine, which is more delicious and more reasonably priced, by adding to it through various techniques without using high-end ingredients.
Chef de Cuisine: Ryo Furumi
Born in 1980 in Nagano Prefecture. After working in various restaurant businesses, he began pursuing the possibilities of Japanese cuisine in 2007.
His motto is to offer an evolving menu of Japanese cuisine that incorporates the best aspects of various cuisines while preserving the tradition of Japanese cuisine with seasonal ingredients and a sense of the four seasons.
After working as a chef at Ajigura Namakoya and Japanese Cuisine Kitayama, he became the head chef at Okigaru Japanese Cuisine Yohaku in October 2021.
Yobaku Course: 4,500 yen (4,950 yen including tax)
Appetizer, sashimi, seasonal dish, grilled dish and seasonal appetizer, seasonal rice, red miso soup, seasonal fruit
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Weekdays, Saturdays 5:00 p.m. - 10:00 p.m. (L.O. 9:30 p.m.)