
December 1, 2023 open
The owner, Mr. Yokoi, moved from his hometown of Shizuoka to Kyoto at the age of 18 to pursue his culinary training. He grew up watching his father, a sushi chef, and admired his father's work, so it was natural for Yokoi to become a chef.
Owner Hiroshi Yokoi was born in Kakegawa City, Shizuoka Prefecture. He started his career in Japanese cuisine because of his admiration for his father, a sushi chef. [After 12 years of training at Kodaiji WAKUDEN group restaurants, he became the head chef at Nijo Yamagishi for 4 years before setting up his own restaurant.
All dishes start at 27,500 yen for the evening omakase course. On this day, the soup course included sea bream and somen noodles. Kyoto's underground water is used to bring out the flavor of the broth. The broth is carefully extracted over a slow fire after being boiled in water to reduce unwanted flavors.
The style of hand-rolling sushi in front of you is inherited from Nijo Yamakishi. The sushi is lavishly filled with sea urchin, tuna, and squid with egg yolk.
At the end of the course, Yokoi-san expertly brewed Uji green tea and sweets. He says that his standard sweets are dumplings on skewers with sweet bean paste and soybean flour.
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