Yoyogi-Uehara Yu
This kappo chef gets all his ingredients from the markets within the neighborhood, and believes in conveying the passions of his suppliers to the customer.
Restaurant Details
If there’s one thing that chef Yusuke Imoto has learned over his illustrious culinary career, it’s that a chef isn’t necessarily an artist—they are a translator.
According to Chef Imoto, the chef’s primary role is actually to translate the thoughts and feelings of the farmers, ranchers and fishermen who supply the ingredients. The best ingredients are farmed and raised with passion, he reasons. And it is his responsibility to translate this passion through his culinary technique.
Said technique favors preparation methods that are lighter and gentle on the palate, so as to let guests better taste the inherent flavors of the produce, meat and fish. Most chefs take pride in sourcing ingredients from within the prefecture, but Chef Imoto goes one step further by getting the vast majority of his from the local markets in Yoyogi-Uehara, many of them his friends who have been his suppliers for many years.
This practice of hyper-local sourcing was something that he observed during his Italian culinary training. Chef Imoto uses no ingredient that he hasn’t tried personally. Take, for instance, the prized Oroku sake that he pairs liberally with his menu items. Having tried a bottle once during a trip to Shimane, he fell in love with its complex flavor profile and myriad applications—and it has never left his countertop since.
A course menu that changes weekly. Chef Imoto came up with the idea after personally visiting several farms, and partnering with those farmers whose philosophies and ideals about vegetable cultivation were in the most alignment with his own. Each week’s menu is only finalised after discussions with said farmers, who inform him on the best produce currently available. The kuroge wagyu beef in the menu’s penultimate dish is also sourced specifically from cows and not bulls, for a softer texture ...
A course menu that changes weekly. Chef Imoto came up with the idea after personally visiting several farms, and partnering with those farmers whose philosophies and ideals about vegetable cultivation were in the most alignment with his own. Each week’s menu is only finalised after discussions with said farmers, who inform him on the best produce currently available. The kuroge wagyu beef in the menu’s penultimate dish is also sourced specifically from cows and not bulls, for a softer texture ...
This course menu contains two of Yoyogi-Uehara Yu’s most famous offerings, the wagyu beef potato salad and the crab cream croquette. The potato salad is no ordinary potato salad; incorporating wagyu beef simmered in soy sauce and ginger (shigure-ni), as well as dried egg yolks with fermented soy sauce koji, it was formulated specifically by Chef Imoto to accompany a glass of sake—preferably his favorite Oroku.
This course menu contains two of Yoyogi-Uehara Yu’s most famous offerings, the wagyu beef potato salad and the crab cream croquette. The potato salad is no ordinary potato salad; incorporating wagyu beef simmered in soy sauce and ginger (shigure-ni), as well as dried egg yolks with fermented soy sauce koji, it was formulated specifically by Chef Imoto to accompany a glass of sake—preferably his favorite Oroku.
A course menu that changes weekly. Each week’s is only finalized after discussions with Chef Imoto’s suppliers, who inform him on the best produce currently available. The kuroge wagyu beef in the menu’s penultimate dish is also sourced from cows and not bulls, for a softer texture and richer taste. But the true draw of this menu is the Oroku sake pairing—Chef Imoto’s personal favorite. Each of the 11 dishes on the omakase menu is designed to be paired with a different variety of Oroku sake, al...
A course menu that changes weekly. Each week’s is only finalized after discussions with Chef Imoto’s suppliers, who inform him on the best produce currently available. The kuroge wagyu beef in the menu’s penultimate dish is also sourced from cows and not bulls, for a softer texture and richer taste. But the true draw of this menu is the Oroku sake pairing—Chef Imoto’s personal favorite. Each of the 11 dishes on the omakase menu is designed to be paired with a different variety of Oroku sake, al...
Yoyogi-Uehara Yu Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Yoyogi-Uehara Yu Business Days
Yoyogi-Uehara Yu Address
3-chome-22-12 Nishihara, Shibuya City, Tokyo, 151-0066
Yoyogi-Uehara Yu Access Info
Yoyogi-Uehara Yu is located a 1-minute walk from Yoyogi-Uehara Station.
Yoyogi-Uehara Yu Phone Number
Yoyogi-Uehara Yu Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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