YOKOI

The story

YOKOI Kyoto – Michelin-Starred Japanese Dining in Shimogyo

Chef and Story

Chef Yushi Yokoi spent 12 years honing his craft at the Kodaiji Wakuden group before taking the helm at Nijo Yamagishi as head chef at age 32. At 36, he opened his own restaurant on Karasuma Gojo in Kyoto’s Shimogyo ward. The result is YOKOI, a space where years of disciplined technique meet the chef’s personal vision of Japanese cooking.

The Setting

The restaurant features an intimate counter dining room and a private room, allowing guests to watch the kitchen’s precise work up close. Air conditioning ensures comfort year-round. YOKOI also offers a selection of takeaway items—saba sushi, kinpira salmon bento, and yuba chirimen sansho—made with the same care as the dinner courses.

The Food

YOKOI’s cuisine is rooted in the traditions of Kyoto, yet expressed through the chef’s own lens. The seasonal menu changes frequently, drawing on local ingredients and time-honored techniques. Dishes are presented with restraint, allowing the quality of each component to speak. For those who prefer vegetarian options, the kitchen accommodates with advance notice.

Recognition

Michelin has listed YOKOI since 2023, and the 2026 Michelin Guide Kyoto-Osaka awarded it one star—a testament to the restaurant’s consistent refinement. Chef Yokoi’s path, from long years of training to his own counter, reflects a dedication that diners taste in every course.