Yarn

The story

Yarn Takamatsu: Italian Cuisine Meets Shikoku Terroir in a Four Seat Counter

The chef and the kitchen

At Yarn in Takamatsu, the chef applies a disciplined Italian cuisine framework to the abundant harvest of Shikoku island. After beginning his career during university years, he trained in Michelin-starred establishments across Italy, Norway, and Thailand before settling on this quiet corner of Kagawa. His background shapes a creative Italian cooking style that treats local vegetables and seafood as the primary narrative rather than an afterthought. The Gault&Millau guide acknowledged this focused methodology with a 14.5 rating for the upcoming year.

The omakase progression

Guests follow a meticulously structured course featuring approximately fifteen small plates designed to fit within a three hour dining window. Each dish emerges directly from the counter, allowing diners to observe plating techniques and receive food at its optimal temperature. The menu shifts daily based on morning market finds, yet maintains a consistent rhythm that moves from deeply savory foundations toward lighter, aromatic finishes. This format encourages uninterrupted conversation while highlighting the raw quality of regional ingredients.

The counter space

A minimalist interior built around a four seat counter establishes a calm environment where warm grey walls meet carefully selected vintage Scandinavian seating. Custom drawers beneath the counter hold individually chosen cutlery, while original works by Kagawa artists soften the architectural lines. The compact layout ensures that every guest receives direct attention from the kitchen staff throughout the entire meal. Quiet acoustics and deliberate spacing allow the culinary program to remain the central focus without distraction.