Yoichi LOOP

The story

Yoichi LOOP in Yoichi: Michelin-Trained Chef and Gault&Millau Recognition

The chef and the kitchen

Chef Sekiya Narita became the second chef de cuisine at Yoichi LOOP in January 2025, following a tenure as chef at Le Musée CONCEPT-C- that began in July 2023. His training spans several Michelin-recognized venues, including the three-star Cantens, the one-star Kamimura, and the one-star Le Musée IDEA. Narita leads the French kitchen with intuitive methods, prioritizing the unique qualities of individual ingredients over fixed recipes. This rigorous standard earned the restaurant a score of 15 in the 2026 Gault&Millau guide, validating the execution of his seasonal concepts.

Seasonal courses and local ingredients

The menu operates as a course-based experience that invites guests to engage with the five senses while tracking Yoichi's seasonal shifts. Lunch consists of seven courses priced at 9,900 yen, accompanied by a pairing option for 8,800 yen, while dinner offers nine courses at 22,000 yen with a pairing set at 12,100 yen. The kitchen views Yoichi as a treasure chest of provisions, where contents change according to annual weather patterns. Consequently, the staff selects only the finest available items daily, ensuring the French-inspired menu reflects the immediate reality of the harvest.

An atmosphere of refinement

To protect the subtle scents of the cuisine and vintages, the venue prohibits strong perfumes among its guests. Visitors must be at least elementary school age to be seated, a rule intended to maintain a tranquil setting for adults seeking respite from daily routines. Service follows a synchronized schedule where all tables receive their first course at the same time, typically at 12:00 for lunch or 18:00 for dinner. This coordination guarantees that every element arrives at peak warmth, fostering the harmony of gastronomy that the team considers essential to the meal.