Gastronomic Experience: Yoichi Cuisine
Yoichi is surrounded on three sides by mountains, and the Sea of Japan which stretches up to the north. This land, which is blessed with the bounty of both the mountains and the sea, has always relied on the natural surroundings for nourishment. Herring fishing has been a local industry since ancient times, and fruit trees have long been cultivated at the foot of the surrounding mountains.
Distilling fine alcoholic beverages also has a long history, firstly with whisky during the 20th Century and more recently with wine, which began in the early 2000s. Of course, Yoichi has moved with the times in 2020s, and contemporary cuisine encompasses both traditional and modern dishes, based on the history and culture of the land.
Yoichi cuisine, represented by nishin bo-zushi (herring stick-shaped sushi), is key to the gastronomic experience of Yoichi. Accompanied perfectly with the local wine, enjoy all of the tastes that Yoichi has to offer. From the sea to the land, experience local delicacies all accompanied, of course, with the perfect wine selection.
Sekiya Narita, Head Chef
A native of Sapporo, Narita honed his skills at Niseko’s, Kamimura, which received one star in the Special Hokkaido Edition of the Michelin Guide in 2017, Quintessence, a three-star Michelin restaurant since 2008, and Sapporo’s Le Musee IDEA which also received a Michelin star in the Special Hokkaido Edition of the Michelin Guide, in 2017. He assumed the post of chef at Le Musee IDEA CONCEPT-C in July 2023, and then the post of 2nd chef at Yoichi Loop in January 2025.
Takashi Kuratomi, Service Manager & Sommelier
Kuratomi moved to France at 17 and began his career in the service industry at La Terrace in La Rochelle, a port town in the southwestern region of France. After returning to Japan, he became an actor, performing in both classic and super Kabuki plays of the Ichikawa Ennosuke troupe. In 2005, with the opening of Benoit, Tokyo, Alain Ducasse's second restaurant in Japan, he returned to restaurant service. Kuratomi, was also involved in the launch of Thierry Marx in Ginza. The essence of the restaurant is to create a unique space with a French ambience, inspired by language, and entertainment. Kuratomi, has held this position since 2020.
