Yoshida (Yoyogi)
Our strength is our network of producers across the country
Located in Yoyogi, this restaurant is run by the same company that runs "Lachigo! Japan," a tourist information website for visitors from Taiwan and Hong Kong. Utilizing the network it has cultivated while disseminating information gathered from all over the country, it opened its first restaurant, with the idea that "food is Japan's charm and strength. We want to create a place where people can directly taste the delicious food introduced from each region."
Assorted sashimi
This gorgeous assortment features aged fish prepared in the Tsumoto style as the main dish. From the top left, there is seared bonito with ginger and soy sauce, golden-eyed snapper with nare-o and sprouts, ark shell with spring wakame seaweed, and marinated horse mackerel with sweet and sour pickled red onion. The key is to use various condiments and seasonings effectively. 2,600 yen for two people.
Assorted snacks
Today's three recommendations: Clockwise from the top: low-temperature roasted venison and seasonal organic vegetables, nigiri sushi with pickled myoga ginger, and Moroccan green beans dressed with sesame seeds. The vibrant seasonal vegetables and game meat are perfect as snacks to go with sake. 1,300 yen.
Today's fish stew
The fish dishes change daily depending on the availability of stock. Sometimes the restaurant is contacted directly by fishermen with whom the restaurant has relationships. On this day, the restaurant served premium Hokkaido flounder, a plump and tender fish. The thick flesh was plump and tender, and the flavor was well-absorbed, making it very satisfying to eat. 3,300 yen.
The menu features a variety of Japanese dishes that simply utilize ingredients delivered from producers across the region. One of their specialties is fresh fish prepared using the Tsumoto method, which is said to be the "ultimate blood removal" method and improves preservation. The sashimi, which stands out for its matured flavor, is not only served with soy sauce and wasabi, but also with a twist and arrangement, such as garnishes with namero and a variety of condiments.
They are particular about ingredients other than fish, such as organically grown vegetables, pesticide-free domestic rice, Satsuma Daimaou chickens that grow up to 10 kg after a long fattening period, and Tokachi beef raised on feed containing herbs. They also have a wide selection of sake, including natural wines. This is a new restaurant where you can experience and taste Japan.
Funyu Yoshitaka is a chef who has honed his skills through his dedication to Japanese cuisine. 
The modern interior was directed by Ryutaro Inoue of Naeme.
