Top Chef Selection ~Pioneers~
Yakumo: 'Yakumo Uezu'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Restaurant information
Restaurant information
"Yakumo Uezu" sits in a quiet residential neighborhood not far from Toritsu-Daigaku Station on the Tokyu Toyoko Line. Now three years since it opened in 2021, it continues to earn high praise from many food lovers. Step through the entrance and a spacious, relaxed counter opens up before you. Owner Uezu-san first became interested in cooking in high school and went on to a culinary school in his home prefecture of Okinawa. After graduating, he trained at the Tokyo branch of a long-established ryotei headquartered in Kyoto, among other places, before opening "Yakumo Uezu" in 2021.
〒152-0023
1-3-9 Yakumo, Meguro-ku, Tokyo
TEL: 03-5726-9359
Hours: 18:00– (reservation required)
Irregular holidays
Walnut tofu, chewable dashi jelly
For the appetizer that marks the start of the meal, I always think about wanting to serve something …
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Red squid, beltfish, splendid alfonsino, horse mackerel, chicken grunt
For our sashimi course, we put thought into how the dish is eaten. Rather than having it eaten with …
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Matsutake, Baby Turnip, Yuzu
For the soup course, our first priority is drawing a delicious dashi. We draw ichiban dashi using Ka…
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Charcoal-Grilled Hida Beef, with Grilled Mushroom Thickened Sauce
For the charcoal grilled Hida beef, we take a lean cut of meat called "togarashi," which is soaked …
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Takikomi Gohan: Matsutake and Ginkgo Rice
Here I introduce a dish from our restaurant. 'Matsutake and ginkgo rice' is a dish I devised valuing…
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Warabi Mochi
Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which…
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COMMENT
'Yakumo Uezu' sits within a quiet residential neighborhood, a short walk from Toritsu-Daigaku Station on the Tōkyū Tōyoko Line. Now, three years since it opened in 2021, it continues to receive high praise from many food lovers. Stepping through the entrance, a spacious counter opens up before you. The proprietor, Uezu, became interested in cooking during high school and went on to a culinary school in his native Okinawa. After graduating, he honed his skills at, among other places, the Tokyo branch of a long-established ryōtei whose main location is in Kyoto, and in 2021 he opened 'Yakumo Uezu.'