Our Menus

At Yokoya, guests can choose between two expressions of Japanese cuisine: Kaiseki, the pinnacle of traditional multi‑course dining, and Seasonal Japanese Dining, a refined à la carte experience inspired by Japan’s changing seasons.

​Kaiseki

Kaiseki is the highest form of traditional Japanese dining, built on seasonality, balance, and the harmony of taste, texture, and presentation. Under the direction of Kaiseki Master Chef Makoto Kuwaki, Master Chef Makoto Kuwaki, Yokoya offers two monthly tasting menus:

10‑Course Signature Monthly Kaiseki Tasting Menu — £170 per person—

• A full expression of Japanese seasonality, crafted with premium ingredients from Japan and trusted local suppliers.

• The most complete representation of Chef Makoto Kuwaki’s monthly Kaiseki philosophy.

• Renewed each month to reflect the beauty of Japan’s four seasons.

• Follows the classical Kaiseki flow: appetiser, seasonal soup, sashimi, grilled and simmered dishes, rice course, and dessert.

• Each dish is prepared with precision inspired by cha‑kaiseki, the cuisine of the Japanese tea ceremony.

• Highlights seasonal ingredients such as spring vegetables, summer seafood, autumn mushrooms, and winter root vegetables.

• Concludes with a traditional Matcha tea ceremony.

• One of London’s most authentic expressions of Japanese seasonality and craftsmanship.

8‑Course Signature Monthly Kaiseki Tasting Menu — £140 per person

• A refined, shorter expression of Chef Kuwaki’s monthly Kaiseki.

• Crafted with premium ingredients sourced from Japan and trusted local suppliers.

• Renewed each month to showcase the flavours of Japan’s four seasons.

• A concise Kaiseki flow: appetiser, seasonal soup, sashimi, grilled and simmered dishes, rice course, and dessert.

• Prepared with the same precision and balance that define cha‑kaiseki.

• Highlights seasonal ingredients from spring vegetables to winter root produce.

• Concludes with a traditional Matcha tea ceremony.

• A focused yet authentic journey through Japanese seasonality and fine dining.

Kaiseki Philosophy

Each Kaiseki meal concludes with a traditional Matcha tea ceremony, honouring the cultural roots of cha‑kaiseki and the philosophy of Japanese hospitality. Chef Kuwaki designs a new Kaiseki menu every month, expressing the beauty of Japan’s four seasons through precise technique and thoughtful composition.

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Seasonal Japanese Dining — à la carte menu

• A relaxed and approachable way to enjoy Japanese food, designed for guests who prefer something more casual than a formal Kaiseki meal.

• Inspired by the warmth of a Japanese izakaya, offering light, seasonal dishes that are easy to enjoy on your own or with a drink.

• Features a changing selection of small plates, sashimi, grilled dishes, simmered dishes, and rice dishes—simple, comforting, and crafted with quality ingredients.

• Ideal for same‑day reservations and everyday dining, without the structure of a tasting menu.

• Each dish is served individually, allowing guests to order at their own pace and create a personal, relaxed dining experience.

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