Respectful yet innovative, Yoshiatsu’s rendition of Japanese cuisine is making subtle waves. A highly attuned sensitivity to seasonality brings forth dishes that ebb and flow along with the seasons and its bounty – their signature rich cooked in an earthen pot comes with firefly squid and wakame seaweed in spring, wild eel in summer, and matsutake mushrooms and saury as autumn approaches.
Chef and proprietor Yoshiatsu Fukushima has had a colourful culinary career, beginning with four years at Kyoto’s famed Kyoyamato restaurant before amassing experience at various hot pot and traditional Japanese restaurants in Tokyo and as an executive chef at a major restaurant group. Opening his namesake Yoshiatsu in 2016, chef Fukushima is carving out new niches within the boundaries of Japanese cuisine.
Ask for the drink pairing and you won't be disappointed. The service comes with eight different kinds of boutique sakes and wines — often seasonal — and diligently procured from around the world to provide aqueous balance and refinement to the courses.
The minimalist all-white exterior of Yoshiatsu gives way to a simple yet spacious wooden interior, with Japanese craftsmanship highlighted in every corner – from the floor tiles from Awaji island to the shoji screens that incorporate Kumiko woodworking techniques from Shimane. Seating options include the gingko wood counter for eight or tawo tables that seat two each.
1F Rembrandt Hiroo 2-13-10 Ebisu, Shibuya-ku, Tokyo, 150-0013 Japan
Chef's NameYoshiatsu Fukushima