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Yoichi’s
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This quaint little house run by a husband-wife team just happens to be one of the area's favorite spots for traditional Japanese dining. This should be no surprise, as Chef Yoichi Kawabata’s background includes cooking at Nobu Tokyo. The dining room is quiet and serene, filled with white walls and dark wood tables—there is no sushi counter. Service is both friendly and informative.
The seven-course menu respects all the rules of kaiseki dining, using top seasonal ingredients and pristine, top-class fish. Meals begin with an array of four appetizers (zenzai) including delectable Wagyu beef that has been grilled and glazed in a sansho pepper sauce. Then grilled duck breast may be prepared with perfect tenderness in sweet soy sauce with green peppers.
