19,360 JPY 〜
/ Guest
  • Anniversary Services

  • English Speaking Staff

Michelin 1-starred Kyoto cuisine focused on Dashi

Japanese restaurant "Yoshifuku" maintained Michelin 1-star for 9 years at Higashi-kitazawa in Tokyo. 2018 marked the 10th anniversary of their opening and they decided to celebrate it with a new start in Ginza. After spending 9 years training at Kyoto "Sakurada," the owner-chef Kenji Takahashi went independent in 2008 by opening a restaurant at his hometown, Higashi-kitazawa, Tokyo. He was awarded Michelin 1-star right after opening and the star remained for the following 9 years. The name "Yoshifuku" comes from combining the name of his grandparents, who encouraged him to become a chef, and the Japanese word for happiness, which he hopes to deliver to his customer through food.

Hadate sea urchins from Hokkaido, bamboo shoots from Kyoto, sea bream from Awaji, and the amazing wagyu beef - Hananogyu; Takahashi personally procures high-quality ingredients from producers around the nation. He is very particular about his soup dish. For the dashi, he uses Honkare-bushi bonito from Makurazaki, Kagoshima which was also used in his apprenticeship days. He shaves off the mold and only uses the center. “You can get a sharp and rich dashi by using bonito flakes and Rishiri kelp,” says Takahashi. One of his key concepts is to incorporate the essentials from his previous apprenticeship in Kyoto while expressing the four seasons through his cooking. The sakizuke (appetizer), wan (soup), and otsukuri (sashimi) are designed to show his character. These delicate dishes are paired with dry and sharp Japanese sake and French wine. He offers a collection of drinks to keep customers excited.

The interior embodies the atmosphere of a Japanese restaurant. Warm, clean, and making use of pure materials, space was designed with the help of an interior designer. The counter is made with one strip of Japanese horse chestnut. Particular attention is paid to the tableware to add a sense of luxury and match the season. The line up includes Kyoto ware, seasonal tableware, and Baccarat glassware. "Yoshifuku" has 8 counter seats, a table for 2, and a private room for 4 people. It’s on the 10th floor and gives the feeling of a secret hideaway with a fantastic view. There is a great sense of privacy. "Yoshifuku" is a great place to spend a relaxing time in Ginza.
* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable.

■A 2-minute walk from Higashi Ginza Station, Exit 3(Tokyo Metro Hibiya Line)



  • 30's

    Date of Visit: 9/2019
    Lovely chef. Great food. Such a memorable experience!
    Number of visits: OnePurpose: With family
  • 30's

    Date of Visit: 7/2019
    料理はどれも美味しく、鱧は、じゅんさい・冬瓜と合わせたお椀、湯引き、鱧の卵の塩辛で3品、長良川の鮎の塩焼きなど、夏を満喫できる内容でとても満足しました。 また伺いたいと思います。
    Number of visits: OnePurpose: Other


Seasonal Course using Seasonal Ingredients
19,360 JPY / Guest
Chef's Omakase Course
30,250 JPY / Guest



Yoshifuku [与志福(よしふく)]

Cuisine Type

Japanese, Kaiseki, Washoku

Opening hours

Lunch:12:00~14:30(12:00 Start) Dinner:18:00~23:00(L.O.21:30)


No holiday, Thursday's lunch


10F, GINZA12, 4-12-1, Ginza, Chuo-ku, Tokyo

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Yoshifuku [与志福(よしふく)]