Yuuki

We offer traditional Japanese cuisine centered around seasonal seafood and local ingredients. We use cooking methods that bring out the natural flavors of the ingredients, such as dobin mushi (teapot steamed dish), nikogori (jellied dish), and grilled items. Seasonal special dishes like shabu-shabu with eel and matsutake mushrooms, and sautéed nodoguro (blackthroat seaperch) are also popular. Anago yanagawa (grilled eel with egg) and unagi kabayaki (grilled eel) are deeply flavorful dishes that are carefully prepared. In addition to courses, a la carte options are also available based on preference.

Located in a drinking district, it has a calm appearance facing the main street. The tatami-matted counter seats allow for a relaxed experience even for one person. The private rooms are spacious, making it suitable for dining and business meetings. At the counter, you can enjoy the chef's craftsmanship up close and engage in conversations about food and drinks. While there may be concerns about smoking and the scent of perfume, the environment is arranged to allow for a quiet dining experience.

A long-established kaiseki restaurant that has been operating in Takasaki for many years. It has been cherished as a place for local food enthusiasts and business entertaining. In addition to classic kaiseki dishes, it continues to uphold traditional Japanese culinary techniques while incorporating special seasonal ingredients. There are many regular customers, and sometimes the chef will contact them directly when fresh seasonal ingredients arrive. In particular, the Matsuba crab and fugu in winter, as well as the kuzukiri somen in summer, are eagerly anticipated by many guests.