Yui

Focusing on the seafood and blessings of the land from Sanriku and Hachinohe, we prepare seasonal ingredients into courses at the best timing. The delicate cooking that brings out the individuality of the ingredients, along with fragrant sauces and contrasts in temperature and texture, culminate in a beautiful lingering taste. The plating is minimal yet dynamic, enticing appetite through visual appeal, which is Yui's style. The courses, updated with each season, bring surprises and joy with every visit.

Since its opening, Yui has earnestly faced the four seasons of Hachinohe, exploring French cuisine that connects the thoughts of producers with the dining table. By respecting ingredients that reflect the local climate and adding a touch of playfulness to classic techniques, we create a dish that can only be found here. We will continue to elevate the charm of the region into a dish that we can proudly present to the world.

A chef who possesses a keen understanding of local seasonal ingredients and solid French culinary skills. His philosophy is to listen closely to the voice of the ingredients themselves, enhancing the dish's perfection through a balance of aroma, acidity, and umami. The combination of boldness and delicacy in his creations unfolds like a story as you continue to eat. He strives to deliver new surprises and joys with each visit, continuously honing his craft.