Yoichi LOOP

Beverages not included (can be ordered on the day)

A nine-course meal featuring carefully selected seasonal ingredients from Yoichi, prepared to perfection. You can also enjoy rare Yoichi wines by the glass. *All meals begin simultaneously at 6:00 PM. ■ Restaurant LOOP ■ LOOP is a “restaurant where you can enjoy wine.” It’s also a place where you can discover wines that suit your taste. Our lineup centers on Yoichi wines—grown and vinified in Yoichi’s unique climate and terroir—and features select wines from France and Spain. Enjoy wines carefully selected by a sommelier who knows wine inside and out, having spent 11 years in France and served at Michelin-starred restaurants in Ginza and Aoyama. Our dishes are crafted using Yoichi ingredients to perfectly complement the wines. Our chef, who honed his skills at Michelin-starred restaurants specializing in Japanese, French, and Spanish cuisine, prepares dishes that bring out the best in the ingredients through creative inspiration. We offer a pairing course featuring rare Yoichi wines selected by our sommelier. We invite you to enjoy the perfect marriage of food and wine♪ ■ Takashi Kuratomi ■ (General Manager & Sommelier) Graduated from the Toulouse Hotel and Culinary School in France. He began his career at “La Terrasse” in France and went on to work at “Benoit TOKYO,” “Monolith” (as manager), and “Thierry Marx.” Although he is a server, he has over 200 regular customers and dedicates his life to earning the words “Merci,” “Thank you,” and “Arigatou.” ■ Shioya Narita ■ Narita Sekiya (Chef) Born in Sapporo. After graduating from culinary school, he honed his skills at “KAMIMURA” in Niseko, “CanteSans” in Tokyo, and “Le Musée” in Sapporo. He assumed the role of chef at “Le Musée CONCEPT-C” in July 2023. In January 2025, he became the second head chef at “Yoichi LOOP.” ■ The LOOP staff also updates our Instagram account♪ ■ We feature the dishes, desserts, and wines served in the hotel guest rooms and at Restaurant LOOP♪ Please be sure to check it out♪ Instagram ID [ yoichi.loop ]

A nine-course meal featuring carefully selected seasonal ingredients from Yoichi, prepared to perfection, paired with a selection of rare wines representative of Yoichi—including Domaine Takahiko, Hirakawa Winery, Lansecca, and Domaine Bress. From the first amuse-bouche to dessert, Sommelier Kuratomi has meticulously selected the perfect wine to pair with each dish. Experience a moment of culinary and wine bliss—a delight for the palate—that can only be found at YoichiLOOP. This is the reason to visit Yoichi. *The meal begins simultaneously for all guests at 6:00 PM. ■ Restaurant LOOP ■ LOOP is a “restaurant where you can enjoy wine.” It’s also a place where you can discover wines that suit your taste. Our lineup centers on Yoichi wines—grown and crafted in Yoichi’s unique climate and terroir—and features select wines from France and Spain. Enjoy wines chosen by a sommelier who knows wine inside and out, having spent 11 years in France and served at Michelin-starred restaurants in Ginza and Aoyama. Our dishes feature Yoichi ingredients prepared to complement the wines. Chefs who honed their skills at Michelin-starred restaurants in Tokyo, Niseko, and Sapporo create dishes that bring out the best in the ingredients through their inspiration. We offer a pairing course featuring rare Yoichi wines selected by our sommelier. We invite you to enjoy the perfect marriage of food and wine♪ ■ Takashi Kuratomi ■ (General Manager & Sommelier) Graduated from the Toulouse National Hotel and Culinary School in France. He began his career at “La Terrasse” in France and went on to work at “Benoit TOKYO,” “Monolith” (as manager), and “Thierry Marx.” Although he is a server, he has over 200 regular customers and dedicates his life to earning the words “Merci,” “Thank you,” and “Arigatou.” ■ Shioya Narita ■ Narita Sekiya (Chef) Born in Sapporo. After graduating from culinary school, he honed his skills at “KAMIMURA” in Niseko, “CanteSans” in Tokyo, and “Le Musée” in Sapporo. He assumed the role of chef at “Le Musée CONCEPT-C” in July 2023. In January 2025, he became the second head chef at “Yoichi LOOP.” ■ The LOOP staff also updates our Instagram account♪ ■ We feature the dishes, desserts, and wines served in the hotel rooms and at Restaurant LOOP♪ Be sure to check it out♪ Instagram ID [ yoichi.loop ]

A seven-course meal featuring carefully selected seasonal ingredients from Yoichi, prepared to perfection, paired with a selection of rare wines representative of Yoichi—including Domaine Takahiko, Hirakawa Winery, Ransecca, and Domaine Bress. From the first amuse-bouche to dessert, Sommelier Kuratomi has meticulously selected the perfect wine to pair with each dish. Experience a moment of culinary and wine bliss—a delight for the palate—that can only be found at YoichiLOOP. This is the reason to visit Yoichi. *All guests will begin their meal simultaneously at 12:00 PM. ■ Restaurant LOOP ■ LOOP is a “restaurant where you can enjoy wine.” It is also a place where you can discover wines that suit your taste. Our lineup centers on Yoichi wines—grown and crafted in Yoichi’s unique climate and terroir—and features carefully selected wines from France and Spain. Enjoy wines chosen by a sommelier who knows wine inside and out, having spent 11 years in France and served at Michelin-starred restaurants in Ginza and Aoyama. Our dishes are prepared using Yoichi ingredients, specifically selected to complement the wines. Our chef, who honed his skills at Michelin-starred restaurants specializing in Japanese, French, and Spanish cuisine, prepares dishes that bring out the best in the ingredients through creative inspiration. We offer a pairing course featuring rare Yoichi wines selected by our sommelier. We invite you to enjoy the perfect marriage of food and wine♪ ■ Takashi Kuratomi ■ (General Manager & Sommelier) Graduated from the Toulouse Hotel and Culinary School in France. He began his career at “La Terrasse” in France and went on to work at “Benoit TOKYO,” “Monolith” (as manager), and “Thierry Marx.” Although he is a server, he has over 200 regular customers and dedicates his life to earning the words “Merci,” “Thank you,” and “Arigatou.” ■ Shioya Narita ■ Narita Sekiya (Chef) Born in Sapporo. After graduating from culinary school, he honed his skills at “KAMIMURA” in Niseko, “CanteSans” in Tokyo, and “Le Musée” in Sapporo. He assumed the role of chef at “Le Musée CONCEPT-C” in July 2023. In January 2025, he became the second head chef at “Yoichi LOOP.” ■ The LOOP staff also updates our Instagram account♪ ■ We feature the dishes, desserts, and wines served in the hotel rooms and at Restaurant LOOP♪ Please be sure to check it out♪ Instagram ID [ yoichi.loop ]