Yuubi&Japanese cuisine Tsuroku

Our journey commenced in the historic Miyagawa-cho district, one of Kyoto’s five traditional geisha districts, where we opened our first establishment. With our guests’ support, we eventually moved to our current location and continue to hold the same passion for culinary exploration that we started with. Be it a traditional dish that takes time and care or an innovative plate that we have newly created, each step—including the selection of ingredients, preparation, seasoning, cooking, and presentation—is a dedicated effort to craft a profound depth of flavor which we believe touches our guests and leaves a lasting impression. It is our deepest pleasure to offer you a memorable experience in our serene, teahouse- inspired space.

He was born in 1976 in Shizuoka Prefecture. After training in French cuisine in Tokyo and France, he returned to Kyoto to study Japanese cuisine. In 2008, he opened Yuubi in Miyagawa-cho and moved to Goshonai in 2018. In March 2020, he opened Tsuruku next to Yuubi.

In my view, a dish is incomplete until it is enjoyed by the guest. To create a dish that resonates, I focus on honoring each ingredient’s natural character and creating flavors grounded in reason. Balancing the guest’s desires with my pursuit of culinary excellence, I am mindful of approaching each dish from varied perspectives. The counter experience, whereby I can see each guest’s reaction directly, provides inspiration and encouragement to continue refining my craft.

He was born in 1994 in Fukuoka Prefecture. He graduated from Tsuji Culinary Institute and trained for six years at “Kyoaji” in Tokyo’s Shinbashi until its closure. He began training at Yuubi in February 2020 and became head chef of Tsuruku in June.

Our Chefs