八雲うえず
Yakumo Uezu
A serene, reservation-only townhouse where Okinawan tradition is elevated into seasonal kaiseki—far from the tropics, yet deeply rooted.
Dining
Ryukyu Kaiseki, Okinawan Cuisine, Kaiseki, Private Dining
MK Guide Recommends
Yakumo Uezu is a quiet, sunlit home in Meguro that serves as a portal to Okinawa—not through décor or music, but through cuisine that honors Ryukyuan flavors with Tokyo finesse. Run by chef Masaki Uezu, a native of Okinawa, the restaurant offers a kaiseki approach to traditional island ingredients like mozuku seaweed, Okinawan pork, and goya bitter melon. Each course is arranged with Kyoto-level restraint and served in an intimate residential setting that blurs the line between dining room and living space. With only one private group served per seating, this is not a restaurant—it’s a curated experience of memory, seasonality, and distance.
Facilities & Services
Private dining by advance reservation only
Okinawan-inspired seasonal kaiseki
Residential townhouse setting
Formal yet unpretentious service
Japanese-only website
Rokurinsha
Legendary Tokyo-station tsukemen destination famed for its thick noodles dipped into super-rich seafood–pork broth.
Ivy Place
A leafy, multi‑space café–bar nestled in Daikanyama’s T‑Site complex, serving breakfast, brunch, dinner, drinks—and offering terrace and private‑room seating.
CICADA
A resort‑like Mediterranean escape in Aoyama, complete with terrace, pool, and elegant European‑colonial design.
Cafe Aaliya
A Shinjuku staple since 1993, acclaimed for its golden, thick French toast and handcrafted siphon-brewed coffee in a relaxed, retro underground space.
T.Y. HARBOR
Tokyo’s original brewpub nestled along Tennozu Isle, offering house-crafted beers, American-style plates, and spacious waterside seating.
MEAT YAZAWA
A must‑visit Gotanda staple, MEAT YAZAWA delivers A5-grade kuroge wagyu steaks and hamburgs in a warm wood‑lined space, often with a lively queue.