Best Tasting Menus in Yokohama

CAMBUSA

Deep wine list

CAMBUSA places Yokohama Italian dining in a wine-led register: Italian, pizza, and pasta with fish given particular attention and a sommelier on hand. Its Tabelog Italian EAST 100 selections in 2021, 2023, and 2025, plus Tabelog Award Bronze recognition in 2017 and 2018, put it in a serious local category rather than the casual station-area bracket.

INACASA

INACASA places Yokohama Italian dining in a compact, reservation-only format with counter seats, a small private room, and a menu architecture that signals fish, wine, and controlled pacing rather than trattoria abundance. Its selection for Tabelog Italian EAST “Tabelog 100” in 2025 and 2023 gives it a clear credential within Japan’s competitive Italian category.

Nakajo

Nakajo is an Edomae sushi counter in Yokohama's Kannai district, holding consecutive Tabelog Bronze Awards from 2019 through 2026 and a Tabelog Score of 4.08. The 15-seat room, nine at the counter, six in a private room, runs dinner service only, with an average spend of JPY 40,000–49,999. Reservations are accepted and the kitchen sources fish through Tsukiji.

Omino Kamiyacho

Omino Kamiyacho belongs to Tokyo’s serious yakitori tier rather than the casual skewer-shop category, with a 14-seat counter format, Kiyotaka Nakajo in the kitchen, and recognition from Tabelog including a 2025 Bronze Award and repeated Tabelog 100 Yakitori selections. The draw is disciplined poultry cookery shaped by shokunin apprenticeship logic: narrow focus, controlled pacing, and a room built around the grill.

Ribatei

A Tabelog Bronze Award winner every year from 2017 through 2026, Ribatei sits in a back alley of Yokohama's Fukutomicho district and serves a fixed course of 12 to 13 yakitori dishes for around JPY 10,000 to JPY 14,999 per person. With 24 seats, phone-only reservations, and a Tabelog score of 4.04, it occupies a clearly defined position at the serious end of Yokohama's grilled chicken tradition.

RISTORANTE OZIO

RISTORANTE OZIO places Italian dining inside Minatomirai’s hotel-restaurant tier, with bay-facing setting, sommelier service, private rooms, and a menu structure that points toward fish, wine, and occasion dining. Its 2025 Tabelog Italian EAST 100 selection gives the restaurant a clear quality signal in Yokohama’s higher-priced Italian category.

Saiko Shinkan

Saiko Shinkan belongs to Yokohama Chinatown’s large-format Chinese dining tradition: multi-floor rooms, dim sum, Cantonese cooking, private rooms, and family-friendly service rather than counter intimacy. Its value sits in the middle tier, with lunch and dinner pricing below the higher Chinatown banquet bracket and recognition from Tabelog 100 Chinese EAST 2026 adding a useful quality signal.

Sichuan Restaurant Chin Yokohama ten

Yokohama’s Minatomirai dining scene often splits between hotel polish and casual mall traffic; Sichuan Restaurant Chin Yokohama ten occupies the more formal Chinese tier, with Sichuan, dim sum and yum cha categories and selection for Tabelog 100 Chinese EAST 2026. The appeal is less about novelty than coordination: kitchen heat, wine and cocktails, private-room service and family accommodation working inside a large hotel-restaurant format.

SMAAK

SMAAK brings Yokohama’s port-city openness into the innovative dining category, pairing fish-led cooking, wine service, and a high-floor Kitanakadori setting. Its selection for Tabelog 100 Innovative / Creative Cuisine 2025 places it in a serious national conversation rather than a purely local dining tier.

Spice Drunker yabuya

Spice Drunker yabuya sits in Yokohama’s smaller, more specialist tier of spice-led dining: Asian, ethnic and Indian cooking framed through Japanese sake rather than beer or wine. Its Tabelog 100 selection for Asian and ethnic cuisine in East Japan in 2023 and 2024 signals a room built for diners who care about format as much as flavour.

SUIRINKAKU

Deep wine list

SUIRINKAKU is a Chinese restaurant in Bashamichi serving Nouvelle Chinoise, with dim sum on current lunch and dinner menus. Private rooms, seasonal courses, Chinese tea, Shaoxing wine and sommelier-selected wines make it suited to planned meals.

Sumibi Kappou An

Sumibi Kappou An puts Yokohama kappo dining in a compact Bashamichi setting, with Japanese cuisine and unagi sharing space with fish-led cooking, sake, shochu and wine. Its selection for Tabelog 100 Japanese cuisine EAST 2025 gives it a clear reputation signal in Kanagawa’s serious dining tier, while the small room keeps the experience closer to counter-focused kappo than large-format kaiseki.

Sushi Tsugu

Yokohama’s serious sushi scene is quieter than Tokyo’s, but the ritual is no less exacting. Sushi Tsugu belongs to the city’s compact counter culture: a 16-seat, counter-led Edomae restaurant in Bashamichi, selected for Tabelog Sushi EAST “Tabelog 100” 2025, with private-room capacity that makes it more flexible than many small sushi rooms.

Teppanyaki Hanagoyomi

Teppanyaki Hanagoyomi places Yokohama teppanyaki inside Minatomirai’s hotel-dining circuit, where counter format, bayfront setting, and occasion use matter as much as beef pedigree. Its 2025 Tabelog 100 selection for Steak / Teppanyaki EAST gives it a clear credential in a category often judged by consistency, sourcing discipline, and how well the room handles celebration dining without losing focus.

Teuchi Soba Fuurai Kyo

Hand-cut soba, tempura and izakaya-style drinking sit at the center of this Tama Plaza address, with Tabelog 100 Soba EAST 2025 recognition giving it a clear quality signal in Kanagawa’s noodle scene. The appeal is not ceremony for its own sake, but a disciplined soba meal that can move from lunch to a fuller evening around sake, shochu or wine.

Trattoria Tabule

Trattoria Tabule puts Yokohama’s port-city appetite into a contemporary Italian frame, with Middle Eastern accents, wine and cocktails, vegetable and fish emphasis, and a service rhythm suited to groups as much as dates. Its selection for Tabelog Italian EAST 100 in 2025 places it within a serious regional conversation rather than the casual cafe bracket suggested by the format.

Ukai-tei Azamino

Ukai-tei Azamino sits in Yokohama's Aoba Ward as part of the respected Ukai Group, a name that has long been associated with premium teppanyaki and the careful sourcing of Japanese ingredients. The restaurant positions itself in the upper tier of Yokohama dining, where provenance and craft technique carry more weight than spectacle.

Yakitori Hifumi

Yakitori Hifumi belongs to Yokohama’s serious skewer-counter tier: reservation-only, omakase-format yakitori with a 19-seat room and recognition in Tabelog’s Yakitori EAST 100 for 2025. The appeal is the ritual as much as the grill: counter pacing, sake or wine alongside smoke and salt, and a Kannai setting that keeps it closer to local dining culture than destination theatrics.

Yakitori Midori

Yakitori Midori belongs to Yokohama’s serious skewer circuit rather than its casual izakaya lane: a 26-seat, no-smoking room in Naka Ward with counter and table seating, a JPY 8,000–9,999 dinner band, and repeated Tabelog 100 Yakitori recognition through 2025. The draw is the progression of grilled chicken skewers with sake, shochu, and wine treated as part of the meal’s pacing.

クローチフィッソ

クローチフィッソ occupies the seventh floor of the DELLIS Yokohama building in Kanagawa Ward, positioning itself within a tier of Yokohama dining that prizes room-level collaboration over any single star performance. The address, Tsuruyacho, 1-7-1, places it a short walk from Yokohama Station, inside a neighbourhood where Italian and European formats have quietly taken root alongside the city's longer-standing Chinese and Japanese dining traditions.

リスペット

リスペット occupies the ground floor of a low-rise building in Yokohama's Nishi Ward, sitting at a point in the city where European technique and Japanese produce have long found common ground. The restaurant operates within a dining tradition that Yokohama, as Japan's oldest open treaty port, practically invented. For the context that defines contemporary Kanagawa dining, see our full Yokohama restaurants guide.

鮨 おとわ

鮨 おとわ operates in Yokohama's Aoba Ward, positioned within the quieter residential dining tier that sits apart from the city's tourist-facing waterfront scene. The counter format and address in Nara-chome suggest a neighbourhood sushi house built for repeat locals rather than passing trade. Booking ahead is advisable for any serious sushi counter in this price tier.