Yuinchi, a Japanese Restaurant 日本料理ゆいんち
- Area
- Kochi
- Access and surrounding information
- Access and surrounding information
Seasonal Ingredients and One-of-a-Kind Japanese Cuisine
This authentic Japanese restaurant requires reservations in advance. There are two course options available, priced at 8,800 yen and 13,200 yen, both featuring "seared bonito." The bonito is grilled over Tosa binchotan charcoal and sourced from Kochi Prefecture. The restaurant's name, "Yuinchi," comes from the Ryukyu dialect, meaning "a place full of abundance where trade goods come from all over," which reflects the thriving trade during the Ryukyu Kingdom era (the historical name of the Okinawa region). True to its name, the restaurant uses seasonal ingredients throughout the year to create unique dishes that highlight the freshest flavors. Additionally, the food is presented on a variety of tableware, including pottery and antiques collected from across the country, as well as pieces by contemporary artists, making the dining experience a visual delight.
Dishes that Engage All Five Senses, Featuring Seasonal Ingredients and Local Tableware
The restaurant, based on the concept of "Ingredients are a gift from the Earth," remains committed to minimizing food waste by utilizing all the ingredients obtained that day in their set meals. They meticulously select seasonal ingredients from various regions across the country that are only available during specific times of the year, in order to create the finest dishes.
Making the Most of the Earth’s Bounty, Throughout the Four Seasons
In terms of seasonal ingredients, spring is known as the prime season for wild vegetables, with cherry salmon being a specialty. In summer, there is aubergine and sweetfish from Kochi Prefecture, while autumn offers pacific saury, bonito, and bakamatsutake mushrooms from Nakatosa, and winter brings grouper, milt, and monkfish liver. Anticipating the changing seasons, one will yearn to come back.
