SPICE,
CHARCOAL,
SEASONS

01about

A cave-like space located at the end of a narrow path, moments away from Yoyogi-uehara station. Inside, the textures of the wall and soft carpet underfoot invites guests to step out of reality. Seasonal dishes, made primarily with spices and charcoal are prepared by Canadian born, world-travelled Chef Toshi Akama. Carefully selected ingredients from farmers, ranchers, and fishing ports across Japan are cooked over charcoal and combined with spices from around the world, enhancing the natural aroma and flavor of these seasonal ingredients. Paired with natural wines, sake, as well as non-alcoholic drinks produced by owner-sommelier Naoto Takeuchi. Experience the interplay of spices, charcoal, and the seasons.

スパイスと炭火と季節の趣。代々木上原にある複合施設の細道を抜けた奥に、突如現れる洞窟のような空間。店内には絨毯が敷かれ、足元の感覚から訪れる人々を現実から浮世離れしたひとときへと誘う。世界中を旅するシェフ、Toshi Akamaによるスパイスと炭火による季節の料理。全国の農家や牧場、漁港から届けられる旬の食材を、世界中のスパイスと炭火により、素材本来の香りや旨みを引き出しその時々の日本の旬を調理する。オーナー・ソムリエの竹内直人が選ぶナチュラルワインや日本酒、自家製のノンアルコールドリンクと共に、旬の滋味を堪能。UKIYOが贈る、スパイスと炭火と季節の趣に満ちた体験を。

02food

dinner
19:00 or 19:30

A course meal of seasonal ingredients from various regions of Japan, prepared with spices and charcoal.

日本各地の季節の食材をスパイスと炭火で調理するコース。

A pairing course centered around wine, along with sake and cocktails, tailored to complement the meal.

コースに合わせてワインを中心に日本酒やカクテルのアルコールドリンクコース。

A non-alcoholic pairing course featuring original drinks made with seasonal ingredients and teas.

コース料理に合わせて季節の食材やお茶などを用いたオリジナルノンアルコールドリンクコース。

lunch
12:00–12:30
friday or saturday

A 5-course meal that showcase UKIYO’s playful and creative dishes.

ディナーとは異なる5品ほどのランチコース。UKIYOの遊び心のあるお料理をお気軽にお楽しみ下さい。

03people

Owner/Sommelier of UKIYO. Born in 1989 in Nagano Prefecture, he moved to Tokyo with dreams of becoming a chef, and later traveled to France. There, he discovered a passion for the complexities of wine and hospitality, leading to a career as a sommelier. He gained experience at prestigious establishments, including “Madam TOKI” in Daikanyama, the Michelin 3-star French restaurant “L’Effervescence” in Nishi-Azabu, and “KABI” in Meguro, before ultimately opening UKIYO. Outside of work, he enjoys music and wine, with a deep love for electro, ambient, techno, and jazz.

UKIYO オーナ／ソムリエ。1989年長野県出身。料理人を夢見て上京、その後渡仏。ワインやサービスの奥深さに触れ、サービスマンとしてソムリエを志す。代官山フランス料理「 Madam TOKI 」、西麻布 フランス料理ミシュラン3つ星 「L’Effervescence」ソムリエ、目黒「KABI」ソムリエを経て、UKIYO を開業。 趣味は、音楽とお酒。エレクトロ、アンビエント、テクノ、ジャズをこよなく愛する。

Chef of UKIYO. Born in 1994 in Whistler, Canada, he began his culinary journey with a strong foundation in classic French cuisine. He then traveled the world, exploring the diverse culinary cultures, ingredients, spices, and cooking techniques of each country. In Japan, he honed his craft at “KABI” in Meguro before moving to London, where he worked at the charcoal-fired Thai restaurant “KILN” and later served as sous chef at the innovative West African restaurant “Ikoyi”. Returning to Japan, he took on the role of sous chef at the innovative “Caveman” before ultimately joining UKIYO as its chef.

UKIYO シェフ。1994年カナダ ウィスラー出身。地元でクラシックフレンチの基礎を得て、世界中を旅しながら各国の食材やスパイス、調理方法の料理文化を学ぶ。日本では目黒の「KABI」で研鑽を積み、その後渡英。ロンドンでは炭火タイ料理の 「KILN」 に勤務し、イノベーティブ西アフリカレストラン「Ikoyi」ではスーシェフを務める。再び日本へ戻り、イノベーティブレストラン「Caveman」のスーシェフを経て、「UKIYO」のシェフに就任。

Born in Fukui Prefecture. After working as a bartender at “Echoes” in Sendai, joined the opening team of UKIYO.

福井県出身。仙台 Echoes バーテンダーを経てUKIYO 立ち上げに参加。

04sound

The space, infused with the rich aromas of charcoal and spices, is set to a soundtrack of jazz and ambient music. The lively conversations and the clinking of cutlery come together to create a dining experience that engages all the senses.

炭火とスパイスの香りで満ちた店内は、ジャズやアンビエントを中心にした音楽が流れ、お客さんの話し声やカトラリーの音が響き、五感で楽しむひとときを届ける。 UKIYO playlist

05place

cabo uehara 106
1-32-3 uehara, shibuya-ku,
tokyo 151-0064

151-0064 東京都渋谷区上原1-32-3

all rights reserved
UKIYO 2024