Yogiya

At Yogiya, diners can graze on small plates and decide as they go what they feel like eating. One visitor’s order included scallop carpaccio, scallops and mizuna greens in a light broth, and scallops grilled with butter—a chance to try the shellfish prepared in several ways. They found the carpaccio’s seasoning with basil, tomato and onion especially memorable, while the broth dish paired crisp mizuna with a stock infused with scallop flavour. The grilled scallops, they noted, also came with maitake mushrooms and garlic. It’s a useful reference for anyone wanting to move from a fresher-tasting scallop dish to something more substantial.

The same visitor also ordered oyster jeon, served with a dipping sauce. Their impression was of a fluffy exterior and a soft, almost molten centre that stayed hot; the oysters also made for a filling bite. Another report mentions grilled wagyu beef tendon accompanied by lettuce and sesame leaves, offering a meat-focused option to wrap and eat alongside the scallop dishes.

The menu also includes meat soup, meat udon, fried chicken, omurice and Politan, giving diners a choice whether they want a few drinks and snacks or a more substantial meal. Drinks include draft beer and highballs, along with chūhai in lemon, lime, Calpis or tomato flavours. One visitor reported that some dishes had no prices listed, so it may be worth checking the price when ordering.