Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Yoshi Cho
(よし町)The Tabelog Award 2025 Bronze winner
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023
- Nearest station：
- Categories：
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- Budget：
-
- Closed：
- Thursday
Specialities
Chef
Mr. Hideaki Kimura - A sharp insight into discerning ingredients.
Food
Capturing the fleeting moments of ingredients that change their expressions with the seasons.
Food
In summer, we enjoy carp, and in winter, we indulge in fugu, anko, anago, and the blessings of Kasumigaura.
Review
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Review 4,257resultsFollowers 1,826peopleあんこう、ふぐ、真鴨、猪、伊勢海老、白魚・・・茨城テロワールを楽しめました
茨城におでかけ 1日目④ 今回のおでかけのメーンイベントは、よし町さんでのディナー。 茨城テロワールを味わうこと。 昔からフォローさせてもらっているこの店の超常連さん...View details
2025/03 visited
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2025/02 visited
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土浦駅から徒歩12分ほどのところに店を構える 訪問時の評価は4.10 2025年Bronze×2023年日本料理百名店のW受賞！ 如月 御献立(15,000円) 黄城テ...View details
2025/02 visited
1 time
Restaurant information
Details
| Restaurant name |
Yoshi Cho
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 EAST 百名店 2023 選出店 |
| Categories | Japanese Cuisine, Suppon (Soft-shell turtle), Monkfish |
| Phone number (for reservation and inquiry) |
029-821-5267 |
| Reservation availability |
Reservation only
When making a reservation, we will ask you various questions, such as where you are coming from. |
| Address |
茨城県土浦市中央2-9-28 |
| Transportation |
About 12 minutes walk from the west exit of Tsuchiura Station 729 meters from Tsuchiura. |
| Opening hours |
|
| Average price |
JPY 15,000 - JPY 19,999 JPY 10,000 - JPY 14,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 15,000 - JPY 19,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Service charge 10% Original text サービス料10% This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
50 Seats |
|---|---|
| Private rooms |
Available For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people、For 20-30 people、For over 30 people |
| Private use |
Available For over 50 people, For 20-50 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available There are 15 parking spaces nearby |
| Space/facilities |
Stylish space,Relaxing space,Spacious seating,Tatami room,Free Wi-Fi available |
Menu
| Drink |
Particular about Sake (Nihonshu),Particular about Shochu (Japanese spirits),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout |
| Service |
Parties over 2.5 hours,,Take-out |
| Family friendly |
Children welcome(Babies welcome,Preschoolers welcome,School-age children welcome),Kids menu available,Strollers welcome |
| Website | |
| Remarks |
recommendation |
Our environmental and social efforts
Reducing food waste
Utilizing leftover kombu for dashi, reusing katsuobushi, and effectively utilizing scraps.
Using sustainable ingredients
We offer dishes made with natural ducks that are targeted for wildlife damage control. Additionally, we utilize wild boars that are also subject to wildlife damage, as well as the American catfish, which is classified as an invasive species.
Community involvement
In addition to serving as a lecturer for the Wildlife Damage Mitigation Project and the Animal Damage Mitigation Project, I have participated in various activities such as supervising local specialty dishes in Tsuchiura and the Ibaraki Brand Food Fair.
Our sustainability efforts
We are engaged in clean activities by the lakeside.
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
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Categories
Rankings in nearby areas
閉じる
ChefMr. Hideaki Kimura - A sharp insight into discerning ingredients.
Born in 1976 in Ibaraki Prefecture, I am the eighth generation of "Yoshi Cho," a fish merchant that has been in business since the Edo period. From a young age, I developed a passion for cooking, gathering ingredients myself and showcasing elaborate dishes. After graduating from university, I honed my skills at Japanese restaurants in Tokyo and Kanagawa. At the age of 32, I returned to my hometown to take over the family business, "Japanese Cuisine Yoshi Cho." With attentive service that carefully considers each guest's requests from the moment they make a reservation, along with my solid culinary skills, I have attracted customers not only from within the prefecture but from all over the country.
Food Capturing the fleeting moments of ingredients that change their expressions with the seasons.
Mr. Kimura drives over 250 kilometers every day, visiting various producers to source ingredients. What he values most is the dialogue with the ingredients. As he puts it, "Even with a single eggplant, there is not a single day when it looks the same." He discerns the ingredients that change their expressions moment by moment, and he prepares them using the cooking methods that best suit their condition, capturing the essence of the season in exquisite dishes. It is through this process that the "Ibaraki Terroir," which evokes the changing scents of the four seasons, is completed in each plate of cuisine.
Food In summer, we enjoy carp, and in winter, we indulge in fugu, anko, anago, and the blessings of Kasumigaura.
Koi from Lake Kasumigaura appears in various forms, of course in sashimi, as well as in soups and fried dishes. We source our koi from Yamano Suisan in Kasumigaura City, and by keeping them swimming in a holding pond for two weeks, we tighten the flesh and enhance the flavor. The koi, which is filleted just before cooking, has a pleasantly crunchy texture, and in summer, we recommend enjoying it as "sashimi" with soy sauce infused with vinegar and garlic. Additionally, the dish "Koi no Goshiki Ae" features a unique taste, where the fish is mixed with a little salt and the juice of dripping grapes, combined with vegetables.
Experience the "Ibaraki Terroir," which expresses the changing seasons on a plate using ingredients sourced from Ibaraki Prefecture.
On an autumn day, the dish that adorned the eight-inch plate featured freshly boiled whitebait caught in Kasumigaura, smoked mackerel from Otsu Port, and beef tendon from Hitachi beef, complemented by
... seasonal mushrooms such as Amita mushrooms and fragrant mushrooms, harvested by skilled foragers venturing into the mountains. This plate truly embodies the blessings of the mountains, sea, and lakes, making it a fitting introduction to the "Ibaraki Terroir." From the soup to the dessert, every element allows you to savor the seasonal flavors of Ibaraki. Here lies a Japanese restaurant that has garnered both reputation and support.