Trendy with gourmets
in cosmopolitan Yokohama
In our quest to discover what restaurants are popular in Yokohama, we found 5 remarkable establishments that just happened to be French and Italian. Each has its own unique appeal, and all will warm your heart.
brasserie Artisan
Artisanship without frills
SALONE 2007
Tradition and surprise
Sisiliya
Great pizza redefined
ristorante la Tenda Rossa
Authenticity with a smile
Trattoria BiCOLORE Yokohama
Abundant a la carte
brasserie Artisanbrasserie Artisan
Phone: 045-228-7433
- Address:
- B1F La Supiga Motomachi, 1-31 Motomachi, Naka-ku, Yokohama-shi, Kanagawa
- Open:
- Mondays, Wednesdays to Sundays, holidays and days before holidays
Lunch 11:30 - last order 14:00
Dinner 18:00-last order 21:30 - Closed:
- Tuesdays (open if a holiday falls on Tuesday, but closed on Wednesday)
Tables are unadorned and service is simple in this unpretentious restaurant. Every dish is prepared by skilled chefs employing the finest ingredients. The restaurant is hidden away in a basement in Motomachi.
American T-bone steak, matured for 30 days, is seared and browned to delight the senses.
A luxurious fricasse of ris de veau, truffles and foie gras in crisp choux pastry.
Cozy sofas and counter seats are available in an atmosphere recommended for mature connoisseurs.
Sato's staff of true professionals. "Working in my kitchen isn't easy," he chuckles.
Artisanship without frills
"Whenever I eat out, the food has to be excellent. But just thinking about reserving in advance and following a dress code makes me lose my appetite. So I created a restaurant that people can visit casually," says owner chef Tsuyoshi Sato.
While "brasserie" appears in the restaurant's name, "artisan" is also included to reflect Sato's relaxed outlook. There are no flashy embellishments in his modest restaurant. Dishes are presented simply without frills that entertain the eye. Service is excellent, but never overdone. This lack of extravagance reduces prices for customers, leaving superbly prepared cuisine crafted from the finest ingredients found at premier restaurants.
"Chefs who cook spontaneously by instinct are artists" Sato theorizes. "I'm more than satisfied to remain a craftsman." And a craftsman he is, with skills polished to perfection by years of cooking every day for satisfied customers. Neither the aged T-bone steak nor the ris de veau in crisp choux pastry is eccentrically presented. Most dishes are prepared based on proper French cooking theory honed by Sato’s daily effort. Guests at brasserie Artisan savor authentic French cuisine prepared with pride by a genuine craftsman, at reasonable prices. For many, it's hard to imagine a more attractive concept.
Phone: 045-228-7433
- Address:
- B1F La Supiga Motomachi, 1-31 Motomachi, Naka-ku, Yokohama-shi, Kanagawa
- Open:
- Mondays, Wednesdays to Sundays, holidays and days before holidays
Lunch 11:30 - last order 14:00
Dinner 18:00-last order 21:30 - Closed:
- Tuesdays (open if a holiday falls on Tuesday, but closed on Wednesday)
SALONE 2007SALONE 2007
Phone: 045-651-0113
- Address:
- B1F, 36-1 Yamashita-cho, Naka-ku, Yokohama-shi, Kanagawa
- Open:
- Weekdays, Saturdays, holidays and day before holidays
Lunch 12:00 - last order 13:00
Dinner 18:00 - last order 20:00 - Closed:
- Sundays and first and third Mondays of the month
Last year in November, the restaurant moved into the basement of Barney’s New York, Yokohama, where it takes up the entire floor. Every detail from the reception counter to the tableware is elegant, yet the spaciousness encourages relaxation and enjoyment.
Filosofia, a steamed concoction of fish, octopus and clam in delicious soup.
Savory grilled duck served with lentils and Treviso radicchio was the Baldanza main dish in the January course.
Wines include natural varieties and can be sampled before ordering in the Italian tradition.
Every month, Chef Kentaro Hosoda dreams up a fresh new course based on the finest Italian dishes.
Tradition and surprise
The restaurant's motto is cucina creativa, or creative Italian cuisine. Known by connoisseurs as a restaurant that is difficult to book, SALONE 2007 has moved to larger quarters where chef Kentaro Hosoda tells us his "mission is to maintain the restaurant's tradition and continue serving food that native Italians consider Italian”.
SALONE 2007 serves course meals that change every month but always include amuse-bouche, a spiedino of A5-grade wagyu (Japanese beef). Spiedino is traditionally skewered and grilled, but SALONE 2007 serves it in bite-sized portions that are eaten with a fork. Truffle-accented mashed potato rolled within the wagyu contributes to a vivid, full-bodied flavor that instantly excites the palate.
The presentation is always refined and Hosoda expertly brings out the characteristics of ingredients. He grills duck at low temperatures to crispen the skin, for example, then heats it in a vacuum and finishes with oven roasting to bring out the flavor.
Each dish is uniquely named to represent the concept behind its creation. “Guests anticipate from the name and listed ingredients how the dish might be prepared, then enjoy the thrill of discovery when the dish is actually served," says Hosoda. Each dish in the course is revealed one at a time, like a treasure from the hidden drawer of a jewel box.
Phone: 045-651-0113
- Address:
- B1F, 36-1 Yamashita-cho, Naka-ku, Yokohama-shi, Kanagawa
- Open:
- Weekdays, Saturdays, holidays and day before holidays
Lunch 12:00 - last order 13:00
Dinner 18:00 - last order 20:00 - Closed:
- Sundays and first and third Mondays of the month
Sisiliyaシシリア
Phone: 045-671-0465
- Address:
- 1F, Wado Bldg., Aioi-cho, Naka-ku, Yokohama-shi, Kanagawa
- Open:
- Mondays to Saturdays 17:00 - last order 0:30
- Closed:
- Sundays
Owner chef Atsushi Ogasawara, the ultimate pizzaiolo, closely tends the 500-degree flames in his quest to strike the perfect balance of chewiness, flavor and fragrance.
Tart tomato sauce, fragrant basil and mozzarella come together in the perfect Margherita pizza.
Quattro Formaggi is topped with Gorgonzola, Caciocavallo and two other scrumptious cheeses.
Customers at the counter seats receive piping hot pizza straight from the oven.
Wood burning at high temperature gives the pizza a deeply satisfying aroma.
Great pizza redefined
Within minutes of opening the restaurant, customers start filling up the counter seats. When they leave, their seats are quickly filled by other eager guests - a scene that repeats itself every day until midnight. Sisiliya is without doubt one of Yokohama's most popular restaurants, and the satisfied looks on customers' faces suggest it will remain that way.
Owner chef Atsushi Ogasawara strives to always serve pizza of the same sublime quality regardless of season or time of day. He closely observes the weather and hourly temperatures, including slight differences within the various sections of his refrigerator. "No matter how many pizzas I make, every single pizza is special to the person eating it," says Ogasawara, explaining why he never lets his guard down and always performs at his best.
His passion is apparent in every Margherita pizza crust, which has a pleasing resilience and addictive aroma that tickles your nose. The crust is the perfect complement to toppings so delicious that new customers are often amazed at how pizza, which they thought they knew through and through, can seem so refreshing and new.
Phone: 045-671-0465
- Address:
- 1F, Wado Bldg., Aioi-cho, Naka-ku, Yokohama-shi, Kanagawa
- Open:
- Mondays to Saturdays 17:00 - last order 0:30
- Closed:
- Sundays
ristorante la Tenda Rossaristorante la Tenda Rossa
Phone: 045-663-0133
- Address:
- 1F, Kannai Kitahara Fudosan Bldg., 6-75 Ota-machi, Naka-ku, Yokohama-shi, Kanagawa
- Open:
- Tuesday to Saturdays
Lunch 11:45 - last order 14:00
Dinner 17:30 - last order 21:30
Sundays and holidays 17:30 - last order 21:00 - Closed:
- Mondays and the first Tuesday of the month
Chef Nishizawa is supported by half a dozen kitchen staff and head sommelier Wataru Yano, who has worked with him for 10 years and expertly tends to guests throughout the 70-seat dining room.
True handmade pici smothered in rich, natural boar ragout.
Chewy Neapolitan style Pizza Margherita baked in an Italian wood-burning oven.
Comfortable tables fill the large and casual, trattoria-inspired dining room.
Over 90% of the more than 1000 wines are Italian, mainly Tuscan.
Authenticity with a smile
The word "ristorante" may appear in the name, but this establishment is the very essence of a classic trattoria. You see couples sharing meals, businessmen swapping stories and families gathering throughout the large single dining room. Most of the 70 seats are filled on most evenings thanks to the wonderful food and casual atmosphere where laughter is welcome and attentive cameriere meet every need.
Both the atmosphere and cuisine are authentic Italian. Chef Kenzo Nishizawa honed his skills for four and a half years in Italy, mainly in Florence. And his straightforward dishes embody the core of Italian food. All items on the menu represent genuine Italian recipes, including main dishes containing matured meat, signature Tuscan pasta pici, and Neapolitan-style pizza baked by an expert pizzaiolo.
Regular guests spontaneously order dishes not appearing on the menu and Nishizawa immediately consents with a smile. It's the same overflowing spirit of hospitality you find at trattorias in Italy.
Phone: 045-663-0133
- Address:
- 1F, Kannai Kitahara Fudosan Bldg., 6-75 Ota-machi, Naka-ku, Yokohama-shi, Kanagawa
- Open:
- Tuesday to Saturdays
Lunch 11:45 - last order 14:00
Dinner 17:30 - last order 21:30
Sundays and holidays 17:30 - last order 21:00 - Closed:
- Mondays and the first Tuesday of the month
Trattoria BiCOLORE YokohamaTrattoria BiCOLORE Yokohama
Phone: 045-312-0553
- Address:
- 101 Monteverde Yokohama, 1-40-17 Hiranuma, Nishi-ku, Yokohama-shi, Kanagawa
- Open:
- Tuesdays to Sundays
Lunch 11:30 - last order 14:00
Dinner 18:00 - last order 21:30 - Closed:
- Mondays (open if a holiday falls on Monday, but closed on Tuesday)
Subtle yet bold. Classic but innovative. The hard-to-describe dishes are the work of vastly experienced chef Mamoru Sato, who matches culinary expertise with appealing presentation.
Roasted, richly flavored Challans duck breast topped with espresso sauce.
A cocktail of hairy crab, tomato and avocado, perfect for pairing with a Bloody Mary.
Customers can choose from over 10 homemade pastas with various traditional sauces.
The interior is basic, but comfortable, with just the right touch of colorful decoration.
Abundant a la carte
The menu is typically overflowing with around 40 a la carte dishes. But the items change daily and returning customers always find something new. This diversity is the result of owner chef Mamoru Sato's efforts to try recipes that bring out the flavor of fresh seasonal ingredients.
The ingredients define his dishes and Sato carefully selects them himself at their seasonal peak, whether seafood from Owase and Sajima or vegetables obtained directly from farmers. He masterly prepares them in classic dishes or original contemporary dishes to bring out their personality. Just reading the menu, with its diverse offerings, is an appetite-arousing joy.
Chef Sato trained at 14 Italian restaurants, ranging from starred establishments to outlets serving local cuisine and the experience shows in his multifaceted skills and eclectic taste. Handmade pastas, homemade prosciutto, light seafood, rich meat dishes... the list is nearly endless, yet the restaurant presents itself as a modest trattoria. Guests can fully relax while enjoying their meals and wine. The laid-back atmosphere defines the experience as delightfully as the outstanding food.
Phone: 045-312-0553
- Address:
- 101 Monteverde Yokohama, 1-40-17 Hiranuma, Nishi-ku, Yokohama-shi, Kanagawa
- Open:
- Tuesdays to Sundays
Lunch 11:30 - last order 14:00
Dinner 18:00 - last order 21:30 - Closed:
- Mondays (open if a holiday falls on Monday, but closed on Tuesday)
*Articles are written based on information available at the time of publication.
More restaurants