i. Biography
Coming Up
Kyoto apprenticeship tends to reward repetition over speed, and Hiroshi Yokoi’s early years show that pattern clearly: 12 years at Wakuden in Kyoto, then a head chef post at Nijo Yamagishi in Kyoto until 2023. The work reads as accumulation rather than interruption, with each stage adding to the discipline that later defined Yokoi in Gojo.
Where They Are Now
By fall 2023, the long Kyoto training line had been brought into Yokoi in Gojo, Kyoto. After 18 years of training in Kyoto, Hiroshi Yokoi opened the restaurant and set kaiseki cuisine under his own name, with the room and the cooking both carrying the weight of that sequence. Kaiseki at Yokoi is presented through that same order of experience: 12 years at Wakuden, a head chef role at Nijo Yamagishi in Kyoto until 2023, then a restaurant opened in fall 2023 in Gojo. The point is not novelty but continuity. Each move stays inside Kyoto, and the current work reads as the direct result of that long local formation. The present restaurant is shaped by the same progression that made it possible. Yokoi is not a reset; it is the next position after long training, formal responsibility, and the decision to open under his own name in 2023.
Signature
Uni/ikura/tuna temaki is Hiroshi Yokoi’s named signature. It is a compact expression, pointed and direct, and it sits comfortably beside the kaiseki frame that defines Yokoi in Gojo.
Honors
No specific award has been named for Hiroshi Yokoi. The record instead points to career markers: 12 years at Wakuden and the fall 2023 opening of Yokoi in Gojo. For a chef formed through Kyoto apprenticeship and then placed in a head chef role, those are the recognitions that matter here: duration, responsibility, and the point at which the work became his own.
Profile updated August 2026
FAQ
Asked of Hiroshi
Where did Hiroshi Yokoi work before?
Hiroshi Yokoi's earlier career included Wakuden and Nijo Yamagishi.
What is Hiroshi Yokoi known for?
Kaiseki cuisine.
