Tokyo

YAWYE

Name: YAWYE
Address: 1-9-5 Nishiazabu Minato-ku, Tokyo, Nishiazabu, Tokyo
Telephone: NA
Price range: ¥33,500 - ¥48,500

At YAWYE, wine comes first. Tucked into a quiet backstreet of Nishi-Azabu, this discreet restaurant is the personal expression of sommelier Kohei Taguchi, who builds his seasonal menu around the wines he knows best. The cuisine here draws on classical French technique while weaving in Japanese and other global influences—think abalone gently poached in sake, cherry wood-smoked maguro and dan dan noodles in a rich, spicy broth. The restaurant has become a destination for wine connoisseurs drawn to unexpected pairings and its borderless approach to flavor.

At the heart of YAWYE is Kohei Taguchi, a seasoned wine expert whose résumé includes tenures at Tokyo’s acclaimed Aimé Vivert and L’Effervescence. His passion for wine led him through the vineyards of France, where he visited over 30 wineries and worked alongside local producers. Drawing on his deep culinary knowledge, he reimagines nostalgic comfort foods—such as curry rice and pasta—into refined, inventive dishes made with selected high-quality ingredients.

Located in the chic neighborhood of Nishi-Azabu, the restaurant’s grey interior is elegant and understated, featuring counter seats in the main area, and tables in the private room. The tableware includes exquisite pieces by Jean-Louis Coquet alongside select Japanese ceramics. Wine is poured into Lehmann and Kimura glassware, selected specifically to enhance the character of each vintage.

At YAWYE, wine comes first

The cuisine at YAWYE is rooted in French technique but drifts fluidly into Japanese and Italian traditions. The tasting menu typically features nine to ten courses, shifting with the seasons—and sometimes even with the weather—in a dialogue with the world outside.

The starting course is a bowl of consommé, served warm or chilled, depending on the day’s temperature. Warm abalone is gently pasteurized in sake over five to six hours, served with caviar and a celery root coulis. The dish pairs beautifully with white or sparkling wine. Lobster and beetroot salad is a vibrant appetizer that catches the eye with its striking color. The earthy flavor of beetroot meets the natural sweetness of lobster. Smoked tuna offers a deep flavor, enhanced by cherry wood chips and the depth of lean maguro.

Akaushi wagyu steak is finished in the pan, a technique that adds a trace of iron to bring out the beef’s natural richness. The signature dan dan noodles are steeped in a rice broth made from chicken bones and pig’s trotters, layered with shrimp heads, ginger, garlic and green onions, each sip complex with umami and spice.

Ingredients
YAWYE, as its name suggests, is dedicated to selecting high-quality ingredients for every season. Beef is chosen from premium lines, including Kumamoto’s red Akaushi and Japanese black wagyu. Game and poultry are procured from the best sources—pigeon from Scotland, venison from Hokkaido and duck from France. Fish is selected daily from a trusted vendor in Ebisu, a family-run shop known for its sharp eye and consistent quality.

Vegetables are sourced primarily from France, while some produce—like fragrant sansho pepper—come within Japan. Mushrooms from Fukushima Prefecture, prized for their freshness and delicate aroma, add further depth. Together, these ingredients support a menu that moves effortlessly across borders.

A dish from the cuisine at YAWYE: At YAWYE, wine comes first #2

CHEF

Kohei Taguchi

Kohei Taguchi was born in Hokkaido in 1981. With both parents working full-time, he spent much of his childhood dining out and learning to cook for himself. After two years of working as a sommelier in Kobe, he moved to France to study the language, and later returned to his hometown of Sapporo to continue working in wine service. He returned to France, this time to learn about winemaking. He visited and trained at a number of prestigious domaines, including Philippe Leclerc and Méo-Camuzet, gaining first-hand insight into the philosophies behind the wines. After coming back to Japan, he refined his expertise at a string of top-tier restaurants, including Aimé Vivert, Mikuni, Restaurant Feu, and L’Effervescence. At Minami-Azabu Waon, he worked as both the chef and sommelier, blurring the lines between front and back of house. In July 2024, he launched YAWYE with the belief that wine should not be reserved only for special occasions, but be a part of everyday life.

Though he seldom takes time off, Taguchi enjoys visiting local shrines and soaking in hot springs when he does. His idea of a perfect day of rest: a glass of wine—his own, of course—enjoyed quietly in an onsen with a view.

VISION
Taguchi approaches his work with an unwavering sense of purpose. “I want to be active for the rest of my life,” he says. For him, the restaurant is more than a business—it is a lifelong passion, a space where experience and dedication converge in every glass and every plate.

WINE

Taguchi has visited over 300 vineyards in France, mainly in Burgundy, Champagne and southern France. He bases his selections on years of accrued knowledge, while also considering broader market trends and guest preferences. While Burgundy accounts for the majority of the collection, the offerings are rare and diverse, including bottles from producers that are no longer in business. From affordable to exclusive wines, Taguchi’s motto is to offer his wine at a reasonable price.

His approach to pairing is personal and intuitive, shaped by his time as both sommelier and winemaker. Wines are offered by the bottle or glass, with thoughtful pairing suggestions for each course. From rare cuvées to accessible favorites, Taguchi remains committed to one principle: wine should be exceptional—but also approachable.