A modern Japanese restaurant with a traditional Japanese interior, with views of the Cathedral of Christ the Savior.

What makes Yoko special is its fish dishes, for which it flies in fresh product twice a week straight from a Tokyo market. Yoko is thus able to offer the famous bluefin tuna (from the Pacific, Indian and Atlantic Oceans), hirame, squid, swordfish (kajiki maguro), yellowtail (kanpachi) and young yellowtail (hamachi), Japanese sea bream, and sea urchins and sea scallops in their shells.

Interior

Yoko is designed in a traditional Japanese minimalist style. It contains natural materials—light wood, stone, frosted glass. Everything is simple and as practical as possible. The precious gray marble used in the walls and shelves; the warm, light pine used for the parquet floors and the table tops; the chocolate upholstery of the armchairs and couches; all of it together makes a harmonious whole. Producing contrast are single-tone panels, olive and red, on the walls; olive-colored pillows cover wooden benches. Live flowers and plants make the interior fresh and light.

Tables are set with Spiegelau glasses and dishware imported from Japan. The waitresses wear authentic Japanese kimonos.

Yoko opened on March 15, 2007.