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. Last Updated: 07/27/2016

Fresh Fish From Tokyo

MTYoko's simple yet sophisticated interior design is pleasantly organic.
Sushi bars have invaded Moscow over the last several years, as a wave of inexpensive raw fish has swept into the city. Yet at the same time, the number of new upmarket Japanese restaurants can be counted on one hand. The arrival of Yoko, Arkady Novikov's latest Japanese creation, is thus an interesting phenomenon for bucking the trend.

Yoko's first striking feature is the spectacular view from the large windows that run across the face of the restaurant. Christ the Savior Cathedral looms large from across the road. Inside the restaurant, the interior is largely clad in lightwood and some pale marble. The simple yet sophisticated design is pleasantly uncluttered and organic.

The restaurant's head chef, Gennady Kim, previously worked as sous-chef under Seiji Kusano, executive chef of Seiji. Yoko prides itself on its fresh fish, which is flown in twice a week from Tokyo's seafood auction markets. The menu offers a classical range of sashimi, sushi and rolls, with the sashimi ranging in price from 550 to 1,410 rubles, sushi averaging around 130 to 240 rubles and rolls going for 120 to 790 rubles. The mains come prepared with various European touches such as Japanese mayonnaise or balsamic vinegar. Choices include prawns in garlic and ginger sauce (680 rubles), sea perch with teriyaki sauce (740 rubles), black cod with teriyaki sauce (810 rubles) and salmon with vegetables and teriyaki sauce (640 rubles). The restaurant's other main drawing card -- Kobe steak -- also comes teriyaki-style (3,850 rubles for a 210-gram serving).

Sake starts at 580 rubles for a 150-milliliter portion, while Sapporo beer costs 280 rubles a half-liter.

5 Soimonovsky Proyezd, 290-1217/1478, noon-last guest, M. Kropotkinskaya.