Japanese-Style Italian cuisine - straight from the farm

code kurkku

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Yoyogi Village, an urban oasis
where diners can experience Italian cuisine
with a uniquely Japanese flair

The leafy gardens of Yoyogi Village suddenly come into view less than a minute's walk from Yoyogi Station. The commercial space was designed by music producer Takeshi Kobayashi and has been the talk of the town since opening in 2011.

The Village's main restaurant is Code Kurkku, an Italian restaurant with a menu designed by Yasuhiro Sasajima, chef at Il Ghiottone - said to one of the hardest places to get a reservation in Kyoto.

The restaurant was created to produce a sense of "wa," the concept of "harmony" that so resonates with the Japanese spirit.

The majority of the ingredients - fish, meat and vegetables - are selected from across Japan and cooked using Italian methods. In this way, diners can be assured not only of their taste, but also that they are safe and healthy.

Code Kurkku mainly used vegetables from Kyoto at first, but now they source organic vegetables from a private farm in Kisarazu, Chiba Prefecture. The restaurant is always fully consciousness of the farmers, and the soul of Japanese cuisine.

One example is with traditionally-eaten vegetables. Chef Yasushi Inoue explains, "Farmers don't want them to sell at a low price, so the restaurant plays a big role in bringing together the farmer and the diner."

Large windows let in the outside light, keeping the interior bright and combining with the high ceilings to produce a strong sense of openness and freedom. Leafy plants are found everywhere, from the walls to outside the windows, and that helps diners forget that they are sitting in the bustling heart of the city.

Each plate that arrives is a colourful display; each dish harnesses the true flavours of each ingredient.

This is a restaurant that energizes the spirit through food.


Chef Profile

Chef/Yasushi InoueYasushi Inoue

Born Fukuoka.
Worked at La Vita at the Risonare resort in Kobuchizawa, Yamanashi before moving to Italy. Learned his art at 2-star Milan restaurant Cracco Peck. Returned to Japan and became head chef at Il Ghiottone Marunouchi in 2004. Currently chef at Code Kurkku.



What made you want to become a chef?
It probably started back when I had a part-time job at an Italian restaurant in high school. I worked in a restaurant at the resort hotel in Kobuchizawa after graduating from cooking school, and saw how interesting Italian cuisine was.

There were a lot of people there who'd already been to Italy. So, I decided I wanted to go too, and I went to Milan when I was 24.
What did you experience in Milan?
I was shocked by the sheer quality of the ingredients - not just vegetables but dairy products and meat too. Even where I worked in Milan. Cracco Peck is part of a big restaruant group, and it gathers great ingredients from around the country.

From vegetables to meat to cheese, I think it was probably the best place in Milan in terms of ingredients.
What do you do on holidays?
I like to travel around Japan and other countries tasting new food. I go to eating places, but I also like going to wineries and sake distilleries too.

I've been to Italy many times, and if I have only a few days, I'll go to Korea or somewhere in Japan. I've been to various places around Japan. I also like cycling.

Restaurant Info

Restaurant Namecode kurkku
CuisineItalian Cuisine
Opening day21st October, 2011
Hours of Operation Lunch: From 11:30 (Last order 14:30)
Dinner: From 18:00 (Last order 21:30)
Closed Irregular Holidays
※Closed once monthly for maintenance
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club, China Unionpay)
Service charge10%
Children Permitted
Capacity 36 seats
Seat area

Waiting space available

Terrace seating available

Sofa seating available

Private Rooms Available

*Private room ① available for parties of 5
Private room ② available for parties of 10


Excellent view at night

Private party Available

*For parties of 30 or more

Private party options


microphone・audio equipment


Can bring own

Smoking Smoking prohibited

*Smoking allowed in dry area

Pets OK Large dog

*Customers with pets may use the terrace.

Parking Unavailable

*Coin parking available nearby.

Sommelier/Bartender Sommelier
ReceptionistReceptions/Business Dinners
Serving SizeLight

Top-quality ingredients

*New-style Italian cuisine packed full of organic vegetables and vegetables from the Kyoto area.

Children's Menu

*Children's Menu ¥1,800

Vegetarian Possible

*Available if ordered ahead of time

Foreign Language Menu Available


Foreign Language Speaking Staff Available


Halal Food Possible

*Available if ordered ahead of time

Religious Food Restrictions Possible

*Available if ordered ahead of time

AddressYoyogi Villege, 1-28-9 Yoyogi, Shibuya-ku, , Tokyo, 151-0053
Phone Number


(Available in English)

Access■2 minutes walk from Yoyogi St. on the JR Line.
■5 minutes walk from Minami-Shinjuku St. on the Odakyu Odawara Line.
DinnerMENU A¥6,000
MENU B¥9,000
MENU C¥12,000
Available wines

Approx. 60 types

More than 60 types of wine selected by in-house sommelier.

Available Cocktails Available

Available whiskies Available

Available beers Available

Restaurant Interior