Yukari Ramen

Yukari Ramen is a place created with a genuine passion for Japan.

At the heart of the story are 7 types of ramen, rich and flavorful, the authentic taste of which is only achieved there, where the kitchen is loved with all one's heart.

Yukari opens its doors in St. Petersburg and immediately sets itself apart: it is a space created with a genuine passion for Japan, not a formal attempt to recreate the atmosphere. At the heart of the story is ramen, rich and flavorful, the authentic taste of which is only achieved where the kitchen is loved with all one's heart. It instantly transports you to the quiet streets of Kyoto or a cozy prefectural cafe, and the comfort and warmth here feel natural, as if you were in the heart of Japanese hospitality. It all started with ramen. Or, more accurately, with the desire to experience the taste of Japan here and now, in the very center of the city. The founder of the project, Anastasia Berezhenets, long searched for a form in which traditions and modernity would meet without compromise – and she found it in her own projects. Today, she runs a network of Japanese home-style cuisine and dessert cafes called "Taiyaki" and the ramen restaurant Yukari, and her Telegram channel "Japan Nearby" brings to life stories about the everyday culture of the Land of the Rising Sun. For Anastasia and her team, the kitchen is not only about high-quality food, but also a way to share the warmth of Japan with people, making it accessible to everyone. Her journey into gastronomy began not with the restaurant business, but with curiosity and observation. Anastasia has been fascinated by Japanese culture since her youth, studying traditions, tastes, and rituals, absorbing the details of everyday life that are rarely noticed by tourists. Each trip, each new conversation was a lesson for her – and gradually, the interest grew into a mission. The Yukari ramen restaurant is designed so that every detail is integrated into the overall space: here, the interiors do not reproduce Japan, but create its spirit, subtle and almost personal. The tables are named after Japanese family crests, and each one seems to invite you into a separate, small story, both familiar and unique. At the bar, noren curtains gently separate the kitchen, but do not hide its magic from the guests. Handmade lamps and panels in the kumiko technique play with light, creating a depth that you want to look at slowly, not just glance at. On the walls are kazari-mono depicting plum blossoms, a vintage kimono from the 50s-60s, and many other items that exude attention, care, and history that can be felt, not just seen. Even the uniform of the staff is part of this story. The chefs' clothing is inspired by the uniforms of Japanese archers who practice the art of Kyudo. The waitstaff wear traditional happi coats with brooches in the shape of the project's logo, like quiet signatures from a master who has shared a piece of his soul with the team. The cuisine at Yukari is as cohesive as the space itself. Behind it is Yegor Avdeev, the chef who thinks in terms of processes with almost surgical precision. For him, the kitchen is truly like an operating room, where every detail is subject to rhythm and discipline. Yegor's story combines medicine and gastronomy: dreaming of becoming an oncologist, he underwent training, but eventually found himself in restaurants, where he learned to see the same science and responsibility in food. He is used to working in a mode where mistakes are unacceptable, and the result must be flawless. That is why the menu at Yukari is compiled with fanatical precision – and at the same time with a living interest in Japanese flavors, which Yegor is discovering for himself and for the guests. The basis of the cuisine is seven types of ramen, prepared with the same passion for Japan that is felt throughout the project. The broths are simmered for dozens of hours, the sauces are carefully balanced to create umami and depth, and the noodles are made by hand. Among the dishes that the chef is particularly proud of is beef tartare, where simple salt and pepper bring out the flavor of the product to the level of a delicacy; Hakata ramen, where a 20-hour broth, shiitake mushrooms, kombu seaweed, soy sauce, and tasyu pork come together in a complete flavor symphony; and a dessert of slow-cooked pear with sage and yuzu – bright and balanced, like a reflection of pristine nature. If ramen is the foundation, depth, and soul of the cuisine, then the bar menu is its avant-garde and bold search for new forms. It is overseen by Dmitry Uvarov, for whom drinks are not just an accompaniment, but a самостоятельное переживание (independent experience), capable of enhancing the flavor of the dish and at the same time unfolding its own story. He faced a difficult task: to create a pairing for the rich Japanese broth. In Japan, the answer is clear: water, green tea, beer. But Yukari is a gastronomic project where every element is created for emotions. This is how the "Avant-Gardes" were created – авторские холодные напитки (author's cold drinks) based on filter coffee and homemade cordials. They are based on contrast: a salty, rich broth and рядом (next to) bitterness, acidity, and icy purity. Each of these "Avant-Gardes" sounds like a small poem: Tasogare no Kaori ("scent of twilight") – filter coffee with lavender and vanilla, velvety, with floral and warm notes; San Kan ("shining citrus") – lemon and saffron, complex and layered, with a tart tobacco aroma; Kurodama ("black pearl") – elderberry and cedar, a drink with character, like a rainy forest; Bitā Fizu – citrus and pepper, with a hint of chocolate and a spark of orange zest. But the bar menu is not limited to experimentation. At its core is the Japanese philosophy of kodawari – the determination to bring a product to the highest level of perfection. That is why familiar matcha lattes or hojicha teas are served differently here: they are elite harvests from the most famous tea prefectures of Japan, selected by enthusiasts of their craft, true "tea geeks," such as Oh my tea and Vasily Khadzhinov. A particularly rare discovery was hojicha – a tea roasted over wood charcoal, with a taste of smoked chocolate, from which drinks are created that warm the body and soul. The same philosophy of precision underlies the coffee menu. For espresso, Dmitry chose a balanced Brazil Piberry blend from the Sintonia team – clean and flawless. And for filter coffee, he chose a bright Colombian Catrurrón anaerobically processed coffee from Angelo Sosa: a bold coffee that became the basis for the "Avant-Gardes" and gave them their expression.