Voila
Concept

Contemporary Cuisine,
Inspired Locally

Voila’s cuisine is directly inspired by Hachinohe—its environment, its people, its ingredients—and we are constantly discovering new tastes that the region has to offer. Hachinohe, located at the southeastern edge of Aomori Prefecture, is full of seasonal delights.


A vibrant fishing port, the city faces the Pacific and has long been blessed with a bounty of seafood. Fruits and vegetables take on rich flavors in Tohoku’s unforgiving climate, exposed to the cold, biting yamase winds. We source our meat from Aomori, from beef, pork, and chicken to rarer meats like gibier, some of which we hunt ourselves. Our cuisine represents our impressions of the region and our experiences since moving to Hachinohe.

MENU

Lunch12:00~13:30 (last order)

MENU A
¥2,500
MENU B
¥2,700
Shorthorn Wagyu Beef Lunch
¥3,800*Reservations required
Chef's Special
¥3,800*Order by table
Voila Course
¥5,000*No same-day reservations
Anniversary Desserts
from ¥800*Reservations required

Dinner18:00~21:00 (last order)

Chef's Special
¥3,800
Voila Course
¥5,000
Premium Course
¥7,000 *No same-day reservations
Anniversary Desserts
from ¥800*Reservations required

All prices are exclusive of taxes

About the Owners

Kei Shimizu

Owner & Chef

Born in Yokohama in 1977, Kei cut his teeth at several restaurants in Tokyo and Yokohama, including yakiniku BBQ, high-end French, and even his family-owned bento business. He then traveled to Switzerland, where he worked in the resort area of Crans-Montana near Sion.
After moving back to Japan, Shimizu opened Voila in Hachinohe in 2012. He was selected as one of 16 chefs featured in the 2018 Chefs in Focus by Diners Club.

Nobue Shimizu

Sommelier

Nobue graduated from Kagawa Nutrition University in 2004 and received her sommelier diploma in 2018.

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