Yuki Bar is a natural wine bar and restaurant in a railway arch near London Fields, run by sommelier Yukiyasu Kaneko. It opened in February 2024 as Kaneko’s first solo venture, after a career that took him from Tokyo to sommelier roles at Noma in Copenhagen and P. Franco in Clapton, a spell studying winemaking in Oregon, and helping former Koya chef Junya Yamasaki launch Yess in Los Angeles.
The arch is low-lit and low-slung, with bottles lined up along the windows and most of the 20 or so seats arranged around a horseshoe-shaped counter. That counter wraps around the open kitchen, so the cooking happens right in front of you, and Kaneko is often behind the bar talking guests through what’s open.
Food takes the form of Japanese-leaning small plates designed to go with the wine, and the line-up changes with what’s on the board that day. Claypot dishes are a regular draw, and sansho-dusted crisps make a good opening snack while you choose a bottle.
The wine list is the main event for many regulars, built around rare natural bottles from small producers. Kaneko and the team are happy to make recommendations by the glass, and the list stretches to sake alongside the wines, with martinis for anyone who’d rather start with a cocktail. Abby Lee, chef-owner of Mambow in Clapton, admits she goes for the food rather than the list - a fair indication that the kitchen holds its own in a bar this serious about wine.
Yuki Bar accepts bookings for groups of four or more, with bookings taken via Instagram direct message only.