A contemporary Japanese restaurant designed in a traditional Japanese style with a view to The Cathedral of Christ the Savior. The name of the restaurant is a female name Yoko which the Japanese associate with such epithets as "bright, light, sunny". The essence of Yoko is dishes made of cold fish that arrive twice a week from fish market in Tokyo. In this way, Yoko gets the famous blue fin tuna ( from the Pacific, Indian and Atlantic oceans), Japanese sole halibut, calamari, yellow tuna, kanpachi and himachi (yellow tail and wild yellow tail), Japanese dorado, Japanese urchin and scallops in shells. Yoko is designed in traditional Japanese minimalism. Natural materials: light wood, stone and matte glass-everything is simple and ultra-practical. Harmonious and noble grey marble in the design of walls and shelves, light warm pine wood in parquet countertops, dark chocolate upholstery of sofas and armchairs. Bright coloured panel pictures on olive and red walls as well as olive cushions on wooden benches make a bold statement. Natural flowers and greenery make the interior fresh and airy. Tables are served with a Spiegelau stemware and a tableware which originate from Japan. Waitresses wear authentic Japanese kimonos. The restaurant was opened March on 15, 2000.