When do goffo reservations open?

At 12:00 JST on the 25th of each month, for the whole of the following month, on TableCheck — the link sits in the house's Instagram profile (@goffo_yokohama). Diners and press describe the noon rush; the TableCheck page itself does not print the rule, so confirm it on Instagram before the day. Online bookings are for one to four guests; five or more must call 045-620-7077.

Can I walk into goffo without a reservation?

There is a same-day counter. The house's Instagram says same-day seats are released from 13:00 by phone or DM, and the TableCheck notice asks you to call on the day for availability. After 22:00 the room runs as a wine bar with cheese and bread. Do not simply turn up at 19:00 on a Saturday.

What does goffo cost and what are the rules?

TableCheck lists a six-course dinner at ¥8,200 including tax, service excluded, and the room also runs à la carte; Tabelog puts a typical spend at ¥6,000–7,999 before wine. A ¥600 table charge applies per person, tables are 2 hours 30 minutes, and payment has been cashless only since March 2024. Cancel by 17:00 the day before or the registered card is charged ¥5,000 per person.

Sengencho 1-2-6 in Nishi-ku, about ten minutes on foot from the west exit of Yokohama Station and a similar walk from Hiranumabashi on the Sotetsu line.

How to Book goffo — Yokohama's Hardest Italian Table

goffo means clumsy in Italian, and the sign over the door reads, in Japanese, “a clumsy man’s gentle, straight‑down‑the‑middle Italian.” The clumsy man is Yusuke Takagi, Yokohama‑born, trained at the city’s Trattoria Franco, who opened the room in 2016 on a residential street ten minutes west of Yokohama Station. It is now, by some distance, the hardest Italian table in Kanagawa to book — and, unusually for a house this contested, the rules are public.

What the house is

Thirty‑five seats on Tabelog’s count — twelve at tables, thirteen at the counter, ten on a terrace — with a wine list that press coverage in 2024 put at roughly a thousand natural bottles, from about ¥1,000 a glass. The menu runs à la carte or a chef’s omakase course; dishes that have made the coverage include a swordfish‑and‑orange carpaccio, Shimanto pork porchetta, gnocchi with milt and truffle cream, and a bottarga pasta. Dinner is served Monday, Thursday, Friday, Saturday and Sunday from 17:00, with last orders at 22:00 and a wine‑bar service after 22:00 for cheese and bread. Tuesday and Wednesday are closed, and irregular closures are announced on Instagram Stories on the day.

How the book opens

TableCheck is the only online door, reached from the link in the house’s Instagram profile (@goffo_yokohama). Online bookings are for one to four guests; five or more must telephone 045‑620‑7077.
The following month opens at 12:00 JST on the 25th. Diners and the Tokyo Calendar coverage describe a noon scramble; the TableCheck notice itself does not print the release rule, so check Instagram the week before in case the house changes it.
Reservable slots are 17:00–⁠18:30 or 19:30–⁠21:00; tables are held for 2 hours 30 minutes.
A same‑day counter exists. Instagram says same‑day seats are released from 13:00 by phone or DM; the TableCheck notice asks you to call on the day for availability.
A phone number or email entered incorrectly can void the booking, and no‑shows are refused future reservations.

How to book it yourself

Before the 24th: create a TableCheck account with a card, in English if you prefer — our TableCheck guide covers it — and open the goffo page from the Instagram link so it is in your history.
12:00 JST on the 25th: that is 22:00 the previous evening in New York and 03:00 in London in winter, an hour later in summer. Be logged in five minutes early, with party size and two acceptable dates decided. Monday and Thursday evenings and the 19:30 slots last longest; a diner in August 2026 reported a Monday 19:30 booking.
Enter the ages of any minors in the remarks box, and choose à la carte or the course; seat requests are noted but not guaranteed.
Missed it? Watch TableCheck in the last two days. Cancellations cluster before the 17:00-the‑day‑before deadline, when a booker decides whether to pay ¥5,000 a head to release the table.
On the day itself, ring or DM from 13:00 for the same‑day counter, and arrive within 30 minutes of your time — later without contact and the table may be released.

Prices and rules

TableCheck lists a six‑course dinner at ¥8,200, tax included, service excluded: three antipasti, a main, a pasta and dessert. À la carte spending on Tabelog sits at ¥6,000–⁠7,999 before wine; reviewers who drink well report ¥8,000–⁠9,999.
Table charge ¥600 per person, raised by ¥100 on 1 August.
Cashless only since March 2024 — Visa, Mastercard, JCB, Amex, Diners, Discover, transit IC cards, PayPay, Apple Pay and QUICPay. Bring no assumptions about cash.
Cancellation: notify by 17:00 the day before; afterwards ¥5,000 per person is charged to the card registered at booking. Our note on cancellation policy in Japan explains why the deadline sits where it does.

Our desk

goffo is a public‑platform house outside our collection: the TableCheck account is personal, so we do not book from your account or watch the page for you, but our desk can phone the house and ask; if no seat can be secured, nothing is charged. Save it in the booking calendar with a free account and we will email you the day before, at 08:00 JST on the 25th and about 30 minutes before noon, in your own time zone, so you are at the page at noon. If your Yokohama dates will not open, the request form puts the desk to work on a comparable table from the collection, and a fee is charged only once a seat is secured.

Nearby / also consider

The release page, with the next 25th counted down in your time zone, is at /release‑calendar/goffo‑yokohama. For the wider city and the day trip that surrounds it, see Kamakura, Yokohama and Odawara food day trips. If the noon rush defeats you, Sushi Tsugu in Bashamichi also books through TableCheck and releases its dates in blocks announced on Instagram — a different rhythm, and a calmer one.