The main stumbling block with Japanese oolongs, IMO, is the perception that they would have anything to do with Chinese oolongs, which they don't. I think the word oolong could only be applied in a technical sense of a tea being semi-oxidized. So all expectations of what a Japanese oolong might be should be swept aside in order to fully appreciate what they are.
I've tried two from Yuuki-Cha. One was a smaller leafed, delicate tea, maybe the Kuchinashi which was given to me along with an order from Yuuki. This tea was interesting, flavorful, delicate, and quite different than any sencha. I think I brewed it with a good amount of leaf in a shiboridashi and I enjoyed it.
The other oolong was a big leaf roasted variety from Miyazaki, Koube Shiage. This one to me, was like a farmer's tea, kind of rough and strong until I started to brew it in a larger pot, 240ml, and making large Yunomi size cups of it. Then, the whole character of this tea became something warm and friendly to be enjoyed after a meal with friends. It was a very satisfying drink to me but only after I was able to get past my own preconceived notions about what this tea should be vs. what it is. Sounds like words to live by.