■ June 17, 2026 (Wed) 8:30 PM - 11:00 PM■ Omakase Course ¥53,000, tax includedTotal with drinks ¥64,856, tax included■ Reservation: Individual reservations1. Appetizer◉ Sado Grilled Torigai (bird clam)◉ Shredded cucumber◉ Shiso flower◉ Fresh sudachi juice- Toasted sesameThe appetizer featuring seasonal torigai is a thoughtful dish that gently welcomes the palate while harmonizing the seasonal flavors. It beautifully prepares the mouth for the upcoming seasonal delicacies, showcasing the depth of Yamasaki's culinary artistry.The dish evokes a refreshing sensation, combining strength and delicate textures that almost intoxicate the tongue, making it easy to fall in love with this wonderful appetizer.The presentation highlights the spring flavors while maximizing the potential of the ingredients, resulting in a dish of unparalleled perfection that leaves the palate in complete silence.The torigai, quickly grilled over high heat, retains a deep-sea flavor while offering a lively, resilient texture. The crunchiness of the bite surprises the teeth, and the accompanying kombu adds a clean taste, enhancing the umami that tingles on the tongue. The gentle sweetness of the toasted sesame subtly enriches the overall flavor, creating a harmonious and expertly crafted dish.2. Noodle Dish◉ Chawanmushi (savory egg custard) with sea bream soft roe◉ Snap peas◉ Diced asparagus◉ Broth made from scallopsUpon lifting the lid of the small bowl, a vibrant green landscape unfolds, captivating the eyes. The snap peas, with their petite beans, bring a fresh texture that is both elegant and delightful. The silky custard, rich in flavor, offers a luxurious mouthfeel that is hard to resist.As I take a bite, the rich umami of the scallop broth mingles beautifully, showcasing the culinary talent of Chef Yamasaki. This chawanmushi is a rare find, embodying purity and beauty in its high level of craftsmanship.The custard, when scooped with a spoon, dances lightly on the tongue, bringing joy as it interacts with the fresh summer vegetables.As I enjoy the delightful textures and flavors, the soft roe makes a surprising appearance, adding a luscious richness that elevates the dish. I had previously thought of soft roe as a winter delicacy, but this summer version from sea bream is vibrant and refreshing, creating a delightful balance of flavors.3. Soup Dish◉ Noto Hairy Crab Shinjo (crab dumpling)◉ Akita Water ShieldI am always amazed by the dynamic presentation of the soup dishes crafted by Chef Yamasaki, and each encounter is a highly anticipated masterpiece.Using water sourced from Gifu and a broth made with Rishiri kombu, the delicate flavor is enhanced by freshly shaved katsuobushi (dried bonito). The initial taste is a refined umami that captivates the palate, drawing me deeper into its complexity.The crab dumpling, filled with crab meat and miso, naturally melds with the broth, enhancing its sweetness and depth. The flavors unfold beautifully, showcasing the essence of the ingredients.4. Grilled Dish◉ Ayu (sweetfish) from the Maase River (adult fish)◉ Foie gras❶ The ayu is prepared as a salt-grilled dish.❷ The head and bones are deep-fried.This dish reflects Chef Yamasaki's sensitivity to the customer's experience, ensuring that the flavors are enjoyable and accessible.The ayu, known for its quality, is a seasonal highlight, and I am thrilled to savor this exquisite ingredient. The fish is grilled over charcoal, with the body salted and the head and bones deep-fried, showcasing the chef's expertise.Typically, smaller ayu are preferred for cooking, but this larger version is a rare treat. The grilling technique ensures that the fish retains its flavor and texture, allowing for a delightful experience.Biting into the grilled ayu, the aroma and flavor are captivating, and I understand why it is referred to as a "fragrant fish." However, the grilling process raises questions about the balance of flavors, as the cooking time for the head and body differs.Recently, chefs have adapted their techniques to ensure that each part of the fish is cooked perfectly, allowing diners to enjoy the full range of flavors. Chef Yamasaki's approach to ayu showcases the traditional salt-grilled method while reimagining the dish to highlight the fish's natural qualities.The combination of grilled and fried preparations creates a delightful experience, and the addition of foie gras enhances the dish's complexity, resulting in a remarkable pairing.5. Palate Cleanser◉ Cold noodles◉ Rich sauce made from Saitama tomatoes◉ Generous caviar◉ Kombu and shrimp oilThis innovative dish offers a refreshing acidity that awakens the palate, delivering a delightful burst of sweet and sour flavors.Although intended as a palate cleanser, the vibrant flavors invigorate the senses, providing a refreshing experience.The cold noodles, with a firm texture, are accompanied by a rich tomato sauce that tightens the palate with its acidity. The presentation hides the noodles beneath a mound of caviar, creating a stunning visual appeal.As I mix the sauce with the noodles, the refreshing sensation envelops my tongue, and the rich acidity of the tomato sauce complements the cold noodles perfectly, creating a harmonious balance.The combination of caviar and cold noodles enhances the flavors, with the saltiness of the caviar elevating the overall taste, leaving my palate thoroughly satisfied.6. Fried Dish◉ Tempura of Spanish mackerel◉ Early-season Kamo nasu (eggplant)◉ Sweet vinegar sauce- Black shichimiThis dish features impressively large Spanish mackerel, expertly prepared as tempura.The thickness of the fish is striking, and the moment I take a bite, the rich texture captivates my senses. The crispy skin adds to the experience, creating a delightful crunch.The moment I start eating, the combination of the tender flesh and crispy skin overwhelms my palate, showcasing the mackerel's bold flavors.7. Main Dish◉ Aichi Megumi Duck, grilled over charcoal◉ Lotus root grilled in duck fat- Smoked with straw- Black garlic soy sauceThe Megumi duck offers an impressive umami and texture, with each bite revealing its juicy tenderness. The smoky aroma from the straw grilling enhances the flavor, creating a delightful experience.The black garlic soy sauce adds depth to the dish, elevating the flavors and creating a harmonious balance.8. Rice Dish❶ Takikomi Gohan (seasoned rice)- Fried ayu- Charcoal-grilled new onions- Myoga (Japanese ginger)- Red shisoAccompanying the seasoned rice is a soy sauce-marinated egg, enhancing the flavors.❷ Hamo (pike eel) porridge◉ Porridge made with hamo and kombu broth- Hamo with kuzu- Umeboshi (pickled plum)- Chopped green onionsThe hamo, elegantly presented, adds a luxurious touch to the porridge, while the kombu broth deepens the flavors.9. Dessert◉ Milk and almond tofu ice cream◉ Meringue◉ Plum jam10. Jasmine teaThe subtle bitterness begins, followed by a fragrant sweetness that lingers, creating a delightful finish.