⭐️⭐️ Enjoying Summer at Yamasaki in NogizakaAs soon as I stepped through the noren, my expectations soared at the renowned Japanese restaurant "Yamasaki" in Nogizaka. This time, I truly indulged in the luxuries of summer.* The first dish featured natural eel from Aomori, making a grand entrance worthy of the spotlight. The eel, nurtured by Aomori's harsh nature, has an exceptional firmness. With each bite, the refined and robust flavor of the natural fat spreads throughout my mouth, instantly captivating my palate.* Sea Urchin and Corn Jelly: The rich aroma of sea urchin combined with the bursting sweetness of corn. The refreshing jelly that gently envelops it is simply delightful. The contrast between richness and freshness is truly remarkable.* Noto Hairy Crab Shinjo (with crab miso inside): The moment I opened the bowl, the elegant aroma of the dashi wafted up. As I inserted my chopsticks into the fluffy hairy crab shinjo, rich crab miso oozed out. This luxurious creation encapsulates the richness of the Noto sea, leaving me in awe.■ A Craftsmanship that Colors the Height of Summer* Grilled Sweetfish: A summer tradition. The head is crispy and fragrant, while the flesh is moist. The exquisite saltiness enhances the sweet, slightly bitter aroma unique to sweetfish to its utmost. This dish truly showcases the chef's grilling skills.* Sauce of Fruit Tomato with Kuzugiri and Caviar: What was served here was a vibrant modern dish. The sauce, concentrated with the intense sweetness and acidity of fruit tomatoes, is complemented by refreshing kuzugiri. The saltiness of the caviar sharpens the overall profile, making it a superb palate cleanser.* Grilled Ribbonfish with Sauce: The ribbonfish, grilled slowly over charcoal, has a crispy skin and an exquisite fluffy texture. The gentle dashi sauce elevates the potential of the ingredient even further.■ A Stunning Main: Wrapped in the Aroma of Charcoal and Straw* Grilled Duck with Nameko Mushroom Sauce infused with Straw Aroma: The main meat dish features perfectly cooked duck. The meat, sealed with flavor over charcoal, is astonishingly juicy. Accompanying it is a surprising sauce made with nameko mushrooms infused with straw aroma. The unique wild fragrance synchronizes perfectly with the rich flavor of the duck.* Grilled Lotus Root in Duck Fat: The accompanying lotus root is beautifully grilled in the high-quality fat rendered from the duck. The pleasant crunch releases the richness of the duck, leaving a strong impression as a supporting actor.■ A Blissful Finale: A Sumptuous Conclusion and Separate Belly* Clay Pot Rice with Fried Red Snapper: The first dish to conclude the meal is the clay pot rice, which elicited cheers upon opening the lid. The crispy fried red snapper is packed with flavor. Each grain of rice absorbs the fat and dashi, making it impossible to stop eating, even when full.* Hamo (Pike Conger) Zosui: Following closely is the luxurious zosui made with hamo. Its gentle texture allows for easy consumption, while the deep richness of the hamo seeps into every bite, warming my very core.* Almond Tofu Ice Cream: The finale is a refreshing almond tofu ice cream. Its pleasant sweetness and crisp aftertaste beautifully and elegantly wrap up this extravagant course.〜〜〜〜 Title: Drool-Worthy Ratings〜〜〜〜⭐️ I probably won't go again⭐️⭐️ If the timing is right⭐️⭐️⭐️ Definitely a repeat❤️ I've already made my next reservation!