Opened in 2018, Yamasaki in Nogizaka earned a Michelin star in the 2019 Tokyo Guide. In just three months, it became a popular restaurant that is hard to book. The owner, Shiro Yamazaki, believes in creating dishes that clearly convey what he wants guests to enjoy. Each plate reflects a unique sensibility, built on the fundamentals learned at the renowned Akasaka restaurant Morikawa, showcasing simple yet thoughtful touches.【Price】JPY 53,000 (tax included)【Omakase Course】■ Grilled Bird Shell from Ishikawa / Wakame / Vinegared Dish The bird shell is quickly grilled over high heat, preserving its deep flavor and allowing for a delightful chewiness, complemented by the crisp texture of wakame.■ Spanish Mackerel / Salted Konoko / Steamed Rice The Spanish mackerel has a crispy yet fluffy texture, with a soft mouthfeel. Its rich umami pairs beautifully with glutinous rice, while the salted konoko adds a savory touch that enhances the flavors of the seaweed and sweet rice.■ Noto Hairy Crab / Junzai / Soup The sweetness of the crab meat harmonizes with the broth, which is clear and deep in flavor, smoothly enveloping the palate. The slippery texture of junzai adds to the aroma, mouthfeel, depth, and lingering finish, creating a perfect balance.■ Grilled Kinmedai with Salt Koji / Sakura Shrimp / Cauliflower Sauce Charcoal-grilled to achieve a crispy exterior and fluffy interior, the fish is rich and juicy, filling the mouth with flavor. The savory taste of sakura shrimp pairs excellently with it.■ Snap Peas / Asparagus / Chawanmushi with Sea Bream Soft Roe / Scallop Broth Sauce ■ Sweetfish / Kamo Eggplant / Sansho Sauce Deep-fried with glutinous rice, the sweetfish is cooked to perfection, offering a rich fat content and a delightful chewiness. The elegant sweetness of the eggplant and the spiciness of the sansho sauce create a perfect match.■ Niigata Amatori Duck / Wheat Gluten With each bite, the rich flavor of the duck spreads beautifully, enhanced by the aroma. The sauce made from duck bones and red wine brings out the duck's essence and taste.■ Ayu / Asparagus / New Onion / Clay Pot Rice / Pickled Egg The myoga adds a unique refreshing aroma, infusing the rice with umami. The combination of the egg yolk, which has been marinated for half a day to concentrate its flavor, and the seasoned rice is simply outstanding.■ Hamo / Chazuke The aroma is overflowing.■ Milk and Mint Ice Cream / Blood Orange / Vanilla Sauce / Meringue ■ Darjeeling Tea With a slight astringency, it leaves a sweet aftertaste in the mouth after swallowing, making it the perfect cup to enjoy after a meal.