Spring at Yamagishi was, as always, absolutely fantastic!I enjoyed a sublime experience with the freshest seasonal ingredients, including sea urchin, young sweetfish, donko (a type of fish), bamboo shoots, Kamo eggplant, and turban shell, all expertly prepared by Yamagishi.No matter how I try to describe it, my vocabulary falls short.For drinks, I had a rare sake from my favorite local brewery! I also tried Bishamonten, but I forgot to take a photo... what a shame.This is the number one restaurant I want to revisit in my life! ^ ^
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