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a meal i was very much looking forward to, with a background training under innovative kitchens, yamazaki san’s cooking has clear demonstrations of more out of the box approaches which create flavours which are very comprehendible, even for those who are just starting out exploring washoku. fortunate enough to be trying his winter menu, starting with my favourite rendition of shiro miso soup this trip with fried tofu, before his fugu which is lightly dressed in ponzu and really like the jelly with fugu kawa (skin) and topped with ankimo. his shanghai gani in yuzu bake with shiromiso and shirako was leaning on the sweet end, and really enjoyed the grilled duck with a tofu fish cake. so happy i got to try his ‘tkg’, with his smoked sprouts before topping with a cured egg yolk. and finishing with his kani zosui, which had a very delicate and light flavour. very much enjoyed his dessert of milk ice cream and strawberry jam with meringue, and overall a very enjoyable meal with great company. wish to try his very talked about suppon next time!
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december 2023
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✨揚げ胡麻豆腐 fried sesame tofu, shiro miso
✨焼き河豚 あん肝と河豚の煮凝リfugu, fugu jelly, ankimo
白甘鯛のお吸い物 shiro-amadai, turnip in dashi
さわらの藁焼きsawara, and grated horseradish
蟹しゃぶ 蟹味噌kani in dashi with kani miso
海老芋 鶏のソープfried ebi-imo
上海蟹 鱈の白子shanghai gani shirako bake
✨鴨のローストroast duck
芹のご飯smoked japanese parsley tkg
蟹雑炊crab congee
✨いちごアイス milk ice cream and strawberry
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would revisit: maybe another season
reservations: intro-only
price range pp: ¥30,000-¥60,000
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📍山崎
location: 1-5-3 nishiazabu, tokyo
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