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Chef Takahiro Yamagishi opened up this place in 2015 and reached legend status in a very shot time. Now it is notoriously difficult to book but it is worth the effort.
His food is light, full of surprises, of great flavour and executed perfectly. The ingredients are well sourced and of high quality. One of the benchmarks of any Kaiseki meals is the soup. Yamagishi-san’s dashi is clear and light with an intense fragrance. The rice at the end of the meal comes in three variations and rounds off a fantastic meal.
9 / 10
