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travels for friends, food and wine - in exactly this order
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Sushi Yamato: A Culinary Journey Rooted in Tradition
In the heart of Tsukiji, the bustling culinary district of Tokyo, Sushi Yamato stands as a testament to the dedication and artistry of its master, Yamato Yasui. Hailing from Nihonbashi Kakigara-cho, Yasui's journey into the world of sushi is a captivating tale that unfolds with each meticulously... More
Sushi Yamato: A Culinary Journey Rooted in Tradition
In the heart of Tsukiji, the bustling culinary district of Tokyo, Sushi Yamato stands as a testament to the dedication and artistry of its master, Yamato Yasui. Hailing from Nihonbashi Kakigara-cho, Yasui's journey into the world of sushi is a captivating tale that unfolds with each meticulously crafted piece served at his restaurant.
A Blend of Tradition and Modernity
The restaurant is conveniently located near Tsukiji Station, offering patrons a spacious and modern environment. The ambiance, characterized by a calm and relaxed atmosphere, is complemented by an impressive 8-counter setup. Sushi Yamato seamlessly combines the traditional Edo-style legacy with a contemporary touch, creating an inviting space for enthusiasts and connoisseurs alike.
Yasui's commitment to preserving the logical Edo-style tradition is evident in the precise and careful work he puts into each creation. The wavy flow of his techniques, inherited from years of experience, adds a distinctive charm to the dining experience.
A Rising Star in Tokyo's Sushi Scene
If the year 2020 belonged to Shimazu, Sushidokoro Yamato has claimed its spot as the hottest sushi reservation in 2021. Yamato Yasui, with a culinary background that includes four years at the renowned kaiseki restaurant Ginza Kojyu, has become the talk of the town.
What sets Sushidokoro Yamato apart is a hint that hangs above the entrance—a signed gift from Takaaki Sugita, Yasui's mentor for five years. The influence of this esteemed mentor is reflected in the restaurant's offerings, marking a culinary journey that is both rich in tradition and distinct in its flavors.
Since January 2022, Sushidokoro Yamato has revamped its menu, offering a single seating for lunch and two for dinner. The lunch course, now the same as dinner, is priced at around JPY 19,000 inclusive, inviting patrons to indulge in an exquisite culinary experience.
Yamato Yasui: A Sushi Maestro
Yamato Yasui, born in 1977 in Kagawa Prefecture, grew up surrounded by the art of sushi, as his parents ran their own sushi restaurants. His dream of becoming a sushi chef took root in elementary school, leading him to culinary school and later to Ginza Koju, where he honed his skills for four years.
The turning point came when Yasui, captivated by the sushi at Takaaki Sugita's Nihonbashi Tachibana-cho Miyako Sushi, decided to seek mentorship. After five years of intense training, he emerged as a master in his own right. In August 2021, Sushi Restaurant Yamato opened its doors, a testament to Yasui's journey from an aspiring chef to an independent force in the world of sushi.
The Essence of Sushidokoro Yamato's Cuisine
Yamato Yasui's culinary philosophy is rooted in the belief that otsumami share strong elements with traditional cooking. However, upon closer inspection, his offerings reveal a surprising robustness and solidity synonymous with sushi restaurants.
The omakase experience at Sushidokoro Yamato comprises seven carefully created otsumami and 15 pieces of nigiri, including eggs, forming the core of the dining experience. As a self-proclaimed "grip fundamentalist," Yasui's attention to the shari (sushi rice) as the lifeline is evident. The balanced and enduring nature of the shari, with its crisp acidity, moderate saltiness, and reasonable viscosity, creates a harmonious dance of flavors that unfold with each bite.
While the influence of Sugita Oyakata is apparent in the vinegar combination, Yasui's unique touch and arrangement distinguish his creations. Notable is the intriguing closure of saury, showcasing a charm exclusive to Sushidokoro Yamato.
In summary, Sushi Yamato is not just a dining establishment; it's a narrative of tradition, mentorship, and the evolution of a chef's vision. Yasui's dedication to his craft and the seamless blend of tradition and innovation make Sushi Yamato a must-visit destination for sushi aficionados seeking an authentic and memorable culinary journey. Less
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- Gerhard Huber added a new meal Dinner at Matsuyama at Matsuyama
Matsuyama, located in Kitakyushu, Northern Kyushu, stands as a cultural haven, immersing diners in Japanese traditions and culinary richness. Chef Shozo Matsuyama, a meticulous curator of local flavors, unveils a menu that transcends mere dining into a cultural journey. The restaurant, reborn in 2019 after renovations, holds the esteemed Michelin one-star... More
Matsuyama, located in Kitakyushu, Northern Kyushu, stands as a cultural haven, immersing diners in Japanese traditions and culinary richness. Chef Shozo Matsuyama, a meticulous curator of local flavors, unveils a menu that transcends mere dining into a cultural journey. The restaurant, reborn in 2019 after renovations, holds the esteemed Michelin one-star rating for both 2014 and 2019.
Stepping into Matsuyama, one is greeted by a modern masonry exterior, a prelude to an intimate space adorned with Shikoku Aoishi stones, famed for bringing good fortune. The chef's keen sense of design is evident in every detail, from handcrafted Fukuoka wood chairs to walls reflecting Kitakyushu's coal mining history. With only six counter seats, Matsuyama offers an exclusive culinary experience, complemented by a private room featuring unique furnishings and an otherworldly ambiance.
The heart of Matsuyama's charm lies in Chef Matsuyama's seasonal and culturally rich courses, each meticulously curated. February's menu, for instance, unveils a symphony of flavors, from daikon radish with shiro miso to a captivating presentation of wild-caught local hirame sashimi. The chef's attention to detail extends to specially ordered vessels, such as the Setsubun Festival-themed hassun arrangement, a visual ode to tradition.
Matsuyama's commitment to local sourcing is palpable in each dish, with approximately 60% of the menu featuring Kitakyushu's finest ingredients. From the preferred Genki Tsukushi rice to locally caught seafood and unique turnips cultivated with slash-and-burn techniques, Matsuyama weaves a tapestry of local flavors.
Born in Fukuoka in 1981, Chef Matsuyama's culinary journey evolved from automotive engineering to the art of Japanese cuisine. A connoisseur of sake and sweets, he runs Kori Kashiya Komaru, an ice cream café adjacent to Matsuyama. His vision extends beyond his restaurant, aspiring to elevate Kitakyushu's culinary scene and educate future generations about Japanese food culture.
In essence, Matsuyama transcends the boundaries of a restaurant, offering an immersive experience where culinary artistry, cultural heritage, and a commitment to locality converge, creating a destination that beckons patrons to savor not just food but the essence of Japanese tradition.
Matsuyama's culinary prowess was on full display in yesterday's extraordinary Kaiseki meal. Chef Matsuyama's passion and exquisite sensitivity shone through each dish, starting with a captivating peanut tofu featuring just two peanuts—an introduction that balanced strong flavors without overwhelming the palate. The karasumi mochi followed, showcasing a generous portion of karasumi with a perfectly nuanced saltiness, paired harmoniously with a slightly warm sake.
The dashi for the soup course, crafted from maguro flakes instead of bonito, delivered a rich umami experience with a bolder flavor profile. The Hassum course, adorned with autumn leaves, offered a delectable fusion of autumn tastes, a feast for both the eyes and the palate. The main trio comprised a Toyama kobako, an Iwashi Nodoguro, and a chawanmushi crowned with shiitake and droplets of chicken oil, elevating it to new heights.
Concluding the culinary journey was a Kuri ice cream adorned with an abundance of kuri and served alongside a delightful kuri ale—a dessert pairing that added a perfect finishing touch. The entire experience unfolded in Matsuyama's intimate six-seat counter space, where casual yet impeccable hospitality reigned.
The reviewer expressed that the journey from Fukuoka to savor this exquisite culinary adventure was undeniably worth the effort, attesting to Matsuyama's status as a destination restaurant that transcends geographical boundaries. Less
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Kani, kani and more kani.
As always, a pairing of the best ingredients with the Chef’s technique creating a stunning meal.
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- Gerhard Huber added a new meal Dinner at Sazenka at Sazenka
Back for the Shanghai carb menu, the play with female and male specimen is as fascinatin as it is delicious. Of course we had to order some of the classic to make this menu the XXL version of it.
Chef Kawada-san is on top of his craft and a true master.
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- Gerhard Huber added a new meal Dinner at ちゃんこのある居酒屋 水町 at ちゃんこのある居酒屋 水町
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- Gerhard Huber added a new meal Lunch at Lanxuan Restaurant at Lanxuan Restaurant
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- Gerhard Huber added a new meal Dinner at Ryuzu at Restaurant Ryuzu
Crazy burgundy wine tasting dinner. The wines were spectacular and the food matched the quality.
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- Gerhard Huber added a new meal Lunch at イタリア食堂 sacco(サッコ) at イタリア食堂 sacco(サッコ)
Home cooking at its best. Delicious and heart warming. And such a good value for money.
