Tabelog 4.40 🥈
If you follow me long enough, Yamazaki is the only restaurant that I visit every single time when I’m in Tokyo. It is one of the very few modern kappo restaurants which manages to integrate western cooking techniques in a well-conceived manner. Patrons are expected to encounter plenty of exotic ingredients as well like suppon, bear, wild boar and karasumi, especially in winter.
Another reason for me to visit Yamazaki frequently is Chef Yamazaki’s creativity. In my last trip in Dec, Chef Yamazaki curated a bold dish, featuring two rich and heavy ingredients - foie gras and unagi. To my surprise, the flavors worked so well with the balsamic sauce and grilled vege underneath. The surface of the unagi was crispy, and the meat was perfectly grilled into a flaky texture. Let’s not forget the wine selection curated by Chef Yamazaki who’s also a qualified sommelier. The Church Road Chardonnay is one of the best entry-level wines I have ever tasted.
As a tradition here, the meal always finishes with a show-stopping homemade gelato, topped with 18yo Yamazaki whisky. Till next time, Yamazaki San!
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💴Budget: 55,000 yen
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