Tabelog 4.44 🥈
Yamazaki is one of the very few modern kappo restaurants which manages to integrate western cooking techniques in a well-conceived manner. Before opening Yamazaki, Chef Yamazaki worked in other acclaimed establishments like Aca and Chiune. He is also a certified sommelier, carefully pairing wines and sake with the meal to complement the flavors.
His menu typically consists of nine to ten courses that begin with hearty steamed rice and progress through various grilled, steamed, and fried preparations, ending with donabemeshi, porridge and gelato for dessert. Patrons are expected to encounter plenty of exotic ingredients as well like suppon, bear, wild boar and karasumi. The dining experience is aesthetically enhanced by an intimate setting at an hinoki cypress counter where the chef and apprentices showcase their craftsmanship live to patrons.
Chef Yamazaki is constantly inspired by overseas pop-up experiences, helping him create one-of-a-kind dishes that keep regular customers coming back. In my recent visits, 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.
Yamazaki is notably difficult to book, often requiring invitations or advance networking, a testament to its high demand and exquisite reputation among Tokyo‘s gourmet circles.
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💵 Budget: 50,000 yen
