鮨処 やまと
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Relatively new opening during the latter part of covid. Chef worked under Sugita and at Ginza Kojyu for a few years before opening in 2011. It was super difficult to book in the early days, but now it's manageable with a bit of notice. A few otsumami dishes were served, which were all not bad, but... More
鮨処 やまと
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Relatively new opening during the latter part of covid. Chef worked under Sugita and at Ginza Kojyu for a few years before opening in 2011. It was super difficult to book in the early days, but now it's manageable with a bit of notice. A few otsumami dishes were served, which were all not bad, but I was mostly looking forward to the nigiri and to see how much of Sugita's style imparted to Yamato-san. The nigiri size felt similar, but the flavour of the shari was on the lighter side. I didn't get a chance to ask him about the vinegar he uses, but I just wished there was just a touch more impact. Neta was great though.. more focus on white and silver fish, which was good for May. My neighbouring diners were happy to drink also as half the counter was solo-dining which made for a bit more energy in the room.
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#料理 #レストラン #東京 #食事 #food TL4.19-B Less
