Tabelog 4.42 🥇
Seizan is perhaps the first group of globally renowned contemporary washoku restaurants in Tokyo. Chef Yamamoto was trained at a famous restaurant in Gifu called Takada Hassho since graduation. He stepped up as the head chef of the branch of Hassho at the age of 25. He returned to Tokyo and established Seizan in 2011 which has been... More
Tabelog 4.42 🥇
Seizan is perhaps the first group of globally renowned contemporary washoku restaurants in Tokyo. Chef Yamamoto was trained at a famous restaurant in Gifu called Takada Hassho since graduation. He stepped up as the head chef of the branch of Hassho at the age of 25. He returned to Tokyo and established Seizan in 2011 which has been awarded as Tabelog Gold for three years in a row.
Out of my expectation, Seizan’s food features some western influence such the matsubag-gani croquette and strawberry panna cotta. It was also my first time grilling duck at the table with a separate hot stone. Don’t get me wrong - I enjoyed the experience and the wild duck tasted gamey in a good way! Pairing kobako-gani with chestnut rice was another ingenious idea. The meat-in-your-mouth grilled buri otoro with sansho was a smart choice as the fish main course after the powerful duck dish.
The outstanding cospa was a surprise as well given the fact that prices of decent kaiseki/kappo has skyrocketed in recent years. I genuinely hope I can revisit Seizan at the counter so that I can witness Yamamoto San’s cooking and understand his culinary philosophy.
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💴Budget: 35,000 yen Less
