Yamazaki (Nishiazabu) Tokyo

♡Omakase CourseI enjoyed the following dishes:- Natural eel with shiso sauce- Cold appetizer of corn with sea urchin- Crab shinjo and winter melon soup- Water shell (abalone) served in kombu water- Fried abalone- Grilled red snapper- Kuzu noodles with tomato sauce- Grilled duck with a fragrant nameko mushroom sauce- Shrimp and Manzanilla pepper rice- Kue porridge to finish off- Lychee ice cream and watermelon dessertThe natural eel was refreshing with the shiso sauce. The "water shell" was served in kombu water, with ice, abalone, and a glass bowl creating a wonderfully cool presentation ❤️. There are many ways to enjoy it with salt, sudachi, and liver sauce! The kuzunoodles topped with luxurious caviar and tomato sauce had a perfect balance of sweetness from the fruit tomatoes and saltiness. It seems they experimented with somen noodles, but concluded that kuzunoodles are the best way to serve it in a Japanese style ^_^. The grilled duck was cooked to perfection! The sauce was elegant and had a wonderful flavor ❤️. The rice with rare shrimp and fried shrimp, along with Manzanilla peppers, was also exquisite. The kue porridge to finish off was warming with its refined broth ^_^. The lychee ice cream and watermelon dessert was the best! Adding tequila made it even more delightful! Wow, I am continually impressed by the skills of Yamasaki. It was delicious! m(_ _)m Less

I regularly visit Yamasaki in Nishiazabu. The first dish, eel, was a delightful surprise, served with a refreshing shiso sauce. The next dish, "Mizugai," combined the sound of ice clinking, a cool appearance, and the fresh scent of abalone, creating a truly sensory summer experience! The kudzu noodles wrapped in tomato sauce and caviar had an excellent balance of sweetness and saltiness. The duck was perfectly cooked, and the black garlic sauce complemented it beautifully, with the thickness of the slices being just right—absolutely exquisite. The rice dish featured two types of shrimp, one half-cooked and the other perfectly grilled, infused with the aroma of charcoal. The combination with the Manganji pepper was incredibly delicious. The dessert, a smoked milk ice cream paired with watermelon, was outstanding, as if it belonged to a different dimension compared to regular ice cream and watermelon! Every visit feels like an evolution, impressing me with its flavors, presentation, and aromas. The balance of tastes is daring yet exquisite, achieving a high level of perfection that I truly believe is a divine skill! Less

In just three months since opening, this Michelin-starred restaurant in Nogizaka continues to captivate food enthusiasts. The head chef provides a warm and friendly service, and his selection of wines, backed by his sommelier qualifications, is outstanding. As he mentioned, he doesn’t serve sashimi in its raw form; instead, he ensures that every dish showcases originality. By stripping away unnecessary embellishments, he elevates the natural flavors of the ingredients to their peak, resulting in exquisite dishes that are truly delicious. Less

🥈Tabelog 4.41 🥈

Two tips you should know before visiting Yamazaki
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1) Taisho Yamazaki San is not only the chef but also a certified sommelier with a genuine passion for wine. Be sure to ask for his recommendations - he often offers a daily special available off the main list, along with beautifully aged bottles kept in excellent condition and a thoughtful selection of rare Japanese wines. Guests are welcome to share a budget, and he will thoughtfully pair wines (and sake) with the omakase, creating a seamless dialogue between the clear, ingredient-driven cuisine and the glass.
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2) Yamazaki opened its first overseas branch in Taipei’s Xinyi District in May this year. The kitchen is led by Chef Jeff, who trained under Yamazaki and carries forward the same philosophy of clarity, precision, and essential flavour. I have had the pleasure of tasting his cooking twice — once at the original Yamazaki and once at Sushi Hashimoto — and both experiences were outstanding. Signature touches such as the charcoal-grilled softshell turtle and the fleeting fresh gelati remain true to the Tokyo original. Highly recommended!

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💵 Budget: 50,000 yen
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#omakase#kappo#kaiseki#roppongi#tokyo Less

I enjoyed a seasonal omakase course while watching the dishes being prepared over the counter.What stood out to me was the delicate craftsmanship that maximized the natural flavors of the ingredients. The clear soup had a wonderful aroma of dashi, captivating my heart from the very first sip. The hassun (seasonal appetizer platter) and grilled dishes were bursting with seasonal flavors, and the fish had a perfect balance of crispy skin and moist flesh. The luxurious dish paired with caviar harmonized the umami of each component, leaving me in awe of its deliciousness.Above all, I was amazed by the charcoal-grilled soft-shelled turtle. The unique smokiness and concentrated umami, along with the delightful gelatinous texture, completely overturned my preconceived notion that "soft-shelled turtle is meant for hot pot." It left such a strong impression that I would want to come back just for that.The tempura was lightly battered, enhancing the flavors of the ingredients, and the rice cooked with seasonal ingredients was a delightful spectacle as it was prepared right in front of me, so delicious that I wanted to ask for seconds. There was no compromise even in the final rice dish, making it a highly satisfying course from start to finish.Not only the food but also the beautiful selection of tableware, the artful presentation, and the pleasant service were exceptional, making the dining experience feel like a work of art. This is a place where you can truly enjoy authentic Japanese cuisine that showcases the ingredients and techniques without being overly extravagant.I highly recommend it for special occasions, meals with loved ones, or when you want to savor delicious Japanese food. It’s a renowned establishment that makes you want to return in different seasons to enjoy the seasonal delicacies. Less

It was my first visit since January, and I celebrated my birthday at Yamasaki this year. The dishes were inspired by early summer. I always appreciate the creativity here. For example, the appetizer jelly is usually made with tomatoes at many places, but here it was made with sea bream broth. The combination of kudzu noodles and tomatoes gave it an Italian flair. The level of innovation is endless, and I think it’s wonderful. I also enjoyed some wine tonight, making it a delightful evening. It was a great meal! Less

⭐️⭐️ Enjoying Summer at Yamasaki in NogizakaAs soon as I stepped through the noren, my expectations soared at the renowned Japanese restaurant "Yamasaki" in Nogizaka. This time, I truly indulged in the luxuries of summer.* The first dish featured natural eel from Aomori, making a grand entrance worthy of the spotlight. The eel, nurtured by Aomori's harsh nature, has an exceptional firmness. With each bite, the refined and robust flavor of the natural fat spreads throughout my mouth, instantly captivating my palate.* Sea Urchin and Corn Jelly: The rich aroma of sea urchin combined with the bursting sweetness of corn. The refreshing jelly that gently envelops it is simply delightful. The contrast between richness and freshness is truly remarkable.* Noto Hairy Crab Shinjo (with crab miso inside): The moment I opened the bowl, the elegant aroma of the dashi wafted up. As I inserted my chopsticks into the fluffy hairy crab shinjo, rich crab miso oozed out. This luxurious creation encapsulates the richness of the Noto sea, leaving me in awe.■ A Craftsmanship that Colors the Height of Summer* Grilled Sweetfish: A summer tradition. The head is crispy and fragrant, while the flesh is moist. The exquisite saltiness enhances the sweet, slightly bitter aroma unique to sweetfish to its utmost. This dish truly showcases the chef's grilling skills.* Sauce of Fruit Tomato with Kuzugiri and Caviar: What was served here was a vibrant modern dish. The sauce, concentrated with the intense sweetness and acidity of fruit tomatoes, is complemented by refreshing kuzugiri. The saltiness of the caviar sharpens the overall profile, making it a superb palate cleanser.* Grilled Ribbonfish with Sauce: The ribbonfish, grilled slowly over charcoal, has a crispy skin and an exquisite fluffy texture. The gentle dashi sauce elevates the potential of the ingredient even further.■ A Stunning Main: Wrapped in the Aroma of Charcoal and Straw* Grilled Duck with Nameko Mushroom Sauce infused with Straw Aroma: The main meat dish features perfectly cooked duck. The meat, sealed with flavor over charcoal, is astonishingly juicy. Accompanying it is a surprising sauce made with nameko mushrooms infused with straw aroma. The unique wild fragrance synchronizes perfectly with the rich flavor of the duck.* Grilled Lotus Root in Duck Fat: The accompanying lotus root is beautifully grilled in the high-quality fat rendered from the duck. The pleasant crunch releases the richness of the duck, leaving a strong impression as a supporting actor.■ A Blissful Finale: A Sumptuous Conclusion and Separate Belly* Clay Pot Rice with Fried Red Snapper: The first dish to conclude the meal is the clay pot rice, which elicited cheers upon opening the lid. The crispy fried red snapper is packed with flavor. Each grain of rice absorbs the fat and dashi, making it impossible to stop eating, even when full.* Hamo (Pike Conger) Zosui: Following closely is the luxurious zosui made with hamo. Its gentle texture allows for easy consumption, while the deep richness of the hamo seeps into every bite, warming my very core.* Almond Tofu Ice Cream: The finale is a refreshing almond tofu ice cream. Its pleasant sweetness and crisp aftertaste beautifully and elegantly wrap up this extravagant course.〜〜〜〜 Title: Drool-Worthy Ratings〜〜〜〜⭐️ I probably won't go again⭐️⭐️ If the timing is right⭐️⭐️⭐️ Definitely a repeat❤️ I've already made my next reservation! Less

In early July, I went out for dinner with a friend.**Aomori Ogawara Lake Eel with Shiso** This dish features grilled eel served with a sauce reminiscent of sesame dressing. With each bite, the aroma of sesame gradually unfolds. The acidity is skillfully integrated, creating a dish that feels rich yet finishes surprisingly light, without any heaviness.**Hokkaido Yoichi Sea Urchin with Corn, Udo, Sea Bream Jelly, and Yuzu Peel** Despite the strong individuality of each ingredient, the flavors meld perfectly, creating a seamless experience. Instead of competing, the ingredients naturally blend together, resulting in a dish of exceptional quality.**Hairy Crab Cake with Hairy Crab Miso, Bonito Dashi, and Akita Junsei** The dashi is astonishingly clear, with almost no acidity or sharpness from the bonito, just pure softness. The fresh flavor of the hairy crab sits beautifully atop this delicate broth, leaving a lasting impression without being flashy.**Gifu Masegawa Sweetfish with Foie Gras** The sweetfish has no bitterness at all, only vibrant sweetness and umami. The combination with foie gras was surprisingly delightful, as the sweet richness of the foie gras enveloped the unique aroma of the sweetfish, creating a harmonious dish that transcends mere addition. This was the first time I felt such a perfect pairing between sweetfish and foie gras.**Grilled Kombu Kelp with Shrimp, Chili Oil, Saitama Tomatoes, and Kuzu Noodles** Personally, this dish resonated with me deeply. The spiciness, the toasted aroma of the shellfish, and the acidity and sweetness of the tomatoes beautifully intertwine, creating a sensation of eating a warm dish despite it being served cold. The contrast between temperature and flavor is quite fascinating.**Swordfish with Garlic and Eggplant** The eggplant, in particular, was outstanding. The swordfish also showed signs of meticulous preparation.**Charcoal-Grilled Duck Breast with Aomori Black Garlic and Duck Broth, Nameko Mushrooms, and Lotus Root** This dish was undeniably delicious. The duck, infused with the aroma of charcoal, harmonizes with the sweetness of black garlic and the depth of duck broth, while the sliminess of the nameko mushrooms and the texture of the lotus root provide a delightful contrast.**Deep-Fried Red Snapper Marinated in Salt Koji with Charcoal-Grilled New Onions, Myoga, Red Shiso, Edamame, and Sansho** The layers of aroma are incredibly rich, and despite using traditional Japanese condiments, the dish avoids monotony.**Hamo Rice Porridge with Ume Paste** This dish serves as a perfect reset, beautifully aligning the flow of the entire course.**Green Plum Sauce with Almond Tofu-Flavored Ice Cream and Shiki Haru Gin** While the moment of eating this dessert may not be particularly impactful, the lingering aroma of almond tofu rises dramatically after the meal. This dessert changes expression over time, leaving a lasting impression until the very end. Less

I visited Yamasaki in Nishiazabu for the second time after winning a reservation through a food auction. On this day, out of the 10 people at the counter, only 4 were Japanese, while the rest were all Chinese speakers (2 groups). It’s an international restaurant, and while there were staff who could speak Japanese, they provided service in fluent English and occasionally in Chinese, which was impressive.As before, the chef’s routine began with shaving katsuobushi (dried bonito) at the counter.- Grilled Noto Turban Shell: Lightly grilled over charcoal, served with a squeeze of sudachi (Japanese citrus) and shredded cucumber dressed in sesame vinegar. The aroma from the charcoal grilling was delightful, and the texture was pleasantly chewy.- Chawanmushi (savory egg custard) with Sea Urchin and Corn from Yoichi: Topped with a natural sea bream dashi jelly. The texture was enhanced with yam and udo (Japanese wild celery). The cold, sweet corn chawanmushi paired beautifully with the sea urchin—plus, the Royal Copenhagen dishware was quite stylish.- Crab Shabu Soup: Made with the first dashi from katsuobushi. Inside the crab shabu was crab miso, along with some water shield from Akita. I really love hairy crab. The water shield has a smooth texture that’s perfect for this season.- Grilled Sweetfish from the Maesekawa River in Gifu: Served with wasabi vinegar and accompanied by foie gras. The wasabi vinegar was made by diluting wasabi with white wine vinegar. The bitterness from the intestines was nice. The foie gras that followed was also exquisite! Although the head and bones were removed, it was well-grilled, making it easy to eat. Honestly, the bones were delicious—maybe even better than eel bone crackers!- Kudzu Noodles with Tomato Sauce from Saitama: Topped with caviar, grilled kombu, shrimp, and chili oil. The crunchy texture of the kudzu noodles was irresistible. And this tomato sauce was fantastic! This is what I call Sauce Japonese, not just Sauce Americane!- Fried Ribbonfish with Sweet and Sour Sauce: With the skin on!? And the skin was crispy and delicious! Who knew ribbonfish could taste this good when fried!? According to the chef, the idea is to make the outside crispy to enhance the fluffy texture of the fish, but I feel that the fluffiness of the ribbonfish makes the crispy skin even more enjoyable. It’s a win-win situation.- Duck: Served with a sauce made from grilled mushrooms and straw, and a black sauce made from soy sauce, mirin, and duck bone dashi, thickened with black garlic. The duck pairs wonderfully with red wine, and the lotus root, cut thick and prepared like tempura, was rich and delicious!- Meal: - Takikomi Gohan (seasoned rice): With pickles (shiitake mushrooms and bettara-zuke). The rice was mixed with fried red snapper marinated in koji, new onions, pickled ginger, and myoga. It was already packed with ingredients, but after serving, they added a soy sauce-marinated egg yolk on top! - I requested a refill without the egg yolk. - Hamo (pike eel) Zosui (rice porridge): This was delicious! The zosui cooked in hamo dashi was incredibly tasty!- Almond Tofu-flavored Ice Cream: Served with plum jam and baked meringue. Halfway through, I changed the flavor with Taiwanese gin that has a cypress aroma.- A tea blend of jasmine tea and white tea buds: Oh, this is a refreshing and delicious tea!Everything was delicious that day. It’s said that Japanese cuisine is about subtracting flavors while Western cuisine is about adding them, but the dishes at Yamasaki feel like a perfect blend of both, making them delicious no matter how you approach them. It was a great meal! Less

A super popular Japanese restaurant in Nishiazabu that is notoriously hard to reserve.It constantly evolves, leaving me amazed every time I visit.The interesting accents on traditional Japanese cuisine keep it fresh and exciting, never boring.I look forward to enjoying seasonal ingredients, making it a must-try each season.⭐︎ Grilled Torigai (Surf Clam) with Vinegar⭐︎ Corn with Sea Urchin⭐︎ Akita's Junzai (Vegetable) and Hairy Crab⭐︎ Gifu Prefecture's Wild Sweetfish with Foie Gras Sauce⭐︎ Tomato, Caviar, and Tokoroten (Gelatinous Noodle)⭐︎ Swordfish and Kamo Eggplant with Sweet Vinegar Sauce⭐︎ Grilled Duck with a Smoked Nameko Mushroom Sauce and Lotus Root⭐︎ Kinmedai (Golden Eye Snapper) Clay Pot Rice⭐︎ Hamo (Pike Eel) Zosui (Rice Soup) with Ume (Plum) Paste⭐︎ Ice Cream with Ume and Almond Flavor Less

Yamasaki, located in Nishiazabu, is a Michelin-starred Japanese restaurant that offers a unique blend of traditional Japanese cuisine with French and innovative techniques. The chef, Shiro Yamazaki, has honed his skills at renowned establishments such as the famous Akasaka restaurant "Morikawa" and innovative French restaurants "Chiu Ne" and "Aka." ■ Restaurant Features - Refined Omakase Course: Utilizing seasonal, carefully selected ingredients, Yamasaki presents creative Japanese dishes that incorporate French techniques. - Luxurious Counter Seating: The restaurant features only 8 counter seats, allowing guests to enjoy their meals in a tranquil setting while observing the chef's skillful preparation up close. - Extremely Difficult Reservations: Within just three months of opening, Yamasaki earned a Michelin star and has since become known as a challenging restaurant to secure a reservation at. Less

I visited Yamasaki for early summer Japanese cuisine.The restaurant has a cozy counter with 10 seats, and the staff is lively, which is quite pleasant to watch.- Grilled Torigai (bird shellfish)- Chawanmushi (steamed egg custard) with seasonal beans- Crab Soup- Grilled Sweetfish with Salt- Kuzu Noodles with Tomato Sauce- Fried Sawara (Spanish mackerel)- Grilled Duck- Rice- DessertOnce again, it was wonderful. The new dishes were not only playful but also delicious.I look forward to my next visit in autumn.It was a great meal! Less

■ June 17, 2026 (Wed) 8:30 PM - 11:00 PM■ Omakase Course ¥53,000, tax includedTotal with drinks ¥64,856, tax included■ Reservation: Individual reservations1. Appetizer◉ Sado Grilled Torigai (bird clam)◉ Shredded cucumber◉ Shiso flower◉ Fresh sudachi juice- Toasted sesameThe appetizer featuring seasonal torigai is a thoughtful dish that gently welcomes the palate while harmonizing the seasonal flavors. It beautifully prepares the mouth for the upcoming seasonal delicacies, showcasing the depth of Yamasaki's culinary artistry.The dish evokes a refreshing sensation, combining strength and delicate textures that almost intoxicate the tongue, making it easy to fall in love with this wonderful appetizer.The presentation highlights the spring flavors while maximizing the potential of the ingredients, resulting in a dish of unparalleled perfection that leaves the palate in complete silence.The torigai, quickly grilled over high heat, retains a deep-sea flavor while offering a lively, resilient texture. The crunchiness of the bite surprises the teeth, and the accompanying kombu adds a clean taste, enhancing the umami that tingles on the tongue. The gentle sweetness of the toasted sesame subtly enriches the overall flavor, creating a harmonious and expertly crafted dish.2. Noodle Dish◉ Chawanmushi (savory egg custard) with sea bream soft roe◉ Snap peas◉ Diced asparagus◉ Broth made from scallopsUpon lifting the lid of the small bowl, a vibrant green landscape unfolds, captivating the eyes. The snap peas, with their petite beans, bring a fresh texture that is both elegant and delightful. The silky custard, rich in flavor, offers a luxurious mouthfeel that is hard to resist.As I take a bite, the rich umami of the scallop broth mingles beautifully, showcasing the culinary talent of Chef Yamasaki. This chawanmushi is a rare find, embodying purity and beauty in its high level of craftsmanship.The custard, when scooped with a spoon, dances lightly on the tongue, bringing joy as it interacts with the fresh summer vegetables.As I enjoy the delightful textures and flavors, the soft roe makes a surprising appearance, adding a luscious richness that elevates the dish. I had previously thought of soft roe as a winter delicacy, but this summer version from sea bream is vibrant and refreshing, creating a delightful balance of flavors.3. Soup Dish◉ Noto Hairy Crab Shinjo (crab dumpling)◉ Akita Water ShieldI am always amazed by the dynamic presentation of the soup dishes crafted by Chef Yamasaki, and each encounter is a highly anticipated masterpiece.Using water sourced from Gifu and a broth made with Rishiri kombu, the delicate flavor is enhanced by freshly shaved katsuobushi (dried bonito). The initial taste is a refined umami that captivates the palate, drawing me deeper into its complexity.The crab dumpling, filled with crab meat and miso, naturally melds with the broth, enhancing its sweetness and depth. The flavors unfold beautifully, showcasing the essence of the ingredients.4. Grilled Dish◉ Ayu (sweetfish) from the Maase River (adult fish)◉ Foie gras❶ The ayu is prepared as a salt-grilled dish.❷ The head and bones are deep-fried.This dish reflects Chef Yamasaki's sensitivity to the customer's experience, ensuring that the flavors are enjoyable and accessible.The ayu, known for its quality, is a seasonal highlight, and I am thrilled to savor this exquisite ingredient. The fish is grilled over charcoal, with the body salted and the head and bones deep-fried, showcasing the chef's expertise.Typically, smaller ayu are preferred for cooking, but this larger version is a rare treat. The grilling technique ensures that the fish retains its flavor and texture, allowing for a delightful experience.Biting into the grilled ayu, the aroma and flavor are captivating, and I understand why it is referred to as a "fragrant fish." However, the grilling process raises questions about the balance of flavors, as the cooking time for the head and body differs.Recently, chefs have adapted their techniques to ensure that each part of the fish is cooked perfectly, allowing diners to enjoy the full range of flavors. Chef Yamasaki's approach to ayu showcases the traditional salt-grilled method while reimagining the dish to highlight the fish's natural qualities.The combination of grilled and fried preparations creates a delightful experience, and the addition of foie gras enhances the dish's complexity, resulting in a remarkable pairing.5. Palate Cleanser◉ Cold noodles◉ Rich sauce made from Saitama tomatoes◉ Generous caviar◉ Kombu and shrimp oilThis innovative dish offers a refreshing acidity that awakens the palate, delivering a delightful burst of sweet and sour flavors.Although intended as a palate cleanser, the vibrant flavors invigorate the senses, providing a refreshing experience.The cold noodles, with a firm texture, are accompanied by a rich tomato sauce that tightens the palate with its acidity. The presentation hides the noodles beneath a mound of caviar, creating a stunning visual appeal.As I mix the sauce with the noodles, the refreshing sensation envelops my tongue, and the rich acidity of the tomato sauce complements the cold noodles perfectly, creating a harmonious balance.The combination of caviar and cold noodles enhances the flavors, with the saltiness of the caviar elevating the overall taste, leaving my palate thoroughly satisfied.6. Fried Dish◉ Tempura of Spanish mackerel◉ Early-season Kamo nasu (eggplant)◉ Sweet vinegar sauce- Black shichimiThis dish features impressively large Spanish mackerel, expertly prepared as tempura.The thickness of the fish is striking, and the moment I take a bite, the rich texture captivates my senses. The crispy skin adds to the experience, creating a delightful crunch.The moment I start eating, the combination of the tender flesh and crispy skin overwhelms my palate, showcasing the mackerel's bold flavors.7. Main Dish◉ Aichi Megumi Duck, grilled over charcoal◉ Lotus root grilled in duck fat- Smoked with straw- Black garlic soy sauceThe Megumi duck offers an impressive umami and texture, with each bite revealing its juicy tenderness. The smoky aroma from the straw grilling enhances the flavor, creating a delightful experience.The black garlic soy sauce adds depth to the dish, elevating the flavors and creating a harmonious balance.8. Rice Dish❶ Takikomi Gohan (seasoned rice)- Fried ayu- Charcoal-grilled new onions- Myoga (Japanese ginger)- Red shisoAccompanying the seasoned rice is a soy sauce-marinated egg, enhancing the flavors.❷ Hamo (pike eel) porridge◉ Porridge made with hamo and kombu broth- Hamo with kuzu- Umeboshi (pickled plum)- Chopped green onionsThe hamo, elegantly presented, adds a luxurious touch to the porridge, while the kombu broth deepens the flavors.9. Dessert◉ Milk and almond tofu ice cream◉ Meringue◉ Plum jam10. Jasmine teaThe subtle bitterness begins, followed by a fragrant sweetness that lingers, creating a delightful finish. Less

Today, I finally visited Yamasaki, which I had been looking forward to. Here’s what I had:- Grilled Chicken Thigh- Steamed Fugu Soft Roe with Asparagus and Snap Peas in Sauce- Soup with Hairy Crab and Junsai- Grilled Kinmedai (Golden Eye Snapper) Marinated in Koji, Smoked with Straw, Fried Sakura Shrimp, Cauliflower Puree, and Kabosu Oil- Kuzu Noodles with Cherry Tomato Sauce, Caviar, and Shrimp with Chili in Kombu Oil- Fried Tachiuo (Ribbonfish) with Kamo Eggplant and Black Shichimi- Duck Breast with Lotus Root, Nameko Mushroom Paste, and Duck Broth with Black Garlic Sauce- Rice with Fried Ainame (Greenling), Sweet Vinegar Myoga, Grilled Young Onion, and Egg Yolk Sauce- Hamo (Pike Conger) Zosui (Rice Soup)- Amaretto Ice Cream with Green Plum Jam and MeringueEach dish was unique and gentle, showcasing a style of Japanese cuisine that felt refreshing. I thoroughly enjoyed my meal. It was a great meal! Less

The course offered a lingering taste of spring while hinting at the early arrival of summer. It showcased seasonal ingredients like wild vegetables and fresh beans, with a focus on cooking techniques and aromas that truly reflected the season. The fish dish, infused with the scent of charcoal, was particularly memorable, perfectly balancing the sweetness of the fat with a delightful smokiness. The rice dish in between added a playful touch, and the flow of the meal felt natural without any heaviness. From the beginning to the final peach dessert, it felt like savoring the transition from spring to summer, one plate at a time. The atmosphere across the counter was calm, making me want to return to enjoy the changing seasons once again. Less

【Check Points】■ A popular Japanese restaurant in Nishiazabu that earned a Michelin star within three months of opening.■ Course duration: 2 hoursYamasaki, a Japanese restaurant crafted by the young genius Shiro Yamazaki, earned a Michelin star just three months after opening.Located a 9-minute walk from Nogizaka Station, this restaurant is situated in the Nishiazabu area.The exterior is marked by a cool blue noren (fabric curtain) at the entrance on the first floor of a building, which changes color with the seasons.Upon entering, you find a short corridor reminiscent of a traditional Kyoto restaurant, leading to another door that opens into the dining area.Inside, there is an elegant L-shaped counter made of hinoki wood, accommodating eight guests.Chef Shiro Yamazaki, who established this popular restaurant at a young age in 1987, trained at the exclusive Mori Kawa and honed his skills at renowned French restaurant Chihune and Spanish restaurant aca before opening his own place. He is a young genius chef with a sommelier qualification.This is my favorite Japanese restaurant, and I visit about three times a year. Yamasaki constantly evolves, and every visit offers the highest quality dishes, making me want to return. The playful creativity and foundational Japanese culinary principles resonate with diners, ensuring that every meal is delicious and satisfying.This time, I enjoyed the seasonal flavors of spring. I savored the rare grilled tori-gai (bird shellfish) served with vinegar, which added an extra layer of flavor. The kinmedai (golden eye snapper) paired with sakura shrimp and cauliflower sauce showcased a playful twist within traditional Japanese cuisine, and it was truly delicious.Once again, everything was absolutely fantastic! I look forward to my next visit!Omakase Course:■ Grilled Noto tori-gai with vinegar■ Steamed rice, tempura of kisu (Japanese whiting), salted konoko (young fish), seaweed■ Noto hairy crab shinjyo (crab dumpling), sesame tofu blended with spring cabbage and katsuobushi (dried bonito) dashi■ Grilled kinmedai marinated in shio-koji (salted rice malt), sakura shrimp, cauliflower sauce made from strained and reduced broth, and kabu mikan (citrus) leaves■ Chawanmushi (savory egg custard) with soft roe of sea bream and scallop dashi sauce■ Fried swordfish and Kamo eggplant■ Grilled soft-shelled turtle, turtle liver, and sesame gluten■ Rice with aina (Japanese flounder), asparagus, and new onions, topped with egg yolk marinated in soy sauce■ White sweet sea bream ochazuke (rice with tea)■ Milk and mint ice cream with blood orange and vanilla sauce, meringue◆ I hope this is helpful, and I would appreciate it if you could save it! ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

Yamasaki, a renowned Japanese restaurant listed among the top 100 in Japan and awarded Silver on Tabelog, truly embodies the essence of modern Japanese cuisine. The dishes are meticulously crafted to maximize the flavors of the ingredients, combining various textures and aromas, undoubtedly placing it at the forefront of contemporary Japanese dining.The large, plump TANGO Torigai (bird shell) is delicious on its own, enhanced by the fragrance of shiso and grilling. The light tempura of Kisu (whiting) is paired with a rice dish that emphasizes the fresh scent of the ocean using raw konbu and aji no nori (seaweed).The soup features a delightful two-layer texture of hairy crab and sesame tofu, with the addition of dashi creating a three-layered aromatic experience.The Kinmedai (red snapper) is complemented by the smoky aroma of straw grilling, sakura shrimp, and kaffir lime.I was particularly impressed by the creative layering of textures with two types of peas (young and mature), along with a soft roe chawanmushi (savory egg custard), creating a delightful three-layered experience.I will definitely visit again. Omakase Course from JPY 44,000 TANGO Torigai (bird shell) - Grilled Kisu Tempura - Raw konbu, Aji no nori, Rice dish Hairy Crab Shiso - Sesame Tofu Soup Kinmedai - Straw Grilled, Sakura Shrimp, Fried Ginger, Cauliflower Mousse, Kaffir Lime Oil Two types of peas (young and mature) cooked in shellfish broth - Soft Roe Chawanmushi Fried Tachiuo (beltfish) and Kamo Eggplant Grilled Soft-shelled Turtle - Sesame Namafu (wheat gluten) Ainame (Japanese rockfish) and Asparagus Rice Grilled Shiro Amadai (sweetfish) Chazuke (rice with tea) Mint Milk Ice Cream - Blood Orange Sauce, Pink Grapefruit, Baked Meringue Less

To Yamasaki✨This is the only restaurant in Tokyo where I continue to make my own reservations. It had been quite a while since my last visit, and I was reminded once again that this place is truly exceptional.Every time I come here, I am amazed by how Yamasaki keeps evolving. They have a keen sense of the ingredients' natural flavors, never overdoing it, yet not too simplistic either. With minimal seasoning, they bring out the maximum umami, making me appreciate the greatness of Japanese cuisine every time.Moreover, it’s not just about the delicious food; they consistently present a different experience each time. The temperature, aroma, texture, tableware, and flow of the meal… They engage all five senses, drawing you in as the course progresses.I recently heard they opened a new location in Taiwan, and I admire their momentum and continuous spirit of challenge. Yet, this restaurant maintains a calm and beautiful atmosphere that makes for a truly pleasant experience.It’s one of the few places that naturally makes me think, "I want to keep coming back," rather than just "I want to visit again."Thank you for another wonderful meal! It was a great experience✨Thank you for reading until the end✨I welcome all your likes, saves, and comments; they really motivate me✨ Less

A renowned Japanese restaurant in Nishiazabu, Yamasaki is a place I have been returning to for years.Rather than dazzling with extravagance, it quietly captivates the heart through its ingredients, cooking techniques, dashi, aroma, and lingering flavors.Each dish exudes elegance, showcasing Yamasaki's distinct beauty and a comforting warmth.Everything was exceptional from the very beginning on this day.The Ise lobster sunomono had a perfect balance of sweetness and acidity.Its pure flavor immediately drew me in from the start of the course.The tempura of horse mackerel and kiss fish was outstanding, with an incredible aroma and texture.The light frying allowed the umami to spread beautifully.The abalone soup was a remarkable bowl, showcasing the depth of the dashi and the presence of the abalone.It had a gentle flavor that seeped into my body, reminding me of the beauty of Japanese cuisine.The grilled Kinmedai (red snapper) was a masterpiece, elegantly infused with the aroma of straw, enhancing the richness of the fish.The toasty flavor and lingering finish were irresistible.The chawanmushi (steamed egg custard) with green peas and soft roe was a brilliant combination of seasonal essence and richness.The aroma of the green peas blended beautifully with the creaminess of the soft roe, creating a memorable taste.The tempura of swordfish and eggplant presented a beautiful dish with the fluffy texture of the swordfish and the juiciness of the eggplant.You can truly feel the quality of the ingredients.The steak was satisfying yet elegantly prepared, maintaining the flow of the course.It was a refined meat dish typical of Yamasaki.The dish of flower pepper, aina (a type of fish), and new onions was wonderful, with a superb interplay of aroma, spiciness, sweetness, and umami, embodying the essence of seasonal Japanese cuisine.And then there was the white sweetfish ochazuke (rice with tea).It was a comforting and delicious finish that left a perfect aftertaste.Even the mint ice at the end was refreshing, providing a satisfying flow until the very last bite.No matter how many times I visit, Yamasaki remains exceptional.The quality of the dishes, the comfort of the space, and the reassuring feeling that makes me want to keep coming back.In Nishiazabu, it is my special Japanese restaurant.Yamasaki, once again, was outstanding. Less

Opened in 2018, Yamasaki in Nogizaka earned a Michelin star in the 2019 Tokyo Guide. In just three months, it became a popular restaurant that is hard to book. The owner, Shiro Yamazaki, believes in creating dishes that clearly convey what he wants guests to enjoy. Each plate reflects a unique sensibility, built on the fundamentals learned at the renowned Akasaka restaurant Morikawa, showcasing simple yet thoughtful touches.【Price】JPY 53,000 (tax included)【Omakase Course】■ Grilled Bird Shell from Ishikawa / Wakame / Vinegared Dish The bird shell is quickly grilled over high heat, preserving its deep flavor and allowing for a delightful chewiness, complemented by the crisp texture of wakame.■ Spanish Mackerel / Salted Konoko / Steamed Rice The Spanish mackerel has a crispy yet fluffy texture, with a soft mouthfeel. Its rich umami pairs beautifully with glutinous rice, while the salted konoko adds a savory touch that enhances the flavors of the seaweed and sweet rice.■ Noto Hairy Crab / Junzai / Soup The sweetness of the crab meat harmonizes with the broth, which is clear and deep in flavor, smoothly enveloping the palate. The slippery texture of junzai adds to the aroma, mouthfeel, depth, and lingering finish, creating a perfect balance.■ Grilled Kinmedai with Salt Koji / Sakura Shrimp / Cauliflower Sauce Charcoal-grilled to achieve a crispy exterior and fluffy interior, the fish is rich and juicy, filling the mouth with flavor. The savory taste of sakura shrimp pairs excellently with it.■ Snap Peas / Asparagus / Chawanmushi with Sea Bream Soft Roe / Scallop Broth Sauce ■ Sweetfish / Kamo Eggplant / Sansho Sauce Deep-fried with glutinous rice, the sweetfish is cooked to perfection, offering a rich fat content and a delightful chewiness. The elegant sweetness of the eggplant and the spiciness of the sansho sauce create a perfect match.■ Niigata Amatori Duck / Wheat Gluten With each bite, the rich flavor of the duck spreads beautifully, enhanced by the aroma. The sauce made from duck bones and red wine brings out the duck's essence and taste.■ Ayu / Asparagus / New Onion / Clay Pot Rice / Pickled Egg The myoga adds a unique refreshing aroma, infusing the rice with umami. The combination of the egg yolk, which has been marinated for half a day to concentrate its flavor, and the seasoned rice is simply outstanding.■ Hamo / Chazuke The aroma is overflowing.■ Milk and Mint Ice Cream / Blood Orange / Vanilla Sauce / Meringue ■ Darjeeling Tea With a slight astringency, it leaves a sweet aftertaste in the mouth after swallowing, making it the perfect cup to enjoy after a meal. Less