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2020-06-28
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Yamagishi serves innovative Kaiseki cuisine from Japan. The quality of the food was amazing and the chef does a great job of explaining each amazing dish.The restaurant is quite small consisting of just a counter room with maybe 8-10 seats and then two private rooms in a separate area. These created and intimate atmosphere.I think we had 13 fantastic dishes in total, though frankly I don’t remember clearly. Some highlights include:A dashi soup with okra “crystal ball”. The dashi is made from
The restaurant is quite small consisting of just a counter room with maybe 8-10 seats and then two private rooms in a separate area. These created and intimate atmosphere.
I think we had 13 fantastic dishes in total, though frankly I don’t remember clearly. Some highlights include:
A dashi soup with okra “crystal ball”. The dashi is made from a few types of bonito/tuna. This is “first dashi” and the chef spared no expense - making 8 small soup bowls of dashi required two HUGE mixer bowls of bonito shavings. These shavings were just briefly immersed in water then discarded - unlike other restaurants Yamagishi doesn’t reuse their bonito shavings.
Beef Shabu Shabu with toasted sesame. The chef used Miyazaki beef. Before serving, sesame seeds were fried brown and dumped into the soup, creating a rich flavor.
Uní hand roll - this was a simple dish of Uní on sushi rice and seaweed. However the chef used a healthy scoop of premium fresh Ogawa (小川) uni for each hand roll.
Dessert consisted of a “sugar tomato” and fresh youkan (羊羹).
I’m told they change their menu daily. I’ll definitely be coming back!
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