Yamazaki (Tokyo, Tabelog Silver, Nov 2025)
ne of the restaurants I was most looking forward to this trip was Yamazaki, a renowned kaiseki restaurant near Nogizaka station. I managed to snag a solo reservation on Omakase, getting a reservation for first timers is hard but they do have reservation slots available on tableall.
The L counter seats 10, I was the only foreigner that evening with many diners being regulars. It was also recently chef Yamazaki’s birthday so a number of people brought gifts as well so it was quite lively. The meal was about ¥54,000 including tax with the meal lasting around 2 hours and 15 mins.
The dinner course included:
- Deep-fried tanba chestnuts simmered in their skin first with a kombu and chestnut broth - chestnut sweetness was unlike any I’ve had before as well a hint saltiness. The chestnuts alone are delicious from the start, really enjoyed this dish. The broth itself was ok but much better when paired with the chestnust.
2.Ise Lobster withchrysanthemum flowers, chrysanthemum leaves, and reduced lobster miso - The lobster is incredibly firm and fresh and pairs nicely with vinegar flavour. Another great dish
- shirako Porridge - shirako is seasoned with broth, resulting in a rich and fragrant flavor. They add a bit of yuzu at the end. I can confidently say this was my favourite Shirako dish i’ve ever had, just so flavourful
4.Akou (Kijihata) and Sesame Tofu with bonito dashi broth - The sesame tofu is both jiggly and moist with a bit of sweetness. Didn’t like the fish as much as the tofu though.
- Grilled Fugu served with ankimo ponzu sauce and jellied dashi fugu. Fugu was quite thick pieces, pairs perfectly with the ankimo ponzu sauce. Suggested to enjoy the ponzu sauce alone as well
6.Sweetfish (Ayu) with grilled scales and served a red Manganji peppers sauce. Ayu is topped with a seasoning made from island peppers soaked in awamori. The combination of the sauce's spiciness and the pepper's heat is delicious
7.Grilled Pigeon maitake mushrooms grilled over charcoal with a sauce made from bones, soy sauce, and garlic. My favourite dish of the evening, incredibly delicious.
8.Kamasu Rice - Served with sesame, shiso leaves, and kaiware daikon topped with a seasoned egg yolk. The skin is crispy while the inside of the kamasu is tender and rare.
- Herring Chazuke - hojicha tea was used, a refreshing chazuke to finish. Tiny bit of wasabi always hits the spot
10.White Truffle Ice Cream - generously infused with white truffle. The aroma of milk combined with the rich scent of white truffle is exquisite. After eating a bit they drizzle a bit of whiskey and it gets even better. Amazing dessert
I thoroughly enjoyed the meal, some unforgettable dishes. Yamazaki really differentiates himself from the other kaiseki’s I’ve been to in Tokyo in that they use bolder flavours which I really enjoyed. Would recommend anyone trying Yamazaki out, a great place to dine if you dislike the traditional kaiseki tamer flavours. Already made a reservation for next trip
Service was smooth all the way through, one regular needed to make substitutions for 2 dishes and Yamazaki handed it quite seamlessly. Servers were attentive to all guests, I tried a lot of the tea beverages they offer and it was great too
Posted Nov 2, 2025, 12:09 AM UTC