As always, the food was delicious with a gentle taste. The whole roasted bamboo shoot, which takes about 2 hours to cook with the skin on, is only done when good bamboo shoots are available. As a bamboo shoot lover, I was lucky to be able to eat it. Seasonal Omakase Menu: Appetizer: Asari clams and butterbur sprouts Soup: Ai-namé soup Sashimi: Red sea bream with red sea urchin Fried dish: Young sweetfish with fava beans Palate cleanser: Fresh konjac and wasabi flower rice steamed in a pot Simmered dish: Simmered young bamboo shoot Grilled dish: Roasted bamboo shoot with wild eel and blackthroat seaperch Main dish: Bear meat and Japanese pepper shabu-shabu Rice dish: Bamboo shoot rice, sea urchin rice, bear meat and Japanese pepper simmered noodles (served as a soup) Pickles Dessert: Summer jelly

For me, when it comes to matsutake mushrooms, I visited this restaurant again this year. A full course meal combining Shinshu-produced matsutake mushrooms, bear meat, and soft-shelled turtle. The matsutake mushroom tempura here is truly exceptional, and I enjoyed the varying flavors of grilled matsutake depending on how it's cut. While the bear meat is delicious, I personally love the soft-shelled turtle and its broth here. I thoroughly enjoyed the taste of autumn flavors once again this year. Today's dishes: - Chawanmushi with soft-shelled turtle broth - Dobinmushi with only matsutake mushrooms - Red sea bream from Akashi and red sea urchin - Matsutake mushroom tempura from Shinshu - Button shrimp marinated in soy sauce - Tamba chestnuts - Live butterfish - Grilled matsutake mushrooms (3 types) - Soft-shelled turtle liver - Grilled soft-shelled turtle - Moon ring bear loin with matsutake mushrooms, mitsuba, and soft-shelled turtle broth - Bear belly meat - Matsutake mushroom rice with salmon roe - Bear meat and white rice - Matsutake sauté - Noodle soup with bear meat, matsutake mushrooms, and soft-shelled turtle broth - Persimmon

Tonight, I visited this restaurant. This restaurant has won The Tabelog Award 2022 Bronze. I was invited by a fellow reviewer to visit this place, so thank you for the invitation. The head chef of this restaurant is Chisato Yamagami. The restaurant is located where Kasumicho Sue Tomi used to be. The interior remains the same as before. The name Kasumicho comes from the old name of this area. It was nice to revisit after a long time. Chisato Yamagami took over from Yasuo Suetomi and became independent in 2018. They have also been awarded one Michelin star. For drinks, I had a glass of Black Dragon sake from Fukushima for 1200 yen, and mineral water. For food, I had the following dishes: - Humpback crab in tomato jelly from Funka Bay - Waterless tofu in sesame tofu soup - Sashimi: flounder (mako garei) and sea urchin from Awaji Island - Fried goby fish with tade vinegar sauce from Wakasa - Soba noodles with summer vegetables - Kamo eggplant - Grilled fish head of goby from Kyoto Wakasa Bay with Yama-momo - Grilled pike conger eel with simmered plum sake - Rice with sea urchin and pickles, miso soup - Dessert: lotus root mochi. I had been wanting to visit this restaurant for a while, so I am grateful for the invitation. The total bill was 26,257 yen. Thank you for the wonderful meal!

Mr. Matsutomi, a renowned restaurant that has been moved to a new location, has been taken over by Yamagami-san. Since it was a topic of discussion, I decided to visit together. The counter with the unchanged view. For some reason, it's always been in this position since Mr. Matsutomi's time. (I wonder why. A sense of déjà vu? Mr. Matsutomi used to always eat "Mizuki Tofu" here, right? lol) - Appetizer: White sea cucumber with a gentle dashi broth. - Soup: Crab shinjo and taro sprouts, a seasonal dish. - Sashimi: Fugu sashimi with kawahagi liver soy sauce, I love kawahagi liver ♡ - Tempura: Throat blackthroat fish and bamboo shoots with rapeseed flowers and wood buds. - Steamed dish: Horsehair crab with sticky rice ♡ Love - Simmered dish: Daikon radish, the simplicity and competitive spirit of this dish is irresistible. - Palate cleanser: Softshell turtle liver with sesame oil, beautifully finished and delicious ♡ - Grilled dish: Softshell turtle, the texture is amazing and the best ♡ - Vinegared dish: Ark shell, saury, and jelly vinegar. A refreshing palate cleanser, good ♪ - Hot pot: Moon bear, irresistible for game lovers. - Main dish: Clay pot rice. Horsehair crab sake-marinated / raw mullet roe / dried baby sardines / seaweed / pickles Softshell turtle porridge. With softshell turtle eggs ♡ So moving! - Dessert: Red Madonna jelly. The leftover clay pot rice was made into a small rice ball with dried baby sardines! Overall, I found the dashi broth to be so-so. I personally preferred the softshell turtle here over Mr. Matsutomi's, as it had a larger and more flavorful meat. I was also happy that the porridge had eggs in it (although a bit more punch in the broth would have been nice lol). Serving the liver in a raw liver style was also a nice touch, and the appearance of bear meat was exciting. Plus, the sake-marinated horsehair crab was irresistible to sake lovers ♡ Since the chef here trained at this restaurant before opening his own, the similarities are evident. The straightforward and honest approach is apparent, focusing on showcasing the ingredients. Perhaps the gentle atmosphere of the owner is also reflected in the dishes? It's a healthy Japanese cuisine that respects the ingredients. Thank you for the meal ☆彡

To the Japanese restaurant "Kasumacho Yamagami". Located a 10-minute walk from Hiroo Station Exit 3. It's a bit tricky to find without a sign, but you'll eventually reach the restaurant on the third floor of an old building. Inside, there are 7 counter seats and private rooms available. Chef Chisato Yamagami, who used to work at the famous restaurant "Kasumacho Suetomi", has now opened his own place. The food is sincere and straightforward. The signature dish of grilled softshell turtle is incredibly delicious, along with snow crab soy sauce dip, fresh karasumi, bafun uni, zakkosansho, and rice cooked in a clay pot that you can't stop eating. We also tried various dishes such as steamed egg custard with wild vegetables, karasumi mochi soup, tiger puffer sashimi, puffer fish fin sake, Kagoshima bamboo shoots, snow crab rice steamed in a bamboo basket, turnip steamed with red sea bream, softshell turtle liver, grilled softshell turtle, puffer fish tempura, aged Namako from Oma, Matsuba crab, and a warm Warabimochi dessert. The meal was a pure and beautiful Japanese dining experience.

Visited alone. The turtle steamed egg had no smell and a clear, rich flavor of turtle. The red clam miso soup with Matsuba crab was strong in flavor. The red clam had a good texture and was delicious. The saltiness of the fresh karasumi and sticky rice karasumi was sharp. The turnips, fried tofu, and nine-section green onions with horse mackerel were delicious with a soft texture and no metallic taste. The persimmon was delicious, I've been eating a lot of persimmons lately. It was delicious from start to finish.

Located in a small alley off Sotobori Avenue, Yamagami is a traditional Japanese restaurant that used to be known as Susumi. The interior and sign have remained the same, but the new owner has rebranded the restaurant as Yamagami. Upon entering the third floor following the Susumi sign, you will see a clean white wooden counter where Chef Chisato Yamagami prepares dishes that highlight the natural flavors of the ingredients. Enjoy a variety of dishes such as a fragrant soup, charcoal-grilled items, and seasonal clay pot rice. Experience the essence of a renowned restaurant in a sophisticated setting and savor the new flavors of Japanese cuisine. [Drinks] 1. Oolong tea x2 2. Fuji mineral water [Price] 40,000 yen (including tax) [Omakase Course] - Appetizer: Steamed abalone with taro stem and bonito dashi - Soup: Matsutake mushroom in a clay pot with kombu broth and bonito flakes - Side dish: Red sea bream from Akashi, sea urchin from Saiki, with soy sauce, salt, and vinegar - Fried dish: Deep-fried fugu from Wakasa, deep-fried chestnuts from Tanba - Palate cleanser: Lightly simmered conger eel with steamed rice - Simmered dish: Turnip stewed in red sea bream broth with chrysanthemum flowers - Grilled dish: Grilled softshell turtle, salt-grilled blackthroat seaperch - Hot pot dish: Poached conger eel with matsutake mushrooms and kombu broth - Main course: Sea urchin rice, wasabi soy sauce, salmon roe soy sauce, pickles - Rice dish: Matsutake mushroom cooked rice with red miso soup - Porridge: Matsutake mushroom porridge - Dessert: Nara persimmon

Michelin ☆ Acquired Japanese cuisine 10/2021 Japanese cuisine "Kasumicho Yamagami" ✨✨ Renowned Japanese restaurant "Kasumacho Suetomi" has retained its interior and signboard, but only changed the owner to "Kasumacho Yamagami". The owner, Chisato Yamagami, is 41 years old. After graduating from a vocational school, he trained at several restaurants. Thirteen years ago, he joined "Kasumacho Suetomi" and served as the right-hand man in the kitchen under Mr. Matomi. The staff remained unchanged and in 2020, they acquired the Michelin star. The restaurant opened in May 2018. It is located on the 3rd floor of a building a 10-minute walk from Tokyo Metro Hiroo Station. Part of the Sendoku Yama lineage. How does the taste of the food fare? ■ Omakase 15000 yen (tax and service charge 10%) ⚫ Hair crab Gentle flavor, but the taste of the hair crab is not great. Lacking contrast in flavors. Not disappointing, but not meeting expectations. (A little lacking in the hair crab. Needs a bit more creativity.) ⚫ Matsutake mushroom Dobinmushi Matsutake from Iwate Prefecture. Ah, this is an interesting approach. Using a dashi made by soaking kombu in water to bring out the umami without relying heavily on bonito flakes. Gentle but not assertive (this is a way of thinking). I've eaten various matsutake this year, but this one is the least distinct. I felt a big difference compared to "Makimura". (This dashi is the characteristic of the restaurant. Not judging good or bad) ⚫ Akashi sea bream with Karatsu red sea urchin The sea bream is ordinary, but the sea urchin is sweet and has a good umami flavor. It's been a while since I've had such good sea urchin. (Delicious red sea urchin) ⚫ Wakasa tilefish, Tanba chestnut tempura, and new ginkgo nuts Yeah, this is delicious. The tilefish has a clear seasoning unlike the previous compositions. What's amazing is the chestnut. Boiled once in astringent skin, coated in batter, and fried, it was incredibly delicious ✨✨ (The chestnut is autumnal and the flavor is distinct.) ⚫ Conger eel sushi Lightly simmered conger eel from Awaji Island. The sushi rice has a good acidity, but I'm a bit hesitant about the conger eel. I wish it would be a little more tender. (What about the finishing touch on the conger eel?) ⚫ Turnip simmered in sea bream broth Turnip cooked in sea bream broth. The way it's cut is beautiful. It's very, very simple, so I didn't have high expectations... Hmm, it's cooked well. It seems ordinary, but surprisingly, this flavor is hard to achieve. The broth is delicious. (Surprised!) ⚫ Grilled kelpfish Fatty and likely to become tender kelpfish. But the finishing is different. Not the umami of the fat, but bringing out the deliciousness of the fish. This finishing touch is new to me. With just a brush of soy sauce on the Iki kelpfish. They say it's a way of sourcing, but this is also the restaurant's commitment. (This finishing touch is new. Also, what about the sourcing?) ⚫ Pike conger eel and Matsutake mushrooms Matsutake again. But... yes, this one has a stronger umami and saltiness from the pike conger eel, making it delicious. (Strong umami from pike conger eel bones and kombu) ⚫ Maiko mushroom rice, salmon roe, red miso soup, pickles The Maiko mushroom rice was delicious. Moist and perfectly cooked, very tasty♪ Plenty of new salmon roe. The red miso soup is also delicious, using yuba is clever. (This is high-level ✨✨) ⚫ Warabi mochi Chewy real warabi. It's rare to shape it like a steamed bun. (Innovative? The texture is different from usual and enjoyable.) ■ Drink ⚫ Shishinosato 1 cup 1200 yen Super dry sake from Matsura Sake Brewery in Kanazawa, Ishikawa Prefecture. Lovely glass. Super dry with no off-flavors. It's a delicious sake. I felt the owner's commitment to choosing sake. ■ Service They don't explain the dishes much. But if you ask, they will answer clearly. ■ Price Reasonable price. The owner has a commitment to the dishes, so the harmony between the dishes and the tableware is enjoyable. The foundation of Japanese cuisine is solid, and the service is good. The finishing touches on the dishes include the traditional ingenuity of "Kasumacho Suetomi", which was enjoyable. It was delicious, and I enjoyed it. Thank you for the meal m(_ _)m □ Evaluation as of October 2021 Tabelog rating 3.87, number of reviews 28

Yamagami in Nishi-Azabu is a famous traditional Japanese restaurant. It was my first time visiting. Located on the third floor of a mixed-use building in a back alley of Nishi-Azabu, it is quite hidden with very little signage, making it hard to find (lol). I was led to a stylish private room with a great atmosphere. The meal started with simmered abalone and steamed fish in a clay pot. Each dish was incredibly delicious and impressive, with meticulous attention to detail. For the finale, I had their famous clay pot rice, which on that day was a rice dish cooked with sea bream. It was absolutely exquisite. The service was also excellent, making it a great recommendation for business entertainment. I look forward to trying a different clay pot rice on my next visit. Thank you for the wonderful meal.

I visited Yamagami in Kasumicho to enjoy the taste of autumn. I indulged in a full course meal featuring matsutake mushrooms, savoring the flavors of autumn to the fullest. The matsutake tempura was particularly delicious, and I was surprised to learn that the taste and aroma of matsutake can vary depending on how it's sliced. The menu for the evening was as follows, and although the meal was a bit pricey due to the abundance of alcohol and dishes like matsutake, softshell turtle, and bear meat, it was definitely worth it. - Menu - Steamed abalone from Karatsu with grilled eggplant Steamed matsutake mushrooms from Iwate Grilled sea bream from Akashi Red sea urchin from Karatsu Matsutake and chestnut tempura from Tanba Grilled conger eel sushi Eel liver grilled in Nishin broth Grilled softshell turtle liver Grilled bear meat from Tsukinowa, served with rice cooked in softshell turtle broth Uni rice Soup with softshell turtle, bear meat, and matsutake noodles Grape and pear sherbet

I visited the restaurant "Yamagami" in Azabu, Tokyo, which is located on the 3rd floor of a mixed-use building in Nishi-Azabu. The restaurant doesn't stand out much from the outside, but inside, there is an L-shaped counter seat and a private room. The chef, Tomoaki Yamagami, trained at the renowned restaurant "Susumu" in Azabu, and has inherited the flavors of the famous restaurant while also asserting his own style. The seasonal dishes, the interior, the tableware, all reflect the chef's sense of beauty and create a wonderful atmosphere. The course menu includes dishes like hair crab jelly, conger eel soup, sashimi of flounder and red sea urchin, fried corn and amberjack, vinegar citrus soba, duck and eggplant stew, grilled dishes like sweetfish, blackthroat seaperch, and eel, grilled conger eel with frost, white rice with sea urchin, seaweed, small fish, and ginger, lotus root cake, miso soup, and green tea. The simplicity and elegance of the dishes and the interior design are truly impressive. Each dish highlights the natural flavors of the ingredients. A standout feature is the option to choose from four grilled dishes, including sweetfish, blackthroat seaperch, and eel, all cooked in front of you at the counter. The clay pot rice is also a must-try, especially the white rice with sea urchin, seaweed, small fish, ginger, pickled crab soy sauce, and grilled conger eel with frost. The variety of flavors and the visual appeal of the dishes make this Japanese cuisine course a truly satisfying experience. It's no wonder this restaurant is so popular - it's definitely worth a visit.

Yamagami Taisho is an independent restaurant that opened in the footsteps of Kasamachi Sue and Mino. The L-shaped counter allows you to enjoy a relaxed meal in a quiet atmosphere. Menu items include: Fugu Bay crab and hamo soup, flounder from Awaji Island, red sea urchin from Karatsu, grilled eel and conger eel, corn and sudachi soba, Kamo eggplant and sweetfish, sea urchin, shirako, pickled vegetables, soy sauce-marinated blue crab, seaweed, grilled conger eel with sansho pepper, and lotus root mochi.

Award-winning restaurant on Tabelog. Top 100 restaurants. I reviewed a Japanese restaurant near Nishi-Azabu intersection. They recommended choosing from grilled dishes like sweetfish, eel, blackthroat seaperch, and softshell turtle. It was a tough decision, but I ended up ordering three different dishes excluding sweetfish. They were all delicious. Thank you for the meal.

We have started a gourmet site. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" The Japanese restaurant "Kasumicho Yamagami," opened in 2018, is located in the adult town of Nishi-Azabu, Tokyo. Despite being a relatively new establishment, there is a nostalgic atmosphere in the air. The reason is simple, this is the location of the long-loved famous restaurant "Kasumicho Suetomi." Chef Yamagami, who trained at the same restaurant for a long time, is in the kitchen and has preserved the atmosphere of the restaurant. The style of choosing pottery remains the same, and the specialty dish "soft-shelled turtle" is still included. The special sauce coats the soft-shelled turtle with a fragrant aroma, and the added vinegar citrus adds a refreshing flavor. Here is the lineup of other dishes. It was a course where you could feel the genes of the famous restaurant and the individuality of Chef Yamagami. A famous restaurant was born on the site of a famous restaurant. Thank you for the feast. "Appetizer" clams, mountain vegetables, seri. Sharing the goodness of the substantial clams with all the ingredients. "Soup" hairy crab and bracken. The strong dashi with a firm bonito. The crab, without any binder, explodes with flavor. It is a pleasant surprise hidden around the crab miso. "Side dish" flounder, purple sea urchin, "trigai." The Tango trigai, slightly seared with soy sauce. Please bring me some sake. (laughs) "Young sweetfish" deliberately marinated in nanban style. The acidity level is just right! "Bracken" a rare bracken rice steamed dish. From the interesting combinations, you can feel the attitude of not resting on their laurels. "Kamo eggplant" simmered dish mastery. "Tsukinowaguma," "steamed abalone" from Karatsu. "Meal" There are choices for the meal as well. If you order white rice, you will get this many side dishes! Soy sauce-marinated crab, raw squid ink, whitebait, sea urchin, seaweed. "Dessert" small summer jelly.

The restaurant that took over the former location of the beloved restaurant Kasumicho Sue to Misono, is now run by Mr. Yamagami and Ms. Suetomi. They continue the legacy of their cooking while creating a new culinary experience. The restaurant features an L-shaped counter and one private dining room. Some of their signature dishes include clam soup with hairy crab, bracken fern, macquerel, sea urchin, grilled chicken, young ayu tempura, junsa and sticky rice, green soybean mochi, grilled ayu with salt, Lake Biwa eel, steamed abalone from Karatsu, turtle soup with plum rice porridge, and summer orange jelly. Although the dishes may be different, the focus on utilizing high-quality ingredients remains consistent. The young ayu from Lake Biwa has a pleasant bitterness, and the ayu I had this year was exceptional. The eel and abalone were also outstanding, and the fact that they offer these dishes at a reasonable price of just over 20,000 yen is truly remarkable.

This day, I went to a highly-rated restaurant called Yamagami, which was previously known as Kasumicho Sue Tomi. It was a place I wanted to visit but couldn't, as the chef I had been studying under for years had opened a new restaurant at the same location, now called Kasumicho Yamagami. Located on the 3rd floor of a mixed-use building, this restaurant is a bit hard to find without Google Maps. The cozy kitchen with 9 counter seats operates in a slightly cramped space, where charcoal grilling is done while bending down. The course menu costs 25,000 yen, starting with a dish combining clams and spring's representative vegetable, butterbur. The bitterness of butterbur surprisingly complemented the clams well. The sea bream soup with bracken fern showcased a sincere dish that reflects the chef's personality. The dish emphasized the importance of preserving the natural flavors of the ingredients, without the need for extravagant additions like caviar. The sea bream from Akashi and sea urchin from Hokkaido were incredibly fresh, with the sea urchin's sweetness concentrated without any artificial taste. The texture of the Japanese cockle from Tango was uniquely crunchy, a trademark of this shellfish. The young ayu from Lake Biwa, paired with wood sorrel vinegar, was a refreshing dish that showcased the harmony between the two flavors. The dish of bamboo shoots and seaweed featured the spring delicacy of bamboo shoots, served with a light and refreshing seaweed. Among the grilled options like blackthroat seaperch, I chose softshell turtle. I'm not particularly fond of softshell turtle due to its appearance, but at the recommendation of my fellow reviewer, I decided to try it at Yamagami. It turned out to be a great choice, as the three-year-old softshell turtle was raised without any unpleasant smell, offering a fresh and delightful taste. The highlight of the meal was the bear meat from Tsukinowa, which was surprisingly elegant and refined without any gamey flavor. The bear meat from Gifu, known for its meticulous blood draining process, had no trace of the typical bear scent, making it a delightful dish. The bear meat was served with the first harvest of Japanese pepper flowers, creating a heavenly sensation of tingling spiciness. For the closing dishes, I chose sea urchin rice for its lingering sweetness, which I couldn't forget from an earlier course. The sea urchin-infused rice was so delicious that I ended up having multiple servings. The meal was concluded with a milky noodle dish made with Tsukinowa bear broth, offering a rich umami flavor. As a bonus, the restaurant also served Tsukinowa bear rice, which was unexpectedly delicious and made me keep wanting more, despite being already full. The evening ended with a refreshing dessert of Hyuganatsu citrus jelly, leaving me completely satisfied. Overall, I was deeply impressed by the Tsukinowa bear meat and its various presentations throughout the meal. It was a truly fantastic dining experience at this amazing restaurant.

In Nishi-Azabu, there is a legendary star-rated counter-style traditional Japanese restaurant. The interior is from a previous establishment, and the staff, perhaps because they were once subordinates, still have a modest style from 10 years ago. The dishes feature large, top-quality ingredients. It had been a while since I had tasted clams and flavorful sea cucumber! The seasoning is delicious and the dishes come out according to the timing of the customers. As a solo diner who eats quickly, my dishes came out at 1.3 times the speed. ( ◠‿◠ )

Take the elevator to the 3rd floor. The interior of the restaurant is small and has a quaint, calm atmosphere. We sat at the L-shaped counter seats, which were made of white wood and gave off a luxurious vibe. The menu offers courses starting from 15,000 yen, with options for 20,000 yen and 25,000 yen omakase courses. This time, we chose the 20,000 yen course, which included a choice of grilled dish and rice. The dishes we enjoyed were dried sea cucumber with green onions, Wakasa sea bream soup, sliced fugu with vinegar and citrus, fried bamboo shoots from Kagoshima, rice steamed with mullet roe, daikon radish cooked in yellowtail broth, grilled nodoguro, red clam with vinegar miso dressing, bamboo shoot rice with red miso soup and pickles, and orange jelly dessert. The food was simple yet skillfully brought out the flavors of the ingredients. It was a refined, traditional Japanese cuisine with elegant seasoning. The portion size was just right and the fact that reservations are easy to make was a plus.

"Yamanoue" opened as an independent restaurant, succeeding the legacy of "Kasumacho Sue Tomi". The cozy atmosphere with an L-shaped counter allows for a relaxed dining experience. - Chawanmushi with fish paste: A delicate and delicious dish that gradually unfolds its flavors. - Tairagai and red snapper sashimi: Fresh and flavorful sashimi served with various condiments. - Moroko fish from Lake Biwa: Soft and delicious. - Mackerel sushi: Delicious and satisfying. - Turnip steamed dish: A gentle and comforting flavor. - Softshell turtle liver: A unique and tasty dish that is surprisingly mild. - Fried softshell turtle: A variety of grilled dishes were enjoyed, including fried puffer fish and grilled softshell turtle. - Puffer fish tempura: Crispy and flavorful. - Guchi head: A meaty and rich dish. - Tsukinowa kuma: A simple yet delicious dish that pairs well with rice. - Horsehair crab: A satisfying meal with various side dishes. - Crab rice: A comforting and delicious dish. Overall, the food had a gentle and flavorful taste profile, with grilled dishes providing a satisfying experience. The availability of Sunday dining is greatly appreciated. I look forward to visiting again in the future.

Thank you for viewing. I visited "Kasumicho Yamagami," a Michelin one-star restaurant ranked in the Tabelog TOP 500. The service was average, nothing particularly noteworthy. I didn't feel any stress. The food, on the other hand, was generally delicious. The grilled softshell turtle was especially outstanding, I wanted more of it. The snow crab was also tasty with jelly. I felt like this place deserves more recognition. I would love to visit again in a different season. Thank you for the meal. The dishes I had that day were: "Sea cucumber intestine chawanmushi," "Matsuba crab soup," "Akashi sea bream and Yamaguchi red clam with shirako soy sauce," "Lake Biwa honmoroko," "Mackerel sushi stick," "Wakasa giji turnip steamed," "Softshell turtle liver," "Grilled softshell turtle," "Snow crab," "Tobacco," "Miscellaneous fish," "Seaweed," "Salmon roe," "Soy sauce pickled snow crab," "Pickles," "White rice," "Miso soup," "Lotus root cake."

Kasumicho Yamagami Michelin Tokyo 2020 1-star GoEmiyo 2020 3 Tock The traditional Japanese restaurant, which has been passed down from the renowned Kasumicho Suetomi, is open for dinner only, and reservations are possible for parties of one or more. It is located an 8-minute walk from the 4th exit of Hiroo Station. In 2018, Kasumicho Yamagami opened in the same location as the former Kasumicho Suetomi, with the same interior and sign, but with a new owner who had worked at Kasumicho Suetomi for 10 years. They source carefully selected ingredients from all over Japan and offer dishes that bring out the maximum flavor of the ingredients without being ostentatious. Thank you for the feast. ¥20000 Course Sake Pairing First Dish Steamed This Cotton Tea Soup Matsuba Crab Shinjo Sashimi Tai from Akashi Red clam from Kagawa Fried food Moroko from Lake Biwa Wood buds Sake Pairing Sohgenro Nagasaki Goto Islands Mackerel simmered dish Choice of 5 types of grilled fish such as red snapper, blowfish, etc. Fugu Shirako Strong dish Taiza's Crab Rice Suppon turtle soup Suppon turtle egg soy pickled Ikura rice Sweet Lotus Root Cake