Six months ago, my friend and I sat at a table we had reserved with high expectations. This was my second visit. Due to feeling unwell, I only had one alcoholic drink at the beginning and then switched to non-alcoholic beverages. Not drinking alcohol allowed me to appreciate the dishes more. The food was all beautifully crafted and delicious. However, I was a bit disappointed with the service this time. The explanations of the dishes were vague, and there were some mishaps like spilling food during serving. Perhaps, for a restaurant of this caliber, sitting at the counter might be a better option than a table. The menu included dishes such as sea urchin and daikon dumplings, squid with caviar and chrysanthemum, blowfish sashimi, blowfish sushi, grilled blowfish with burdock, and more. The total cost for two people, including drinks, was 64,320 yen. Thank you for the meal.

Seisei-yama Hare. Counter seating for 8 people. Led by a female chef who has received immense trust from Master Yamamoto, the restaurant exudes a sincere and pleasant atmosphere. While there may not be a significant difference from the main branch, it is recommended to first experience the taste and ambiance of Master Yamamoto at the main branch before enjoying the charm of Seisei-yama Hare. With a single rotation, guests can relax and enjoy a high level of privacy. The luxurious flavor of the volcanic bay hairy crab soup, with piping hot broth, is exceptional. The sashimi of carabineros shrimp is exquisite. A September specialty involves a sauce made from abalone liver with chunks of abalone cooked on a special hot stone grill. Adding uni rice to the dish creates an unbeatable combination. The beef dish, potato dish using Inca's awakening, and the finale dish are all exceptional. Even when full, the roast beef sandwich, shrimp ramen, and curry make you want to take a bite. The roast beef is also available for takeout. The pleasant atmosphere of the restaurant, with young staff working hard under the guidance of Master Yamamoto, creates a truly enjoyable dining experience.

I was able to visit this restaurant thanks to an invitation from a regular customer, as reservations are quite difficult to come by. As expected, all the dishes were truly impressive. The chef, Haruhiko Yamamoto, stays true to the basics while adding a touch of innovation, always ensuring that the flavors are perfectly balanced. What stood out the most was the sincere and earnest attitude of Chef Yamamoto as he engages with the food. Now, let me share the highlights of the meal on this particular day: 1. White sweetfish and nagaimo: The white sweetfish is marinated with Rishiri kombu, while the nagaimo is wrapped in shiobiki kombu. The precision in the preparation was truly impressive. 2. Crab and red snapper soup: A luxurious dish featuring snow crab and red snapper in a rich broth that warms the body. 3. Squid and spot prawn sashimi: Thinly sliced squid served delicately for a light and fluffy texture. 4. Abalone hot pot: A bubbling abalone liver sauce with a hidden surprise of black abalone inside, paired with vinegared rice topped with Rishiri sea urchin. 5. Eel with honey and sansho pepper: A dish featuring eel from Aichi, grilled with a subtle touch of honey and sansho pepper. The crispy skin and tender flesh were truly delightful. 6. Conger eel and yellow chive seaweed roll: Deep-fried with a hidden surprise of Kinzanji miso, highlighting the flavor of yellow chives and offering a new perspective on conger eel. 7. Eggplant with Saga beef: Eggplant marinated in dashi sauce paired with Saga beef, creating a wonderful umami-rich dish. 8. Soft-shelled turtle steamed bun: A steamed bun filled with soft-shelled turtle and wrapped in a dough made with Inca wake and soft-shelled turtle broth, resembling a moon viewing scene. 9. Mixed rice: A comforting dish of mixed rice with ikura from Nemuro, sudachi zest, and green seaweed, which was so delicious that I had to ask for seconds. 10. White sesame pudding with fig: A perfect dessert with a delightful texture contrast, served with a refreshing plum wine and soda. Thanks to the regular customer, I was able to sit at the counter, where I enjoyed a detailed explanation from Chef Yamamoto and had a truly enjoyable time.

I visited a famous restaurant for the first time. I was invited by a regular customer to enjoy a hot pot with abalone that is only available in September! The sashimi of raw shrimp with the center left rare, the seasonal specialty abalone dish, the tempura of conger eel and yellow chives, the turtle soup, and the final clay pot rice were especially delicious. The menu included dishes such as marinated long yam and red sea bream, volcanic bay crab sashimi, raw squid and shrimp, bubbling black abalone hot pot with sea urchin rice, grilled eel with honey and sansho pepper, burdock rice cake, conger eel from Awaji, yellow chives from Wakayama, Tosa eggplant, Saga beef shabu-shabu with Matsutake mushroom tempura, turtle meat and Inca awakening dumplings in turtle broth soup, new salmon roe, whitebait, and green seaweed clay pot rice.

Seizan is my favorite Japanese restaurant in Tokyo, which I visit every month. I always look forward to the September menu at Seizan, which features delicious abalone cooked on a hot lava stone. It's usually difficult to get a reservation at the counter seats, but in September, I always ask Chef Yamamoto for a special seating for a group of four. The restaurant is located in Minato-ku, Tokyo, and has received various awards and accolades, including The Tabelog Award 2023 Gold, being selected as one of the top 100 Japanese restaurants by Tabelog in 2021, and earning 2 stars in the Michelin Guide Tokyo 2023. The dishes served at Seizan are always exceptional, and the abalone cooked on a lava stone is a must-try. Thank you for reading till the end! Your support by liking, following, saving the restaurant, or leaving a comment is greatly appreciated!

I visited in a good time of September and enjoyed the simmering abalone and sea urchin! And the rumored shark fin sandwich! It was luxurious! The overall taste was gentle, allowing me to relax and unwind! It was a healing moment! The friendly atmosphere of the restaurant was also lovely. It was a wonderful space that made me feel at ease!

In September at Seizan, the must-try dish is the simmered abalone available only in September. The September set menu includes: White sweetfish and yam salad, hairy crab with taro bowl, sashimi of shrimp and white cuttlefish, simmered abalone with sea urchin rice, grilled eel with honey and sansho pepper, burdock bun with gingko nuts, tempura of conger eel, yellow chives, and Kinzanji miso, chilled Saga beef and grilled eggplant, soft-shelled turtle and Inca awakening bun, new salmon roe with shirasu and Tokushima seaweed rice, milk pudding with fig topping.

We were taken to this restaurant. Thank you very much. The highlight here is definitely the hot stone-grilled abalone. Cooking the abalone in abalone sauce on the hot stone grill results in perfectly cooked abalone that tastes delicious. Mixing leftover sauce with sea urchin rice is also delicious. Other dishes like pike conger, eel, burdock root dumplings, and softshell turtle are also delicious. It was a wonderful dining experience. #Thank you for the meal #Haruhiko Yamamoto chef #Gourmet #Kaiseki cuisine #Mita #By reservation only #Omakase featured restaurant #Michelin two stars #Just between us #The staff enjoyed the meal #That's all from the scene

This evening, my dinner companion was unexpectedly over an hour late, so I waited enviously at the counter watching others eat. Despite the delay, I thoroughly enjoyed the wonders of Japanese cuisine. I couldn't help but wonder why Japanese food tastes so good - the quality of the ingredients combined with expert seasoning truly enhances the overall experience. My dinner companion was also delighted by the exquisite flavors. It was worth bringing them along. I asked for the next reservation date, which surprised them, but they made the reservation and left. I'm looking forward to the next visit.

There were many delicious conger eels lined up on the cutting board, being skillfully prepared by the chef's sharp knife. The eel dishes were exquisite, with a variety of flavors and textures that delighted the taste buds. Each course, from the savory eel soup to the grilled eel with eggplant, was a culinary delight. The meal ended with a refreshing dessert of Shine Muscat grapes and Mascarpone cheese peach pudding. Overall, the dining experience was satisfying and worth the high rating it received.

I have been visiting Mr. Hareyama regularly, and this time I would like to review the August 2023 course. The course starts with a refreshing and cool appetizer, leading into a dish featuring plump ayu fish that has accumulated flavor, served in a soup bowl. The dish also includes delicious hamo fish with rich flavors, followed by a specialty dish of abalone udon and an amazing combination of eel and eggplant that explodes with flavor. The menu continues with dishes like squid sashimi and crab and shark fin wrapped in yuba. The meal reaches its peak with a dish of Shishito pepper bun and Saga beef Chateaubriand, which blows away the heat with its refreshing aroma and flavor. The summer-themed Japanese cuisine at Hareyama is vibrant and full of flavor, showcasing the chef's unique identity while highlighting the natural aromas and textures of the ingredients. It was a wonderful dining experience, and I look forward to the next visit! - Price: Course + recommended sake (3 glasses) approximately 38,000 yen - Duration: About 2 hours - Highlights: - Appetizer: ★★★ - Soup Bowl with Ayu Fish: ★★★ - Sashimi with Hamo Fish: ★★★★ - Abalone Udon: ★★★★ - Eel and Eggplant: ★★★★★ - Squid Sashimi: ★★★★ - Crab and Shark Fin Wrapped in Yuba: ★★★★ - Shishito Pepper Bun and Saga Beef Chateaubriand: ★★★★★ - Softshell Turtle Rice: ★★★ - Shine Muscat and Peach Pudding: ★★★ Detailed descriptions: - Appetizer: Striped shrimp, yam tofu, and caviar mixed lightly. The combination of the sticky sweetness of the striped shrimp and the clean texture of the yam tofu creates a smooth mouthfeel, enhanced by the fish roe aroma and salty flavor of the caviar. - Soup Bowl with Ayu Fish: A clear and flavorful bonito broth with a hint of yuzu, complemented by the contrast between raw and grilled ayu fish, allowing the deliciousness of the fatty fish to shine without any heaviness. - Sashimi with Hamo Fish: Lightly seared Hamo fish from Awaji, served with yellow chive sauce. The tender and glossy texture of the Hamo fish, combined with the refreshing yellow chive aroma, creates an irresistible umami flavor. - Abalone Udon: Udon noodles with a rich flavor of abalone, blended with sea urchin to create a deep and powerful taste that perfectly complements the chewy noodles. - Eel and Eggplant: Crispy skin and tender flesh of eel from Chiba, paired with silky smooth eggplant. The juicy eggplant melts in your mouth, enhancing the richness of the eel's flavor. - Squid Sashimi: Thinly sliced white squid with cucumber, okra, and plum paste. The chewy texture of the squid, combined with the crunch of cucumber and the stickiness of okra, creates a harmonious balance of flavors. - Crab and Shark Fin Wrapped in Yuba: Fried yuba roll with a rich texture, filled with the umami of shark fin and the sweetness of crab, creating a deep and satisfying flavor profile.

It was amazing. While it's hard to get a reservation, I was fortunate to receive a special invitation. The ingredients were top-notch, the broth brought out their flavors perfectly, and there was a delicate yet unparalleled richness in taste. The drinks also had a story behind each one. It's a restaurant where you can enjoy more than just the food. I would love to visit again someday.

I have been taken care of by the emperor of Roppongi for 30 years, and I was invited by our company president to dine together. I thought I had been to many restaurants, but the quality and elegance of each dish at this place made me realize that it is the highest level in Japan! Thanks to the emperor's recommendation, I was able to make a reservation for a year later, and I am looking forward to it! Thank you for the wonderful experience.

Today, I visited the long-awaited restaurant, Hareyama. The dishes that were served included: - Taro tofu with caviar and shrimp: A generous amount of caviar topped on taro tofu, along with the sweetness of shrimp. The balance of flavors was exquisite. - Ayu fish ball soup: A gentle soup with flavorful ayu fish balls. - Eel sashimi with chives and roe ponzu: A delicious combination of eel, chives, and roe ponzu. - Abalone and sea urchin udon: Udon with abalone liver sauce and sea urchin, creating a harmonious blend of flavors. - Eel and eggplant: Crispy eel with tender eggplant. - Swordtip squid with plum dressing: Fresh squid sashimi with a hint of plum. - Snow crab and shark fin wrapped in yuba: A surprising Chinese dish with crispy yuba, filled with crab and shark fin. - Saga beef chateaubriand with bell pepper jelly: Tender Saga beef with a flavorful bell pepper jelly. - Soft-shell turtle rice: Rice cooked with soft-shell turtle and Kyoto leeks, served with pickles. - Shine Muscat and peach mascarpone cheese pudding: Sweet Shine Muscat and peach paired with a gentle mascarpone cheese pudding. Overall, it was a fantastic dining experience with innovative Japanese cuisine. I already made a reservation for next year in May, as this restaurant is truly popular. I enjoyed the meal thoroughly. Thank you for the feast.

*Mita to Seizan (8/17) #FoodBlog 4.44 ⭐️⭐️ Budget: ¥33,000~ ・An exciting lineup of dishes that I absolutely loved Caviar, Shrimp, Sweetfish, Yellow Chives, Abalone, Sea Urchin, Udon, Eel, Eggplant, Squid, Plum, Shark Fin, Crab, Yuba Roll, Saga Beef, Manjū with Temple Pepper, Softshell Turtle Rice, Shine Muscat, Peach... #Seizan #JapaneseCuisine #KaisekiCuisine #Michelin #MichelinStar #Michelin2Stars #Gourmet #TokyoGourmet #Lunch #Haruhiko Yamamoto #DifficultReservation #Abalone #Udon #Eel

Visited Haruyama for the first time in August 2023✨ It was difficult to make a reservation, but I finally got the chance to dine there. The dishes made with seasonal ingredients were delicious. I would like to try sitting at the counter next time. Thank you for the wonderful meal. - Tororo Yam and Tofu with Long Potato - Striped Shrimp and Kelp Marinated with Caviar - Sweetfish Dumpling Soup - Tataki of Hirasu from Awaji with Hirasu Roe and Ponzu - Abalone with Inaniwa Udon - Eel and Eggplant with Swordtip Squid - Ume Plum Marinated Swordfish - Whole Fish with Seaweed - Saga Beef Chateaubriand with Manjyu Temple Pepper - Softshell Turtle Rice - Shine Muscat and Peach Pudding #Haruyama #HaruyamaJapaneseCuisine #MitaGourmet #MitaDinner #JapaneseCuisine #Sake #Haruhiko Yamamoto #InaniwaUdon #AbaloneUdon #MichelinTokyo #FoodBlogGOLD #Michelin #Michelin2Stars #TokyoGourmet #TokyoDinner #DifficultReservation #DifficultReservationRestaurant

It was my first visit to Mr. Seizan in Mita, Tokyo. The dishes, delicately prepared with seasonal ingredients and beautifully presented, felt like works of art. I enjoyed every dish, including the dessert. I hope to visit again in the future.

I made a reservation for a table seat. I came here specifically for the summer limited abalone and sea urchin udon, and it was as delicious as I had hoped. The dishes were served at a good pace even in the course menu, so I didn't feel too full even towards the end. Thank you for the meal.

I visited the restaurant with a friend on a holiday afternoon. The location is underground on the right-hand side before the signal at the intersection that curves to the main gate of Keio University, after exiting the No. 2 exit of Shirokane-Takanawa Station and heading towards Mita on National Route 1. The sign is subtle, with a striking dry area that has been sprinkled with water. The restaurant opens at 12:00, and most customers start arriving at the same time. We were seated at the counter, facing an original framed artwork with a Japanese design, and I ordered a glass of champagne. The lunch course for the day included the following dishes (names are not official): - Taro potato tofu and dried shrimp kelp-wrapped: The dried shrimp, with its moisture removed, had a concentrated umami flavor and was delicious. - Grilled sweetfish with salt: A chance to fully appreciate the flavors of sweetfish beyond just grilling it. - Mahata fish (served with yellow chives), soy sauce, and homemade ponzu: The head chef personally slices the fish and encourages guests to savor every part of it. - Abalone and sea urchin udon: A unique texture that I have never experienced before. - Eel and grilled eggplant: The crispy skin of the eel was fragrant and delicious. The eggplant was from Chiba Prefecture. - Saga beef with Takamine chili pepper: Takamine is a place name in the northern Kyoto area. The chili pepper was sliced in a refreshing way. - Sea bass and Naruto seaweed rice in a clay pot: A fragrant and flavorful dish. - Peach sauce and milk pudding (served with Shine Muscat grapes): This was the only dish that didn't quite match my taste, as it was a bit too sweet and repetitive. We enjoyed a bottle of Hanaya and Kuro Ryu sake, and the bill came to around 45,000 yen for two people. The young apprentices were lively and fun to watch, adding to the enjoyable experience. This meal truly showcased the beauty of Japanese cuisine using seasonal ingredients. Thank you for the wonderful meal.

The meal was delicious from start to finish. The abalone Inaniwa udon had a gentle flavor with the liver sauce. The clear soup was flavorful and I could drink it forever. The scallop rice was mostly scallops! The rice cooked in a clay pot with sansho pepper was a perfect way to end the meal in summer.

*Mita〜Seizan (7/28) #FoodBlog 4.44 ⭐️⭐️ Budget: 30,000 yen~ Abalone Udon Eel Crab Lotus Root Manju Seizan is a gourmet paradise!!! #Seizan #JapaneseCuisine #Washoku #KaisekiCuisine #Michelin #MichelinStar #Gourmet #TokyoGourmet #Lunch #Haruhiko Yamamoto #DifficultReservation*