I also enjoyed Yamazaki's dishes in August~ Oh, so delicious. All my gourmet friends around me are praising Yamazaki's cooking. I am also a big fan. 4 years in a row, The Taberogu Awad SILBER award-winning Japanese cuisine TOKYO Top 100 restaurants in 2023. Located a 9-minute walk from Nogizaka Station. Yamazaki trained for 8 years at "Morikawa" and then opened his own chicken dish restaurant "Kasumicho Kashiwa Kappo". In August 2018, he opened "Yamazaki". His experience at Chiune and Aka before independence is also utilized, allowing customers to enjoy unique Japanese cuisine that can only be found at Yamazaki. Yamazaki also holds a sommelier license, so he can serve delicious sake that pairs well with the food, allowing customers to also enjoy the drinks. Visited on August 31, 2023. [Chef's Course] - Otaru Sea Urchin Jelly - Ginkgo Nut Porridge - Ayu Fish Soup - Lobster with Kombu - Alfonsino with Man'nenji Pepper - Eel with Cucumber and Myoga - Octopus with Winter Melon and Okra - Grilled Duck with Kujo Green Onion - Matsutake Mushroom Rice - Abalone Rice Porridge - Jasmine Tea Ice Cream with Fig The composition of the dishes this time was wonderful, and everything from the beginning to the end was very delicious. Personally, I liked the porridge the most~ The balance with the ginkgo nuts was great, and to be able to finish the porridge so perfectly is truly genius! It was my first time trying the Matsutake mushroom rice, and it was amazing. The aroma was great, and the flavor of the Matsutake mushrooms was enhanced, making it really delicious. I'm already looking forward to October! I'm excited and can't wait for the next visit. Thank you for the wonderful meal! (*´ω｀*)

Thank you for viewing. I revisited the award-winning restaurant "Yamasaki," which is also one of the top 100 Tabelog Award 2023 Silver winners. The atmosphere was as cheerful and bright as always, with the chef and staff working efficiently with smiles on their faces. The dishes showcased a wonderful combination of ingredients, demonstrating a great sense of taste and creativity. I always wonder how they come up with such unique combinations. Here are some of the dishes I tried on this visit: - "Corn paste and sea urchin with sea bream broth, grated nagaimo crouton": The sweetness of the corn paired with the sea urchin in sea bream broth was exquisite. The grated nagaimo crouton complemented the dish perfectly. - "Conger eel broth porridge with fresh ginkgo nuts, pine nuts": The large fresh ginkgo nuts were deliciously paired with the porridge, and the addition of pine nuts was a nice touch. - "Ayugata tofu with tade leaf": The large ayu fish was boneless and easy to eat. - "Seared Ise lobster with lobster miso": The texture of the lobster and the rich miso flavor were irresistible. - "Kumamoto sea eel with eggplant, sansho pepper sauce, kinome": The crispy eel and tender eggplant were a delightful combination. - "Deep-fried golden eye snapper with shishito pepper and sauce": The refined flavor of the sauce made this dish irresistible. - "Octopus, winter melon, and okra cold simmered dish with sesame sauce": The cold preparation allowed the flavors to shine through. - "Aichi Megumi duck with kujo green onion and wheat gluten": The mushroom rice with egg yolk, beef simmered in broth, pickles, abalone ochazuke, and jasmine tea gelato with caramelized fig and meringue provided a delightful dining experience. I look forward to visiting again. Thank you for the wonderful meal.

This is a wonderful restaurant! I learned about it from Kyoto-style disciple Yamasaki-san! The broth is definitely Kyoto-style! I always liked this broth, but now I realize how amazing it is to have been able to go to Kyoto-style restaurants thanks to my father! I am grateful to my father!!! Yamasaki-san loves sweets, so we always have a great time talking about desserts! Looking forward to visiting again (^人^)

Yamazaki, a culinary master known for his reservation-only meals with a waitlist of one year! Yamazaki is incredibly friendly and always leaves me impressed. I can't wait for next year! Oh, the desserts are amazing, but I always forget to take a picture! Oh, I forgot to mention the wine this time too.

Yamazaki, a popular Japanese restaurant in Nishi-Azabu that earned a Michelin star within 3 months of opening, is run by the young genius chef Shiro Yamazaki. The course meal takes about 2 hours to complete. The restaurant is located a 9-minute walk from Nogizaka Station towards Nishi-Azabu. The exterior features a blue noren curtain that gives a cool impression. Inside, there is a short corridor leading to the seating area, which consists of a luxurious hinoki wood L-shaped counter with 8 seats. Chef Shiro Yamazaki, who established the popular restaurant at a young age in 1987, has a background in French and Spanish cuisine, in addition to Japanese cuisine. He holds a sommelier certification as well. The restaurant operates on a referral basis and reservations are extremely difficult to secure. The menu is constantly evolving, offering meticulously crafted dishes that showcase Chef Yamazaki's talent. The reviewer had a summer course meal featuring dishes like corn and sea bream, crispy and juicy eel, and refreshing eggplant cold noodles. The reviewer highly recommends the restaurant and looks forward to their next visit.

Yamazaki's cooking has evolved. You can enjoy not only pure Japanese cuisine, but also dishes that combine Japanese with Spanish or French elements, offering the ultimate blissful experience! Just thinking about it makes my mouth water. Among the many amazing dishes are the jelly (simply delicious), scallops (perfect balance of saltiness, umami, and cooking method), crispy eel ohitashi (nothing but delicious), bell pepper rice (ingenious combination, incredibly tasty), and the dessert ice cream (great texture). I have visited on days other than the posting date, but today left a particularly strong impression!!

The food is exquisite. With unique seasoning and fresh ingredients, every bite is a delightful experience. The chef's specialty dishes are highly recommended for their delicate flavors that dance on your palate. The generous portions also leave you feeling satisfied. Enjoy a variety of delicious dishes.

Located in Nogizaka, the Japanese restaurant "Yamazaki" is a top-rated restaurant selected as one of the top 100 restaurants on Tabelog. The dining experience here is truly amazing, with a taste that you won't forget once you try it. Yamazaki's cuisine combines high-quality ingredients with advanced cooking techniques, resulting in delicate and refined flavors. The dishes, made with seasonal ingredients, are not only visually beautiful but also carefully crafted with attention to detail. The service is top-notch, with friendly staff and a calm atmosphere that enhances the dining experience. For those who want to explore the essence of Japanese cuisine, Yamazaki is definitely a highly recommended restaurant.

This is a favorite restaurant of mine, and I visit regularly. Not only because the food is delicious, but also because it is always evolving and I can't take my eyes off it. The balance between creative and traditional Japanese cuisine continues to improve. The atmosphere of the restaurant is not the usual formal one, but rather a fresh and youthful team that makes me feel comfortable. The dedication of the staff is as exciting as the food they serve.

I was invited by a senior and had a very valuable seat. I embarrassingly did not know about Mr. Yamazaki, but eagerly looked forward to it. The restaurant had an open kitchen where you could see the meticulous seasoning and plating by Chef Yamazaki. From start to finish, it was a completely new Japanese dining experience, even with familiar ingredients. Especially, the balance of saltiness between the conger eel and caviar in the second dish, and the texture and aroma of the geoduck we had in the middle, are unforgettable. I hope to have the opportunity to visit again... It was a delicious and beautiful time. Thank you very much. The meal was delicious!

■2023.6.13 (Tue) 5:30 pm - 7:50 pm■Course Menu ¥44,000 including taxDrinks includedTotal bill ¥57,112■Reservation made at the restaurant 1 year in advance①Appetizer○Saltwater Sea Urchin from Yoichi○Natural Sea Bream Jelly in Dashi○Mashed Sweet Corn○Fried Yam○Mountain YamThis dish, suitable for early summer, offers a refreshing and cool balance of delicacies and sweetness. The Royal Copenhagen lidded container perfectly complements the ingredients. At the bottom of the container, sweet corn with high sugar content flows smoothly, topped with saltwater sea urchin in a sea bream dashi jelly. The sea urchin delicacy harmonizes with the umami of the sea bream dashi jelly, tantalizing the taste buds. The crunchy texture of the diced mountain yam, released from the sea bream jelly, along with the airy fried yam pieces, creates a perfect collaboration of textures and flavors. The aroma and umami of the sea bream jelly, the coolness of the saltwater sea urchin, and the sweetness of the sweet corn blend harmoniously, showcasing the unique flavors of each ingredient and creating a symphony of flavors that delight the palate.②Steamed Rice○Glutinous Rice○Fried Tilefish○Caviar○River SeaweedThe tilefish is fried to perfection, then grilled over charcoal to achieve a crispy finish. The fried tilefish is steamed inside the batter, allowing some moisture to evaporate from the surface of the batter while keeping it moist. Exposing it to the charcoal fire dehydrates it slightly, resulting in a plump and juicy texture with a crispy and crunchy exterior. The tilefish's delicate flavor fills the mouth with its plump and tender texture, complemented by the subtle sweetness of the glutinous rice and the salty caviar. The combination of textures and flavors creates a delightful culinary experience that is both satisfying and impressive. The river seaweed delicately draped over the dish adds a refreshing touch, enhancing the overall flavor profile. The harmonious blend of glutinous rice, tilefish, and river seaweed creates a comforting and delicious dish that is a feast for the senses.

Located just north of the Nishi-Azabu intersection, right next to Aoyama Cemetery, is Yamazaki. This was my first visit, and the restaurant features a counter with 9 seats arranged in an L shape, with a central preparation area and plating station set up in a circular layout. The owner, Mr. Yamazaki, greeted us warmly. The meal began with everyone present, and we were served a series of dishes including sea urchin, sea bream, corn caviar, seaweed, crab, sandfish, snow peas, clam, cucumber, belt fish, sesame, potato, beef, watercress, eggplant, somen noodles, water shield, sweetfish, knotweed, eel, plum, almond, and meringue. The drinks included Kido, Muryozan Junmai Ginjo 2022, Sando, Jinenjo Yamadanishiki 2022, Asahitaka Special Honjozo, and Eshikoto Plum Wine 2021. Three notable features of the meal were the absence of sashimi and simmered dishes, the generous portion sizes, and the unique culinary creations that incorporated elements from various cuisines. For example, the belt fish spring roll was a global dish with influences from Japan, China, Korea, and France, showcasing a creative and boundary-pushing approach to cooking. The staff were efficient and pleasant, and the selection of alcohol was impressive, offering both familiar and new discoveries. Overall, it was a delightful dining experience with a positive atmosphere. I had a great time and would love to visit again in the future. (Side note: When I mentioned to one of the apprentices that I followed them on Instagram, they were pleasantly surprised.)

First visit. It was a nice course with attention to detail. Although it was a meticulous course, after leaving the restaurant, I couldn't quite remember what left a strong impression. I wonder why? Oh well. The young ayu rice dish, with an abundance of young ayu mixed in, had a strong bitterness, making it a dish for adults in early summer. The dish with mehikari was also quite good. After the meal, I found myself wondering what the specialty dish was. As I mentioned at the beginning. I hope to experience something that impresses me with a deep umami flavor next time. This is just my personal experience. But we all had a great time drinking 10 bottles of sake and having a fun night. Tonight's bill came to roughly 85,000 yen with drinks included.

The pinnacle of Japanese cuisine. It had been a while since my last visit, but the food was incredibly delicious. Thai Shirako, hairy crab, udo, caviar, Me-hikari, konoko, yatsushironori, rice steamed with ainame, umeboshi nodoguro, trigai kinmedai, straw-grilled saury, miso, tempura shabu-shabu ayu, cooked rice with nodoguro, light beans, and dessert.

Today's meal at Mr. Yamazaki's was delicious as always. It's been too long since I last visited. Not only was the food delicious, but the teamwork was also refined. Mr. Yamazaki's ideas and the staff supporting him are truly amazing. It was so delicious. #ThankYouForTheMeal #ShiroYamazaki Chef #Gourmet #KaisekiCuisine #Nogizaka #OmakaseFeaturedRestaurant #JustBetweenUs #TheStaffEnjoyedItToo #That'sAllFromTheScene

I have been visiting Mr. Yamazaki regularly, and this time I would like to review my visit in May 2023. The dishes at Yamazaki's restaurant, which I always look forward to, are constantly evolving with his challenges and experiences, with a wide range and depth that continue to grow. The Japanese cuisine is elegant and creative, and the course was fantastic. - Price: Approximately 50,000 yen (including tax) for the course menu + drinks - Dishes: - Steamed flounder in dashi jelly: ★★★★★ - Me-hikari rice steamed with sea urchin: ★★★★ - Ayu fish soup: ★★★★★ - Grilled turban shell: ★★★ - Salt koji-marinated golden eye snapper: ★★★★ - Bonito sashimi: ★★★★ - Watercress salad: ★★★★ - Asparagus and firefly squid porridge: ★★★★★ - Eel rice tea: ★★★ - Gelato: ★★★ Detailed reviews: - Steamed flounder in dashi jelly: A beautifully clear and flavorful jelly with flounder milt, hairy crab, and codonopsis. The combination of crab sweetness, fresh codonopsis texture, and rich flounder milt creates a refreshing and deep flavor profile, enhanced by the caviar's saltiness and aroma. - Me-hikari rice steamed with sea urchin: The crispy seaweed coating reveals the delicate flavor of Me-hikari fish, which blends with the rice to create a harmonious taste. The intense aroma and flavor of the Me-hikari fish are enhanced by the seaweed fragrance, resulting in a unified and delicious dish. - Ayu fish soup: A visually appealing dish with plump ayu fish meat that captivates at first sight. The broth spreads a rich bonito aroma, and the gentle flavor of the ayu fish meat and its rounded fragrance draw you in. The soup matures over time, becoming more and more delicious with each bite. - Grilled turban shell: Turban shell from Nanao grilled with liver sauce. The liver's aroma and intense umami overflow with each bite, complemented by the crisp cucumber's refreshing scent. A perfect combination of flavors. - Salt koji-marinated golden eye snapper: The concentrated umami of the golden eye snapper, grilled lettuce, and Tokyo jidori chicken broth intertwine seamlessly, extending the deliciousness in the mouth. The lettuce adds freshness to each bite, while the broth's umami and chopped lemon's freshness tie the flavors together beautifully. - Bonito sashimi: Bonito miso-marinated with bamboo shoots in a broth. The clean umami of the bonito is enhanced by the miso's richness, while the bamboo shoots and wood sorrel add depth and aroma, highlighting the irresistible flavor of the bonito. - Watercress salad: The robust aroma of watercress enhances the meat and soup umami, acting as a supporting role, resulting in a rich and intense deliciousness. The refreshing aftertaste of myoga creates a pleasant finish. - Asparagus and firefly squid porridge: Charcoal-grilled firefly squid marinated in Shaoxing wine with asparagus. The charcoal aroma stimulates the appetite, and the savory firefly squid bursts with umami, while the crispy asparagus spreads sweetness and aroma, all enveloped by the rice to create a deep and flavorful taste. - Eel rice tea: Eel simmered in sansho pepper broth. The umami and richness seeping into the broth create a rich flavor profile, while the rice and eel blend smoothly. A satisfying and excellent tea-soaked dish. - Gelato: ---

Mr. Yamazaki only visits 1-2 times a year, but it's always a delight when he greets us with a refreshing "Long time no see!" His cooking skills and creativity never fail to impress, and this time was no exception. As always, his fish dishes and softshell turtle are exceptional. Despite many people declining seconds of the final rice dish, I couldn't resist asking for more. He showed us a photo of his adorable child who was born last year, and it was a sight to behold. Check out my latest updates on Instagram! Thank you for all the likes and saves!

I was invited to a private event at this restaurant. I had heard rumors about it, but it was truly amazing! The course featured spring mountain vegetables, sansho pepper, bamboo shoots, and Spanish mackerel, all beautifully presented. The overall flow of the meal and the perfection of each dish left me speechless. Delicious! Beautiful! And it really captured the essence of spring!!! Do they change the menu with each season? That's incredible! I understand why it's called a Platinum Ticket. I definitely want to visit this restaurant again someday.

Today's dinner in Tokyo was at Yamazaki, where the talented and young chef Shiro Yamazaki showcases his skills. After training at a renowned restaurant in Akasaka, Yamazaki established his own restaurant and soon earned a Michelin star. The intimate setting with an L-shaped counter and a stage-like seating arrangement allows diners to witness the dynamic energy of Chef Yamazaki and his staff in action. The highlight of the meal was the exquisite dishes featuring ingredients like whitefish milt, bamboo shoots from Tsukahara, red clams from Yamaguchi, and Sansho pepper. The simple yet flavorful seasoning perfectly complemented the natural taste of the ingredients. Yamazaki's restaurant has become incredibly popular, with reservations being hard to come by. The menu offers an omakase course priced at 44,000 yen, with the option to add additional items for a total of 80,000 yen. The meal included a variety of dishes such as red clams, himo, new wakame, udo, shallow clam broth, rice porridge, clams, fuki no tane aname, warabi, clear soup, grilled bamboo shoots with wood sorrel vinegar, Ise lobster marinated in kelp, lobster miso, golden eye snapper with spring cabbage and chicken broth, shiraou and wasabi fritters, somen noodles with beef and bamboo shoots in a flower pepper hot pot, asparagus rice with egg yolk, miso soup with nameko mushrooms, pickles, mint and lemon gelato, and meringue.

We apologize for starting 15 minutes late despite the scheduled time of 17:30, causing inconvenience to everyone. The dishes were all seasoned to perfection and elegantly presented. The course menu combined seasonal ingredients in a well-balanced way. Although reservations are already booked a year in advance, I would love to visit this restaurant regularly if given the chance.