I visited "Ristorante YAMAZAKI" located in Minato-ku, Tokyo. The restaurant is a 4-minute walk from Nogizaka Station on the Tokyo Metro Chiyoda Line, on the 2nd floor of "West Aoyama Garden". It opened in April 1986 and is known for producing renowned chefs such as Chef Nittaka from "Acqua Pazza" and Chef Hamasaki from "Ristorante Hamasaki". The current 7th generation chef is Chef Nozawa. The restaurant has a calm atmosphere with warm lighting, making it a comfortable place to enjoy the food. The dishes I tried included: - Broad beans with Pecorino cheese and squid ink - Soppressata with aromatic vegetables and pickled green chili - Beef bresaola with gnocchi fries - Marinated cherry trout with hollandaise sauce and new onion puree - Sweetfish from Numazu with turnip puree and olive oil, black maiitake mushrooms, and lily root burdock fries - Orecchiette with rapeseed flower puree, spot prawns, and bottarga - Wild boar ragu garganelli with black truffle - Hokkaido Ezo deer with cocoa nib and red currant sauce - Strawberry and Japanese strawberry sherbet - Citron and three treasures jelly with Greek yogurt and Cointreau mousse - Chocolate macaron, financier, madeleine The dishes were beautifully presented and the service was top-notch, allowing me to thoroughly enjoy the meal. Personal impressions: The beef bresaola was light yet packed with flavor, and the orecchiette pasta had a chewy texture with a taste of spring from the rapeseed flowers. The Ezo deer stood out with its bold and balanced flavors. Thank you for the wonderful experience.

I can't stop feeling excited from the appetizer. The main course was excellent this time, and the small portion of spaghetti was just right. #ristoranteyamazaki #Italian #Aoyama Ichome #restaurant #gourmet #delicious #foodie #food lover #photogenic #Tokyo #Minato-ku #Shibuya-ku

I went for lunch♫ It's about a 3-minute walk from Nogizaka Station! The cute dishes contain 3 finger foods: Shima Aji from Shimane with tomato pickles, and a pear tartlet with beef prosciutto and golden peach. There's also Kammasu with root celery and fried eggplant sauce, served with hot bread. They brought out the next bread when it ran out. The pasta with burdock and autumn salmon was delicious, as well as the beef stew with Pecorino cheese flat pasta. The main meat dish was roasted lamb. For dessert, there were 4 small sweets. The two pasta dishes were really tasty! The atmosphere and the staff's service were also very good♫

A top-notch Italian restaurant that beautifully prepares seasonal ingredients in creative ways by the chef. The service is extremely polite and welcoming, making you want to come back again and again. #ristoranteyamazaki #Italian #AoyamaIchome #restaurant #gourmet #delicious #foodie #foodlover #photogenic #Tokyo #Minato-ku #Shibuya-ku

Restaurant YAMAZAKI, first visit! The interior space is elegant and stylish. The atmosphere is very calming. Sommeliers Mr. Ota and Mr. Furusou, along with the service staff, have refreshing smiles that are pleasant, and their explanations of the dishes and plates flow smoothly and are wonderful. You can really feel the love for the restaurant. The food was truly delicious! Especially the cold pasta with caviar, a specialty developed by the first chef, was amazing. The Imperial caviar was exceptional. The fish dishes were also delicious, with crispy skin and thick, juicy flesh. The wine chosen by Mr. Ota was also fantastic. We had a very enjoyable time. We will definitely visit again!

I contacted them before going on the same day, and they responded politely so I was able to enter the restaurant. The atmosphere was relaxing and the food was delicious. Above all, the staff's customer service was polite and they explained everything in detail, making it a very pleasant experience. Thank you very much.

I visited for lunch on a regular day. It is a white-walled building with red flowers peeking out from wooden-framed windows. I thought about the 37 years of history that seven chefs have built together. Despite its long-standing reputation, the restaurant manages to balance freshness and tradition. With a young chef taking over last year, the veteran service adds a quiet liveliness to the restaurant. It was a place where the owner's beliefs, stable service, and timeless simplicity coexist. Despite changing chefs, the restaurant has earned trust for a long time, thanks to the reassuring elements that remain unchanged. The course menu at Il Comodo is 8,800 yen including tax, with a total of 6 dishes. Each dish was beautifully crafted with a touch of spring, and the flavors gradually spread as you savor them. The main dish of Ezo deer was exceptionally smooth and tender, truly delicious. The service staff not only bring out the charm of the food and wine but also elevate our dining experience with their carefully chosen words. It was a delightful meal. I regret not visiting sooner and am grateful for this encounter. Thank you for the wonderful meal.

Overall, considering the price, the taste of the wine and food, and the high level of service, I think this is a very good restaurant. The perfectly cooked fish with crispy skin and delicately prepared dishes make you wonder if it's Japanese cuisine at times. The wine selection was excellent, pleasing all participants without a single disappointment. Dining in a private room, the atmosphere and service were elegant yet relaxed, creating a high-class but welcoming feel. I would definitely like to visit this restaurant again.

I used it to celebrate my sister's birthday. It was my first visit since becoming a chef. Delicate and meticulous, each dish is fresh and served in small portions, making it easy to eat. The cold caviar spaghetti had the same reliable taste. I left feeling full.

It was a very happy birthday. I usually tend to go to the same restaurant, but this year I decided to try a new place. I was a bit nervous because it was a place I had never been to before, even though it was in my usual area. The staff who welcomed me were very kind and guided me to my table quickly. The service was even better than I had heard from reviews, and it made me feel at ease. The wine and champagne were delicious, and the pairing was perfect. The dishes were beautifully presented and each one was delicious! The caviar and champagne were outstanding, so I was very happy with the restaurant choice. The bread was also delicious, and the portion sizes were just right. The chef came to greet us and mentioned that he had recently moved from Kanobiano at Meguro Gajoen, which was a surprise since I had visited there many times. I was amazed by the hospitality we received while listening to the fireworks from the Jingu Fireworks Festival. It was a truly special experience that made me feel happy.

The restaurant reopened in June 2022 with a new chef and renovations. The kitchen was mainly renovated, while the dining area remains simple and calming. Today, we tried the 20,000 yen course. The caviar pasta was made using a traditional recipe, and the quality of caviar seems to improve every year. It was a very enjoyable dining experience where we could relax.

I recently visited a restaurant that has been renovated with a new chef in the 7th generation. It is located in Nogizaka, on the second floor up the outside stairs. The chef has changed over the years, and one of them was from Ristorante Hamasaki. The atmosphere is calm and I enjoyed three kinds of appetizers: Ajizapporini, Anago pie, and caviar pasta. The wine pairing was excellent. The pasta with ayu and scallop in asparagus sauce was delicious with a hint of bitterness. The roasted duck and panna cotta for dessert were also tasty. Overall, it was a great dining experience. Actually, I intended to visit Ristorante Hamasaki at its new location, but I mistakenly made a reservation at this newly opened restaurant. I realized this only an hour before, but I decided to go anyway. The place was beautiful and the food was delicious. The current chef seems to be from Canoviano. It was a delightful meal. I look forward to having a rematch at Ristorante Hamasaki next time.

Why haven't I been here before?! With a very classic image and a long history, this restaurant has been in business for 36 years, with a series of chefs changing over the years. I did some research before my first visit and learned about the excellent operation by Manager Furusato, who is also a sommelier and can cook. The chef, Yajima, who is unfortunately leaving this month, impressed us with his skills. The overall balance of bitterness, acidity, the freshness of vegetables, and olive oil was to my liking. The atmosphere of the restaurant was cozy, with cherry blossoms at the entrance, wooden interior, soft chairs, and subtle lighting. The full course meal I had included a speciality dish that has been handed down for 36 years, the Insalata di spaghetti con caviale, which was incredibly delicious. I also enjoyed dishes like the Trota cruda con kiwi e pomodoro verde, pistacchio, olive, piselli, and the Tagliata di cervo da Ezo Arrosto alla primavera. The dessert, Delizia agli agrumi, was a light and crispy meringue with citrus flavors. Overall, it was a delightful dining experience with exceptional food and service.

In the 1980s, when Italian cuisine was limited to spaghetti and pizza, "RistoranteYAMAZAKI" was opened with the goal of creating a sophisticated restaurant in Italy. Located near Nogizaka Station, the restaurant exudes a classic atmosphere. The staff, with a background in hotels, provide refined service. The chef, Naoki Yajima, honed his skills at a restaurant in Aoyama before training in Italy and returning to become the 6th chef at this restaurant. The ambiance is reflected in the high prices of alcohol, with even the cheapest champagne starting at 2,000 yen per glass. The menu features a wide selection of Italian wines, with bottles priced in the tens of thousands. The meal begins with a simple yet flavorful corn soup and chips topped with tartar sauce. The bread served throughout the meal is meticulously prepared and delicious. The dishes, such as the grilled watermelon and mushroom risotto, showcase the chef's expertise. The main course, featuring Ezo pork, is rich in flavor and satisfying. Desserts, served in two stages, include a warm madeleine and blancmange with fruit, followed by a rich chocolate banana dish. The meal concludes with herb tea and impeccable petit fours. The total cost for two people, including a bottle of wine, came to around 14,000 yen per person. This restaurant is ideal for special occasions or business dinners, with a sophisticated ambiance and impeccable service. It may be too formal for casual gatherings.

Recommended by a friend and decided to visit. Impressed by the wonderful service, delicious food, and drinks, I have already decided to come back. The restaurant is conveniently located on the 2nd floor of Ginza West, close to the station exit. A gentleman greeted us as soon as we arrived. First, we had corn soup. It is made only with corn and water, but it was sweet enough. Next was fresh shirasu. I was so happy to be served the one that was fried that morning for lunch. The combination of mozzarella cheese and fish (I can't remember the name) was exquisite. The octopus ravioli and lamb pasta were delicious, and the white wine served in between was exactly to my liking. The main dish was Kyoto duck. Duck lovers would be delighted. I even licked the sauce clean. The dessert at the end was delicious too, and the thoughtful service throughout made it a great time. Thank you for the wonderful meal. I will definitely come back!

Located about a 3-minute walk from Nogizaka Station, this is a long-established Italian restaurant on the 2nd floor of Aoyama Garden West. The female owner, Ms. Yamazaki, who opened this restaurant in 1986, demonstrated her talent by scouting chefs herself, which was a solid reason behind its popularity. The interior is based on white tones, with soft sunlight streaming in through the windows, creating an elegant atmosphere. As it was a holiday lunch, the clientele ranged from couples to groups of women and families. [Ordered Course] 6-course Chef's Choice Course "il Comodo"… 7,000 yen (appetizer, pasta, risotto, main dish, primo dolce, secondo dolce, coffee) 1. Appetizers: - "Barch di Dama": A baked pastry with liver pate sandwiched between crispy dough with the flavor of Parmesan. - Caprese: A unique-looking Caprese with a smooth texture, blending mozzarella, tomato, and basil flavors. - Onion mousse, jelly, sea urchin: A dessert-like appearance, but it's actually an appetizer with a creamy onion mousse complemented by the richness of sea urchin. 2. Cherry Trout with Pistachio Sauce: A colorful dish evoking the arrival of spring, with a light and refreshing taste despite the rich flavor. 3. Pasta (Whitefish and Rapeseed Blossom Linguine): Handmade pasta with a chewy texture, large whitefish chunks, and a well-balanced tomato seasoning. 4. Risotto (Broad Beans, Clams, Karasumi) 5. Tagliata Salad 6. Primo Dolce (Madeleine, Sorbet) 7. Secondo Dolce: An artistic dessert presented on a glass plate, offering a subtly sweet finish. Overall, the restaurant left a strong impression of high hospitality, with detailed explanations of each dish and heartfelt interactions, creating a pleasant dining experience. The dishes were beautifully presented, with a harmonious composition that appeals to a wide range of customers, making it understandable why it's popular among people of all ages and genders.

Recent favorite Italian restaurant. Each dish is carefully crafted and the deliciousness makes you sigh. #ristoranteyamazaki #Italian #Aoyamaichome #restaurant #gourmet #delicious #foodie #foodlover #photogenic #Tokyo #Minato-ku #Shibuya-ku

On November 10th, a parade celebrating the enthronement of the Emperor was held in the heart of Tokyo. The Emperor expressed his commitment to fulfilling his role as the symbol of Japan and its people, wishing for the country's development and contribution to international peace and prosperity. On the same day, in Germany, Chancellor Merkel commemorated the 30th anniversary of the fall of the Berlin Wall, emphasizing the importance of freedom. In Hong Kong, young citizens continue to fight for democracy. I recently revisited Berlin and was reminded of its significance. As someone who spent three months in Italy, I was cautious not to let my Italian experience cloud my judgment of a local Italian restaurant. The meal included shrimp, pear, cucumber, dill, and fresh caprino for starters, followed by pasta dishes like bucatini with 'nduja and chickpeas. The main course was roasted pork with chestnut puree, and dessert featured panna cotta with pineapple and chamomile jelly. The meal was accompanied by champagne, Barolo wine, and grappa. The service, led by a knowledgeable manager/sommelier, and the talented chef, who honed his skills in Milan, left us satisfied as we enjoyed the gentle autumn light shifting across the table. Just as the sun moves from east to west, both nature and humans experience this transition.

I visited the restaurant "Ristorante Yamazaki" with a rating of 3.70 on Tabelog's 2019 Top 5000 list. The location is excellent, right along Gaien Higashi Street. The exterior has a cafe on the first floor, while the green-filled building houses the restaurant on the second floor. The interior is very nice, with only table seating available and one private room. Despite the many popular Italian restaurants nowadays, this place is a long-standing favorite with a sense of tradition and prestige. Established in 1986 (33 years ago), the kitchen is currently led by the 6th generation chef, Chef Yamashima. They offer two lunch courses: amuse-bouche with a welcome drink, appetizer with shrimp, pear, melon, dill tomato extract, and fresh caprino, pasta dishes, risotto, a main course of roasted Iwajyu pork with chestnut puree, burdock, and vegetables, dessert, and espresso coffee. One of their legendary dishes, "Cold Caviar Spaghetti," which was a sensation when they first introduced it in 1986, is still only available during dinner service. I still remember the impact of tasting it for the first time. Despite the changing times and the rise of many famous Italian restaurants, this place still shines as a classic Italian gem in my heart. Revisiting after a long time, I felt a wave of nostalgia. Isn't it a great restaurant?

In March 2019, I visited the Italian restaurant "Ristorante Yamazaki" for lunch. The restaurant, established 33 years ago, has produced many famous chefs. The ambiance is calm and spacious, located just a 3-minute walk from Nogizaka Station. The lunch course options include a 5000 yen course with appetizers, pasta, meat dish, dessert, and coffee, a 6500 yen course with risotto added, and an 11000 yen chef's special course. I tried the 6500 yen course which included snacks, amuse-bouche, homemade bread, cherry salmon with pistachio sauce, spaghetti with squid and broccoli, risotto, French chicken breast, lemon and ginger sorbet, apple mille-feuille, chocolate macaron, and coffee. The service was excellent, and the prices were reasonable considering the location in Aoyama. Overall, the restaurant offers a high-level dining experience with a modern touch, making it a great place to enjoy a meal.

Located just a few minutes' walk from Nogizaka Station, this restaurant is on the second floor of a building along Gaien Higashi Street, with a café on the first floor. The current chef, Chef Yajima, is the 6th generation chef. The amuse-bouche, a Caprese salad, catches your eye right from the start. The cute presentation of mashed potatoes and crispy polenta complemented by the Champagne selected by Sommelier Ota is delightful. One of their signature dishes is the caviar pasta, passed down through generations of chefs. The meticulous knife work on the squid, the precise cooking of the fish and duck, all showcase the chef's skill. While I often frequent trattorias and modern Italian restaurants for their lively atmosphere, it had been a while since I visited a classical restaurant like this one. With its rich history, the attention to detail in service and cooking shines through, making for a truly enjoyable experience for both the stomach and the soul. This is what a top-tier restaurant is all about.