Yamazaki | 山崎 – Nishiazabu, Tokyo, Japan – October 2025

Highlights from a recent visit to Yamazaki. Fall was in full swing with the seasonal staples of Kuri, Matsutake, and Sanma making strong showings. I enjoy the bolder flavors and thoughtful creativity of Yamazaki-san’s course more than the subtle, delicate nature of traditional kaiseki restaurants. For me, the sum of the course is greater than its individual parts, with momentum gradually building throughout. Visiting during a season with ingredients you really enjoy is the way to go.

Booking: Reserved 5 months out through the restaurant. Yamazaki is on Omakase but it’s not their primary book for reservations. It’s used primarily for leftover seats or occasionally for cancellations. Yamazaki-san also solicits guests for cancellations on his IG.

Course Summary:

1. Kuri Karaage
2. Ise Ebi
3. Matsutake Niebana
4. Matsutake and Gomadofu Owan
5. Amadai with Chili Pepper Sauce
6. Tachiuo Harumaki with Sansho Sauce
7. Grilled Pigeon
8. Sanma Takikomi Gohan
9. Ochazuke with Nisshin
10. Jasmine Tea Ice Cream with Fig

Cost: Base Course is 44K JPY

Highlight Dishes

1. Amadai – Adeptly grilled with crispy skin. The chili pepper sauce was a bold move that worked surprisingly well.
2. Sanma – The bones and liver of the leftover Sanma were made into a thick sauce beneath the fish itself, giving the dish a richness that left me craving for seconds.
3. Jasmine Tea Ice Cream – Perfect. Can’t say much more than that.

Service: Yamazaki-san runs a well oiled machine. His team is constantly buzzing with action either preparing or presenting dishes or seeing that guests are taken care of. One guest was an hour late because of a family emergency and I feared that might disrupt service. It did not. They handled it well and kept other guests moving through the course.