Thank you for viewing. I hope you can give me a 'like', 'follow', or 'save the store'. I visited the newly opened "Nihon Ryori Yamazaki Tokyo Kyobashi Store" on August 4, 2023. This restaurant, which had previously earned two Michelin stars in Toyama Prefecture and was also listed in the top 100 on Tabelog, has now relocated to Kyobashi. The owner is Hiroji Yamazaki. After training at places like "Kagaman" in Kansai, he opened his own restaurant in his hometown of Toyama for 25 years before expanding to Tokyo. The restaurant is located in Kyobashi Place 1F, a 2-minute walk from Kyobashi Station or Takaracho Station, and about a 10-minute walk from Tokyo Station. The exterior of the restaurant has a simple and innovative design, with apprentices welcoming guests outside and many celebratory flowers, making it easy to spot. Inside, there is a serene atmosphere with an 8-seat counter made of white wood. There is also a private room on the second floor for up to 6 people, accessible through a separate entrance from the first floor. The menu I had that day included items such as "Yuzu Hot Water", "Homemade Plum Wine", "Shrimp, Bai Clam, Corn Tofu, Fruit Tomato, Cucumber" served on a large lotus leaf with shaved ice and broth poured over it, "Round Eggplant Dutch Stew with Sesame Paste and Beigoma", "Conger Eel Soup" with condiments like Noto Nori seaweed, myoga, and mitsuba, "Sashimi of Koc...

Today I visited the Japanese restaurant Yamazaki. Here, you can experience authentic Japanese cuisine without using any Western ingredients such as truffles or caviar. In conclusion, I was able to enjoy exceptionally delicious dishes among the many Japanese cuisines. The dishes served included: - Miso-marinated Ise lobster, Kamo eggplant, and okra with sauce - Abalone with liver sauce - Abalone and tofu skin cooked together with abalone sauce - Red sea bream and shiitake mushroom soup - Chile vinegar marinated cuttlefish shabu-shabu - Flounder and kelp salad, grilled eggplant and shrimp, cucumber and burdock root with sesame vinegar, and eel and kelp salad - White shrimp dumplings, white shrimp soup, and white shrimp tempura - Hida beef fillet steak with grilled matsutake mushrooms, bell peppers, and yuzu soy sauce - Conger eel and golden garlic chive hotpot - Sweetfish and myoga rice with water eggplant, pickled radish, and grated yam - Pear and pear jelly with Shine Muscat grapes - Fried figs and black bean sweet red bean paste with cheese sauce - Black honey kudzu jelly The overall composition of the course, the flavor variations, the high quality of each dish, all made me feel like I had experienced the pinnacle of Japanese cuisine.

◉ I was captivated from the very first dish, the Ise lobster miso salad. The deep sweetness of the Ise lobster was unlike anything I had ever tasted before. The addition of Kamo eggplant and okra provided a perfect accent to the dish. ◉ The abalone liver sauce with okara rice was the most shocking dish of the day. The tender and flavorful abalone was outstanding on its own, but paired with the liver sauce, it was exceptional. The remaining sauce on the plate was enjoyed with the okara rice, creating an unforgettable deliciousness. ◉ The red sea bream and shiitake mushroom soup was a bowl filled with plump red sea bream and fragrant shiitake mushrooms. The clear and bold flavor of the broth was impressive. ◉ The poached sea bass with chili vinegar dressing was another impactful dish. The luxurious fish was served in large slices and paired with the chili vinegar dressing, creating a surprising combination of textures and flavors. ◉ The assorted appetizers included flounder with kelp, grilled eggplant and shrimp, cucumber and eel. The generous portion allowed for each component to be savored individually, with the cucumber and eel being a personal favorite. ◉ The white shrimp shumai with white shrimp soup and fried items like matsutake mushrooms and taro chips was a dish that left a lasting impression. The intense umami of the white shrimp soup was overwhelming, and the various fried items added layers of flavors to enjoy. ◉ The Hida beef fillet steak with matsutake mushrooms and shishito peppers was a simple yet delicious dish. The richness of the beef was a delight, complemented by the accompaniments. ◉ The conger eel broth from Kikunoyama was a testament to the chef's versatile skills in creating different types of broths. The complexity of flavors, especially the sweetness of the vegetables, was truly impressive. ◉ The sweetfish, myoga, and mixed rice dish was a comforting meal served with pickles, grated yam, and tororo. The aroma of the sweetfish filled the air when the pot was opened, signaling the arrival of a satisfying carb dish. ◉ For dessert, the pear, Shine Muscat, fried fig, black bean sweetened red bean, and cheese sauce were all incredibly delicious. The fried fig with cheese sauce stood out as a unique and unforgettable dessert. I was delighted that the renowned restaurant from Toyama came to Tokyo, offering a cozy and enjoyable dining experience filled with deliciousness and fun. I look forward to returning to taste the seasonal dishes and savor the depth of flavors once again. Thank you for the wonderful meal.

Second time. Today, I visited during normal business hours for the first round from 5:00 pm. Needless to say, every dish was delicious, but the conger eel and yellow chive hot pot was truly delicious. During this season, conger eel hot pot, known as "Awaji pot," is common in Osaka. The combination of the sweet and delicious Awaji onions with Yamazaki's broth and yellow chives in the conger eel hot pot is a delicious experience. The simmered abalone liver sauce, followed by eating the okara and rice ball, was irresistible. I felt the desire to lick the plate clean. The grilled cutlassfish prepared by Yamazaki is of the highest quality. I have had the pleasure of trying the icefish shabu-shabu several times, and the way the skin and meat are cooked differently is remarkable. Trying to cook shabu-shabu on your own would not achieve the true deliciousness. Lately, flashy appetizers can be seen everywhere, which is good in its own way, but it can be tiring. Here, you can enjoy delicious food and genuinely appreciate its taste. It is a place where you understand the wisdom of using kombu in cooking, as Roshanjin once said, "Kanto cuisine does not use kombu, but it should because it is delicious." The flavor profile leans more towards Osaka cuisine than Kyoto cuisine. It makes sense that the chef is from Osaka's Kagamimori. I only know of a few places where you can experience the robust flavor of Osaka cuisine, such as the former Azabu "Yakumo Hashimoto" (address and phone number not disclosed, so it does not appear on Tabelog). By the way, when I asked a chef from Osaka about the difference between Kyoto and Osaka cuisine, he said, "Osaka cuisine is eaten while making jokes, while Kyoto cuisine is eaten while making sarcastic remarks." ========== During the pre-opening period, I visited the Tokyo branch of "Nihon Ryori Yamazaki." I have been visiting the Toyama branch for over 10 years now, drawn by the seasonal delicacies, Yamazaki's broth, and the surprising dishes served. This time, I was delighted that the Tokyo branch was closer to me, but I am worried that it might become harder to make reservations. Yamazaki's flavors are not just additive or subtractive but multiplicative. Sometimes, the master will say, "It's okay to eat them separately, but try eating them together," and these dishes turn out to be incredibly delicious. I will never forget the amazement I felt when I mixed grilled snow crab legs with low-temperature-cooked shoulder meat and raw innards that I had before. This time, we had summer's best snow crabs from Toyama. The Toyama shrimp and nodoguro were free of any unpleasant odors, spreading happiness throughout my mouth. Nodoguro is truly at its best in summer. The ayu fish, grilled with its throat skewered while still alive, needed no additional seasoning and was simply delicious. The "tadezu" vinegar made with rice porridge, with its perfect thickness, was exceptional. The shabu-shabu of Himi beef was also delightful, as was the summer flounder we had. The "Hamo soup bowl," with the skin cut halfway through with a knife at a rate of "25-30 per inch," was incredibly delicious. The bone-cutting technique is completely different from the imitation bone-cutting in Tokyo, where the skin ends up rubbery and sad to eat. The sake we had this time was "Kachikoma Shiboritate." It was a delicious sake that paired perfectly with the dishes. I heard that there are thoughtful measures in place to ensure that private rooms do not have to cross paths with other customers. This is very important for business entertainment. Recently, there seems to be a trend of sushi restaurants and Japanese restaurants with flashy performances like "Uni, maguro, kani," but a place where adults can enjoy delicious food in a calm atmosphere, that's exactly what I think can be found here.

I visited the restaurant "Japanese Cuisine Yamazaki Tokyo Kyobashi" located in Chuo-ku, Tokyo. It is about a 3-minute walk from Kyobashi Station on the Ginza Line. The restaurant has a chic exterior with wooden sliding doors, making it easy to spot. This establishment is a new branch of the renowned restaurant "Yamazaki" from Toyama, which opened in August 2023. The interior is minimalist yet elegant, with a fresh scent in the air. There are counter seats on the first floor and private rooms on the second floor. The dishes I tried included: - Shrimp, corn tofu, Bai clam, fruit tomato, and broth on a lotus leaf with flowers and shaved ice - Dutch-style stewed round eggplant with sesame paste and candy, and deep-fried eggplant skin - Conger eel soup with Noto seaweed, Mitsuba, and myoga - Sashimi of gurnard with skin simmered in soy sauce, kombu salt, and plum paste - Half-cooked hairy crab from Toyama, sea urchin from Hokkaido, yolk vinegar, cucumber, vinegar jelly, and more - Hairy crab dumplings, grilled okra, and wasabi - Grouper marinated in rustic miso, pickled ginger, radish, button shrimp, homemade turtle miso, and fried ginkgo nuts - Sweetfish from the Tenryu River - Icefish loin shabu-shabu with bean sprouts, red seaweed, and spicy daikon radish - Conger eel and plum dashi tea with pickles, grilled eggplant, komatsuna, and pickled turnip roll - Eel rice bowl - Burnt rice and homemade salted kelp - Desserts including wine-steamed and jelly Golden Kiwi, homemade coffee jelly, pine nut cream, Uji gold sweet potato shaved ice, and matcha The traditional Japanese cuisine showcased meticulous craftsmanship and beautiful presentation throughout the meal. Despite being a new establishment, the staff were composed and professional. The innovative dishes, such as the lotus leaf dish, set high expectations for the meal, and each subsequent dish delivered on that promise. The "Tenryu River sweetfish" was flavorful with a rich aroma, while the "Conger eel and plum dashi tea" had a gentle broth that complemented the subtle flavors of the eel. Overall, it was a delightful dining experience.

I happened to have some free time and decided to visit the restaurant by myself. Last summer, when I visited Toyama, I tried to make a reservation but couldn't due to scheduling conflicts. So, I was thrilled to find out that Yamazaki-san had opened a branch in Tokyo. The staff, including the head chef, the hostess, and around 8 other members, were all very friendly and made me feel welcome. They explained each dish and drink with great detail, enhancing my dining experience. I had the course menu which cost 44,000 yen, along with a bottle of Asahi beer, a glass of white wine, and a rock glass of sweet potato shochu, totaling 57,937 yen. It would have been better if the bill had itemized the 13,397 yen for drinks separately. Here is a summary of the dishes I enjoyed: - Plum wine as an aperitif - Bay scallop, shrimp, and corn tofu served on lotus leaves and petals with ice - Dutch-style marinated round eggplant with sesame and bekkou sauce - Conger eel soup with Noto seaweed, myoga, and mitsuba for flavor variation - Marinated and frozen skin of rockfish with soy sauce, kelp, and plum soy sauce - Half-cooked hairy crab with crab miso, red sea urchin from Rishiri, and cucumber vinegar - Hairy crab shumai and grilled okra with vinegar - Button shrimp and its liver in tamari broth with daikon and houzuki ginkgo nut inside - Grilled ayu fish with Tendogawa tade vinegar for a full bite - Ice-meat beef from Himi, Toyama for shabu-shabu with red algae and grated radish - Grilled eggplant, komatsuna greens, and pickled daikon rolls in sweet vinegar - Tea-infused rice with plum (cooked 3 times, with dashi on the 3rd) and conger eel - Small bowl of eel with a thick and delicious taste - Charred seaweed with a unique blowout effect (developed by the chef over 8 years) - Peach (president) wine-steamed with kiwi - Coffee jelly with pine nuts cream, lightly sweet and slightly bitter, showcasing Japanese modesty - Uji gold sweet potato shaved ice Note: Photography of the food is prohibited.

This place is a must-visit, it would be strange if it wasn't popular. The difference in quality compared to other traditional Japanese restaurants in Tokyo is striking. The clear and rich flavor of the meticulously crafted broth, the skilled techniques that never fail to impress, and the visually appealing array of dishes. I am truly impressed by the ability to adjust traditional Japanese cuisine to suit the season and taste. The variety of dishes, such as using a dark tea bowl instead of a regular one, shows a deep knowledge and attention to detail. Each dish is beautifully presented with intricate designs and brush strokes. The level of perfection rivals top sushi restaurants like Sushi Sawada and tempura restaurants like Tempura Kusunoki. This place is the real deal. I would recommend spending 6-7 thousand yen here rather than 3-4 thousand yen at an average restaurant, as the overall experience will be more memorable. Make a reservation while you still can!

With alcohol included, the total cost was 67,045 yen. That famous restaurant from Toyama has finally opened in a back alley in Kyobashi, Tokyo. When I visited the Toyama branch with my friend, I thought I definitely wanted to come back. Despite the slightly chaotic atmosphere due to being newly opened, the food was still delicious. I was a bit concerned about the selection and prices of the wines. All the dishes were tasty, especially the simmered eel which was incredibly impressive. I tried to make a reservation for the next visit, but couldn't find the right timing. This is definitely a restaurant I want to visit again.

I visited a famous restaurant that had moved from Toyama to Tokyo on its opening day, after hearing about the relocation in advance. The day before my visit, I received a phone call informing me that the course meal would cost ¥50,000 (I was told it would consist of 9 items) plus 5 glasses of sake, totaling ¥58,190 (the website stated ¥44,000 including tax plus a separate service charge), so I assumed it would be around that price. Overall, I avoid restaurants that do not allow photos, as I believe that pictures can better convey the experience than just words. Despite not being able to take photos, I found posts with pictures from others who had visited during the pre-opening phase, which surprised me. I question the inconsistency in the restaurant's policy. As for the food, while some dishes were delicious, others did not leave a strong impression. However, the Toyama sake was excellent. Personally, I did not find the meal worth the ¥50,000 price tag. I feel that it does not meet the standards of high-end Japanese restaurants in Tokyo. There are many high-end Japanese restaurants with delicate and skillful cuisine that do not necessarily feature premium ingredients in every dish, priced at around ¥20,000 to ¥30,000. It is common for Japanese restaurants to provide leftover rice cooked in a pot as onigiri to take home, and this restaurant also provided burnt rice. When I unwrapped it at home, I found a small burnt rice ball, which made me chuckle given the hefty price I paid. While this restaurant may appeal to those with a strong attachment to Toyama, in the competitive world of sushi and Japanese cuisine in Tokyo, I would not choose to revisit this restaurant. No plans for a return visit. Menu items included yuzu bath, homemade plum wine, shrimp, clam, corn, eggplant with sesame sauce, conger eel soup, gizzard shad with skin, sea urchin, egg yolk vinegar miso, grilled hairy crab dumpling, button shrimp, rare delicacy softshell turtle miso, blackthroat seaperch, young ginkgo nuts, sweetfish, Himi beef, conger eel and pickled plum tea, grilled eggplant, komatsuna, pickled kelp, peach wine steamed kiwi, homemade coffee jelly with pine nuts.

It's been about a month since the store opened. Coming from Toyama to Tokyo, there must have been various challenges, but the food is always delicious. I particularly like the firm konbu-zuke. In Kanto, konbu-zuke tends to be on the lighter side, but the Toyama style is firm and well-packed with konbu, truly the konbu-zuke kingdom. The grilled eggplant tofu and the thinly sliced matsutake mushrooms paired with nodoguro were a new experience in texture, aroma, and flavor. The last time I was impressed by the conger eel and yellow chive hot pot, this time I tried the soup version. I can't wait to drink it from a jug! I've already made my monthly reservation for the rest of the year.