Answers from Our Experts (1)
Yamazato’s executive chef Akira Kimura is at his best when he is creating dishes using seasonal ingredients. Every time you’re at Yamazato you’ll find that the page in front changes frequently to allow Kimura to showcase what is fresh and tasty from his host of excellent ingredients. Yamazato will often have promotions and set meals to celebrate a single ingredient. For instance, in April you might find a three-course menu devoted solely to sea bream or an entire page of dishes devoted to skipjack mackerel. Trust Kimura and his specialty menus — he promotes these ingredients for a reason, and they’ll be gone before you get a second chance.