Answers from Our Experts (1)
When you first sit down at Yamazato you’ll be presented with an amuse-bouche that changes daily. Created with the intention to prep diners for the meal to come, the small tastes included seasonal flavors and textures piled into one tiny earthenware dish by master chef Akira Kimura. In the springtime, you might be presented with two slices of fresh clam topped with a single vermillion goji berry. Beneath the seafood comes crisp, preserved sea vegetables and peeled stalks of asparagus, all floating in a briny sauce that’s reminiscent of the sea. It’s at once surprising and tasty — just one of the little ways that Kimura is able to show off his skills.