Answers from Our Experts (1)
The food presentation at Yamazato is incredibly precise. Master chef Akira Kimura takes great pride in balancing the flavors and colors of each dish, whether it is a cold starter of thinly sliced octopus in vinegar or an elaborate plate of seasonal sushi. You’ll find all the dishes arranged in a way that presents and preserves the flavor of each offering. For instance, tempura comes on a tiny wicker basket lined with blotting paper to keep the fried morsels crisp. A seasonal sashimi sampling not only showcases seasonal fish, but also includes a host of little garnishes like crisp, pickled lotus root and seaweed that lends a much needed foil to the rich and chewy fresh seafood.