Kasumicho Yamagami
Tokyo, Japan
Former 1 Star
The Experience
From Michelin Guide
Tomoaki Yamagami prunes back and seeks simplicity, so that fresh items are all the more striking for their concise arrangement. While the service style is omakase, a degree of freedom is mixed in, as guests can choose from multiple grilled items and rice dishes in earthenware pots. Seasoning respects the ingredients; guests’ feelings are inquired into and faithfully expressed in the menu. A harmonious atmosphere and reserved service convey the essence of Japanese dining culture.
From Visitor Experiences
- Chef Tomoaki Yamagami runs an omakase counter with a deliberate, minimalist approach, letting ingredients lead.
- The course includes small moments of choice, grilled items and rice cooked in earthenware pots.
- The restaurant took over the former Kasumicho Suetomi space, retaining a prominent L-shaped cypress counter.
From Visitor Experiences
Signature Ingredients
- Rishiri kombu and bonito dashi
- Hairy crab (kegani)
- Pike conger eel (hamo)
- Black-throated sea perch (nodoguro)
- Kamonasu eggplant
- Eel (unagi)
- Soft-shell turtle (suppon)
- Handmade soba
From Visitor Reviews
Omakase kaiseki
Omakase-style Japanese course built around seasonal ingredients and a calm, pared-back presentation.
Choice within the course
Guests can choose from multiple grilled items and multiple rice dishes cooked in earthenware pots.