Kasumicho Yamagami

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.

• 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.

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

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.