Seizan

The name combines two of the four characters of Haruhiko Yamamoto’s name. The chef’s approach to cuisine and commitment to entertaining guests were both learned from his mentor in Gifu. He is also enthusiastic about guiding the next generation, as shown by the smiles and positive attitude of his young crew. Yamamoto may surprise with innovative dishes, but with wansashi—the pairing of sashimi and soup, considered the essence of Japanese cuisine—he stays true to tradition. Each item is the product of painstaking effort the customer never sees.

• Meticulous seasonal dashi broth: Seizan is renowned for its meticulously prepared dashi broth, made with freshly shaved bonito flakes and carefully adjusted to suit the changing seasons, delivering a perfect balance of aroma and umami at precisely the right temperature.

• Innovative touches beyond tradition: While honoring traditional Japanese cuisine, Seizan embraces innovative culinary techniques and presentations that go beyond conventional expectations, creating a unique dining experience.

• Reservation-only fine dining with seasonal course menus: Seizan operates as a reservation-only establishment offering carefully curated course menus for both lunch and dinner, allowing guests to experience the delicate beauty and flavors of Japan’s seasonal bounty in a refined setting.

• Bafun Uni: Used in Seizan's Uni Ramen, where it combines with dashi, cream, and milk to create a creamy, buttery broth.
• Abalone: Featured in a unique udon dish served with a sauce made from abalone liver, showcasing the restaurant's innovative approach to traditional ingredients.
• Wild Game: Ingredients like boar and bear are occasionally used, highlighting the chef's adaptability to seasonal offerings.

Seizan's Kaiseki Menu

• Traditional Japanese cuisine with a focus on exquisite soups
• Counter seats available for observing the chef's knife work
• Private rooms also available for more relaxed dining
• Prices: Lunch €239.82 - €299.78, Dinner €239.82 - €299.78

Notable Dishes

• Poppy seed mochi rice cakes
• Udon with abalone served in a sauce of its liver
• Wild game offered during certain times of the year (boar and bear)

Michelin Guide

• 2 Michelin Stars (2013)