Yakumo Uezu

The chef draws on a deep well of ideas to conjure delightful surprises. His philosophy is one of constant advancement, as witnessed in his adoption of Western ingredients such as caviar and truffles and the development of unwritten recipes. Sashimi is seasoned individually and, true to his Okinawa pedigree, he marinates beef in Miyako miso and brown sugar. Other items include takikomi-gohan (rice dish boiled with various ingredients) and pureed vegetable soup. His free-flying imagination expands the horizons of Japanese cuisine.

1. Unique Counter Design: Yakumo Uezu features a distinctive hinoki wood counter that creates a unique space. 2. Former Head Chef of Kikunoi Tokyo: The restaurant is run by Chef Uezu, the former head chef of Kikunoi Tokyo, ensuring authentic kyo-kaiseki cuisine. 3. Seasonal Ingredients and Presentation: The restaurant takes pride in using seasonal ingredients and meticulous presentation to transform everyday life into something luxurious.

Tasting Menu

• Seasonal Kaiseki: ¥21,000 (svc & tax incl.)
• [Dine with Visa in Japan - 10% Discount] Seasonal Kaiseki: ¥17,100 (svc excl. / tax incl.)