Yama
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
Chef Koichi Katsumata pours his devotion into his fruit selections, which he gathers as he calls on farms throughout Japan. Flavours variously embrace citrus fruits, mangoes, peaches, figs, and chestnuts as the seasons change. Each course offers variations in fragrance, texture and temperature, and through the incorporation of vegetables. The chef was born in Yamanashi Prefecture in the imposing presence of Mt. Fuji, hence the name of the establishment (yama means ‘mountain’). Yama demonstrates that, like the rugged Japanese islands so rich in peaks and valleys, pure sweetness can take a wide variety of forms.
Unique Things
From Visitor Experiences
Dessert-Only Kaiseki Course
Yama offers an eight-course menu exclusively focused on desserts, a rare and unconventional concept in Japan’s fine dining scene, with each dish centered on seasonal fruits and only one savory course included midway.
No À La Carte, Only Chef’s Choice
There is no à la carte menu; guests experience a single, chef-selected dessert progression that changes every two months to reflect the peak of Japan’s fruit seasons.
Intimate, Antique-Filled Counter Experience
The restaurant features a six-seat marble counter and a private room for four, with the space decorated in antique glassware, creating a laboratory-like, sensory-focused atmosphere distinct from typical Michelin-starred venues.
Ingredient Stars
From Visitor Experiences
The most honored and signature ingredients at Yama, Tokyo, a Michelin-starred dessert-only restaurant, are primarily seasonal fruits and a few complementary elements that highlight the natural sweetness and complexity of these fruits:
- Citrus fruits (e.g., yuzu, mandarin) – Used to provide bright, refreshing acidity and aromatic zest, often forming the base or accent in desserts that evolve with the seasons.
- Mangoes and peaches – These fruits contribute lush, juicy sweetness and soft textures, celebrated in various preparations to showcase their natural flavors.
- Figs and chestnuts – Representing autumn and winter seasons, these ingredients add earthiness and depth, often paired with contrasting textures and temperatures in the dessert courses.
- Apple (clarified apple gelée and granita) – Featured in signature dishes like the “Caprese” dessert, where apple replaces tomato, combined with basil-scented blancmange and olive oil to create a refined balance of sweetness and freshness.
- Basil and fresh olive oil – Used innovatively to complement fruit-based desserts, adding herbal and savory notes that elevate the overall flavor profile.
These ingredients are carefully sourced from farms throughout Japan, reflecting Chef Koichi Katsumata’s philosophy of respecting and enhancing the intrinsic qualities of each fruit. The menu changes every two months to highlight seasonal variations, making fruit the absolute star of the dining experience at Yama.
Menu & Pricing
Current Offerings & Prices
Yama Tokyo Menu Summary
Tasting Menus
- Dessert-only Kaiseki Course: €119.31 - €178.97 (Lunch and Dinner)
A La Carte
- No specific prices found for individual dishes.
Note: Prices are in Euros.