Yamada

Chef Isao Yamada's life's work has been kaiseki, and this impressive venture adds an interesting facet to the roster of high-end Japanese dining in New York. Diners here are treated to a personal expression of seasonality, with each course highlighting a distinct method of preparation. An array of sashimi bears impressive fish; the owan, or clear soup course, may brim with King crab dumplings; and the gohan, or rice course, may be a seasonal delight folded with Maine lobster, Nantucket sweet corn and maitake mushrooms from the Catskills.The chicly spare room is reserved for a handful of diners at an L-shaped counter, while the pale, earthy aesthetic is enhanced with ikebana and a windowed Japanese dry garden.

• Kaiseki chef's counter with two nightly seatings, a small counter format.
• The meal closes with a tea ceremony.
• Led by chef Isao Yamada, with a hyper-seasonal tasting menu approach.

Signature Ingredients

• Seasonal sashimi and premium fish
• King crab
• Maine lobster
• Sweet corn
• Maitake mushrooms

Yamada is a chef's counter kaiseki restaurant in Manhattan's Chinatown, serving a seasonal 10-course tasting menu across two nightly seatings, Tuesday to Saturday. The menu is priced at $330 per guest, and the experience is designed to run about two hours, finishing with a tea ceremony.