Yonemasu

A map shows the locations from where the day’s ingredients came from. The chef wants his cooking to give guests a sense of the land and season that produced it. The riches gathered convey the bounty of Japan’s natural features. Flavours in their proper seasons, including bamboo shoots, sweetfish, mushrooms and crab, are broiled over an earthen charcoal brazier to delight all the senses. Arrangements are spare, giving the ingredients top billing. Antique vessels reflect annual events, conveying the culture of old Japan.

A small counter where the cooking revolves around an earthen charcoal brazier. A map in the room marks where the day’s ingredients were sourced, leaning into a sense of place and season. Antique vessels and restrained plating keep the focus on aroma, heat and the natural flavour of the produce.

Bamboo shoots, ayu sweetfish, seasonal mushrooms, crab.

Kaiseki-style set menu, dinner is typically priced around ¥20,000. Seasonal ingredients are charcoal-broiled over an earthen brazier, with a spare, ingredient-first presentation.