"Kaiseki Yamayoshi," which opens its doors on the basement floor of a building a 1-minute walk from Kojimachi station in Tokyo, is managed by owner Kazuyoshi Yamashita in tandem with his proprietress partner.
Mr. Yamashita, who studied for 10 years at a kaiseki restaurant in Tsukiji, went to the United States in order to gain experience overseas. He served as head chef for 7 years at "Inagiku," a Japanese restaurant in the luxury Waldorf Astoria hotel in New York, a venue popular with celebrities, and 3 years at a branch in San Diego. After returning home, he did tea kaiseki catering for 15 years before opening "Kaiseki Yamayoshi" in 2017. The Tokyo practice venue of the Urasenke school is nearby, and it is a perfect place for tea kaiseki catering. The tea ceremony teachers are also regular visitors.
Mr. Yamashita, whose cooking is based on tea kaiseki with "an awareness of what is good for the body," serves a course menu infused with a spirit of hospitality. The 'Yotsuwan,' which is served first, is usually cooked rice, miso soup, and a seasonal dish on a tray, but in "Kaiseki Yamayoshi" it is a stylish arrangement of rice, hand-rolled sushi, and crafted sushi. The miso soup changes according to the seasons, with blended miso in spring, red miso in summer, and white miso in winter. The soup stock is made with kelp from Hokkaido and dried tuna flakes from Kagoshima. The fact that the stock is prepared 30 minutes before serving impresses even the most refined expert palate.
The Japanese sake recommended by Mr. Yamashita, who is a qualified sake sommelier, is Junmai Daiginjo from Mori in Yamaguchi. On occasion, he will serve the water prepared by Mori for brewing as "Yawaragi-mizu," the water that accompanies sake. He always has a selection of 7 or 8 other varieties, such as Hoken from Hiroshima, Zaku from Mie, and Yuki no Bosha from Akita. Only white wine is available, in three varieties: Chablis, sparkling, and Portuguese.
The hanging scroll above the counter is changed monthly. A lot of attention is also paid to serving vessels, such as serving summer appetizers on a fan-shaped dish. One of the true pleasures of "Kaiseki Yamayoshi" is being able to enjoy the tea ceremony-like setting, with such details as pieces made by the famous Rosanjin, Kyo-yaki ware made by the Eiraku family, one of the Ten Craftsmen of Senke, or Rokubei Kiyomizu, Karatsu-yaki ware made by Taroemon Nakazato, or wajima-nuri lacquerware. There are only 6 counter seats and a private room for up to 8 people. We would like you to enjoy those important times in life here with special people, for example, on a wedding anniversary or for important entertaining.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 2-minute walk from Kojimachi Station, Exit 4(Tokyo Metro Yurakucho Line)