Sushidokoro Yamato
"Growing up immersed in the rhythm of his father's sushi restaurant, the chef nurtured a childhood dream of becoming a sushi chef. After apprenticing in Tokyo, in gratitude he gave his shop the same name as his father’s restaurant. Omakase set menus lean towards nigiri, fulfilling the duty of a true sushi restaurant. Rice is seasoned with a mixture of red vinegar and rice vinegar to accommodate a wide range of sushi toppings. The first item is gizzard shad, an ingredient that taxes the skill of any sushi artist. Generous portions of rice lend presence to each item." - Michelin Inspector
