Nihonryōri Seizan

Kaiseki restaurant · Minato ·

Nihonryōri Seizan

Kaiseki restaurant · Minato ·

Refined kaiseki featuring seasonal ingredients and innovative dishes

Information

2 Chome-17-29 Mita, Minato City, Tokyo 108-0073, Japan Get directions

¥10,000+

@michelinguide

48,179 Postcards · 8,020 Cities

Must-Try Dishes in Tokyo, According to MICHELIN Guide Inspectors

"When you lift the lid on the cherry-coloured ceramic box, the delightful fragrance of young pepper leaves wafts from within. Multiple paper-thin layers of beef wrap bamboo shoots like a ceremonial kimono. Vegetables wrapped in meat is a common household dish in Japan; here, the gossamer layers of beef elevate it to a masterpiece of Japanese cuisine." - The MICHELIN Guide

https://guide.michelin.com/en/article/travel/must-try-dishes-tokyo-inspectors

Nihonryōri Seizan

@michelinguide

48,179 Postcards · 8,020 Cities

"The name combines two of the four characters of Haruhiko Yamamoto’s name. The chef’s approach to cuisine and commitment to entertaining guests were both learned from his mentor in Gifu. He is also enthusiastic about guiding the next generation, as shown by the smiles and positive attitude of his young crew. Yamamoto may surprise with innovative dishes, but with wansashi—the pairing of sashimi and soup, considered the essence of Japanese cuisine—he stays true to tradition. Each item is the product of painstaking effort the customer never sees." - Michelin Inspector

https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seizan

Nihonryōri Seizan

Alan C.

Google

Impeccable Japanese dishes with rich, vibrant and complex flavors. Worth 3 stars.

Doan Thai Hoa T.

Google

Nihonryōri Seizan 晴山 is a 2-Michelin-starred restaurant ⭐️⭐️ specializing in traditional Japanese kaiseki cuisine in Tokyo. The head chef is Haruhiko Yamamoto, who decided to become a chef after feeling the joy of making his parents happy with his own cooking. The restaurant offers a 12-course omakase menu for ¥44,490 per person with a choice of sake pairing. My mom and I chose sake pairing for dinner. This restaurant can be described in one sentence: Exquisite Japanese cuisine made from high–quality ingredients. Throughout the meal, Chef Yamamoto successfully brought out the most quintessential flavors of premium ingredients such as puffer fish, soft–shell turtle, and milk. The flavor of the soup was very clear. In addition, the squid that appeared as sashimi was amazing and I was very impressed. The salmon roe rice was the best dish of this dinner. Chef Yamamoto handled the knife skillfully and carefully, creating a flavor that melted in the mouth and spread with the most natural sweetness. The summer tuna dish with a good balance of umami and acidity without being too fatty. The abalone udon with chilled and chewy udon noodles, blended with a well-balanced liver soup. The sea urchin gave the dish a rich and aromatic aroma, while the green onions added a refreshing and green feeling. A bite full of summer feelings! The abalone itself exudes fragrance and flavor in every bite, and the chef’s combination makes this dish even more appealing. The Isshiki grilled eel is a perfect dish. I rarely eat eel unless I go to omakase restaurants, but I was very satisfied with this dish here when eaten with mozuku. The skin of the eel is crispy, juicy and moist – just one bite and you will be fascinated by the texture of the eel. The flavor is overwhelming from here, the freshness of the grated daikon, the spiciness of the chili makes this eel a very special dish. The fatty taste of the eel and the spiciness of the chili, combined with the sourness of the mozuku, brings a very refreshing feeling. The service is very polite and I can understand why this place is considered a high–class and popular restaurant. ¥50,000 / person ~ 8.4 million VND (US$334)

miyuki E.

Google

More than Perfect. Good luck on finding a friend who can book this place. Always occupied the next 6month to a year...

VL K.

Google

Pretty good lunch. Organised and tempo of serving was just nice.

充彦

Google

We treated our selves with delicious Japenese cousine! Can’t wait to return as there’s nowhere else that serves such exclusive dishes. 1. Ise lobster with mibuna (special Kyoto grown lettuce) 2. Steamed Matsutake mushrooms with a touch of sudachi (Japanese lime) aroma 3. Pink snapper and squid sashimi 4. Eel and chestnut 5. Wagyu chateaubriand and matsutake mushrooms with sukiyaki style 6. Deep-fried softshell turtle 7. Grilled aubergine with vintage miso sauce 8. Uni form Hokkaido 9. Ikura-don 10. Desert: Japanese vintage honey

Ken

Google

Chef Yamamoto is an absolute delight. Literally a genius in his kaiseki craft, unrelenting focus on seasonal produce leads to a very delicate and refined meal. He is unafraid to try new ingredients and methods of cooking.

Yao W.

Google

Food was delicious but the tables are not ideal. Counter seating is best.

Guto V.

Google

Marvelous