Yamada

The experience was world class in every way I can think of. The food was thoughtful and meticulously prepared using ultra high quality ingredients from Japan (uni, assorted seasonal sashimi, toro, wagyu, muskmelon, strawberry, matcha). The dishes seemed fairly traditional but were still fun and playful. Octopus roe and sansho leaves are two surprises that caught me off guard, in a good way. The sommelier helped elevate the meal with great pairings, starting with sake. I was interested in trying whisky from the extinct Karuizawa distillery, and his perfect advice was to enjoy it with the wagyu course. Service overall was so good that I didn’t really think about it. The staff seemed to know that I had a question for them before I knew. Pacing and presentation were basically perfect and there was always something to appreciate in each moment. The food, drink, tableware, and decor all have the character of being simple and elegant at first glance but nuanced and sophisticated given a closer look. The wooden dining counter feels especially nice to the touch

Dining at Yamada was an experience that far exceeded my expectations. Every dish was crafted with great care, both in flavor and presentation — it’s clear that a lot of thought goes into each course. The restaurant’s design and decor are also impeccable, striking a perfect balance between elegance and comfort. The space never feels cramped, and sitting at the counter gives you a clear, up-close view of Yamada-san skillfully preparing each dish right in front of you.

So grateful to have Chef Yamada back in the NY dining scene - he is truly a master of his craft! He has an eye for detail and it shines through all aspects of the meal. Every course is aesthetically pleasing, incredibly fresh, and most certainly delicious. Very appreciative of the warm and attentive service staff and the perfect sake recommendation. Thank you for another unparalleled experience. Chef Yamada is always worth the splurge!

I have had many kaiseki dinners in Japan but never found it memorable. However, I was surprised that Chef Yamada has made kaiseki one of my preferred Japanese cuisines. Every dish was delicious but I was especially blown away by the donabe. I couldn’t stop myself from asking for seconds. This is a must try for those who love Japanese food.

As expected, chef Yamada’s new venture is true to his core. The spring menu we enjoyed last night was delightful for a Mother’s Day dinner. Service was outstanding and food was delicious. Will definitely be back!

Went on opening night and the meal was wonderful. There was a good amount of food overall and a good mix of various flavors. While everything was great some memorable pieces were: the rockfish with sora puree, the scallop cake with eel and white asparagus and the donabe.

Yamada and Yafada should come ova. Hahaha! K, jokes aside, I celebrated a special birthday here with my favorite people in the world and couldn't have asked for a more perfect place. Actually, the place was a surprise. But they chose well. They chose, very, very well. You can read about my specific kaiseki menu below*, but if you know kaiseki, you know any given meal changes with the season and its produce, so take everything with a grain of shio. I'll cut to the chase and explain why Yamada is probably the best kaiseki in NYC now, why it's five-star-worthy, and why you should come here before the eyeroll-inducing "content creators" and the sheep who follow them destroy this place with a post: - The entrance is in a secret but lovely alley/throughway on a side street of Chinatown. When I say lovely, I mean lovely: warm wood paneling and soft light line one side of the alley, and it wouldn't be out of place in most Japanese cities. - The service is attentive, warm and friendly without being overly obsequious (bleh) or overly cold (double bleh). - Speaking of friendly, Chef Isao Yamada himself comes across as quite the warm personal himself. Considering his pedigree--being one of the first to introduce kaiseki to NYC--that's almost surprising. But he was really lovely to us and all the other diners. - At $300pp, Yamada isn't the most affordable kaiseki option in the city--but the menu we had included several unique, luxury or rare ingredients that absolutely justified the price--among them: shizuoka melon (retails for $120 per melon, and everyone got a big slice with dessert), kimone (uncommon herb) and barafu (uncommon edible succulent). - Each course perfectly showcased the best of the season's bounty, the diversity of Japanese cuisine, the creativity of Yamada's cooking, and the artistic skills of his staff. All this to say: the dishes were delicious, nutritious and super 'grammable. .............................................................................................................. Kaiseki Menu - 05/03/2025 Sakizuke - Asparagus tofu, Hokkaido bafun uni, trout caviar Chawanmushi - Steamed abalone, Mediterranean red shrimp, dried scallop dashi Otsukuri - Seasonal sashimi, special squid Otoro - Kyushu wild bluefin fatty tuna Owan - Maine lobster mousse, zucchini blossom, suzuki seabass, white asparagus, smoked bonito broth Hassun - Soft shell crab tempura in potato mousse, shiso-wrapped daikon and egg, agedashi tofu, monkfish liver and scallop, mountain yam, octopus and octopus eggs Akamutsu - Rosy seabass, wild garlic green puree Wagyu - Sakura leaf-aged A5 wagyu a la Eda Farm (one of the few organic Japanese wagyu farms in the world) Donabe - Alaskan king crab, ikura, ramps, rice Dessert I / Palate Cleanser - Amazake ice-cream with shizuoka melon Dessert II: Wagashi (peach-filled mochi), gold-flecked peach jelly, matcha and hojicha tiramisu Usucha - Isuzu Kyoto uji matcha Take-home gift: Two kinds of Japanese teas

Unique Japanese kaiseki cuisine dining experience that is above and beyond New York or Tokyo’s star rated restaurant standards. Do not miss a beat with the chef’s special 6 sense cedar scent experience during artisan dessert.

Yamada and Yafada should come ova. Haha! K, jokes aside, I celebrated a special birthday here with my favorite people in the world and couldn't have asked for a more perfect place. Actually, the place was a surprise. But they chose well. They chose, very, very well. You can read about my specific kaiseki menu below*, but if you know kaiseki, you know any given meal changes with the season and its produce, so take everything with a grain of shio. I'll cut to the chase and explain why Yamada is probably the best kaiseki in NYC now, why it's five-star-worthy, and why you should come here before the eyeroll-inducing "content creators" and the sheep who follow them destroy this place with a post: - The entrance is in a secret but lovely alley/throughway on a side street of Chinatown. When I say lovely, I mean lovely: warm wood paneling and soft light line one side of the alley, and it wouldn't be out of place in most Japanese cities. - The service is attentive, warm and friendly without being overly obsequious (bleh) or overly cold (double bleh). - Speaking of friendly, Chef Isao Yamada himself comes across as quite the warm personal himself. Considering his pedigree--being one of the first to introduce kaiseki to NYC--that's almost surprising. But he was really lovely to us and all the other diners. - At $300pp, Yamada isn't the most affordable kaiseki option in the city--but the menu we had included several unique, luxury or rare ingredients that absolutely justified the price--among them: shizuoka melon (retails for $120 per melon, and everyone got a big slice with dessert), kimone (uncommon herb) and barafu (uncommon edible succulent). - Each course perfectly showcased the best of the season's bounty, the diversity of Japanese cuisine, the creativity of Yamada's cooking, and the artistic skills of his staff. All this to say: the dishes were delicious, nutritious and super 'grammable. .............................................................................................................. Kaiseki Menu - 05/03/2025 Sakizuke - Asparagus tofu, Hokkaido bafun uni, trout caviar Chawanmushi - Steamed abalone, Mediterranean red shrimp, dried scallop dashi Otsukuri - Seasonal sashimi, special squid Otoro - Kyushu wild bluefin fatty tuna Owan - Maine lobster mousse, zucchini blossom, suzuki seabass, white asparagus, smoked bonito broth Hassun - Soft shell crab tempura in potato mousse, shiso-wrapped daikon and egg, agedashi tofu, monkfish liver and scallop, mountain yam, octopus and octopus eggs Akamutsu - Rosy seabass, wild garlic green puree Wagyu - Sakura leaf-aged A5 wagyu a la Eda Farm (one of the few organic Japanese wagyu farms in the world) Donabe - Alaskan king crab, ikura, ramps, rice Dessert I / Palate Cleanser - Amazake ice-cream with shizuoka melon Dessert II: Wagashi (peach-filled mochi), gold-flecked peach jelly, matcha and hojicha tiramisu Usucha - Isuzu Kyoto uji matcha Take-home gift: Two kinds of Japanese teas

A new kaiseki chef counter from Chef Yamada just opened up in Chinatown! The 10-course tasting was a great experience - this included: +Sakizuke - torigai, aoyagi, Hokkaido ankimo, and Mediterranean red shrimp +Chawanmushi - a savory custard with Taraba king crab and Hokkaido uni +Otsukuri - seasonal sashimi +Otoro - bluefin fatty tuna gyokuro tea sushi +Owan - tsuhima anago, Nantucket Bay scallop cake, and hamaguri clam broth +Hassun +Menuke - yelloweye rockfish and sora mame puree +Wagyu - sakura leave-aged A5 wagyu from Eda Farm +Donabe - hotaru ika, ikura, and rice cooked in a clay pot +Dessert - amazake ice cream with awayuki strawberries and tochiotome strawberries +and, Usucha - isuzu Kyoto uji matcha to finish the meal The seating was intimate, and the decor was light wood. Staff were kind! Online reservations was a seamless process. +10-course kaiseki tasting +seamless reservation process +friendly service

Always an amazing time! I initially had chef yamada's food at another location, but it seems like every time I go back it just gets better! I've eaten at a lot of omakase and kaiseki's around nyc/San Francisco area ... and still always want to go back ! It's not cheap but it's definitely worth it ! Special ingredients, innovative dishes, and always a fun experience

ok so i finally tried Yamada and let me tell you, the food was amazing! chef knew what he was doing. it's giving luxury, it's giving intimacy, and it's giving worth every penny! The highlight was when Chef casually pulled out a horse hair crab. it tasted super sweet and flavorful. The wagyu was giving rich and buttery. The omakase was verrrrrryy fresh. This was truly a memorable experience with exceptional service. i will definitely be back.