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." - Michelin Inspector

"Bursting onto the scene in 2016 and garnering its first Michelin star two years later, Yonemasu remains one of the city’s hardest reservations to get. From behind the counter comes course after course of minimalist kaiseki. Every month, Tomoya Yonemasu conjures up a seasonal menu themed around elements of Japanese culture, like a springtime hamaguri clam soup inspired by dishes traditionally eaten during Hinamatsuri, or the Doll’s Festival, in March." - La Carmina, Michael Sosnick