New York's Yamada: A Culinary Journey (2)🌟

Assorted Appetizers:🍃 The soft-shell crab was great, and the custard tofu was standard. Smoked salmon and asparagus are a classic pair, while octopus custard with shiso jelly was a new combination but very tasty. As for the mushrooms, peas, currants, and soy milk foam... it was like a jazz drummer being pulled into a folk band and accidentally creating heavy metal. 🎵 🎢 Grilled Main Course (Akamutsu): The fish skin was crispy like shards, while the meat still held its juices. The chef’s control over the heat is trustworthy. Wild garlic puree and onion flowers added points, and let me tell you, the onion flowers are really beautiful. 🌼 🌊 Grilled Secondary Course (Wagyu Beef): The beef was wrapped in cherry blossom leaves and grilled, truly carrying a cherry blossom aroma—it wasn’t just for decoration, but a real participant. The plating was full of spring, yet the flavors were not overwhelming. The doneness was precise, and the meat was tender. After two bites, I was left wanting more. 🍖 Main Dish (Claypot Rice): Sea urchin, salmon roe, squid, bamboo shoots, and fried rice grains all made an appearance. The dish was rich in content but not chaotic. The generous toppings didn’t overshadow each other—abundant yet not heavy. 🍙 🌸 Dessert: Sake ice cream, cantaloupe, and sake-soaked strawberries were refreshing and sweet. Hojicha tiramisu, red bean jelly, and mochi rounded out the meal. Each had its role, with distinct flavors that didn’t overlap. After finishing, I wasn’t full, but I felt very satisfied. 🍨 🏙️ By the way, I think this place suits my taste better than Hirohisa and Odo. The dishes are more thought-out, and the details are more sincere. I’ll write about those two another time! 🌟 #NYCFoodie #Kaiseki #NYCLife 🌆🌟