Sushi Yamada — Restaurant in Tokyo

I've always wanted to try a proper high-end omakase, so I did a bit of online research and ended up picking Sushi Yamada(鮨　やま田) — and wow, what a great choice!

The meal started with an appetizer of unagi (eel) paired with seasonal veggies and a tofu-based sauce. Oh my god — it was super refreshing, light, and absolutely delicious. A perfect start!

One of the most memorable sushi pieces was the iwashi (sardine). The fish literally melted in my mouth, and the sauce had just the right amount of saltiness. The rice was freshly formed and warm — it all came together beautifully. SO good!

My personal favorites were definitely the tsukemaguro(漬けマグロ) and toro! The fat was perfectly balanced, with just the right chew. Every bite was pure happiness.

The kinmedai (golden eye snapper) sushi was also amazing — lightly seared with a bold kick of wasabi, finished with a sprinkle of salt and a dash of lemon... just perfect.

And let’s talk about the uni (sea urchin) — they said it was top-grade, and it absolutely tasted like it. Super fresh, sweet, and not even a hint of fishiness. I could eat this forever.

For drinks, I had a sparkling wine and a white wine. The bubbly was crisp and slightly sweet — really refreshing. The white wine wasn’t too sweet and had a bit of a smoky note, which paired perfectly with the sushi. Dessert was a creamy pudding with a rich Japanese tea flavor — super smooth and satisfying! a super satisfying way to end the meal. Loved it!

Overall, I was sooo happy with the entire experience. The chef was super friendly and really fun — he explained all the ingredients with passion and even cracked a few jokes.

Oh! And I heard they even have a vegetarian omakase course too, so if you’re interested, definitely ask!

Anyway, that’s my little experience — I’m 100% recommending this place...

My friend and I recently enjoyed a 30,000 yen per person omakase sushi course at a high-end sushi restaurant. The experience at the counter seat was truly unforgettable, combining top-quality ingredients, masterful technique, and warm hospitality.

The course included 15 dishes and one dessert, featuring seven pieces of expertly crafted nigiri. One of the highlights was the uni (sea urchin), which the chef proudly explained was the best of the day from Otaru Market in Hokkaido. It was incredibly sweet and fresh—absolutely delicious. The abalone was another standout: so fresh it was still moving when served, with a soft yet resilient texture that showcased the chef’s precision.

What made the meal even more special was the chef’s engaging explanations. Speaking in Japanese with a charming Kansai accent, he introduced each dish with warmth and humor. Listening to his stories about the fish and ingredients while enjoying the food made the dinner feel like a delicious learning experience, not just a meal.

Although I usually don’t drink sake, the selection offered at the restaurant was surprisingly smooth and paired beautifully with the sushi. It enhanced each course and complemented the flavors perfectly.

The dessert at the end also deserves special mention—a pudding with black tea syrup. The syrup had a distinctive bitterness unique to black tea, which added depth and contrast to the sweetness of the pudding. It was a unique and elegant finish that matched the overall tone of the meal.

Overall, it was a satisfying and immersive culinary journey. I would highly recommend it to anyone looking for a refined and educational sushi...

For our generation in Nishi-Azabu, the first thing we did was walk into the basement of the brand new Barbier Building, just to the right of Gaien-Nishi Dori toward Hiroo at Kasumicho intersection. We were seated at the counter, a little tightly packed for about 11 people. I was immediately asked what I wanted to drink, and I ordered sparkling wine, which was brought out in a perfect small bottle. Other people also ordered whiskey soda, sake, tea, etc. Apparently they're closed on Sundays and Mondays. The first white fish was a Kue nigiri, and the rice was nicely warm, small, and elegantly flavored. I ate it without even taking a photo. Then, a small bowl of shredded yam and okra with vinegar turned out to be a dashi broth. Then came seasonal pacific saury nigiri, which is really fat this year. Before the bigfin reef squid nigiri and crab with a yuzu sauce, I had a golden-eyed snapper nigiri, which I immediately ate and forgot to take a photo. It was delicious, and we had pickled tuna, fatty tuna nigiri, grilled Spanish mackerel with Nishikyo-style seasoning and simmered eggplant, a soup with dashi broth, grilled horse mackerel with bok choy, then a slightly earlier salmon roe and sea urchin, followed by deep-fried lion peppers with shirasu and matsutake mushroom tempura, small spring rolls, my favorite thick conger eel nigiri, then a refreshing hand-rolled cucumber and dried gourd, a purple miso soup, and a dessert that was probably sake lees pudding. We were full, it was delicious. The chef was young and cool, and this sushi restaurant will undoubtedly become popular with...