Wow. Fantastic Traditional Kaiseki Experience at counter. Exquisite presentation. Absolutely delicious. Super friendly & welcoming environment. Kazu-san's culinary skills were absolutely amazing. Last Rice Dish Nanatsuboshi was like a much elevated version of TKG (Tamago Kake Gohan) and was refillable. Yamato-san (owner of Sushi Yamamoto, Sushi Kisen, & Tonchinkan) was cooking as well. Love our server Mino-san from Sushi Kisen. My top 3 Kaiseki are now n/naka, Hayato, & Kaiseki Motoishi. Everyone (all super foodies) became friends by the end of the dinner. Realized that we were all connected, especially through Shunji-san. $350 per person. Corkage $50 per 750mL. Complimentary filtered water available. Self-parking $10 at lot. Pop-ups on Sunday & Monday nights at Sushi Yamamoto. Soba lunch pop-ups on Sundays. DM @kaiseki.motoishi to book.
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| Hassun Seasonal Appetizers |
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| Yamato-san (owner) & Kaiseki Chef Kazu-san |
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| Juyondai Bessen |
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| Palate Cleanser Nigori Cloudy Sake |
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| Ohmine 3 Grain |
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| Hassun Seasonal Appetizers |
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| Little Neck Clam Soup w/ Egg Custard Sasho Pepper Leaves |
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| Akashi Red Snapper Matsukawa Style |
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| Akashi Red Snapper Matsukawa Style |
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| Seared Golden Eye Snapper w/ Kegani Miso |
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| Hokkaido Uni Grilled in Kombu Boat |
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| Handmade Soba w/ Duck Meat |
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| Grilled Miso Marinated King Mackerel |
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| Steamed Soy Milk Skin (Yuba) w/ Japanese Tile Fish |
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| Kegani (Hokkaido Hairy Crab) & Takenoko Rice |
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| Kegani (Hokkaido Hairy Crab) & Takenoko Rice Japanese Pickles |
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| Miso Soup |
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| Hokkaido White Rice Nanatsuboshi w/ choice of Mentaiko, Marinated Egg Yolk, Sukiyaki Beef, or Dried Baby Sardine w/ Sansho |
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| Amazing Cured Raw Egg Yolk |
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| Japanese Orange Jelly |
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| Sakura Mochi |
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| Sakura Mochi (eat w/ hand) |
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| Matcha |
@kaiseki.motoishi
Monday pop-ups at Sushi Yamamoto
Rodeo Drive, Beverly Hills
