Favorite Incredible Kaiseki. Delicious. Kazu-san's culinary skills were absolutely amazing. He's Living National Treasure of Kyoto, as described by Shota-san from Fifth Taste. Various cooking techniques & wide range of ingredients used. Since it's only 3 of us, we were treated extra generous portions w/ a special menu. Soba & Rice dishes were refillable. Our server Mino-san from Sushi Kisen is aways very warm and welcoming. So nice to see Chef Naoto-san started working there. Super friendly environment. $350 per person. Corkage $50 per 750mL. Hot Tea $6. Self-parking $10 at lot. Pop-ups on Monday nights and select Sunday 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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| Brian, Chef Kazu-san, Chef Naoto-san |
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| Ohmine 3 Grain Nama |
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| Welcome Yuzu Sake |
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| Hassun (Seasonal Appetizers) |
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| French Style Potato Purée w/ Caviar |
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| Uni Chawanmushi |
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| Mozuku |
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| Ikura Ika Somen |
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| Corn, Chopped Okra, & Cucumber |
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| Shrimp Sushi |
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| Grilled Kinki (Japanese Rock Fish) & White Gourd in Dashi Soup |
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| Suzuki (Japanese Seabass) |
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| Anago (Sea Eel w/ Wasabi) |
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| Hamo Shabu Shabu |
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| Fresh Handmade Soba by Kazu-san |
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| Housemade Soba w/ Awabi (Abalone) & Nagaimo & Abalone Liver Sauce |
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| Young Baby Corn Tempura from Farmers Market |
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| Eggplant looked like Chinese Sea Cucumber (a delicacy) |
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| Duck Breast w/ Eggpalnt & Shishito Peppers |
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| Nishin (Herring Fish) |
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| Grilled Nishin (Herring Fish) |
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| Sweet Corn Donabe Rice w/ Bafun Uni from Hokkaido |
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| Last drop is the best drop |
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| Japanese Pickled Vegetables |
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| Hokkaido White Rice Nanatsuboshi |
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| Hokkaido White Rice Nanatsuboshi w/ Torisoboro, Marinated Egg Yolk, & Kyoto Style Dried Baby Sardine w/ Sansho |
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| Mizu Yokan (Japanese Red Bean Paste Jelly) |
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| Mizu Yokan (Japanese Red Bean Paste Jelly) |
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| Monaka w/ Red Bean Paste & Matcha Powder |
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| Hojicha |
@kaiseki.motoishi
Monday pop-ups at Sushi Yamamoto
Rodeo Drive, Beverly Hills
