Sushidokoro Yamada

Old doesn't necessarily mean bad. This has never been as true as at Sushidokoro Yamada, a restaurant that practices the art of aged sushi. Best of all, it's one of the few omakase menus from a well-known restaurant that doesn't break the bank. The chef-owner Yusuke Yamada called upon his childhood experiences in his hometown fishing village when mastering the fine techniques of sushi-making, but more specifically the aged sushi craft. His personal story is encompassed in the fifteen-serving course that varies daily, as they depend on Yamada's choices that very morning when he selects the restaurant's ingredients at the market. What makes this chef more outstanding than the rest is his precise preparation of the sushi rice based on the freshness, texture, and type of seafood. Made to perfection based on size and temperature, and then seasoned with a blend of red and white vinegar, its combination with its seafood piece partner is the final step of the wondrous preparation of Sushidokoro Yamada's nigiri. Yamada is as creative as it gets with his flavors. While still preserving the natural essence of the ingredients, he applies his own fresh techniques. The shiitake nigiri and raw oyster nigiri is seasoned only with salt and then served with oyster juice. The dishes are never constant, so you'll be left to anticipate the in-the-moment reveal of each, which is why customers return time and time again to try more of Yamato's newest creations.