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Japanese Restaurant SEIZAN

日本料理　晴山

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050-2030-4678 (+81-50-2030-4678)

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03-3451-8320 (+81-3-3451-8320)

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From the chef

We pride ourselves on our dashi, the foundation of Japanese cuisine

Japanese Restaurant SEIZAN_Haruhiko Yamamoto

Born on September 5th, 1979 in Ashikaga City, Tochigi prefecture. Seeing how his cooking made his parents happy, he realized the gentle appeal of food, and decided to become a chef. After graduating from Ecole Tsuji Tokyo, he moved to Gifu prefecture to study under one of the school's special lecturers, Seiji Takada, and work at his restaurant "Takada Yassho". At the young age of 25 he became the manager of another branch of Yassho, and at 31 opened his own restaurant in Tokyo, called Seizan, and has been working there since.

山本　晴彦

Haruhiko Yamamoto

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Aroma Fresca

Ginza, Tokyo

Italian/French / Italian

The Reasons Why I Recommend.

All the dishes are brilliant in appearance, beautiful in taste, and honestly delicious. Expectations and uplifting feelings are not interrupted until the end of the course, so I honestly feel "amazing".

Chef Haruhiko Yamamoto’s Recommendation

2022-02-08

Oryoritaichi

Omotesando/Aoyama, Tokyo

Japanese / Kaiseki (course menu)

The Reasons Why I Recommend.

The nice atmosphere created by the personality of the owner, Taichi Sato, surrounds the entire restaurant, and you can have a very relaxing meal. The tightening is always 100% handmade soba. You can order either hot or cold, as you like, and it's a taste.

Chef Haruhiko Yamamoto’s Recommendation

2022-02-08

AU GAMIN DE TOKIO

Ebisu, Tokyo

Italian/French / French

The Reasons Why I Recommend.

A restaurant where all the customers are enjoying their meals. The sense of unity of the team created by Mr. Kinoshita is wonderful, and I am studying at our shop as well.

Chef Haruhiko Yamamoto’s Recommendation

2022-02-08

Kohaku

Kagurazaka, Tokyo

Japanese / Kaiseki (course menu)

The Reasons Why I Recommend.

The large repertoire of how to use ingredients and the creativity of combinations are outstanding. However, the overall balance is good without relying too much on it. The organizational strength that creates a comfortable atmosphere while making you feel the momentum of the store is also wonderful.

Chef Haruhiko Yamamoto’s Recommendation

2022-02-08

Seika Kobayashi

Yotsuya, Tokyo

Japanese / Japanese

The Reasons Why I Recommend.

I think the boldness of how to use the ingredients is amazing. Is the cutting method dynamic? Not only the taste of the food, but also the vessels that Mr. Kobayashi collects are wonderful.

Chef Haruhiko Yamamoto’s Recommendation

2022-02-08

Japanese Restaurant Tagetsu

Omotesando/Aoyama, Tokyo

Japanese / Kaiseki (course menu)

The Reasons Why I Recommend.

The teamwork of the staff is good, and the feeling of drifting air is comfortable. Whether it's family or friends, it feels like it fits perfectly into any scene.

Chef Haruhiko Yamamoto’s Recommendation

2022-02-08

Torishige

Shinjuku Station South Exit/Yoyogi, Tokyo

Japanese / Japanese

The Reasons Why I Recommend.

There is no mistake in burning all the grilled tongues. The wonderfulness of pursuing heating comes from cooking. I feel that the feelings of the people who cook and work are reflected in the "momentum" of the restaurant.

Chef Haruhiko Yamamoto’s Recommendation

2022-02-08