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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

Introducing the restaurants recommended by the professional chefs.

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The sentences below are translated via Google Translation API.

Makimura

  • Omori, Tokyo
  • Japanese / Japanese
The Reasons Why I Recommend.
The flow of the course stands out, and I never disappoint that expectation. It is the same as Mr. Makimura's personality, and there is a sense of security. I think that the service of the landlady, who is cheerful and full of delicate care, and who seems to be okay to leave it to us, is truly.

Chef Haruhiko Yamamoto's Recommendation

Feb 09 2022

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

Feb 08 2022

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

Feb 08 2022

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

Feb 08 2022

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

Feb 08 2022

Seikakobayashi

  • 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

Feb 08 2022

Aoyamaichita

  • 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

Feb 08 2022

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

Feb 08 2022

Japanese Restaurant SEIZAN

日本料理　晴山

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050-3816-1664 (+81-50-3816-1664)

Shop

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

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location_onAccess
8 minutes walk from Shirokane-takanawa station on the Tokyo Metro subway
restaurantCuisine
Japanese / General,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (course menu),Japanese
paymentsAverage price
Dinner: 17,000 JPY / Lunch: 6,000 JPY
scheduleOpen
[Tuesday - Sunday, National Holidays, Day before National Holidays] Dinner: 5:00 pm - 11:00 pm (L.O. 9:30 pm ) [Tuesday, Thursday - Sunday, National Holidays, Day before National Holidays] Lunch: 12:00 pm - 3:00 pm (L.O. 1:30 pm )
blockClosed
Monday
pin_dropAddress

B1F, Grande Mita, 2-17-29, Mita , Minato-ku, Tokyo map

local_taxiAddress (for taxi driver )
東京都港区三田2-17-29グランデ三田B1F
translateEnglish services
Unknown.
credit_cardCredit Cards
American Express / Diners Club / MasterCard / Visa
listFeatures
Lunch / No smoking / Special diet / Reservations / Reserved rooms / course meals

*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions

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