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

Introducing the restaurants recommended by the professional chefs.

The sentences below are translated via Google Translation API.

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

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

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

Feb 08 2022