Recommendation by Lemi
Azabu Yukimura’s kaiseki (懐石, traditional Japanese multi-course dinner) is reflective of Kyoto’s culinary customs, as chef Jun Yukimura spent 25 years mastering his craft in the city. Ingredients are sourced from the region and changes depending on the seasons: shabu-shabu (しゃぶしゃぶ, hotpot) in the spring, ayu (アユ, sweetfish) for summer, charcoal-grilled matsutake (松茸, Japanese mushrooms) in the fall, and snow crab during winter. Book in advance, since there are only limited seats available here.
Takayanagi Building, 1-5-5 Azabu-Juban, Minato-ku, Tokyo, Japan
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