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Yamakase: A Pictorial Review

  • J.L. Oct 7, 2012 04:56 AM
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The Japanese sushi/kaiseki scene in L.A. just got even hotter (and better) with Yamakase, an “invitation-only” kaiseki restaurant which opened earlier this year. Yamakase represents a partnership between Chef Kiyoshiro Yamamoto and business partner Stan Liu. When it came time for me to review Yamakase, I had some trouble describing just how good this place is. Since my first meal at Yamakase, I have been fortunate enough to return for a second dinner (yes, I have one of Yama-san’s business cards now, so I can make my own reservations in the future). For this review, I will describe my first meal here back in August.

Though I usually try to avoid comparing specific restaurants head-to-head, I feel the best way to convey the dining experience at Yamakase is by comparing it directly with the current “gold standard” for sushi kaiseki in L.A.: Urasawa in Beverly Hills. Because let’s face it (and I’ll cut to the chase) – I think Yamakase is the absolute closest thing to Urasawa in L.A. right now (even more so than Shunji and n/naka). Keep in mind, however, that Chef Yama, Chef Shunji and Chef Niki are each aiming for their own niche, and not looking to replicate Urasawa.

In some ways though, Yamakase may surpass Urasawa for many people out there who want a high-end sushi kaiseki experience. Please allow me to explain.

My first visit to Yamakase was remarkably similar to my meals at Urasawa. Imagine you and a few of your closest friends having your own personal kaiseki chef for one night. Like Chef Hiro at Urasawa, Chef Yama sources his seafood globally, with a good portion of it flown in directly from various parts of Japan. And like Urasawa, the progression of my initial meal at Yamakase was one blissful “ooh” and “aah” after another. Also, like all great shokunin, the respect shown to all the ingredients (especially the rice) is obvious at Yamakase. Both places seat only 8-12 people per night. And, the food is utterly fantastic.

There were, of course, some notable differences between the two establishments as well…

One: Unlike Urasawa, newcomers cannot make a reservation at Yamakase out of the blue – You must be INVITED to dine there. The first meal for anyone at Yamakase is as a guest of someone who is a regular customer. Originating in Kyoto, this style of dining is called “ichigen-san okotowari”, which rougly translates to “regular, recognized customers only”. The concept is not new to Japanese eateries in L.A. – The venerable temple of beef known as Totoraku on Pico has been practicing this mode of operation for years. This way of doing business is somewhat controversial here in the U.S., but is well-accepted in Japan.

Two: There aren’t as many courses at Yamasake (which may actually be a good thing for many diners out there with a smaller gullet). The number of courses I had (including dessert) was approximately half that of a typical visit to Urasawa. Regardless, I was very full and content by the time dinner concluded.

Three: The prices are less severe at Yamakase. The tab at Yamakase runs anywhere from one-third to one-half of Urasawa’s per person cost.

Four (and this is may be most important): Yamakase feels a lot less “formal” than Urasawa. Where Hiro-san at Urasawa is appears every bit the enthusiastic, serious practitioner of his craft that he is, Yama-san is more like an uncle who’s dropped by with his catches of the day to cook some incredible food for you. Yama-san’s kitchen is a simple and unassuming “working” kitchen. Every customer sits at his sushi bar (no tables), with a front-row view of the action.

OK, onwards to the food! As the seasons and availabilities of ingredients all change throughout the year, expect each kaiseki at Yamakase to be different.

Course #1: Appetizer “sunomono” of Japanese mini-red surf clams, fish broth gelee, heirloom tomato, and cucumber… Refreshing! The fresh little clams had a nice crunchy texture to them.

Course #2: Sweet summer corn “potage”, with minced young albacore tuna & prawn paste, topped with San Diego uni (sea urchin roe) and (a very generous serving of) black truffle… This dish was gentle but rich, full of complexity. I find San Diego uni to be among some of the most delicate, delicious uni I've ever tried, and I'm glad chefs in L.A. are discovering it as well.

Course #3: Japanese “ratatouille” of layered heirloom tomatoes, summer corn kernels, eggplant and tenderized tako (octopus), in a wasabi-pesto sauce… So creative and tasty!

Course #4: Slow-steamed (for 12 hours!) Japanese awabi (abalone) with morel mushroom, garnished with sea salt, served with its liver… Melt in your mouth. THIS is what abalone is supposed to taste like. I haven’t had awabi this good since I went to Sushi Kanesaka in Tokyo years ago!

Course #5: Stewed turnip & Wagyu beef “roll” in daikon stock… So tender!

Course #6 & #7: Oyster/ quail egg served 2 ways: Steamed oyster with kani miso (crab innard/roe) paste, paired with a raw quail egg, and raw oyster with transmontanus caviar, paired with a poached quail egg… DISH OF THE MEAL! My God. These 2 spoonful bites were worth the price of admission alone.

Course #8: Steamed hanasaki (Japanese king crab) & kegani (Hokkaido hairy crab)… Both just flown in from Japan, these crabs were served with cracked shells and choice of 2 dipping sauces: Kani miso paste (mindblowingly good) and also traditional Japanese sweet vinegar & minced ginger

Course #9: Matsutake mushroom chawan mushi with zuwaigani (snow crab) and ikura (salmon roe)… We were lucky enough to be the first customers to enjoy the 2012 matsutake mushroom season!

Gari (sweet pickled ginger) was offered, which meant it was time to proceed onwards to sushi! Yama-san's sushi rice vinegar is a rather unorthodox red vinegar of his own formulation. The rice itself was just terrific. Each piece of sushi was at the height of its freshness, as one would expect from a restaurant of this caliber.

Course #10: Akami (lean tuna) from Spain
Course #11: O-toro (fatty tuna)
Course #12: Iwashi (sardine)
Course #13: Sayori (needlefish)
Course #14: Aji (Spanish mackerel)
Course #15: Mirugai (giant clam)
Course #16: Tairagai (razor clam)
Course #17: Isaki (threeline grunt)
Course #18: Kani miso uni don
Course #19: Blue crab temaki (hand roll)
Course #20: Cucumber & shiso leaf temaki (hand roll)

Dessert!

Course #21: Brown sugar yuzu gelee with fresh fig emulsion

Verdict: Yamakase is HIGHLY recommended.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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  1. Wow, this set of pictures is truly breathtaking. Great work, J.L.!

    1. Once again, a great review and very useful comparison to Urasawa.

      It's a shame one is cost prohibitive and the other access prohibitive.

      Glad you explained the origins of this invite only concept. I find it a bit of a turnoff.

      1 Reply
      1. re: Porthos

        I find it a bit of a turnoff too. This is a well-written review of an obviously excellent restaurant, but I'm not a fan of the you-have-to-know-somebody dining concept. Amazing how well it works in LA, though.

      2. what is the cost of the meal there? similar to urasawa?

        1. According to their website, it is "invitation-only", but the website also allows you to fill in the reservation form and make the reservation without making the reservation through a loyal customer.

          Am I mistaken on this ?

          Also, how much was the cost of your meal per ? And you didn't mention any drinks, do they happen to have a great sake list too ?

          Damn, I might check it out if it's less than a buck fifty per person with tax and tip.

          2 Replies
          1. re: kevin

            " The tab at Yamakase runs anywhere from one-third to one-half of Urasawa’s per person cost."

            Urasawa's average per person cost is $500 which puts it around $170-$250pp for Yamakase I'm assuming.

            1. re: Porthos

              Dang, too rich for my blood at the moment. Make that many moments.

          2. J.L. - a great review, and I'm happy to read (and see) that you enjoyed Yamakase so much. Those oysters are pretty special ... although I always have a bit of a challenge in finding a single "best dish of the meal."

            I'm booking my next trip to LA this week, and of course it's a mandatory part any trip to visit Yama-san again one of the nights!

            2 Replies
            1. re: njfreqflyer

              so how much was your meal, nightflyer ??? thanks. and did they have a good sake list ???

              kubo manju on there too ??????

              1. re: njfreqflyer

                Thanks, and Enjoy!

                If you are so inclined , make sure you ask Yama-san for some matsutake mushroom (it's in season now) as a part of your meal!

              2. It was definitely worth waiting for, J.L. Just one question. About how long did your meal take?

                2 Replies
                1. re: Servorg

                  I like to linger over long meals (a nasty habit I picked up in Europe), so our first meal at Yamakase lasted about 3.5 hours.

                  The second meal I had there was a month later (I've yet to write it up), and it took about 4 hours.

                  1. re: J.L.

                    That's not such a bad habit to have. I usually need a brisk fifteen to 20 minutes walk during my meal if it's going to last that long. Though I don't think I've ever had a meal that was longer than 2.75 hrs.

                2. I've eaten at Yamakase several times, and the price can be different based on the number of courses (i.e., how long does it take for you to cry "uncle") and the specific ingredients being used. As a rule of thumb, Porthos' estimate above is probably a fair one. And in my estimation, there is no better value.

                  Looking for a lower price point at Yamakase? I'm of two minds on this: (1) I bet Yama-san would be willing to accommodate a budget (e.g., $150 as suggested by Kevin) and build a meal to it (if arrangements were made in advance), but (2) I think you'd be missing out on a lot of the experience and reason for being there in the first place. My recommendation is to save up and go for the full service. The time to save-up and the value derived are a much better proposition than Urasawa.

                  Yamakase does not have a sake list.

                  I was there over Labor Day weekend and enjoyed the matsutake (see my comments in the other Yamakase thread). Looks like my next trip will be in December!

                  Like J.L., I'm a 3+ hour guy at Yamakase (although I too tend to be on the more lengthy side of time wherever I'm eating). Taking the time really does enhance the meal, allowing you to savor the food and atmosphere and company which really becomes something of an intimate conversation between you and Yama-san. No worries about needing to "turn the table" for the next seating.

                  2 Replies
                  1. re: njfreqflyer

                    Do you know if they allow BYOB and what their corkage policy is if they do?

                    1. re: Servorg

                      No corkage. Currently, you bring your own wines. Like Totoraku it helps to bring the good stuff. They have top notch glassware. No need to bring your own. Enjoy! It's a great experience.

                  2. Great write-up and pictures! Must say it is certainly far more entertaining spending your three to four hours watching Yama-san do his stuff in the open then sitting around waiting for your next dish to arrive (ie. n/naka), no matter how interesting your companions are! Also, the "invite only" deal, though kind of annoying at first, is not that hard to get around, just tell him you know J.L.! Seriously, Yama-san is a pretty easy going guy and once you've been, will treat you like an old friend.

                    1. Cant wait. Going next week. First a stop at the Wine House for some sake and scotch.

                      5 Replies
                      1. re: Thor123

                        Betcha some white burgundy would also go nicely. Just sayin'... ;-)

                        1. re: Porthos

                          White Burgundy if done right is going to cost an arm and a leg.

                          1. re: kevin

                            Nonsense. 2010 Leflaive Bourgogne blanc $49.99. Delicious.

                            They do have Sauzet and Leflaive Pucelles if you have an extra arm and leg though... ;)

                            1. re: Porthos

                              I consider $50 bucks for a bottle of wine pretty expensive for a Californian to pay for wine.

                              1. re: VenusCafe

                                There are also plenty of Californians paying insane amounts for "cult" California wines.

                      2. What's the last dish ????

                        I'm still hoping to hope that they're still doling out the buri Uni topped with slabs of toro and copius shavings of truffles.

                        ?????

                        4 Replies
                        1. re: kevin

                          Dessert: Longan gelee with fresh fig slices... An epically fitting finish to another stupendous meal at Yamakase.

                          1. re: J.L.

                            I'll be hitting it up shortly.

                            Please report back on Clusie too. :( sad to not be able to make it. If only it was this Sunday night.

                            How much was the damage per at Yamaskse before tip ?????

                            Thanks man.

                            1. re: kevin

                              If I recall correctly it is $200 per, but remember, no corkage!

                              1. re: Thor123

                                45 bucks more than Shunji sounds like a decently reasonable ordeal.

                        2. what was the name of that dish with the toro topped with the uni topped with truffles topped with caviar here >????

                          i wanna specifically request that singular dish if i can gain entrance.

                          thanks man.