Multiple award winning chef Hal Yamashita is a familiar name to the culinary scene in Japan as well as other parts of the world such as Singapore. In his flagship restaurant Hal Yamashita, the very best Japanese cuisine is presented to diners based on four foundational truths, Ingredients – seasonal picks, Water – the source of life, Zen – Japanese state of mind and People – synergy between customers and his team.

Sparkling sake is a great way to start while enjoying the sight of chefs at the open kitchen in masterful action. Contemporary unplugged western music plays in the background as you settle down further with sights of the outdoors, boasting views of Sakura trees during spring, autumn florilège in the fall and gorgeous illuminations when winter arrives. Hal Yamashita does get full during these popular seasons so advance reservation is highly recommended.

Chef Specialty is a signature dish made of premium Hokkaido sea urchin (uni) wrapped/rolled carefully with prized Kobe beef then topped with smoked caviar. This is sheer decadence made into a dish, so good that you will be licking every last bit from the fancy serving spoon. Deliciously grilled Miyako oysters is enormous in size, plump and juicy with sauce made from daiginjo sake. An extravagant course indeed.

Smoked eggplant (nasu) from Kyoto (located near Kobe in the Kansai region) is made into a hearty soup oozing lovely burnt flavours. Japanese rice is also a main ingredient in this dish which is similar to a porridge with smooth texture and surprisingly light when consumed. Side of home made, sweet savoury soya sauce cream further elevates this “feel good” course.

For mains, one of the most sought after meat in the world, top quality Kobe beef is perfectly charcoal grilled and well paired with miso paste (shinju miso) mixed with Japanese green peppers, pickles and side of salt. The beef has rich marbling, yielding much flavours so good that you can even eat it on it’s own or with the condiments that enhances the overall taste. A must order for meat lovers.

For those who must have carbs in their meals, the Salmon Rice is simply sublime. Soya sauce dashi sprayed rice with generous amounts of salmon and salmon roe (ikura) from Hokkaido in north Japan is served with delectable red miso soup and shijimi (clams) plus side of tantalising tomato miso as well as addictive pickled Japanese vegetables.

Chef Yamashita is from Kobe thus many influences from this region can be found in the cuisine for instance the Kobe coffee that is charcoal roasted to an intensity between an expresso and normal coffee, robust and aromatic, perfect black or with a little sugar and milk. He is intimately attuned to the feedback from his customers and very particular on the products used. Savour BlackBookAsia Magazine recommends Chef Yamashita’s very own 100% Yumenishiki sake Kimoto style bottled under his prestigious name in a very limited vintage release, only 1000 bottles a year.

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ADDRESS:
Japan, 〒107-0052 Tokyo, Minato City, Akasaka, 9 Chome−7−4 東京ミッドタウン GARDEN TERRACE 1F
PHONE: +81 3-5413-0086
WEBSITE: http://www.hal-yamashita.com/en/