Nihon Ryori Yamazaki

This is a specialty dish from Yamazaki, carefully grilled after being cooked in our proud broth. The eel, infused with the broth, is finished to be fluffy and tender on the inside.

We carefully select fresh fish caught this morning, which can be enjoyed in various ways such as kelp-cured or lightly grilled. *Prices may vary depending on the ingredients used and market conditions.

We can prepare the restaurant's specialty simmered eel kabayaki as uzaku.

This is sesame tofu made by kneading ground sesame with kudzu starch, resulting in a smooth flavor. Please enjoy this handmade delicacy crafted with great care.

This is Buri Daikon made with locally sourced winter yellowtail from Toyama Prefecture. The yellowtail and daikon are cooked separately, allowing the flavors to thoroughly infuse.

You can enjoy it with plenty of turnip miso, which is made with a lot of grated turnip mixed with sake lees miso. *Please note that it may not be included in the menu depending on the season.

Shumai made with plenty of the famous white shrimp from Toyama Prefecture, and healthy okara shumai that is popular among women.