Chef Kiyoshiro Yamamoto at Yamakase
Oyster and uni at Yamakase
Poached monkfish liver at Yamakase
Chicken and tofu at Yamakase
Uni, black truffle and veggie terrine at Yamakase
Blue fin tuna with pine nuts at Yamakase
Yellow tail with cucumber, sesame and mountain peach at Yamakase
Daikon roll at Yamakase
Uni sushi at Yamakase
Mountain peach sorbet at Yamakase
Yamakse is invitation-only, but before you stomp your feet in protest, know this: you can simply request an invitation on their website. Once accepted, an omakase experience unlike any other in Los Angeles awaits. Chef and owner Kiyoshiro Yamamoto, a surprisingly jolly Yama-san, has a storied past. He is the chef of the highly-praised Santa Monica Airport restaurant, the Hump, which closed after serving illegal Sei whale. This time around, though, he's playing by the rules. Behind the eight-seat sushi bar, Yama skillfully prepares course after course (sometimes over 20): jamón Iberico topped with Osetra caviar, orange clam with shiso, chawamushi with truffle butter, tenderloin steak with matsutake mushrooms, neatly cubed jellyfish presented in a soup spoon of cold sesame broth and a tomato wedge—chewy, slippery, cool, refreshing and absolutely delicious. There’s no corkage fee, so diners generally bring their own bottles of wine and sake (and they usually share with the chef). But for those that don't BYO, there’s beer and sake by the glass or bottle.
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Average User Rating
2.3 / 5
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- 1 star:2
Regardless of how good the food may be I find it somewhat distasteful that you are so effusive about a man who violated the law by serving endangered species to his customers.
I agree Nick, the fact that he's even on any "best of" list is an error in judgment. Sei Whales wouldn't appreciate it, nor should we. No-go.