Sommelier

Yamada is Kooth Hospitality’s latest project featuring master chef Isao Yamada. At Yamada, expect kaiseki customs in which an elegant meal — often served on trays and composed of many small dishes — is based on harmony with nature, and balance. Kaiseki cuisine, which originally began as courses served alongside tea during the 16th century, embraces varied forms of cooking methods (fried, steamed, raw, baked, simmered) with dishes composed of myriad colors and textures. And Yamada will follow kaiseki’s customary menu progression, commencing with zensai, a small appetizer, and concluding with a donabe rice dish like wagyu with mushrooms. A kaiseki meal’s most important course, hassun, establishes the menu’s seasonal theme and is served toward the middle of the meal. Diners can expect Yamada to serve an elaborate 11-course menu in a dining room with just 12 seats.