Tokyo | Seizan 晴山
Seizan is a Michelin 2-starred Kaiseki restaurant in Mita, Minato. The restaurant is currently helmed by the Tokyo-born chef Haruhiko Yamamoto, who is only in his early 30'. With Seizan, Yamamoto-san aims to bring the best flavors of the seasonal produces and only serves the best ingredients what comes in. It is also one of the best-kown Kaiseki restaurant on Tabelog.
Visited: May.2015 (Lunch)
Address: Grande Mita Bldg, B1F, 2-17-28 Mita, Minato-ku Tokyo
Hours: 12:00-15:00 (Closed Wednesday), 17:30-23:00, Closed on Mondays
Seizan was the last stop of my Tokyo trip in May 2015 beofore heading to the airport. We had a rather faster lunch there. The entrance of the restaurant is quite hard to find even with Googlemap. Although counter seats are preferred, our reservation was at the table due to full-booked counter.
The appetizer was beautifully presented, on the bottom was squid, one of the best produce of the season. The squid was nicely grilled, very tender. The miso jelly on the top was quite refreshing and paired well with the squid. The poached quail egg with runny yolk was another part i enjoyed a lot. A quite sync and refreshing dish.
The flat fish was very clean but nothing particular to be memerized even under help of nori (seaweed)and chili paste.
A bowl of warm soup with sea bream dumpling comes right after. The soup was clean and umami, left a mild sweet aftertaste. I liked the super soft and moist dumpling, good but definitely not the best.
Followed by one of the best seasonal produce, sakura salmon. Definitely not a type of 'cheap salmon' but better to be considered as 'trout'. To be honest, a bit dry in texture but fine on the taste side.
Rroasted Kobe beef is possibly the best dish of the meal. Succulent beef which was flavorful and paired so well with the incredibley sweet onions.
The last dish before rice was a simmered potato ball with a rich soup base. The potato ball was deep-fried, its golden-brown outerlayer was crispy, while inside was warm and moist.
The rice dish of the day was steamed rice in a clay pot, with minced chicken and snap peas. It was actually my first time having steamed rice with chicken at a Kaiseki restaurant in Japan. The chicken was tender but quite underwhelming for our liking. A bit disappointing regarding to its 2 star position.
Dessert was Matcha mousse. It was creamy and deep in matcha flavoes to make it a sweet ending. The brown sugar jelly on the top was aromatic and refreshing.