Chef Isao Yamada's 10-course kaiseki tasting menu is a multi-sensory dining experience guided by the principles of seasonality (shun), harmony (chōwa), and mindfulness (ikigai), Our cuisine blends tradition with innovation, rooted in Japanese fundamentals and presented in chef Yamada's distinctive, refreshing style.

Yamada . 16 Elizabeth Street . Opening April 2

yamada

nature, texture, iceland, moody, photography, otherworldly iceland, underground, underworld, otherwordly, woodland,

At Yamada, we serve a Seasonal Kaiseki Tasting Menu prepared by Chef Isao Yamada. Please allow approximately two and a half hours to fully savor this dining experience. We kindly request that any cancellations, adjustments, or rebookings be made at least 48 hours in advance of your reservation. Please be aware that late cancellations or no-shows will incur a charge. Our dress code is business casual; we ask that guests refrain from wearing shorts, flip-flops, or caps.

For inquiries regarding events, please email reserve@yamadanewyork.com

nature, texture, iceland, moody, photography, otherworldly iceland, underground, underworld, otherwordly, woodland,

Our ingredients are not just sourced, they are nurtured through chef Yamada's enduring relationships with local fishermen, butchers, farmers, and artisans — partnerships steeped in trust with a shared commitment to quality. Each element of our seasonal tasting menu is meticulously curated and crafted to create a balanced and harmonious journey of the senses; an artful progression of flavor, texture, and technique that offers a deeper narrative of heritage and respect. The experience concludes with a customary tea ceremony, nodding to the origins of kaiseki in 16th century Japan.

ceremony

chef isao yamada

Chef Isao Yamada is a master of kaiseki cuisine, known for his refined approach to seasonal Japanese fine dining. After studying at the esteemed Tsuji Cooking Academy, he spent decades honing his craft at some of Japan’s most revered kaiseki establishments, including Kyoto Kitcho and Hanzuiryo in Nagasaki. In 2000, Yamada opened Kaiseki Hanaei in his hometown of Fukuoka, blending the bounty of the Kyushu region with the elegance of Kyoto-style kaiseki. His dedication to seasonality and precision caught the attention of Chef David Bouley, who invited him to New York to help open Brushstroke. As the Executive Chef, Yamada introduced one of the city’s earliest kaiseki dining experiences, earning a Michelin star and a two-star review in The New York Times. Today, Chef Yamada returns to New York City’s dining scene with his eponymous chef’s counter showcasing a deeply personal expression of kaiseki. Blending tradition with innovation, Yamada offers an intimate, immersive experience centered around a hyper-seasonal tasting menu.