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 NY 10013
yamada
At Yamada, we offer a Seasonal Kaiseki Tasting Menu prepared by Chef Isao Yamada, available from Tuesday to Saturday at 5:30pm and 8:30pm. Please allow approximately two hours to fully savor this dining experience. Our 10-course menu is $330 per guest and we kindly request that any cancellations, adjustments, or rebookings be made at least 48 hours in advance of your reservation. Lastly, our dress code is smart casual; we ask that guests refrain from wearing shorts, flip-flops, or caps.
For inquiries regarding events, please email reserve@yamadanewyork.com
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, celebrated for his refined seasonal Japanese fine dining. After studying at the prestigious Tsuji Cooking Academy, he spent decades perfecting his skills at renowned kaiseki establishments, such as Kyoto Kitcho and Hanzuiryo in Nagasaki. In 2000, he opened Kaiseki Hanaei in his hometown of Fukuoka, merging the richness of the Kyushu region with the sophistication of Kyoto-style kaiseki. His commitment to seasonality and precision attracted Chef David Bouley's attention, leading to an invitation to New York to help launch Brushstroke. As Executive Chef, Yamada introduced one of the city's first kaiseki dining experiences, earning a Michelin star and a 2-star review from The New York Times in 2011. Currently, Chef Yamada has returned to New York City's dining scene with his namesake chef's counter, showcasing a deeply personal interpretation of kaiseki, which has earned him another Michelin star and a coveted 4-star review from The New York Times, the highest honor awarded. By blending tradition with innovation, Yamada provides an intimate, immersive experience focused on a hyper-seasonal tasting menu.
