By THE NATION
Perfect for family gatherings, business lunches and dinners and seasonal celebrations with colleagues, the Gozen lunch creations of chef Shigeru Hagiwara and his team include a starter of torched scallop and dried fig with shrimp and maitake mushroom, a soup of crab dumpling and shimeji with a hint of yuzu, and a simmered dish of daikon, minced duck ball, spinach, carrot, leek, eringi mushroom and ginger.
The stars of the Kaiseki dinner are a starter of monkfish liver, shrimp, rape blossom, maitake mushroom and balsamic miso sauce, and a tempura selection of snow crab, pond smelt, sweet potato, maitake mushroom and asparagus.
Also delicious is a grilled offering of Spanish mackerel and beef garnished with carrot, eggplant, eringi mushroom and zucchini, sauced with potato miso mayonnaise.
Finish off with a dessert of baked apple with matcha sauce and sweet beans.
Lunch is served from 11.30-2.30 and dinner from 6-10.30.
Yamazato is on the 24th floor of the Okura Prestige.