Yama

I tried the fig course, and while I'm a big fan of figs, my favorite dish of the meal was actually the 🍐😃 Unfortunately, the entire course didn't quite meet my expectations or feel it was worth the 💴 Though everything was good, I would have to say none of the fig dishes really hit me in that warm and gratifying way ☺️ It seems like creating a narrative around fig where you can truly appreciate creativity, aesthetics, and the distinctive flavor of fig might be a bit challenging😇

[Check Point] ■Hachette dessert sale that pursues deliciousness using seasonal fruits ■Course duration: 1 and a half hours yama has relocated and opened, where you can enjoy the popular seasonal fruit and sweets course. Located in a quiet residential area about 10 minutes walk from Shirokanedai Station. The exterior is on the first floor of a gray tiled apartment building, and the entrance is a brown wooden door decorated with a wreath. The interior is a stylish space with a luxurious feel and a gentle wooden atmosphere, with 6 seats at the counter. Chef Katsumata, who has experience in Paris and Australia, has an inquisitive mind about ingredients and cuisine, easy-to-understand presentations, and friendly customer service, allowing you to enjoy the best of fruits and sweets to the fullest. The menu we received is as follows. [Fruits used this time] Ehime Nakayama chestnuts, aged chestnuts, LaFrance, Le Lectier, Nara persimmons, Iga mandarin oranges, Setouchi green lemons, Miyazaki kumquats, Ishikawa yuzu ■Chestnut tea A clear chestnut scent. □Nara persimmons, Yura mandarin oranges, and chestnut mousse Marinated kumquat rind for a moist and rich chestnut mousse. □ Le Recche Brulee It is 8.50% ripe and expresses peach-like nuances. You can also enjoy the aroma by cutting the yuzu peel into strips. ■ Kaffir lime leaves and pepper tea (warm) Ethnic scent. □Caprese Basil panna cotta, tomato jelly, tomato granita. It's a dessert, but it's a specialty with a great idea that perfectly represents Caprese. ■ Kaffir lime leaves and pepper tea (cold) □Pear spring rolls homemade lemon sugar The crispy and fragrant fried skin traps the flavor and moisture of the pear inside, and the lemon sugar creates a perfect balance. ■Hojicha smoked with rice straw □Steamed chestnuts, broth and soba sauce Steamed chestnuts are moisturized and matured, giving them a dense, moist texture that feels like they've been strained. ■Yame Hon Gyokuro □Kikaijima sesame ice cream When you put it in your mouth, you can really taste the sesame seeds. Add sesame oil to further extend the aftertaste. ■Osmanthus in jasmine tea □Kinu/chestnut dessert Beautiful chestnut sweets made with chestnut bran, Aomori rice puree, and steamed and strained chestnuts. You can experience the wonders of chestnuts with their natural flavor, the sweetness of rice, and the taste of truffle and maple. □Kugyoku granita Gives a cold image like a water bath. ■Mixed herbal tea with lemon tea tree herb, lemon and mint □Chestnut and pear sauce A beautiful and carefully crafted item that allows you to enjoy ephemerality. Amezaiku is a perfect combination with the crispy dough and custard pears, where you can enjoy the texture. □Kumo Yame matcha bite sweets When you put it in your mouth, you can enjoy the scent of matcha that disappears and the fluffy marshmallow-like texture. Enjoy a course that makes the most of the range of ways to enjoy fruits and desserts! ◆I would appreciate it if you could save it as a reference◆ _________________ instagram: 66shuki Twitter: 66shuki TikTok : 66shuki _________________

The place has nice interior, good drinks and really lovely servers. But the food quality was not on par with the price. The tempura shrimps were soft, the avocado in the sushi rolls was hard and the gyozas were bland.

We never got the waiters name but he was short with dark hair and glasses and he was superb from start to finish! Funny and helpful when deciding what dishes to go for, which made the experience very good. Food was great couldn’t knock anything about this place! 10/10 hidden gem in Budapest and the best meal we had in the 3 nights we stayed