Yamazato made history when, thanks to Masanori Tomikawa's subtle cuisine that is full of velvet-smooth flavours, it became the first traditional kaiseki restaurant outside Japan to be awarded a MICHELIN star. The chef displays his incredible technique, for example, by serving thinly sliced sea bream sashimi or a deceptively simple salad that contains a whirlwind of nuances. Frequently flown in from Japan, the ingredients are showcased in their purest form. This place is all about the depth of the flavours. For instance, half a persimmon is hollowed out and stuffed with small cubes of the fruit along with Japanese scallops and maitake mushroom.The chef then tops it with a gratinated silky mousse of egg, lotus root and dashi. Sweet salty bliss to lose yourself in! The minimalist aesthetic, natural wooden hues and the tranquility radiated by the decor carry you away to the Land of the Rising Sun; the sight of the Japanese garden and the ladies dressed in traditional yukata evoke a sense of serenity. Yamazato is an ode to tradition.