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Published on November 3, 2007

The interior decor is quietly impressive, an inspired blend of Sukiya style and Zen metaphysics, and even includes a well-tended Japanese garden. Diners will enjoy the pleasant serenity of the dining room.

Chef Akira Oshima is a world-class expert on kaizeki, the traditional multi-course diner considered the pinnacle of culinary mastery by Japanese gourmets.

The word means "stone in the bosom", and refers to the warm stone that Zen monks would place in the folds of their clothing as a way to fend off hunger.

Clearly, there is more than premium products and flawless execution to Oshima's cuisine, something like a philosophy of gustatory pleasure that transcends mere cooking.

Seafood is clearly put at a premium at Yamazato, as with the tokusen sushi and the delicious lobster tempura, but meat lovers can also opt for the shabu shabu, an elaborate, truly delicious beef preparation. Dishes are served Japanese-style, with that subtle mix of solemn calm and tactful resolution, and it does make the service memorable. However, a lunchbox menu is also available.