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Yamada is a chef’s counter kaiseki restaurant helmed by Chef Isao Yamada, a trailblazer of New York City’s earliest kaiseki dining experiences. Chef Yamada will host two nightly seatings at his intimate 10-seat counter, serving a seasonally-driven tasting menu that is rooted in traditional kaiseki customs, while incorporating some European touches – a unique style shaped by his decade-long tenure at Brushstroke in Manhattan, and his formative years cooking at renowned kaiseki restaurants across Japan.
Address and Contact Information
Address: 16 Elizabeth St, New York, NY 10013
Phone: (646) 429-8759
Website: https://www.yamadanewyork.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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Reviews
Amber C
We thoroughly enjoyed our dining experience here. The quality of the food served was exceptional. We loved all the cooked dishes. The chawanmushi was creamy and flavorful with lobster and uni. The wagyu, fish and soup dishes were well cooked and seasoned. I do have to say that the sashimi course was fine but not great. The fish was very fresh but all seemed a bit tough to chew. By the time the rice course came, we were quite full and just couldn’t have a second serving. Overall, we appreciated how good the food was and the high level of cooking here.
We were surprised that there’s a great emphasis on teas at the restaurant, not just alcoholic drinks. The couple next to us ordered a special tea ceremony. It was a pleasure to watch the effort that went into the description and the tea preparation. We tried a couple of their special teas and really enjoyed their unique tastes.
Service was really impeccable from a friendly and efficient staff. Very comfortable and relaxing vibes inside the restaurant. Look forward to coming back again.
… moreWe were surprised that there’s a great emphasis on teas at the restaurant, not just alcoholic drinks. The couple next to us ordered a special tea ceremony. It was a pleasure to watch the effort that went into the description and the tea preparation. We tried a couple of their special teas and really enjoyed their unique tastes.
Service was really impeccable from a friendly and efficient staff. Very comfortable and relaxing vibes inside the restaurant. Look forward to coming back again.
Daphne Wu
Every dish was made with care by chef Yamada. The staff were all extremely nice. We were told the menu changes every month, and a big change every 5-6 months. Would definitely come back for the summer menu. Highly recommend this place.
They also have good selection of sake. Everyone in my party enjoy their choices. Would consider sake pairing next time.
… moreThey also have good selection of sake. Everyone in my party enjoy their choices. Would consider sake pairing next time.
Eddie Pugmire
Yamada is the same chef from Kaiseki Room. The place is much warmer and more inviting though, while the food remains elevated. It’s tucked away in an alleyway in Chinatown. The interior design reminds me of Lanserring, with beautiful stone and wood contrast.
Chef Yamada and his team provide an amazing Kaiseki experience, which can be hard to find in NYC. You will be full by the end of the meal and throughout, you’ll be served a colorful display of seasonal ingredients. At the end you’ll have his signature of rice bowl, which you can see in my photos. You can ask for seconds of the rice bowl if you’re not full. The food is seasoned lightly and not overpowering. Every dish is beautiful and full of different textures and flavors. I highly recommend this if you want to take a break from all of the Korean fine dining and revisit some traditional kaiseki. It’s well worth the visit!
… moreChef Yamada and his team provide an amazing Kaiseki experience, which can be hard to find in NYC. You will be full by the end of the meal and throughout, you’ll be served a colorful display of seasonal ingredients. At the end you’ll have his signature of rice bowl, which you can see in my photos. You can ask for seconds of the rice bowl if you’re not full. The food is seasoned lightly and not overpowering. Every dish is beautiful and full of different textures and flavors. I highly recommend this if you want to take a break from all of the Korean fine dining and revisit some traditional kaiseki. It’s well worth the visit!
Edwin Brower
Fantastic meal with incredible service! The rice had a decadent about of roe! During the sashimi plate the squid was the unexpectedly the best I’ve ever had. Great flavors. Very fresh! Wagyu and lobster were both delicious!
… moreTrevin En Lilie
Yamada is one of the restaurants you can’t describe with the cuisine vocabulary. Words that are meant to illustrate superlatives of food, service and sphere need to be evaluated. Because words as ‘superb’, ‘tremendous’, ‘delicious’ are too short-sighted to portray this evening of world-class Kaiseki in China Town New York City!
Are you ready to join me on this food journey…? The only negative part about this review is it’s a shame that you must taste and enjoy the experience yourself to complete this adventure…
Let’s start with the supplements. One can add truffle, uni and caviar. Since I am a very indecisive person, it’s hard to pick between this tempting trio. Hence, not to be unfair I have chosen all 3 in my menu.
I also picked the sake & wine pairing by the sommelier. One of the best I have met. Full of knowledge and passion. In fact, this is already the first perfect pairing for Yamada and the sommelier.
We start with the Chawanmushi, which has the and the truffle on top. After the dish, I was thinking that this could not be beat though.
Next, the Hassum comes up. It is so beautifully decorated that I actually felt sorry touch it. Only the amazing taste afterwards in which I actually lost myself and was wondering where I was, made me feel less regrettable
The third of the 10 courses is the Otsukuri. The fresh sashimi was perfectly cut to not disappoint again
After our palette was cleaned by the sashimi, we head over to the Owan. The lobster is put in a sake lees broth, which made me almost forget that the bowl cannot be consumed
The rockfish let me realize that we were already at 50% of the menu…It made me feel a bit sad since I was hoping this culinary Kaiseki adventure would never end
Please pay extra attention for the 6th dish, when the Wagyu comes out (one of the amazing pictures). The picture did match with the expectation, when a fresh baby out of mummy’s tummy could eat this. Because this wagyu will melt automatically on your tongue to spread the taste all over. No is needed!
When I was wondering if the staff forgot my other 2 chosen supplements…The uni and caviar came under my nose in the 7th course. Again beautifully decorated which made me feel bad to consume it …The uni was softly sweet, very unique in its sort, 1-of-a-kind!
During this writing I realize it is not fair to chef Yamada to reveal how all 10 courses taste. Therefore, I will recommend you to add the experiences of the desserts by your own visit when there is a spot though. It is very hard to get a seat nowadays. Moreover, totally understandable if you look at the menu price that will provide you a guaranteed life-time (culinary) experience that you will even remember when you are reincarnated
Thank you chef Yamada
… moreAre you ready to join me on this food journey…? The only negative part about this review is it’s a shame that you must taste and enjoy the experience yourself to complete this adventure…
Let’s start with the supplements. One can add truffle, uni and caviar. Since I am a very indecisive person, it’s hard to pick between this tempting trio. Hence, not to be unfair I have chosen all 3 in my menu.
I also picked the sake & wine pairing by the sommelier. One of the best I have met. Full of knowledge and passion. In fact, this is already the first perfect pairing for Yamada and the sommelier.
We start with the Chawanmushi, which has the and the truffle on top. After the dish, I was thinking that this could not be beat though.
Next, the Hassum comes up. It is so beautifully decorated that I actually felt sorry touch it. Only the amazing taste afterwards in which I actually lost myself and was wondering where I was, made me feel less regrettable
The third of the 10 courses is the Otsukuri. The fresh sashimi was perfectly cut to not disappoint again
After our palette was cleaned by the sashimi, we head over to the Owan. The lobster is put in a sake lees broth, which made me almost forget that the bowl cannot be consumed
The rockfish let me realize that we were already at 50% of the menu…It made me feel a bit sad since I was hoping this culinary Kaiseki adventure would never end
Please pay extra attention for the 6th dish, when the Wagyu comes out (one of the amazing pictures). The picture did match with the expectation, when a fresh baby out of mummy’s tummy could eat this. Because this wagyu will melt automatically on your tongue to spread the taste all over. No is needed!
When I was wondering if the staff forgot my other 2 chosen supplements…The uni and caviar came under my nose in the 7th course. Again beautifully decorated which made me feel bad to consume it …The uni was softly sweet, very unique in its sort, 1-of-a-kind!
During this writing I realize it is not fair to chef Yamada to reveal how all 10 courses taste. Therefore, I will recommend you to add the experiences of the desserts by your own visit when there is a spot though. It is very hard to get a seat nowadays. Moreover, totally understandable if you look at the menu price that will provide you a guaranteed life-time (culinary) experience that you will even remember when you are reincarnated
Thank you chef Yamada
Eli Feng
Amazing ingredients. Amazing food. Amazing service. Chef Yamada is so lovely and generous. (Same quality as Odo but larger portions and warmer service! And You get a gift bag at the end with tea and more food for next morning!) The best Kaiseki in town.
… moreC Neon
This is an upscale Japanese restaurant that serves izakaya style cooking and service. The dinner we attended was hosted by Santori where many dishes uses various types of its whiskeys as marinates. We also got to taste the whiskeys used in the dishes. Overall, the presentation was beautiful, food tasty, and unique. We had a good experience here.
… moreCarolyn
Absolutely blown away by the food, artistry, service, hospitality, and ambiance. Thank you for such an incredible experience. Everything was delicious and it was a joy to see how much Chef Yamada loves his craft.
… moreErnest S Chiu
An exceptional new NYC Kaseki restaurant in lower Manhattan w world class food, drinks and service. Tasting menu is incredible with each dish more delicious than the next. Perfect for special meals, celebrations, and business events!
… moreJA
Sadly, we live in a time that often champions mediocrity as prized experiences and talent.
To be clear, I DO think chef Yamada possess a skill and mastery of the highest degree rarely found in the culinary arts. The dedication to perfecting a craft is to be applauded and recognized. We honestly felt that the skill was present at Yamada (as was the quality of sourced ingredients), but the overall experience was lacking in all other aspects. We found the service staff to have a scripted knowledge of the ingredients and dishes. Opting for a beverage pairing was not the best choice… Our primary server simply repeated all the beverage details that was written in the NYT review, and the selling point was how rare it is to find in the United States. I did not find any of the pairings to enhance the dishes and often overpowered them. Unfortunately, we were not in the hands of confident connoisseurship, but a Wikipedia level of understanding regarding the beverage menu. The same server also crossed the line on two different occasions from professional to personal intrusiveness without prompt.
I have spent the last few days after dining at Yamada and can’t stop thinking about one thing; “ever get the feeling you’ve been cheated?”. Chef Yamada, although a master, doesn’t seem like he WANTS to be there. Is this a real estate developer masquerading as a food group to ignite a buzz for their Canal Arcade project? Luring a respected culinary name, for a price, is well trodden territory with mixed results; Las Vegas, hotel restaurants, airports, etc. This venture falls in the middle between great and not so great.
I don’t like writing reviews, but this feels necessary to say.
… moreTo be clear, I DO think chef Yamada possess a skill and mastery of the highest degree rarely found in the culinary arts. The dedication to perfecting a craft is to be applauded and recognized. We honestly felt that the skill was present at Yamada (as was the quality of sourced ingredients), but the overall experience was lacking in all other aspects. We found the service staff to have a scripted knowledge of the ingredients and dishes. Opting for a beverage pairing was not the best choice… Our primary server simply repeated all the beverage details that was written in the NYT review, and the selling point was how rare it is to find in the United States. I did not find any of the pairings to enhance the dishes and often overpowered them. Unfortunately, we were not in the hands of confident connoisseurship, but a Wikipedia level of understanding regarding the beverage menu. The same server also crossed the line on two different occasions from professional to personal intrusiveness without prompt.
I have spent the last few days after dining at Yamada and can’t stop thinking about one thing; “ever get the feeling you’ve been cheated?”. Chef Yamada, although a master, doesn’t seem like he WANTS to be there. Is this a real estate developer masquerading as a food group to ignite a buzz for their Canal Arcade project? Luring a respected culinary name, for a price, is well trodden territory with mixed results; Las Vegas, hotel restaurants, airports, etc. This venture falls in the middle between great and not so great.
I don’t like writing reviews, but this feels necessary to say.