SEIJI YAMAMOTO SAYS...
“We take the lives of the animals and plants, so we’re responsible to make the ingredients shine. Everything should be done for the lives that are on on the plate. The chef is just the medium to make them shine.
I come out from the kitchen to greet my guests because I feel thankful to them for coming to our restaurant and would like to show the appreciation. I don’t want to explain to them how difficult it is to make this dish or to get this ingredient. The dishes should speak for themselves. I’m not showing my ego. I believe in the power of nature. There’s no need to share your story; just let the nature in the dish speak.”
Syabu syabu style “Sanuki olive beef” and charcoal grilled matsutake, with aromatic steam of yuzu