Soup with Abalone dumpling, White Jews Ears and Japanese Dashi.
Finding an affordable 3 star restaurant is kind of like trying to find the ONE.
Surely it exists, but quite rare.
So when my Fiance's family told me they wanted to eat Kaiseki
(multi-course Japanese meal), I looked into the following criteria for the ideal restaurant:
Surely it exists, but quite rare.
So when my Fiance's family told me they wanted to eat Kaiseki
(multi-course Japanese meal), I looked into the following criteria for the ideal restaurant:
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1. It has to be good but didn't cost an arm and a leg.
2. Family run for a more authentic feel. 3. English menus. 4. Easy to get to. |
Wa Yamamura fits these and more.
The best thing about eating a meal like this is that you don't even have to pick from the menu,
just how much you want to spend (their introductory Kaiseki starts at 6,000 Yen).
The best thing about eating a meal like this is that you don't even have to pick from the menu,
just how much you want to spend (their introductory Kaiseki starts at 6,000 Yen).
The only other prerequisite is to have an open mind.
I'm pretty sure I ate ovaries of several types, fish I've never heard of before,
and something called White Jew's ears (fungus; pictured above).
Sounds strange but it was delicious!
I'm pretty sure I ate ovaries of several types, fish I've never heard of before,
and something called White Jew's ears (fungus; pictured above).
Sounds strange but it was delicious!
We visited for dinner on my birthday and was seated on the counter on the far left--
prime seats right in front of the Chef. (I had a reservation made about 3 months out).
This affords you the perfect view to see him prepare
and plate everyone's dishes.
Counter seating also makes it easier to interact
with his lovely wife and young wait staff
(of over 5+ people; the
restaurant itself seats about 27).
Chef Yamamura making fresh Wasabi. (While it can be pricey, fresh Wasabi is totally different from ones sold in tubes. The flavor is much more subtle with a hint of sweetness).
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Although Chef Yamamura is very quiet and
the Michelin sign is no where to be seen inside the restaurant,
his food shines loudly on its own.
The whole experience is like enjoying a symphony of texture and flavors that blend harmoniously.
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Appetizer Course
Appetizer dish with Crab, Okra, and Udo in Lemon Vinegar. They included a side of Sekihan with gold leaf (Red Bean Rice) to celebrate my birthday. The Sekihan was also offered to another table that was celebrating their marriage.
The appetizer course was accompanied by a Persimmon Sake then followed by the Abalone Soup (first photograph at the top).
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Domyoji Steamed
(Glutinous rice)
(Glutinous rice)
Sea Cucumber Ovaries on top of Sticky Rice.
Sashimi Course
(for the Seasonal Kaiseki ~ 15,500 Y per person)
Lobster Sashimi
Toro (Fatty Tuna), Shrimp, Squid, Flat Fish, and Lobster Sashimi.
The Sashimi "bowl" is made from compacted shaved ice.
The lobster heads are grilled for you after the Sashimi course.
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Sashimi Course
(for the 10,500 Y Kaiseki Set per person)
Toro (Fatty Tuna), Shrimp, Squid, Flat Fish. So technically everything that's in the Seasonal Kaiseki except for the lobster.
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The squid sashimi was exceptionally soft.
Hassun (八寸)
A blend of small dishes from mountain & sea.
Prawn & Sea Bream Sushi, Shellfish grilled with egg, Grilled Tofu with nuts, "Asarsuki" (perhaps this was actually "Asatsuki"? (which is a almost like an onion/ chive) with Miso dressing and Vinegar, Fried Gingko nut, Burdock rolled with Sea Eel, Radish with Dried Mullet Roe, Raw Fish and Vegetables in Vinegar inside a Persimmon.
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Doesn't it look too beautiful to eat?
Soft Cod Roe in Japanese Vinegar part of the Hassun.
Sesame Tofu with Uni (Sea Urchin Eggs). So decadent!
I understand now why they have 3 Michelin stars
(for the last 6 consecutive years since 2011).
Splendid food, with lots of attention to details down to plating,
and every last bit of dinner and glassware.
Service was really exceptional.
Mrs. Yamamura would personally attend to every guest along with their staff.
Even though we were dressed in our sightseeing outfits,
they were very welcoming and attentive.
Quite a departure from other high-end or Michelin starred restaurants
with strict dress codes or haughty atmosphere.
Grilled Fish Course
Tile fish with mochi made from Ginkgo nut in a starchy sauce.
If you look closely, the sauce is shaped like a Pumpkin or Persimmon-- or something to that effect.
Cold Dishes
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Japanese Scallop with Kabosu Jelly. |
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Crab with Yam and Mizuna in Lemon Vinegar. |
Steam Bowl Course
Pumpkin gluten cake, Taro, and Turnip with Spinach.
Rice
(We got to pick from 1 of the 4 types available).
(We got to pick from 1 of the 4 types available).
Grilled Cod Roe in Japanese soup. This reminds me of Chazuke.
Rice with Young Sardines and Japanese Pepper.
All rice set came with soup and a small side of cabbage & seaweed in soy sauce (Tsukudani).
Chestnut Rice set.
The option missing from here is Rice wrapped in Tofu Skin (Yuba) with Starchy sauce.
Dessert
Melon, Persimmon, and Grapes in Jelly.
The grapes inside the dessert were huge!
Seasonal Kaiseki Menu (Fall) + Drink Menu
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RESERVATIONS
One of three ways: 1. Call them yourself.
3. Call Gurnavi (Free Reservation Support in English).
NOTES
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Our group ordered 2 different plans between the 5 of us
(3 Seasonal Kaiseki, and 2 Kaiseki of the tier 2 below it).
~15,500 Yen per person VS. 10,500 Yen per person
The differences in the two meal plans though didn’t look too big except for
the addition of the whole lobster and a few other seasonal ingredients.
While the Seasonal Kaiseki itself is already a great deal for the amazing food and experience,
I thought the 10,500 Y plan included a lot of the similar things and offers incredible value.
All of the dishes were wonderful.
As the menu is planned by the chef, it will be different every season
(and varies based on what's available).
(3 Seasonal Kaiseki, and 2 Kaiseki of the tier 2 below it).
~15,500 Yen per person VS. 10,500 Yen per person
The differences in the two meal plans though didn’t look too big except for
the addition of the whole lobster and a few other seasonal ingredients.
While the Seasonal Kaiseki itself is already a great deal for the amazing food and experience,
I thought the 10,500 Y plan included a lot of the similar things and offers incredible value.
All of the dishes were wonderful.
As the menu is planned by the chef, it will be different every season
(and varies based on what's available).
Picture with the Chef. He signed the menu at the end of the meal with his beautiful calligraphy. He and his lovely wife even walked us out at the conclusion of the meal to thank and see us off.
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If you want to experience the best of Japan's Omotenashi (hospitality), this is it!
I would love to go back during Matsutake season (which ends in October) for a re-visit.
I would love to go back during Matsutake season (which ends in October) for a re-visit.
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ACCESS Wa Yamamura
和やまむら
2-11-15 Shibatsujicho Nara 630-8114 Nara Prefecture +81 742-33-0102 CLOSED Mondays + Last Sunday of the month |
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NEAREST TRAIN STATION
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LUNCH
DINNER
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(With prices in Japanese). ALCOHOL: from 660 Y+ (Beer/ Sake/ Wine).
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Whimsical and elaborate tableware.
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Thank you for having us Wa Yamamura and for making my birthday a lovely one. We will be back to visit you again! Wa Yamamura Experience beyond words Precious memories - Hio (ヒオ) 本当にありがとうございました! |
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