Yamagishi Azabudai Hills main image


Yamagishi Azabudai Hills


An authentic Kyoto-style kaiseki experience in the heart of Tokyo. Serving only six guests a night, Takahiro Yamagishi’s new restaurant offers the highest level of omotenashi - the Japanese way of hospitality. Seasonal ingredients like bamboo shoots and matsutake mushrooms are flown in daily from Kyoto and served in the best condition. The dishes are presented like artwork on precious antique crockery. Embracing the teachings of Japanese tea ceremony, every detail at Tominokoji Yamagishi Azabudai Hills focuses on the idea of the here and now.

Located in the new urban complex, Tominokoji Yamagishi Azabudai Hills is the fresh addition to the collection of remarkable culinary experiences curated by restaurateur Takahiro Yamagishi. A master in tea ceremony, flower arrangement and calligraphy, the former sushi chef has demonstrated his diverse talent with the successes of award-winning Tominokoji Yamagishi, Nominokoji Yamagishi, Yakiniku Yamachan and other restaurants in Kyoto and Tokyo.

Trusted for his excellent craftsmanship, Head Chef Takayuki Hirai is in charge of the seasonal menu at the Azabudai Hills location using fresh ingredients flown in daily from Kyoto. On Mondays and Tuesdays when the Kyoto restaurant is closed, Yamagishi himself travels to Tokyo with the produce as well as the selected tableware. Dedicated to creating a memorable experience for the guests, the chefs create a new menu every month.

Resembling the atmosphere of the Kyoto restaurant, the black-colored entrance faces the street outside the shopping complex. The restaurant’s interior is elegant and serene, decorated with beautiful artifacts that celebrate the seasons. In the spring, Yamagishi brings out a painting of cherry blossoms in Kyoto by Daisuke Nakano and a rare scroll of sparrows by Tokugawa Iemitsu, the third shogun in Japan.

Along the smooth keyaki wooden counter, lacquered oshiki trays are placed neatly in front of each seat. Enjoy the moment and let time flow peacefully from one beautiful course to the next.



An authentic Kyoto-style kaiseki experience in the heart of Tokyo

Embracing the concept of omotenashi, the Japanese expression for hospitality, the cha-kaiseki at Tominokoji Yamagishi Azabudai Hills follows classic Kyoto traditions. Using ingredients like sweetfish in the spring and matsutake mushrooms in the fall, the extensive menu changes every month to illustrate the passing of the seasons.

The meal begins with a small bowl of porridge to warm your empty stomach. The tempura of young sweetfish and koshiabura leaves are light yet satisfying. The clear soup of bamboo shoots and clams is rich in flavor. The broth is made only with clams, cooked at a low temperature to slowly extract its deep umami.

A celebration of the season, the hassun is served on a large plate for the guests to share together. Shinoda-maki is zenmai, or flowering fern, rolled in fried tofu. Ark shell and urui hosta shoots are dressed in vinegar and miso. Nanban-style moroko, a Japanese river fish, is fried in oil and marinated in vinegar. Other small bites include soft-boiled octopus, white asparagus, grilled cherry salmon and butterbur shoots.

Before you taste the food, please take a long moment to enjoy the beautiful crockery. The rape blossom and firefly goma-ae salad is served on a 400-year-old dish from the time of the Ming Dynasty. A slice of fresh bamboo shoot is served on a plate by Rosanjin, one of the most acclaimed potters in Japan. The simple presentation highlights the beautiful and delicate balance between the food and the tableware.

The sashimi of red sea bream from Akashi and purple sea urchin from Yura are served with wasabi and salt. The delicate flavors spread inside your mouth, proving the quality of the ingredients.

Takahiro Yamagishi is committed to finding the highest quality ingredients. The fresh bamboo shoots in the spring come from the thickets he owns in the mountains of Mozume in Kyoto. Guests are blown away by its pear-like texture and corn-like sweetness. The rich and creamy sea urchins are purchased exclusively from Hagiwara Maru in Awaji. In the fall, matsutake mushrooms are harvested twice a day on Mt. Koya so they are fresh and juicy even after they are grilled. Other seasonal delicacies include cockles from Maizuru, conger eels from Awaji and sweetfish from Lake Biwa.

Yamagishi Azabudai Hills cuisine #0
Yamagishi Azabudai Hills cuisine #1


Takayuki Hirai

Takayuki Hirai was born in Kyoto Prefecture and grew up in Hyogo Prefecture. He became interested in the culinary world after marrying his wife, whose family ran Isagoya, a Japanese restaurant in Roppongi. He began training at various restaurants in Tokyo including the Palace Hotel, Tsuruju and Kagurazaka Kappo Koshino, before joining the family restaurant at age 26.

He later moved to Kyoto to further deepen his knowledge of kaiseki cuisine. He first worked at Gion Namba before joining one of Yamagishi’s restaurants, Nijo Yamagishi. Recognized for his excellent skills, he was appointed head chef of the new Tominokoji Yamagishi Azabudai Hills. He keeps a busy schedule also as the the head chef of Ginza Nominokoji Yamagishi

A long-time fan of traditional tableware, he finds it rewarding to be able to serve his food on priceless crockery that Yamagishi has collected over the years.

Yamagishi and his chefs continue to challenge the possibility of omotenashi by focusing their energy on the small number of guests they get to serve every day. Ingrained in the traditions of the tea ceremony, it is about caring for the guests with genuine warmth and mindfulness.


A devout student of multiple Japanese traditions, Yamagishi has collected magnificent pieces of pottery and artifacts over the years. Shared between Tominokoji Yamagishi in Kyoto and Tominokoji Yamagishi Azabudai Hills, the chefs and staff transport the tableware back and forth between the two restaurants. The medium-sized Chidori-mon plate in the photograph is a piece of Imari ware from the early Edo period in the 1630-40s.

“It's amazing how the light and dark shades express the perspective of the chidori (plovers) pattern," Hirai describes.

Used for simple dishes like roasted bamboo shoots, the nezumi-shino, a type of Mino ware, is another rare piece of crockery that dates back about 400 years. The chef owns many other pieces of antique pottery that could belong to museums. At his restaurants, guests are invited to savor not just the wonderful food but various aspects of Japanese culture.


Dinner (6PM)
Yamagishi Azabudai Hills omakase course
  • The price includes our booking fee of ¥8,000
  • The price includes our booking fee of ¥8,000
Reservation Request


Yamagishi Azabudai Hills


& UP
Kaiseki, Azabu
Azabudai Hills Garden Plaza B, 5 Chome-10-8 Toranomon, Minato City, Tokyo 105-0001, Japan
6PM only


  • ×