Where is Tokyo's Michelin 1-star Yakumo Uezu located and what kind of atmosphere does it have?

Yakumo Uezu is located at Yakumo 1-3-9, Meguro-ku, Tokyo. It is situated in a quiet, affluent residential area of Tokyo, described as having a similar ambiance to Seorae Village in Korea.

What was the most delicious dish in Yakumo Uezu's Kaiseki course, and what are the representative ingredients for summer Kaiseki?

According to the article, the most delicious dish was the grilled charcoal-broiled eel, described as thick and savory, reminiscent of pork. As for representative ingredients for summer Kaiseki, Junsai (water shield) is mentioned, which frequently appears in courses from May to August.

Does Tokyo's Michelin restaurant Yakumo Uezu offer language services for foreign customers?

Yes, it is mentioned that the chefs at Yakumo Uezu make an effort to explain the dishes in English for foreign guests. Additionally, thoughtful services such as placing chopsticks vertically for Korean guests are also provided.

What is the sequence of Yakumo Uezu's Kaiseki course, and how can one make a reservation?

The course at Yakumo Uezu proceeds in the following order: Welcome Amuse, Seasonal Appetizer (Hassun), Assorted Sashimi, Mozuku small dish, Kuromame, Charcoal-grilled Anago, Wagyu, Shirasu Summer Vegetable Kamameshi, Clear Soup, and Warabimochi Dessert. Reservations can be made through an Omakase app.

Yakumo Uezu Tokyo Review 2026: Michelin 1-Star Kaiseki…

Tokyo Kaiseki Michelin 1-Star Restaurant

Yakumo Uezu Review

📍Location:

1-3-9 Yakumo, Meguro-ku, Tokyo, 152-0023, Japan

Tokyo's Michelin Kaiseki Yakumo Uezu is

located in a quiet, affluent neighborhood in Tokyo!

I wondered if this place was a bit like Tokyo's version of Seoul's Seorae Village.

Since sushi Omakase is so common in Korea,

I really wanted to try Kaiseki in Tokyo.

Honestly, I just went without knowing what Kaiseki truly was,

but it seems to mean a Japanese multi-course meal.

It typically consists of an appetizer (Sakizuke) > various dishes ('Sai') like soup, steamed items, sashimi, grilled dishes, and simmered dishes >

a main meal with rice, soup (like miso soup), and pickles >

and finally, fruit and dessert (like mizu-gashi).

First up,

the first appetizer at Tokyo's Michelin Kaiseki Yakumo Uezu was

a mousse made with tofu, cheese, and yam

+ topped with edible flowers.

That flower...

I couldn't quite place it, but the taste was so familiar yet unique and absolutely delicious!

Next up at Tokyo's Michelin restaurant Yakumo Uezu was a plate

featuring a little bit of everything – a classic course for summer Kaiseki!

I asked ChatGPT, and it turns out this is called

Hassun (八寸, seasonal appetizers).

At Tokyo's Michelin restaurant Yakumo Uezu,

the chefs made such an effort to explain everything in English,

and I was incredibly touched! 🥹

Seriously, arriving in Tokyo, it felt like everyone spoke only Japanese, almost to the extent you'd find in China –

is that for real?

But there's this magic where, even if they only speak Japanese, I can mostly understand what they mean.

Anyway, at Tokyo Maz, they spoke English incredibly well,

so it was truly, truly touching that even at this Japanese restaurant, they went out of their way to explain everything in English.

The appetizer lineup at Tokyo's Michelin restaurant Yakumo Uezu included:

🟠 Orange cup → I can't quite recall what it was, but it was like a drinkable juice.

🐟 Silver-skinned fish → Mackerel (Shime-saba), perhaps?

🦀 Crab-shaped dish → ?

🫑 ?

Purple round item → Sweet potato

Sweet potato in a dish! It was unusual, but it felt good as a palate cleanser and to satisfy initial hunger at the end.

And do all Japanese Kaiseki restaurants use such adorable dishes?

As you eat, a little crab is revealed underneath!

So cute…

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Next on the menu at Tokyo's Michelin restaurant Yakumo Uezu was Otsukuri (sashimi)🐟

A dish featuring various kinds of seafood, each in small portions!

What I could see was:

Squid + black caviar?

White fish

Each fish had a different topping, and it seemed like they featured seasonal or specialty ingredients not just from Tokyo, but from other regions of Japan too.

Four small dishes from Tokyo's Michelin restaurant Yakumo Uezu

Something that looked like white threads

→ It seemed to be Mozuku (seaweed) in vinegar dressing?

The same flower from earlier was served with it.

The beans were sweet, like red beans.

At Tokyo's Michelin-starred restaurant, Yakumo Uezu

I kept sipping on sake as well.

If I had to pick the absolute best dish

at Tokyo's Michelin-starred Yakumo Uezu,

it would hands down be

this one!

The eel.

Seriously, it was unbelievably delicious!

What kind of eel is this thick and savory, almost like pork?

Right?

It was truly shockingly delicious.

Seriously, it wasn't like any eel I'd ever tasted before.

Next up in the kaiseki course at Tokyo's Yakumo Uezu

was...

Meat! I think it was Wagyu.

I remember hearing some explanation about the sauce or something,

but my memory fails me now, sorry!

To be honest, from this point on, I was getting a bit full,

and my concentration started to wane.

Japanese people actually eat quite a lot!

During this Tokyo trip,

it seemed like all the restaurants

served generous portions.

The next dish at Tokyo's Michelin-starred Yakumo Uezu:

Rice!!

On top of the rice:

Green stems,

small white fish.

> I believe it was a summer vegetable pot rice.

It came with dried anchovies,

and that broth? It was meant for drinking.

Oh, and a side note: Japanese people typically place their chopsticks

ㅡ

horizontally like this when they eat.

But since I'm Korean,

I started placing mine vertically, like this: ㅣㅣ.

After that, they kindly

kept placing the chopsticks vertically for me, like this: ㅣㅣ.

At one point, there was some kind of

clear soup with lots of jelly-like bits from a plant

that also came out (I couldn't get a photo of this one).

They said it was *junsai* (water shield), a quintessential ingredient

for summer kaiseki in Japan.

Apparently, it's very common in courses served from May to August!!

🌿 An aquatic plant that grows in ponds.

✨ Its young shoots are encased in a transparent, jelly-like mucilage.

🥢 When you eat it, it has a slippery yet bouncy texture.

🍃 It has very little flavor,

but a cool and refreshing mouthfeel.

It was incredibly unique and intriguing!

In Japan, during summer, it seems to be a popular ingredient

used almost like a trend in kaiseki cuisine.

Served often in clear soups (suimono), vinegared dishes (sunomono), cold dashi broth, or as a garnish with sashimi.

That's how it commonly appears!

And finally, the last dish from Tokyo's Michelin-starred Yakumo Uezu

was...

Dessert!

I think it was mochi filled with something like red bean paste...?

So, to summarize the course at Tokyo's Michelin-starred Yakumo Uezu:

1. Welcome Amuse-bouche (Tofu/Cheese Mousse)

2. Seasonal Appetizer (Hassun)

3. Assorted Sashimi

4. Enoki Mushroom & Mozuku Small Dish

5. Kuromame (Black Beans)

6. Char-grilled Anago (Saltwater Eel)

7. Wagyu

8. Shirasu (Whitebait) Summer Vegetable Pot Rice

9. Clear Soup

10. Warabimochi Dessert

That's what it seemed like!!

You can make reservations through an Omakase app.

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