Food and drinks
- Alcohol Served
- Beer available
- Wine available
- Dinner menu available
- Dessert available
01 / ABOUT THE PLACE
About this place
Steamed matsutake mushrooms in a teapot, lightly blanched pike conger, and dishes pairing seasonal vegetables with fish: at Yumeshobu, diners can enjoy food that reflects the season. Some say each dish is explained as it arrives, making the wait to see what comes next part of the pleasure of a course meal.
Some diners recall watching pike conger being prepared across the counter, while others single out abalone steamed for 90 minutes as a memorable dish. With seasonal seafood at its heart, the restaurant suits an evening spent appreciating different ingredients and cooking methods. One diner also mentions mackerel sushi as a welcome palate cleanser between dishes; another says it was a favourite that kept them coming back.
Finish with Kyobancha. One diner who had it at the end of a course found it more robust than coffee or sencha, and enjoyed it as a drink to linger over. You can watch the chef at work from the counter, or sit at a table. Dinner reservations are accepted, and booking is recommended.
