Izakaya joint YAMA kicks off its "Little Ginza" project with Royal Park Hotel to elevate its dining experience to new highs.
YAMA, meaning mountains in Japanese, is aptly named after its location tucked away between the mountains of Shatin. We checked out the restaurant to try the new menu.
The new 150 seater is minimal and clean, comprising a Robatayaki bar with an expansive kitchen, a main dining area and a selection of private rooms. Sleek granite tables and walnut wooden seatings are designed to embody a Zen atmosphere upon arrival.
Helmed by executive chef Kaoru Mitsushashi, formerly from Michelin-starred Ginza Sushi, YAMA only uses Japanese ingredients, to ensure consistent premium quality, authenticity and versatility as well as the ability to recreate traditional dishes.
One thing we know about YAMA is that they certainly know how to please. The signature beef-cutlet sando uses select A5-graded Kagoshima Nozaki Beef (HK$ 378) and is dressed in chef Mitsushashi's secret sauce.
We especially loved the semi-fatty tuna and yellowtail sashimi topped with wasabi jelly and mashed radish (HK$158). Simple but tasteful, the dish was a total delight and one of the most memorable of the night.
Images courtesy of Yoyo Ho | CSPTimes
Seasonal drinks are also available from the open bar in YAMA. There's the whiskey-based 'Ichigo Ichie' cocktails (HK$130) which are highly recommended, but we opted for the mocktail 'Kyoho Martini' (HK$140) using indulgent mixing giant grapes and a number of juices. We finished up with the Pumpkin and Coconut Milk Glutinous Rice Cakes (HK$ 78).
YAMA, 1/F, Royal Park Hotel, 8 Pak Hok Ting Street, Shatin, Hong Kong, +852 2694 3869