"The soup course changes daily based on what arrived at dawn from Yukimura's 47-prefecture network. Eating it is less about the soup and more about trusting the kitchen to make the decision for you."
— Expert, 95/100 credibilityExpert Reviews
"The soup course changes daily based on what arrived at dawn from Yukimura's 47-prefecture network. Eating it is less about the soup and more about trusting the kitchen to make the decision for you."
"Yukimura's seasonal soup course is the opening statement that sets the tone for the entire meal. The dashi is made from kombu and katsuobushi that was shaved that morning in the basement by hand. Whatever seasonal ingredient arrives — mountain vegetables in spring, matsutake in autumn — is placed in the clear broth and arrives as the first course. This is the essence of kaiseki: a soup that tastes like the moment it was made."