Wasabino
Naito Hirofumi
内藤 博文 シェフ
I was born and raised in Nagoya, and after graduating from high school, I went to Tokyo to apprentice at Sushiko to eventually take over my family's sushi restaurant. Following that, I returned to Nagoya and furthered my training at a Fugu (blowfish) restaurant in Imike. I worked my way up to become the head chef at a live-fish tank facility, and finally, I opened Yamaonoya. I continue to operate it to this day.
Please feel free to contact us first.
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Omakase Course with Seasonal Local Fish and Colorful Vegetables, Reflecting the Four Seasons 10,000yen（from 4 people）
First Course: [Appetizer]
Second Course: [Soup]
Third Course: [Sashimi]
Fourth Course: [Palate Cleanser]
Fifth Course: [Simmered Dish]
Sixth Course: [Replacement Bowl]
Seventh Course: [Main Course]
Eighth Course: [Final Soup]
Ninth Course: [Dessert]
ersatile Kaiseki Course with Sushi and Handmade Soba, for Those Who Want It All 13,000yen（from 4 people）
First Course: [Appetizer]
Second Course: [Soup]
Third Course: [Sashimi]
Fourth Course: [Soba Noodles]
Fifth Course: [Main Dish]
Sixth Course: [Grilled Dish]
Seventh Course: [Sushi]
Eighth Course: [Final Soup]
Ninth Course: [Dessert]
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
Lunch starts between 11:00〜14:00
Dinner starts between 17:00〜20:00
Delivery
Negotiable
Please select a date and time.
May 2024
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For schedules beyond this, please contact us directly.