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Please note that due to the size of our restaurant, we are not able to acommodate parties larger than 4- Because of the calm and serene environment we at Yamazushi are proud to promote and offer our guests, we may not be the proper venue for young children . We appreciate your making reservation.

About

Yamazushi opened in March of 1986 with the mission to serve the best Japanese cuisine in the triangle. In addition to Sushi and

Sashimi, we are now introducing the Multi-course Japanese Meal called kaiseki. A variety of small dishes, prepared with fresh in-season ingredients are served in course-like intervals. It is truely a unique way of enjoying traditional, authentic Japanese cuisine.

Our 3-course kaiseki style tasting menu is available without reservation and will give you an idea of what the 5 or 8 course set entails.

We also offer unique Entree dishes, which have not been introduced in Triangle Area as well as Seasonal signature

dishes in Japanese Cuisine.

Plates, cups,and bowls in Japanese Cuisine are called "Kimono (Robe) of Food" because they are indispensable for presentations just like robes beautify people. Most of our tea cups, plates, and bowls hand-made. In 2010, inspired by the documentary of a potter (Rosanjin), Yamazushi began the transition to hand-made pottery. We truly appreciate your patronage for the past 25 years as we continue striving to serve the most authentic Japanese dishes in the Triangle.

Please enjoy!

George and Mayumi Yamazawa

George, Emily, Tsuneko, Mayumi March, 1986

Please note that due to the size of our restaurant, we are not able to acommodate parties larger than 4- Because of the calm and serene environment we at Yamazushi are proud to promote and offer our guests, we may not be the proper venue for young children

Nigiri
Maki
Maki io
Sashimi

Nigiri JAPANESE TEA (served in a handmade pot/cup)GENMAI-CHAGenmai-cha (brown rice tea) with a dash of macha (finely milled green tea. This tea has a low Caffeine content. HOUJI-CHA Green tea leaves are roasted at approximately 200 degrees celsius and immediately cooled. Houji tea has a slightly toasty flavor. KUKI-CHAA tea made from stems, stalks, and twigs. Kuki-cha has a mildly nutty and slightly creamy sweet flavor. SEN-CHAFukamushi, Green tea that has been steamed approximately twice as long as regular Sencha is called Fukamushi sen-cha. Served at a lower temperature to savor the sweetness. GYOKURO-CHAGyokuro tea bushes grow in the shade as opposed to the sun. It has a rich flavor with an aroma similar to that of nori (seaweed).JAPANESE HERB TEASOBA-CHASoba-cha is made of roasted buckwheat berries and has a delicious nutty flavor, and served very hot.
SAKEGEKKEIKAN WARM SAKE (Handmade carafe/cup)COLD SAKEZEN JUNMAI GINJODry and smooth GEKKEIKAN HORIN Bold and full-bodied (10oz)TREASURE SHIP JUNMAI GINJO Smooth with a slightly fruity aroma (10oz)OZEKI GINJO PREMIUM Dry and bold- (12oz)SHOCHIKUBAI NIGORI semi-sweet (unfiltered) - (12oz)OZEKI KARATAMBA Smooth and bold (10oz)EMPEROR'S WELL DAI-GINJO slightly sweet and smooth- (12oz)TAKARA PLUM WINE- glassCHOYA UME BLANC PLUM WINE- glassBEER Kirin, Asahi, Sapporo (12 oz)WINE Please ask us about our wine selection.

Maki From the chef's counter -OMAKASE NIGIRI, chef's choice of nigiri sushiVEGETARIAN NIGIRI, chef's choice of vegetarian nigiriOMAKASE SASHIMI, chef's choice of sashimiNOODLES & RICEKUROBUTA PORK RAMEN,egg noodle and soup with berkshire pork - NABEYAKI UDON, white flour noodle hot pot with seafood -GREEN TEA SOBA, with two shrimp tempura -KATSUDON, panko breaded and fried pork over steamed rice -UNAGIDON, broiled fresh water eel over steamed rice -

3-course tasting menu for one

SUNOMONO

( Seaweed & cucumber salad, vinegar dressing)

BLACK COD MISO

( miso-marinated black cod, with spinach, carrots, potatoes )

KUROBUTA PORK HOT POT

Small hot pot with Berkshire pork and vegetables,served with two dipping sauces

Maki io

3-course tasting menu for one -

*Vegetarian second/third courses available

KANI SUNOMONO

Alaskan King Crab and cucumber

Wakame seaweed Salad

Yellowtail Tartare

KUROBUTA PORK HOT POT

( small hotpot with berkshire pork and vegetables)

APPETIZERSTUNA TARTARE Chopped tuna, spicy marinade, mixed with pine nuts & Asian pearSALMON CITRUS Toro salmon with a citrus yuzu dressing EGGPLANT MISO -grilled eggplant topped with sweet miso glaze, sesame seeds SHRIMP SHUMAI steamed dumplings with shrimp filling ASSORTED PICKLED VEGETABLES pickled cucumber, eggplant, radish, plumENTREESOMAKASE NIGIRI SUSHI -chef’s choice of of nigiri*OMAKASE SASHIMI -chef’s choice of assorted sashimiKUROBUTA PORK HOT POT Small hot pot with Berkshire pork and vegetables, with two dipping saucesSEAFOOD KAWARI- AGEDeep fried NC jumbo shrimp and and flounder in two coatings SUKIYAKI HOT POT FOR ONEBeef and vegetables cooked in sweet soy base sauceCHICKEN KATSUPanko-breaded chicken, fried, side of fresh vegetables BLACK COD MISO Miso-marinated grilled black cod, served over steamed asparagus, side of fresh vegetablesVEGETARIAN HOT POT Small hot pot with napa cabbage, tofu, yam noodles, mushrooms, & scallions in a broth, with citrus ponzu sauce

Sashimi

Kaiseki is a traditional Japanese multi-course dinner, the name originating from the Zen monks of the 16th century, who used to keep warm stones (seki) in their kimono fold (kai) to help them ward off hunger during their morning and afternoon prayers.

Originally, kaiseki was a very simple, vegetarian meal served during a tea ceremony, but has evolved into a very intricate and ornate culinary event which may include fish and meat. The dishes are cooked in a way to enhance the flavors of the fresh ingredients which are selected by season. Small portions brought in one at a time at carefully timed intervals, kaiseki dishes are presented in a beautiful way that reflects nature itself and the continual changing of the seasons.

Eight course menu Available by reservationSAKIZUKE (appetizer)OTSUKURI (Sashimi)HASSUN (Seasonal assortment)AGE MONO (Fried dish)YAKI MONO (Grilled dish)MUSHI MONO (Steamed dish)WAN MONO (Soup dish)NI MONO (Simmered dish)KO NO MONO (Pickled dish)GOHAN MONO (Rice dish)MIZU MONO (dessert)
Five Course MenuAvailable by reservationSAKIZUKE (appetizer)OTSUKURI (Sashimi)AGE MONO (Fried dish)YAKI MONO (Grilled dish)NI MONO (Simmered dish)
Macrobiotic five course MenuAvailable by reservation
Nigiri Sushi KaisekiAvailable by ReservationVariety of FreshestNigiri Sushi and 3 small dishes and Dessert
Vegan five course MenuAvailable by reservation

Please note that due to the size of our restaurant, we are not able to acommodate parties larger than 4- Because of the calm and serene environment we at Yamazushi are proud to promote and offer our guests, we may not be the proper venue for young children

Contact

Contact Us

LUNCH

Tuesday - Friday

12pm - 2pm

DINNER

Tuesday - Sunday

6pm - 9pm

We are now taking reservation for

Valentine Day

CLOSED ON MONDAYS

4711 Hope Valley Road

Durham, NC 27707

(919) 493-7748

info_yamazushirestaurant.com

Find us on yelp!

Please note that due to the size of our restaurant, we are not able to acommodate parties larger than 4- Because of the calm and serene environment we at Yamazushi are proud to promote and offer our guests, we may not be the proper venue for young children

News

Now we are serving Match Tea

( Traditional Ceremonial powdered tea with Japanese Confections )

Please enjoy after Lunch or Dinner

Pottery

In 2010, George began making the pottery at the restaurant after watching a documentary about a Japanese artist named Rosanjin.Inspired by the beautiful pottery, he was determined to serve all the food on his hand-made dishes and flatware, to convey the spirit of omotenashi ( a feeling of warm hospitality ) to those who come to enjoy the food.
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Studio Touya

We hope you also enjoy the work of other potters' that are on display in the waiting area of the restaurant.

David stuempfle

MIZUE CROSWELL

Meet the Chef
Owner chef, George Yamazawa, has over 40 years of experience studying the art of Japanese cuisine. He trained under Hayato Morimura at the Kappo Kisen in Osaka, Japan. Since 1986, George has been introducing the art of Japanese cuisine to the Triangle.As he enters the final chapter of his career, George looks forward to sharing Japanese traditions with each customer. George welcomes each customer to Yamazushi in the spirit of ichigo ichie. (literally "one time, one meeting")This tenet of the tea ceremony stresses that each meeting is unique and may never happen again.