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A new Yama, on Carmine St.

Marc | Jan 28, 199902:29 PM

Not sure if anyone has posted about this yet, but Yama has opened a third branch. It's been open for a couple of months now, and I've been over there a few times. It is the best of the three, for the following reasons:

1. Far and away the most attractive, most spacious room of the three. It looks more like a pretty little French bistro. Lotsa space, and a backyard deck that should be pretty dreamy come summer.
2. From what conversations I've had with the staff there, I get the impression the owner sees this spot as the main restaurant, for what it's worth. It feels like the place is a real showcase for them.
3. Extended sake list (yes, by the box, thankfully), a fair amount of daily menu changes, an extended appetizer list. One of the appetizers is Yama at its best: Layers of hotate clam arranged into a circular mold, woven with layers of cucumber, some sort of wasabi flavor, avocado, more clam, and topped with tobiko and another caviar. Gorgeous to look at, delicious to eat, and a ridulous steal at $7.50. Yama at its best.
4. I just called over there (thurs afternoon) and easily got reservations for 3 for Friday night. The Houston location used to take reservations, but doesn't seem to anymore.

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