Yamamoto's food has been described as a combination of the Japanese Kaiseki with elements of molecular gastronomy, although he does not use those descriptors himself.

Yamamoto sometimes resented this as a child because it meant he did not have time to play, but felt it was worthwhile when he saw how happy his mother was when he made her dinner.

[2] He was invited to give a presentation at the Madrid Fusión international culinary show where he screen printed squid ink to resemble a newspaper.

"[2] At his restaurants, he takes on staff from a variety of cultural backgrounds to allow the things they learn there to be spread to other countries - with this he hopes that Japanese cuisine can continue to evolve.

Yamamoto feels that unlike Chinese cuisine, the elements of Japanese food are not well described in other cultures it should be combined with the places it travels to.