Sazanka

In het majestueuze Okura-hotel hoef je je niet te vervelen als het om food gaat. De keuze is reuze. Fine dine-restaurant Ciel Bleu, specialiteitenrestaurant Yamazoto, informeel restaurant Serre en twee bars, te weten de Twenty Third en Lobby, maken samen met teppanyaki-restaurant Sazanka onderdeel uit van dit chique complex. Teppanyaki ofwel grillen op een gloeiendhete ijzeren plaat is hier tot culinaire kunst verheven en vakkundige chefs maken met Japanse precisie de lekkerste hapjes voor je klaar. En je zit er met je neus bovenop. Er zijn twee menu's, classic en seasonal, waarbij desgewenst een wijn- of sake-arrangement besteld kan worden. Alcoholvrij behoort ook tot de mogelijkheden. Heb je dieetwensen dan zijn die absoluut bespreekbaar. De gebruikte ingrediënten zijn allemaal supervers en worden deels geïmporteerd uit Japan. Trek wel een ruime beurs uit de zak of tas, want goedkoop is het allemaal niet. We genieten onder meer van takikomi gohan featuring chicken, satsumaimo and truffle, ofwel malse kip met Japanse zoete aardappel en rijkelijk voorzien van truffel en sluiten af met een verrukkelijk dessert: een druiventaartje met yuzu-mascarpone-ijs en kokutou-siroop gemaakt van vers ume-fruit. De zonde waard.

The teppanyaki restaurant Sazanka is part of the chic Hotel Okura Amsterdam, which also houses the fine dining restaurant Ciel Bleu (located on the 23rd floor), the specialty Japanese kaiseki restaurant Yamazato, and the casual restaurant Serre. The welcome is special, with hostesses dressed in traditional kimonos. Here, made-to-order dishes are cooked on a sizzling-hot grill that you share with other guests. You sit at a table with up to eight other guests. Teppanyaki literally translates to 'grilling on an iron plate,' and it originated in Japan as the oldest method of preparing food. Today, it is pure entertainment, but with a literally delicious flavor. For dinner, guests can choose between different menus, including the seasonal menu and the classic menu. Executive Chef Kazuki Onodera accommodates personal preferences, whether for meat, fish, or vegetarian diets. The ingredients used are exceptionally fresh, with some flown in directly from Japan. We sample delicious tuna tataki lightly seasoned with shiso miso, along with tender Canadian lobster served with tangy yuzu butter. The wagyu steak is delightful, served alongside wasabi and lava salt. While wine and sake are available, we opt for a pot of jasmine tea this time, as thirty euros for a glass of white wine is simply too steep for us.

At the elegant restaurant Sazanka, located within the prestigious Okura Hotel, you experience the true essence of Japanese cuisine. Hostesses dressed in traditional kimonos welcome you, while skilled teppan chefs from Kazuki Onodera’s team showcase their craft on the griddle that you share with fellow diners. Privacy is limited, but this is more than compensated for by the abundant interaction and inspiration. Teppanyaki takes center stage here, with the griddle serving as a stage for a culinary performance where refined dishes are prepared à la minute using pure ingredients, some of which are flown in fresh daily from Japan. We savor a vibrant and flavorful combination of scallops, complemented by the sweetness of bell peppers, the tenderness of yellow zucchini, and the crisp freshness of romaine lettuce, all finished with a shiso leaf and pickled plum dressing. Accompanying this is a glass of La Cuvée Folie, an alcohol-free white Botanical Wyne from Belgium’s Bôtan Distillery. This herbal distillate, with its notes of pear and peach, saline minerality, and subtle hint of brioche, pairs flawlessly with the delicate taste of the scallops. Sazanka pursues culinary perfection, though as a guest you will need a well-stuffed wallet to match. Still, there are occasional bumps along the way: communication with the Japanese staff can sometimes be challenging, resulting in misunderstandings regarding dishes and occasionally less effective wine pairings. The service also feels somewhat hurried, leaving little opportunity to relax between courses. Despite these minor drawbacks, dining at Sazanka remains an unforgettable culinary and cultural experience that awakens the senses and transports you to the Far East—all nestled in the heart of Amsterdam’s Pijp district.

An evening at Sazanka, part of the chic Okura hotel, offers an evening of entertainment through expertly prepared dishes cooked on the teppanyaki grill. Japanese chefs led by Masanori Tomikawa fry, smoke, steam, and flambé dishes while guests watch from right up close. Sazanka sets itself apart from many other teppanyaki restaurants due to the exceptionally high quality of its ingredients, pure flavors, and simple yet flawlessly executed preparations. The skilled staff, traditionally dressed in kimonos, serve scallops with green asparagus and mushrooms, Japanese karashi mustard, and a delicious sauce based on soy and truffle. The highlight of the evening is a beautifully marbled piece of wagyu beef tenderloin, flawlessly seared and cooked, served with accompaniments such as magma salt with its distinctive eggy-sulfuric flavor, ponzu sauce, crispy garlic, and grilled eggplant and zucchini. All the flavors complement the wagyu beef and place it on the throne where it belongs in this dish. The delicious classic 2017 Amarone della Valpolicella from Tommasi elevates the dish to an even higher level. The sommelier at Sazanka also surprises with unconventional drink choices, such as yuzu sake made with 80% yuzu juice. For an evening at Sazanka, you should bring a well-stuffed wallet, but the high quality justifies the premium price in every respect.

This teppanyaki restaurant on the ground floor of the stately Okura Hotel is packed every evening with international guests, joined by affluent local foodies and romantic couples. Anyone who dines here needs deep pockets, as the prices keep pace with those of its pricey siblings, Yamazato and Ciel Bleu, located elsewhere in this tower. We take our seats at the griddle, greet the chef and fellow diners, and watch as the operating service team of young Japanese women in kimonos cater to everyone's every wish. We start with thin slices of beef rolled around pieces of pan-seared duck liver, charred around the edges, presented in red miso alongside a self-selected vegetable side of grilled asparagus, bell pepper, and carrot. Plus a glass of fine Badische Spätburgunder Salwey. Wonderful, just like the pièce de résistance of duck breast. Roasted atop its scored fat layer, sliced and tender, juicy and served pink alongside crispy coleslaw, garlic, caramelized onion, fried rice, a soy sauce, and a sweet daikon glaze. Paired with the deep-red 'Fusion V' (De Toren), a fantastic Cape wine with notes of blackberry, spices, and coffee. After a blissful ice cream dessert, the conclusion is clear: here they work exclusively with premium ingredients, cooked tableside and plated with seismic precision, and everything tastes delicious. Pure, and therefore expensive, entertainment. An exhilarating venue.

Sazanka is a teppanyaki restaurant that belongs to the upscale Hotel Okura, which also encompasses Ciel Bleu, Yamazato, and Serre. This highly vibrant restaurant, designed in a natural and understated manner, is located on the ground floor. Here, you dine at one of the griddles where Japanese chefs, under the direction of Kazuki Onodera, work with focused concentration, allowing you to observe their specialized cooking techniques. Show and spectacle are intrinsically linked to this approach. Something is constantly happening that demands your attention, and alongside the audible chatter of fellow diners, you will be thoroughly engaged throughout the evening. Privacy is non-existent, but that is offset by abundant inspiration. The dishes prepared on the griddle are of high quality, crafted from the finest ingredients, and utterly mouthwatering. Kazuki Onodera: “The focus is now more on local guests than on tourists.” Teppanyaki, which literally translates to “grilling on an iron plate,” has long been well established in the Netherlands, but in Japan it originated as the oldest method of food preparation. Come with a healthy appetite, as Sazanka is – like the other restaurants at Hotel Okura – certainly not inexpensive. Fun fact: during the coronavirus crisis, Hotel Okura introduced “Okura at Home,” giving its own twist to the takeaway concept. The option to enjoy this dining experience at home remains available.

The show and spectacle are what it's all about at this teppanyaki restaurant, which features a natural, understated interior yet an incredibly vibrant atmosphere. Lively isn't solely a positive descriptor: guests are bombarded with so many stimuli—cooking action right behind the griddle, conversations from neighboring tables—that your senses can easily become overwhelmed. You shouldn't expect much privacy at Sazanka, then. However, there is plenty to make up for it. First and foremost, the food ranges from good to excellent. There is an extensive à la carte selection alongside three set menus. From the kitchen of executive chef Kazuki Onodera comes clams with celery, cooked in clear foil and served in their own juices. The flavors are somewhat flat, though. Paper-thin slices of wagyu, rolled into a tight cylinder and stuffed with tomato and vegetables, are outstanding. The same applies to the main course: diced Black Angus beef tenderloin served with Japanese sweet potato, vegetables, paper-thin garlic chips, garlic rice, pickles, and two soy sauces, one of which is flavored with daikon and spring onions. It is an incredibly delicious dish that shines even brighter when paired with the ruby-red Tommasi Amarone della Valpolicella. We were not entirely charmed by every wine pairing, but sommelier Menno de Bruin offers clear explanations—though they are sometimes difficult to hear over the din—and is consistently friendly. The same holds true for the entire service team: the Japanese hostesses dressed in kimonos are courteous and highly professional. Just be prepared for a pricey bill.

Sazanka brings authentic teppanyaki cuisine and is one of three establishments located within Hotel Okura. Making a reservation is highly advisable. It is constantly fully booked with RAI exhibitors, businessmen, and local foodies. Thanks to the professional service, we are led to our table, introduced to the table chef, and have our napkins tied around our necks. The teppanyaki griddle is pure visual entertainment as we watch our chef skillfully prepare the most beautiful dishes. There are four menus, including a vegetarian option, and you can also dine à la carte. The wagyu beef tataki is a sight to behold, folded like a rose and melting on the tongue. A spiced mayonnaise completes the dish. The pan-fried sea bass with sea salt foam and crispy skin is perfectly seasoned, not to mention the smoked duck breast with Japanese mushrooms. In the glass, a Chilean 2016 Estate Sauvignon Blanc provides a lovely accompaniment and refreshing balance. This place is a well-oiled machine where the word perfection truly belongs. The sommelier recommends a lightly chilled Châteauneuf-du-Pape from Abeille that pairs beautifully with the grilled U.S. beef. For every course, the desired level of doneness is coordinated with the guest. All the meat is of impeccable quality and buttery tender. You won’t be surprised to hear that this comes with a hefty price tag. But: it’s worth it.