Yamazato

High quality cooking

Fine-dining restaurant Yamazato is part of the prestigious Okura Hotel in Amsterdam-Zuid. In two separate, serenely appointed dining rooms overlooking the beautiful inner garden, kaiseki cuisine is served with Japanese precision and hospitality. Executive chef Masanori Tomikawa has long been a true ambassador of this pure Japanese cuisine. We begin with sparkling Okunomatsu sake and osuimono, a flavorful potato soup with scallop and plum. The sakizuke (a light and elegant opening to the meal) features tuna with shiitake, dashi, and spinach, alongside tempura shrimp with seaweed, eggplant, bell pepper, and tempura sauce, as well as tofu with snow crab. Prepared purely with pristine, ultra-fresh ingredients. Sommelier Akos Turi, now a Sake Master Sommelier, pairs it with a biodynamic, fresh, and round Chenin Blanc from Domaine François Chidaine. This is followed by a Yamazato sashimi selection featuring sea bass, tuna chu-toro (medium fat), and tuna maguro (bluefin). We somewhat miss the refinement we are usually accustomed to from Yamazato. It is good, the ingredients are impeccably fresh, yet the excitement is noticeably lacking. The impeccable but unfortunately very hard-to-hear black brigade then serves a delicious half-marinated lobster. Perfectly prepared, with a shiso leaf and a garnish of lotus flower radicchio, accompanied by a delightful classic Japanese kimizu sauce based on egg yolk, rice vinegar, and mirin. The pièce de résistance is a traditional beef pot containing two slices of thinly sliced beef with spring onions, dashi, soy sauce, sake, and Japanese mustard salad. The portion size is minimal. And that cannot be said about the bill. Because a truly substantial amount of money must be paid for all of this. And that is simply no longer feasible for the 'average' consumer. Drops out of the Top-100 this year.

Yamazato is more than a Japanese restaurant on the ground floor of Hotel Okura Amsterdam. Behind the kitchen and interior lies the philosophy of Japanese dining culture. Nowhere in the Netherlands has Japanese gastronomy been served for so many decades...

It's not just the dishes by Chef Masanori Tomikawa at the exquisitely appointed restaurant Yamazato in Hotel Okura Amsterdam that are stunningly good. You also leave with a treasure trove of knowledge about Japanese culture. Every ingredient and every dish composition is meticulously thought out, allowing you to taste authentic kaiseki cuisine at its very best. Take the sashimi selection, for instance, featuring seasonal fish like sea bass and yellowtail caught in Japan. The two types of tuna are chu-toro (the fatty portion) and maguro (the lean portion). The lightly torched squid is scored and curls beautifully. The radish garnish is particularly noteworthy: the greens are braised and have a spinach-like flavor, resting atop thinly sliced fresh radish. The accompanying sauces and condiments, including wasabi, fine sea salt, and Japanese pepper leaves, are equally beautifully presented. Every dish on the extensive menu stands out for its exceptional taste, color, composition, and ingredients. The explanations provided by the charming and highly skilled staff add even more depth, as everything is both informative and fascinating to learn. The pièce de résistance is a traditional Japanese hot pot with fish and shellfish. A small clay stove filled with burning charcoal is brought to the table, emitting a delightful aroma. Resting on top is a porcelain bowl containing sliced yellowtail, lobster, and scallops, prepared as sashimi. An array of green vegetables, yellow and red cherry tomatoes, mushrooms, and strips of red radish lend vibrant colors to the dish, which is finished off with potato noodles. Dashi and soy sauce provide the perfect finishing touch. A matching sake accompanies each dish, and there are exquisite wines to choose from as well. This time, we opt for Japanese green tea. The bill is steep, but fully justified by the experience. A top-tier establishment. Ranked number 61.

Yamazato is located on the ground floor of the prestigious Hotel Okura, offering a beautiful view of the Japanese garden and koi pond. Japanese hostesses in traditional kimonos greet us and silently guide us to our beautifully set table. Chef Masanori Tomikawa has been in charge here since 2010 and has brought authentic haute cuisine (Kaiseki Ryori) to Amsterdam. The culinary approach is minimalist, balanced, and emphasizes seasonal and local ingredients. We are served a range of impeccable dishes, such as unagi sushi with thinly sliced lotus root and marinated mackerel with a velvety tomato sauce. This is followed by a trio of crab pâté, mushroom, and shiso leaf, all fried in crispy tempura. The beef broth with Wagyu shank is rich in flavor and generously packed with thinly sliced vegetables. The criticism from last year regarding excessively long waits between courses has been addressed, and service now flows seamlessly. The sashimi remains impressive, featuring melt-in-your-mouth hamachi and impossibly fresh tuna from both the lean maguro and the fatty belly. True to form, we drink green tea, which is constantly refilled and effectively cleanses the palate. We are less impressed by the overcooked sea bass served with a bland edamame mousse, grilled corn, and Japanese ginger. Fortunately, the tender, miso-marinated beef is beautifully marbled with just a hint of fat and utterly delicious. Paired with it is a 2021 Malbec from Salentein that complements the meal perfectly. The bill remains a sore spot, however, as you pay a premium here for what is undoubtedly excellent cuisine, but the price-to-value ratio feels off. Consequently, the restaurant drops a few places down to number 59.

A regular fixture in this guide for years. The chic Japanese restaurant Yamazato is part of the Okura hotel and is frequently visited by (foreign) hotel guests or patrons celebrating a special occasion. But let's get straight to the point: it is quite pricey here. Chef Masanori Tomikawa serves two fixed menus. Menu Aoi kaiseki features innovative dishes from the chef, while Menu Icho kaiseki represents classic Japanese cuisine. We begin with a selection of appetizers, including broccoli wrapped around salmon topped with an egg yolk mousse, and finely shredded meat seasoned with ginger and radish, wrapped in a mushroom casing. The assorted sashimi is incredibly fresh and comes with Himalayan salt and fresh wasabi on the side. Accompanying the sashimi is a mineral-forward sake from northern Japan, a region known for its frequent rainfall. The name is apt: Mountain and Raindrop. Unfortunately, the perfectly grilled and tender wagyu beef is served slightly lukewarm. The sides consist of roasted onion and zucchini, alongside peppers and mushrooms in tempura batter. The dessert features a generous portion of fresh fruit, white chocolate ice cream, and a small strawberry tart. Our server explains that an Aoi kaiseki meal in Japan traditionally concludes with a large serving of fresh fruit. There are a few areas that could use improvement. The intervals between courses are lengthy, some of the crockery has chips, the price per glass of wine is exorbitantly high, and it feels rather odd that four guests must share just three friandises. For these reasons, it drops a few spots in this guide's Top-100. It currently ranks at number 57.

Yamazato is one of the four crown jewels of Hotel Okura. It radiates a serene tranquility through its authentic Japanese décor and beautiful views of the Japanese garden. Many younger and older guests staying at the hotel dine here. Upon entering, we are welcomed by a hostess in a traditional kimono and escorted to our table. English is the primary language spoken. Executive Chef Masonari Tomikawa and his team prepare dishes following the classic kaiseki style, or haute cuisine. The à la carte menu has been replaced by set menus. As an amuse-bouche, we receive a small bowl of fragrant dashi with salmon and paper-thin slices of carrot and cabbage. We are then handed a warm, steamed cloth to cleanse our hands. We drink delicious green tea with our lunch, which is excellent for neutralizing the flavors. We sample a large platter featuring Yamazato's signature dishes, such as baked salmon with okra, miso soup with fine noodles and beef, and a selection of nigiri sushi from the master himself. The sushi is generously topped with exceptionally fresh tuna, salmon, eel, sea bass, and toro (the fatty belly portion of the tuna). The baked salmon, marinated in a teriyaki sauce, remains etched in our memory, so delicious and tender. Bring a well-stocked wallet, as it is certainly not cheap here.

At Yamazato Restaurant, located on the ground floor of Hotel Okura, more than fifty specialties from the traditional kaiseki ryori cuisine (Japanese haute cuisine) are prepared by head chef Masanori Tomikawa and his skilled Japanese team, including host Kar Wing Fung. This style is minimalist, and every dish is carefully balanced in terms of flavor, texture, presentation, and color. Tomikawa says, We source ingredients from around the world to guarantee the highest quality. Guests can dine at the sushi bar, constructed to traditional Japanese standards, or in the elegant dining room where tables are perfectly set with Japanese tableware. Private alcoves are also available for added seclusion. The view of the Japanese garden is breathtaking, particularly during spring when the cherry blossoms are in full bloom. To complete the experience, the Japanese hostesses wear traditional kimonos. They serve with precision while also making time for a casual conversation. Drinking traditional Japanese tea with lunch or dinner is highly recommended, though the wine list features many excellent international selections. Sake pairings are also offered, including the option to order the house-brewed Okura sake. Yamazato is not inexpensive, but the culinary experience is well worth it.

Unique location in the heart of Amsterdam with a view of the beautiful Japanese garden. The green interior theme has given way to wood and black chairs. There are also alcoves for privacy. Chef Masanori Tomikawa presents Kaiseki cuisine, where seasonal local produce is used in a minimalist and balanced manner. We enjoy traditional Japanese green tea with lunch, the amuse serving as the first course on the menu: asparagus tofu, stewed summer vegetables with dashi broth and ponzu jelly, plus steamed chicken with Japanese plum sauce. It's like a painting! The flavors are subtle and well-balanced. The sashimi comes as a surprise, presented as an elegant salad with radish, red shiso, avocado, a fresh soy dressing with apple, and the finest tuna and salmon we've tasted in ages. Service is provided by Japanese hostesses in traditional kimonos who work with precision yet still take the time for a friendly chat at the table. For the main course, tender beef rolls with burdock root (a relative of the artichoke) are served in a soy-based sauce alongside crisp-tender leafy greens. The accompanying shrimp cakes are paired with onions, potatoes, and carrots dipped in tempura batter. This is heavenly cooking in all its simplicity! A glass of California Sauvignon Blanc (Bernardus, 2018) harmonizes beautifully with the sushi nigiri, featuring super-fresh tuna, scallops, and sea bass. For dessert, there's refreshing homemade lemon and sesame ice cream with fresh fruit. On a subsequent visit, we sample a succulent piece of sweet-and-sour mackerel with octopus, grated cucumber, and ginger, along with marinated beef tenderloin and radish. Refinement at its finest! The Pinot Noir from Arnoux père et fils pairs exceptionally well. Due to the heavy crowds, Yamazato drops in the Top 100 rankings to number 46.

A unique location with a view of a beautiful Japanese garden from our table. The green decor has been replaced by wood and black chairs, and niches are used for privacy. A serene calm prevails. Chef Masanori Tomikawa presents Kaiseki cuisine, meaning seasonal regional produce is used, prepared minimally and in balance. With the amuse of asparagus tofu, chicken with sesame in plum sauce, and seasonal vegetables in ponzu jelly, we enjoy Japanese green tea, perfectly in keeping with the theme. Delicious flavors. Surprisingly, the subsequent sashimi is served like an elegant salad with radish, red shiso, avocado, a fresh soy dressing with apple, and the finest tuna and salmon we’ve had in ages. The service team is ample and consists of Japanese hostesses in traditional attire who are highly skilled yet still make time for a chat at the table. For our main courses, we order both meat and fish. Tender beef rolls with burdock root (part of the artichoke family) in a soy-based sauce with crisp-tender leafy greens. Shrimp cakes are accompanied by onions, potatoes, and carrots coated in tempura batter. And nigiri sushi featuring fresh tuna, scallop, and sea bass. Alongside ginger, soy sauce, and a small bowl of rich miso soup. Sommelier Saskia Smeenk pairs it with a California Sauvignon Blanc Bernardus 2016, which harmonizes beautifully with the sushi. What exceptional ingredients; this is heavenly cooking in its purest simplicity. The dessert features two scoops of homemade sesame ice cream and lemon ice cream, accompanied by fresh berries, strawberries, grapes, and a paper-thin sesame cookie. Not particularly striking in presentation, but all the more so in terms of pure flavor. Refreshing. Yamazato drops one place to 45.

The tranquility and sense of space in this restaurant, overlooking the garden and pond with koi carp, are unique. As part of the Okura Hotel, dining here for authentic Japanese cuisine is almost a must. The consistently impressive welcome and being escorted to your table by friendly, kimono-clad hostesses is an experience in itself. The wine list features European and New World wines that are steeply priced. The sommelier remains in the background, which should change, as the wine advice is currently quite brief. Executive chef Masanori Tomikawa reveals his finest side, showcasing A5 wagyu before surprising guests with a five-course tasting menu paired with a pleasant glass of Pinot Grigio from Alto Adige. The menu includes spinach and shiitake poached in fish broth, grilled duck breast with pak choi, fried poached eggplant, and panko-crusted salmon tartare. Delicious! The sashimi of toro and sea bream follows, which is particularly special. The fish skin is very finely scored for a pleasing mouthfeel. The main course is shiizakama, a warm fish and shrimp pâté served with various tempuras and a grilled tournedos on roasted root vegetables with a mildly spicy sansho pepper sauce. "Soothing for the stomach," comes the nigiri sushi featuring yellowfin and bluefin tuna, squid, and gurnard, served with a mild soy sauce. The dessert is almost un-Japanese, featuring exquisitely swirled ice cream, a sponge cake roll with red fruit, fresh fruit, and a sesame seed cookie. The coffee service is also perfectly executed, complete with coconut bonbons and green tea crème. Yamazato drops one spot to number 44.