Ono

The story

Ono Restaurant Rotterdam | Japanese Fusion Dining

The Kitchen and Its Vision

Ono occupies a ground floor space at Antoine Platekade in Rotterdam, delivering a Japanese cuisine menu rooted in careful craftsmanship. The concept traces back to early childhood memories of neighborhood markets, which later evolved into formal culinary training across multiple European kitchens. Chef Daniel Kwan assumed control of the venue in 2020 and now partners with sous chef Stefan Mercera. Together they unite classical Japanese cooking techniques with streamlined European methods and light Cantonese accents. That specific combination dictates how ingredients are sourced, prepped, and plated each evening.

Signature Dishes and Seasonal Menus

Precise knife work anchors the menu, particularly in the raw fish preparations where bluefin tuna arrives as lean akami or deeply marbled toro. Patrons choose between a flexible a la carte selection that pairs sharing plates with refined courses, or they can book the Seasonal Xperience route. That multi course itinerary rotates monthly to align with fresh produce and regional catches. Gault&Millau awarded the kitchen 13.5 points in their 2026 edition, specifically praising the consistent execution of these classic Japanese standards alongside innovative twists.

The Room and Atmosphere

The dining area in Kop van Zuid features a straightforward layout with wooden tables and muted wall tones. Acoustic paneling keeps conversation volumes steady even during weekend service peaks. A dedicated host station greets visitors immediately upon entry, establishing a calm rhythm before seating occurs. This unpretentious environment supports the kitchen’s focus on ingredient quality rather than elaborate presentation theatrics.