Perfectionism is not striving for more, but for less

“We aim to give full expression to a wide range of Japanese traditions in our dishes.” 
Masanori Tomikawa 

Authentic cuisine

Yamazato is every inch authentic Japanese. That’s true of the stylish décor, the waitresses in traditional kimonos, and of course the cuisine – the centuries-old kaiseki ryôri, Japan’s haute cuisine.

All your senses come into play. Not only taste, but colour and texture play an important role in kaiseki dishes. At the core of this rich art is the use of ingredients of the utmost quality.

Balance and harmony

In true Japanese tradition, the seasons as well as festivals and special holidays are important at Yamazato. Their influence is felt not just in the changing menus, but in variations of ingredients and ways of preparing dishes. Flavours are attuned to the experience of the moment. Finding a perfect balance is essential in this interplay of elements – a balance that is enhanced by the harmony between the dishes and accompanying sake or wine .

Masanori Tomikawa 

Tomikawa’s particular strength lies in integrating new techniques and developments into time-tried methods – though under the absolute condition that his innovations merge seamlessly with the traditions and high standards at Yamazato. Mr Tomikawa will be continuing the Kaiseki tradition in Mr Oshima's footsteps.

“To allow guests optimum enjoyment of their meal, you have to pay minute attention to the presentation of each dish.”
Masanori Tomikawa

Akira Oshima

Mr Oshima was the predecessor of Mr Tomikawa as Executive Chef and Manager of the Japanese restaurants. Akira Oshima trained in kaiseki ryôri in Japan. He had already found fame in his home country when he was asked by the Okura to introduce the cuisine to the Netherlands. That was in the 1970s. Oshima’s indefatigable efforts to lay hold of the very best ingredients, and then use them in composing the most spectacular culinary creations has borne fruit.

In 2002, Oshima became the first Japanese chef in the Netherlands to be awarded a Michelin star – and the restaurant has snapped one up every year since. Oshima’s achievements were recognised in 2006, when he received a Dutch royal decoration – a greater personal honour would be hard to imagine.