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Staff in traditional yukata move between tables in a dining room of pale wood and quiet, the Japanese garden visible through the glass. Yamazato is a kaiseki restaurant holding a Michelin star, and the kitchen flies its ingredients in from Japan to keep the cooking as close to the source as possible. The chef's restraint is the whole point: a persimmon hollowed and stuffed, a salad that unfolds slowly. Depth over drama, every time.
The awards strongest first
- Michelin Guide 1 Star
- Lekker 500 2026 · Lekker 500
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Thinly sliced sea bream sashimi
“The chef displays his incredible technique, for example, by serving thinly sliced sea bream sashimi or a deceptively simple salad that contains a whirlwind of nuances.”
Michelin Guide -
Sashimi
“Met authentieke gerechten zoals sashimi en een traditionele hotpot, neemt dit restaurant gasten mee op een culinaire reis door Japan.”
Lekker 500, 2026 -
Hotpot
“Met authentieke gerechten zoals sashimi en een traditionele hotpot, neemt dit restaurant gasten mee op een culinaire reis door Japan.”
Lekker 500, 2026
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