Gifts from the North Sea
Minced mackerel / winter carrot/ plum/ shiso
Squid ink chips with tapioca
Tempura sauce with grated daikon
Chef Yama appreciates local ingridients in his Japanese cuisine instead of using the imported products from Japan. Local ingredients are much fresher and they can be used at their best in each season.
Chef Yama wants to show his gratitude and contribution to the hardworking producers in the Netherlands by using local ingredients, too. He feels that it is his mission to introduce how those ingredients can be used in Japanese cuisine.