Okura's Art of Craftsmanship strikes the perfect balance between culinary authenticity and exciting gastronomical innovations. A salient example of this is Sazanka, the second restaurant owned and operated by Hotel Okura Amsterdam. The exceptional ingredients and spectacular preparation methods have drawn loyal guests for nearly half a century.

During the 1964 Olympics, Hotel Okura Tokyo opened one of the world’s first luxury teppanyaki restaurants, with the aim of introducing Western guests to exotic Japanese ingredients and traditional preparation methods. The word teppanyaki is derived from the Japanese teppan, meaning ‘iron plate’ and yaki, meaning 'grill’. At a teppanyaki restaurant, guests are seated around a teppan as the chef prepares sumptuous grilled, baked, steamed, and smoked dishes with a meticulous eye for detail. When Hotel Okura Amsterdam opened in 1971, several teppanyaki tables were installed in restaurant Yamazato. The unprecedented popularity of these tables inspired the opening of a specialised teppanyaki restaurant: Sazanka.

The soft lighting, traditional Japanese décor, intimate dining nooks, and impressive glass wine cabinet immediately catch the eye. This serene space has the air of an exclusive club, with skilled servers donning authentic kimonos and Japanese teppan chefs waiting to showcase their skills. Diners can choose from à la carte options and two dedicated menus: a seasonal menu consisting of traditional Japanese ingredients and a classic menu with the most popular teppan dishes. These main courses feature meats of exceptionally high quality, such as beautifully marbled and aged Black Angus beef and Japanese Wagyu beef, both procured through an exclusive import contract. The high-quality fish and shellfish in our starters are complemented with elegant marinades and sauces and are prepared using sophisticated techniques such as steaming, baking en papillote, and hay-smoking.

These are accompanied by side dishes such as fried rice and grilled vegetables prepared à la minute. Wagyu beef has delicate marbling with a low melting point, which infuses the dish with depth of flavour and umami – the famous fifth taste. Traditional ingredients such as miso, yuzu, and seasonal herbs add balance. Executive chef Kazuki Onodera pursues his culinary maxim of creating extensive teppan dishes that are light and balanced in every way. In Japan this is known as washoku: the harmony of food. In celebration of our anniversary year, we have called it The Art of Okura.