Japanese chef cooks 19 part omakase by himself in The Netherlands (not Amsterdam) #omakase

Operating a high-end sushi counter single-handedly requires meticulous kitchen organisation and technical precision. In Naarden Vesting, Chef Yama runs an intimate eight-seat omakaseOmakaseA Japanese dining style in which the chef selects and serves the dishes. restaurant, executing a nineteen-course menu without assistance. For professional chefs, this setup offers lessons in minimalist workflow, mise en placeMise en PlaceFrench for "everything in its place"; the preparation and organisation completed before service. efficiency, and the integration of local European ingredients into traditional Japanese structures.

Mastering the Gin Gawa Technique

One of the key technical displays in Chef Yama's service is the "gin gawa" preparation method, applied to Dutch yellowtail (kingfish) sourced from Zeeland. Gin gawa translates to preserving and highlighting the reflective silver skin of the fish. This technique requires flawless knife control during the skinning process. Instead of removing the entire skin in one rough movement, the chef must glide the yanagiba knife precisely between the tough outer skin and the delicate, shiny silver layer underneath. Leaving this silver skin intact provides a striking visual contrast on the plate and preserves the thin layer of rich, flavourful fat directly beneath the skin, enhancing both texture and taste.

Sourcing Locally for Traditional Omakase

Rather than relying solely on seafood imported from Tokyo, Chef Yama champions sustainable sourcing by utilising premium local species like the Dutch yellowtail from the Kingfish Company in Zeeland. This choice proves that chefs can maintain the highest standards of Japanese culinary tradition while reducing food miles and supporting regional aquaculture. Preparing local fish the Japanese way means applying traditional curing and cutting styles to species that diners might not traditionally associate with high-end Edomae sushi.

The Solo Chef Setup

Managing nineteen courses for eight covers alone demands that prep work is absolute. Every element, from the seasoned sushi rice (shari) holding its temperature to the precise slicing of fish, must be timed to perfection. The open-counter format exposes every movement, turning clean working habits and quiet authority into part of the guest experience. This format minimises waste, controls overheads, and allows the chef to maintain absolute control over every plate served.