Important Promotions within the Yamazato Restaurant's Management

Monday, 01 March 2010 15:48

Akira Oshima will become Advisor & Honorary Executive Chef
Masanori Tomikawa, Chef de Cuisine of the Yamazato Restaurant, will become Executive Chef & Manager of the Japanese Restaurants
Mr Nagai and Mr Yamaga will be made Chef de Cuisine and Sous-Chef, respectively

Amsterdam, March 1, 2009 - On March 1, Mr Oshima will be given new responsibilities within Hotel Okura Amsterdam. In his new function he will be responsible for the Japanese workshops at the Okura's cooking studio and the hiring of staff from Japan. In addition, he will be supporting Mr Van Aelst with culinary projects abroad in the capacity of Advisor. (As a Board Member of Okura Company Limited, Mr Van Aelst is responsible for the Okura hotels situated or being built outside Japan.)
Mr Tomikawa will be taking over day-to-day management from Mr Oshima and will be responsible for the traditional Japanese Yamazato Restaurant and Teppanyaki Restaurant Sazanka.

In 1971 Mr Oshima started as a Sous-Chef at the Yamazato Restaurant, where he was made Chef in 1977. From 1985 he was Manager & Executive Chef of both Japanese restaurants, Yamazato and Sazanka. Under his management, in 2002 the Yamazato restaurant was the first - and is still the only - traditional Japanese restaurant in Europe to be awarded a star by the ‘Guide Michelin'. In September 2006 Mr Oshima was made a Knight in the Order of Orange Nassau.

Masanori Tomikawa has been working in the Yamazato Restaurant's kitchen for 23 years. He started working at the restaurant in 1984. From 2002 to 2005 Mr Tomikawa returned to Japan to acquire extra knowledge and experience.
Mr Tomikawa's great strength is the application of new techniques and developments, always provided that they suit the Yamazato's traditional character and high standards. Mr Tomikawa will be continuing the kaiseki tradition in Mr Oshima's footsteps.

About the Yamazato Restaurant & Taste of Okura
The Yamazato Restaurant has a Sukiya-style interior. More than 50 specialities are prepared there by the capable hands of Executive Chef & Manager Masanori Tomikawa. When his predecessor, Mr Oshima, came to the Netherlands in 1971 he had one great desire: to introduce as many Dutch people as possible to authentic Japanese cuisine.

At the Okura's cooking studio, ‘Taste of Okura', people can learn how to prepare the Okura's chefs' dishes themselves and sommeliers explain how to pair wine and sake with the food. Workshops held there will be based on the recipes of the Okura's chefs. The cooking studio is situated on the hotel's lowest floor and is provided with the latest high-tech Miele equipment. In addition to a kitchen, the culinary center also has a Wine Room, a shop and a trendy lounge, where you can enjoy the food you have prepared.

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