Opening on February 17, 2026, Tsunarié is a brand new Japanese counter-style Kappo restaurant in Amsterdam, situated only a stone’s throw from its sibling sushi restaurant, Tewatashi. I used to be invited to a preview for a small group from the culinary and inventive group two days forward of the official launch. The idea facilities on three tiers of omakase menus that spotlight sushi and premium Wagyu beef. Working for dinner solely, the intimate house presently provides simply 10 seats throughout two sittings, with a bigger communal desk for eight anticipated to open this summer season. For this preview, we skilled the 10-course omakase priced at 125 euros.
The essence of counter-style kappo is immediacy; each dish is ready straight in entrance of the visitor and served at its absolute peak. Whereas the pacing is synchronized, the expertise stays private because the cooks end and hand every portion to you individually.
The kitchen is led by two specialists—one devoted to sushi and the opposite to Wagyu—with many dishes ready over charcoal or open flames.
The dedication to high quality is obvious within the sourcing, that includes Japanese Wagyu with A5 rankings and BMS scores of 11 or 12. Whereas the meat is imported, the seafood is sourced domestically to make sure most freshness, benefiting from the high-quality provide obtainable in Amsterdam.
The beverage listing was restricted for the preview, although I anticipate the number of wine and sake to broaden quickly. The present providing included a Champagne, two whites, a pink, and a sake, all obtainable by the glass or bottle and pretty priced for the native market. We started the night with a chic Grand Cru Blanc de Blancs Champagne.
The primary course featured a Wagyu tartare sourced from the Shintama lower (sirloin tip). This was served atop a superbly crispy piece of toast and completed with a little bit of caviar. The inherent creaminess of the high-grade Wagyu was expertly balanced by a vivid, contemporary dressing.
We continued with Shabu Shabu that includes Wagyu sirloin, served with a ponzu sauce, cabbage, and carrot. The meat was remarkably creamy and tender, its richness lower by the intense acidity of the ponzu.
The subsequent course was a chunk of taro wrapped in thinly sliced Wagyu—once more from the Shintama lower—with an umeboshi salted plum sauce, ready as tempura and served with matcha salt. The tempura coating was exceptionally delicate. Whereas the matcha salt was a considerate addition, it felt considerably redundant because the umeboshi already offered a full, seasoned profile.
I used to be curious to strive a Japanese Chardonnay supplied by the glass, regardless of my common reservations about pure wine. It proved to be a pleasing shock with a contemporary, mineral profile and excessive but well-balanced acidity. It served as an efficient palate cleanser for the yakitori.
The hen yakitori was seasoned merely with salt and pepper, foregoing any teriyaki glaze, and was exceptionally tender and juicy with completely crispy pores and skin. We noticed the approach: the hen was first slowly grilled in bigger items earlier than being sliced, skewered with scallions, and completed over charcoal. Yakitori is a staple of Japanese avenue meals, and right here its attribute simplicity was executed to perfection. The hen was served with a little bit of Japanese chilli flakes in addition to some yuzu sauce.
The subsequent course featured three sorts of nigiri, served individually. The primary was toro, the extremely prized fatty stomach of the tuna. Each bit was frivolously seasoned with soy sauce by the chef and a beneficiant contact of wasabi, although solely after he confirmed the warmth tolerance of the friends. Each sushi chef possesses a definite type; Chef Takatoku’s rice was notably free, served barely heat, and solely delicately seasoned. It was spectacular to observe him form every bit with the fluid, practiced gestures of somebody with thirty years of expertise.
The second nigiri was hamachi, which had been flame-grilled so as to add a refined smoky notice and was topped with one thing pickled.
The ultimate piece was unagi (eel), which proved extra tender and creamy than any I’ve encountered beforehand, introduced with a extra restrained utility of the shiny eel sauce than I’m used to.
We determined to strive the opposite white wine, a Chardonnay from Mâcon in southern Burgundy, which featured nice fruit aromas and a creamy texture from 9 months of growing old on the lees. The sommelier, whose experience seemingly leans extra in the direction of sake than wine, advised it had been aged in oak, which was not the case and is usually atypical for the Mâcon area.
The subsequent course offered one other demonstration of kitchen approach: pink mullet cooked to an ideal tenderness and juiciness that’s notoriously tough to realize. It was completed with a topping of white miso and panko and served over wilted fuki (Japanese butterbur). The greens had been served at room temperature, which created an surprising sensation in opposition to the heat of the fish (I feel I might have most well-liked it heat). The pink mullet itself was scrumptious.
Though listed as two separate programs, the clear dashi soup with seasonal greens—enoki mushroom and extra greens—was served alongside the pink mullet. The dashi possessed a chic, refined taste, although the yuzu was so refined that it was tough to detect.
We had deliberate to order a glass of pink wine with the primary course, however because the menu progressed extra rapidly than anticipated, we had not but completed the Chardonnay and determined to skip the pink. With out having tried the pink Burgundy, I believe the Chardonnay was the superior pairing regardless, given the richness of the egg sauce and the sweetness of the soy-based sauce included within the dish.
The primary course featured Wagyu rib-eye with egg sauce, sliced black truffle, and a barely candy soy-based sauce on the base of the plate. Barely sticky steamed Japanese rice was served individually to keep up the presentation, although we had been instructed so as to add the rice to the meat and blend all the things collectively.
This proved to be glorious recommendation, because the soy-based sauce was important for seasoning all the dish. The Wagyu was exceptionally tender and creamy in addition to completely medium uncommon, but regardless of being cooked over charcoal, it lacked a pronounced smoky sear that might have elevated the dish even additional. I additionally assume the dish might have been served barely extra sizzling, maybe aided through the use of a preheated bowl.
Dessert was a yuzu ice cream with a raspberry coating—not too candy and pleasantly refreshing as a palate cleanser.
Tsunarié is a superb addition to the Amsterdam restaurant scene, the place new Japanese openings are presently a notable development. The deal with each sushi and Wagyu is a compelling mixture for lovers of the delicacies. With high-quality substances and clearly skilled cooks, the execution is spectacular. Though the workers talked about some nerves throughout this primary pre-opening sitting, the meal progressed easily. Service was attentive, and the crew spoke good English, significantly by Japanese requirements.
The culinary type is authentically Japanese, typically characterised by delicate and stylish flavors. The extent of seasoning assorted considerably between programs; whereas the yakitori was robustly seasoned, the appliance of soy sauce on the toro nigiri was virtually imperceptible. All through the meal, the technical execution was impeccable, particularly concerning the precision of the cooking. Given the distinctive high quality of the substances, the tasting menu value of 125 euros could be very cheap.
At current, with the counter-style seating, Tsunarié is a perfect alternative for events of two who take pleasure in watching the cooks at work. As soon as the communal desk turns into obtainable, it would seemingly be equally suited to teams of as much as eight trying to take pleasure in glorious meals in a social setting. I look ahead to returning to see how the restaurant evolves, particularly because the wine and sake choices broaden. A devoted pairing might definitely elevate the expertise even additional.
