Amsterdam’s culinary landscape has embraced kaiseki, the traditional multi-course Japanese dinner, with a distinctly seasonal twist. Unlike the fixed menus found in Tokyo’s ryokan, Amsterdam’s kaiseki offerings change every three months, reflecting local Dutch produce and Japanese imported specialties. This article takes you through the four seasons of kaiseki in Amsterdam, from the delicate blossoms of spring to the warming broths of winter, with concrete examples from leading restaurants such as Yamazato at Hotel Okura, RESTAURANT AS, and KONNICHIWA.
Understanding the structure of a kaiseki meal is essential. Typically, it follows a sequence: sakizuke (amuse-bouche), hassun (seasonal platter), mukōzuke (sashimi), takiawase (simmered dish), yakimono (grilled course), shokuji (rice and miso soup), and mizumono (dessert). For a deeper dive into the kaiseki menu explained, check our dedicated guide.
Spring Kaiseki (March–May): Awakening Flavors
Spring kaiseki in Amsterdam highlights the first shoots of the season, both from Japanese mountains and Dutch soil. Yamazato (Ferdinand Bolstraat 333, 1072 LH Amsterdam) offers a spring course from €125 per person. Their menu often features takenoko (bamboo shoots) flown in from Kyoto, paired with local white asparagus from Limburg. Another signature is sakura mochi — a pink rice cake wrapped in a salted cherry leaf — served as the dessert course.
At RESTAURANT AS (Van Hallstraat 51, 1051 HH Amsterdam), the spring kaiseki (€145) incorporates Dutch wild garlic and ramps, replacing Japanese fuki (butterbur). The hassun platter might include a tiny bowl of kombu-cured herring, a nod to the Dutch tradition of hollandse nieuwe. The sashimi course uses local turbot instead of the usual tai (sea bream), sourced from the North Sea.
Key ingredients in spring kaiseki:
- Bamboo shoots (takenoko) — tender, slightly bitter
- Cherry blossoms (sakura) — used in teas, salts, and desserts
- Wild garlic (daslook) — foraged in Dutch forests
- White asparagus — from Limburg province, often steamed or grilled
For those new to kaiseki, our omakase vs kaiseki article clarifies the differences.
Summer Kaiseki (June–August): Cool and Refreshing
Summer menus emphasize lightness and temperature contrast. KONNICHIWA (Rozengracht 12, 1016 NR Amsterdam) serves a summer kaiseki at €110, with a focus on chilled soups and sunomono (vinegar-dressed seafood). Their mukōzuke features a slice of hirame (flounder) from the Wadden Sea, served with a ponzu gel and shiso flowers.
At Yamazato, summer brings ayu (sweetfish) — a small river fish grilled whole with salt. They import it from Gifu prefecture, Japan, at a cost of €8 per fish. The takiawase might be a cold chawanmushi with green peas and kinome (Japanese pepper leaves). The dessert is often a kakigōri (shaved ice) with matcha syrup and red bean paste.
Seasonal vegetables include:
- Shishito peppers — blistered and served with bonito flakes
- Japanese eggplant — lighter and less bitter than European varieties
- Myoga (Japanese ginger) — used in salads and garnishes
If you’re interested in the broader scene, read our complete guide to Japanese dining in Amsterdam.
Autumn Kaiseki (September–November): Mushrooms and Matsutake
Autumn is the most anticipated season for kaiseki enthusiasts, as matsutake mushrooms arrive from Japan and local forests. RESTAURANT AS offers an autumn course (€155) that features a clear matsutake soup with a slice of toro (fatty tuna) from the Tsukiji market. The yakimono is often a grilled sanma (Pacific saury) with grated daikon and a wedge of sudachi.
At Yamazato, autumn is the time for kuri (chestnuts) and ginkgo nuts. Their hassun includes a small kuri-kinton (sweet chestnut paste) and a skewer of grilled ginnan (ginkgo nuts). The shokuji course is a matsutake gohan — rice cooked with matsutake and dashi, served in a wooden hako box. The meal concludes with a persimmon wagashi (traditional sweet) from the Japanese confectioner Kikuchi in Tokyo.
Key autumn ingredients:
- Matsutake mushrooms — pine-scented, from Japan or Oregon
- Pacific saury (sanma) — oily, grilled with salt
- Chestnuts (kuri) — boiled or used in sweets
- Persimmons (kaki) — dried or fresh
Learn more about the kaiseki experience in Amsterdam from our feature.
Winter Kaiseki (December–February): Hearty and Warming
Winter kaiseki is built around hot pots and rich broths. KONNICHIWA presents a winter menu (€125) centered on nabemono — a yose-nabe with chicken, tofu, and winter vegetables like hakusai (napa cabbage) and shungiku (chrysanthemum greens). The sakizuke is a warm kabocha (pumpkin) soup with a swirl of cream.
At Yamazato, winter is the season for fugu (blowfish) — imported from Shimonoseki, Japan. The chef, who holds a special license, prepares fugu sashimi arranged in a chrysanthemum pattern, priced at €75 as an add-on to the regular winter course (€145). The takiawase is a kakuni (braised pork belly) slow-cooked in sake and soy for 6 hours. The meal ends with a yuzu sorbet to cleanse the palate.
Winter specialties include:
- Fugu (blowfish) — only served at licensed restaurants
- Oden — a simmered dish with daikon, fish cakes, and eggs
- Yuzu — a citrus fruit used in dressings and desserts
- Kakuni — braised pork belly, rich and gelatinous
For proper dining manners, see our omakase etiquette tips (applicable to kaiseki as well).
Where to Experience Seasonal Kaiseki in Amsterdam
Amsterdam has a handful of restaurants offering authentic seasonal kaiseki. Below is a list with approximate pricing (as of 2025):
- Yamazato — Ferdinand Bolstraat 333, 1072 LH Amsterdam. Spring: €125, Summer: €125, Autumn: €145, Winter: €145. Book 2–3 weeks in advance.
- RESTAURANT AS — Van Hallstraat 51, 1051 HH Amsterdam. Seasonal menus from €145. Reservations via website.
- KONNICHIWA — Rozengracht 12, 1016 NR Amsterdam. Courses from €110. Walk-ins possible but rare.
- Teppanyaki Restaurant Sazanka (Hotel Okura) — also offers seasonal kaiseki-inspired dishes, but not a full kaiseki course. Prices around €95.
All these restaurants source ingredients from Japanese suppliers such as Nihon Ichiban (Amsterdam) and Komei (Rotterdam). For home cooks, our article on where to buy sushi-grade fish includes tips for sourcing seasonal seafood.
How Kaiseki Menus Reflect the Seasons
Kaiseki is inherently seasonal — each course is designed to evoke the current time of year. In Amsterdam, chefs adapt by using local produce while maintaining the spirit of Japanese cuisine. For example, spring might feature Dutch asparagus, while autumn highlights local game. The hassun platter often includes a miniature scene: in spring, a cherry blossom branch; in autumn, a maple leaf; in winter, a pine branch. These visual cues are as important as the flavors.
The cost of kaiseki in Amsterdam ranges from €110 to €155 per person, excluding drinks. Sake pairings add €40–€70. Many restaurants offer a vegetarian kaiseki upon request, using kombu dashi instead of bonito.
Related articles
- The Complete Guide to Japanese Dining in Amsterdam
- Kaiseki Experience in Amsterdam
- Kaiseki Menu Explained
- Omakase vs Kaiseki
- Where to Buy Sushi-Grade Fish