Tsunarié

Tewatashi's ten-seat kappo sequel, where A5 wagyu gets four encores and every knife stroke happens at arm's length.

Tewatashi could have coasted on its omakase reputation; instead the team walked a few doors up the Van Woustraat and opened Tsunarié, a ten-seat kappo counter that instantly became the hardest reservation in Amsterdam's Japanese scene. Kappo means cooking in front of you, and here that is the whole show: every knife stroke, every flare of burning hay, watched from a bar seat close enough to feel the heat. The monthly-changing menu (three tiers, the middle one at €125) opens with nigiri, toro, flame-grilled hamachi, unagi, then hands the stage to A5 wagyu prepared four ways: shintama tartare on crisp toast with caviar, sirloin shabu-shabu in ponzu, taro wrapped in thin-sliced wagyu and fried as tempura with matcha salt, and a hay-grilled rib-eye with egg sauce and black truffle that early reviewers keep calling the course of the year. Within weeks of the February 2026 opening the press had it ranked among the city's best Japanese tables, and the sake pairings are taken as seriously as the beef. Ten seats, two sittings, closed Mondays and Tuesdays; plan it like a concert ticket, because it sells like one.

The menu resets monthly; book the moment the new month opens, and take the sake pairing, it is built for the wagyu courses.

Photo: Stefan's Gourmet Blog / Tsunarié (tuna belly nigiri)

Photo: Stefan's Gourmet Blog / Tsunarié (hay-grilled A5 wagyu, egg sauce, black truffle)