Teppanyaki restaurant sazanka
Welcome to Teppanyaki Restaurant Sazanka, sizzling with life. Amidst a vibrant and sociable atmosphere, guests gather around expert Japanese teppanyaki chefs as they prepare sumptuous dishes with flair and precision on hot iron griddles, right before diners’ eyes.
- Private dining
6.30 pm – 10.00 pm
+31 (0)20 6787 450
Ferdinand Bolstraat 333
Teppanyaki Restaurant Sazanka offers an extensive menu that changes with the seasons, including both set menus and à la carte options. Whether your preference is for meat, fish or vegetarian, the teppan-chef will take your personal wishes into account on the spot.
Please let us know in your reservation if you have any dietary wishes (vegan, vegetarian etc.) or allergies, so we can accommodate our service to your demands.
Teppanyaki literally means ‘to grill on a hotplate’, and that is exactly what you’ll experience at Sazanka. Chefs will prepare the most delicious fish, meat, and vegetarian dishes on a hot iron griddle at your table: à la minute cooking with Japanese precision. Add to this the use of top quality ingredients, an extensive choice of sakes and wines and the characteristic Japanese interior and you are guaranteed to feel the truly authentic Japanese hospitality at its very best. The social setup of the restaurant – sharing tables – makes it the ideal setting for celebratory dinners. You will find the teppanyaki Restaurant Sazanka on the ground floor of Hotel Okura Amsterdam.
‘Teppanyaki’ literally means ‘grilled on an iron plate’ (teppan = iron plate, yaki = grill). In Japan, this is probably the oldest method of preparing food, invented when the Japanese grilled their fish on a shovel above an open fire. Slowly, this evolved into the sophisticated teppan grill that we know today. Teppanyaki may therefore not be authentic, but it is definitely a time-honoured tradition; one that started in the port of Kobe. In 1945 the first teppanyaki restaurant was opened by a chef who wanted to attract a non-oriental clientele. Meat was key, he felt, because Western people like to eat meat, while the traditional Japanese kitchen is more about fish. He was right; the restaurant became a big success in Kobe. Although it was inspired by Western habits, there were a lot of Japanese elements in it, most prominently the way of cooking – on a hot plate, surrounded by guests. This is a variant of the Okonomiyaki culture, a traditional Japanese way of cooking. Other Japanese elements were the use of chopsticks and the high quality of all ingredients. These formed the foundation of the teppanyaki kitchen. The success of this particular restaurant was the reason that the Japanese wrestling champion ‘Rocky Aoki’ opened a teppanyaki restaurant in New York in 1968: Teppanyaki American-style. The cooks – usually not of Japanese origin – juggled with knives and played with fire.