Sakaguchi Nobumasa - Chef’s Dishes

The Japanese restaurant "Yamazato" located within the Hotel Okura, which holds a Michelin one-star rating. Nobumasa Sakaguchi, who has supported Yamazato in Tokyo and Amsterdam for 15 years, is responsible for everything from sourcing to preparation and product development, delivering high-quality sashimi to the table with his delicate eye for selection and skilled craftsmanship.

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Sakaguchi Nobumasa - Chef’s Dishes

Hirame (Turbot) with Yuzu 50-55g by Nobu Sakaguchi by Nobu Sakaguchi (15 years at a Michelin starred)

Seared Bonito for Sashimi 1pc 280-300g by Nobu Sakaguchi (15 years at a Michelin starred)

Seared Bonito Sashimi Slices 6pcs by Nobu Sakaguchi (15 years at a Michelin star)

Seared Marinated Mackerel 8-9pcs by Nobu Sakaguchi (15 years at a Michelin star)

Sashimi grade scallops 4-5pcs 90‐100g by Nobu Sakaguchi (15 years at a Michelin starred)

Surf Clams (Hokki Gai) 6 pieces by Nobu Sakaguchi (15 years at a Michelin starred)

Abalone Sashimi 7-8pcs by Nobu Sakaguchi (15 years at a Michelin starred)

Whole Abalone for Sashimi or Cooking 1pc by Nobu Sakaguchi (15 years at a Michelin starred)

Sea Urchin (Canada/Australia) 100g by Nobu Sakaguchi (15 years at a Michelin starred)

Amaebi for Sashimi or Fried 95-100g by Nobu Sakaguchi (15 years at a Michelin star)

Sweet Botan Shrimp Sashimi 1pc by Nobu Sakaguchi (15 years at a Michelin star)

Black Tiger Prawn for Cooking 110-115g by Nobu Sakaguchi (15 years at a Michelin star)

Squid Sashimi Fillet 80-90g by Nobu Sakaguchi (15 years at a Michelin star)

Squid Sashimi 55-60g by Nobu Sakaguchi (15 years at a Michelin star)

Ikura Salmon Roe 50g by Nobu Sakaguchi (15 years at a Michelin star)

Trout Ikura (Trout Roe) 50g by Nobu Sakaguchi (15 years at a Michelin star)

Masago (Capelin Roe) 50g by Nobu Sakaguchi (15 years at a Michelin star)

Tobiko (Flying Fish Roe) 50g by Nobu Sakaguchi (15 years at a Michelin star)

Blanched Sea Bream Skin with Ponzu Sauce 40g by Nobu Sakaguchi (15 years at a Michelin starred)

Octopus Leg Sashimi (Sashimi or Takoyaki) 1pc/80g by Nobu Sakaguchi (15 years at a Michelin star)

Chopped Octopus Sashimi (Sashimi or Takoyaki) 80g by Nobu Sakaguchi (15 years at a Michelin star)

Yellowtail Collar from Kagoshima (Sashimi Quality) 140-170g by Nobu Sakaguchi (15 years at a Michelin star)

Yellowtail Collar (Sashimi Quality) 140-170g by Nobu Sakaguchi (15 years at a Michelin star)

Yellowtail Fillet for Grill 100-110g Sashimi grade (the highest grade) by Nobu Sakaguchi (15 years at a Michelin star)

Yellowtail Kasuzuke Fillet for Grill 100-110g Sashimi grade (the highest grade) by Nobu Sakaguchi (15 years at a Michelin star)

Salmon Collar (Sashimi Quality) 130-200g by Nobu Sakaguchi (15 years at a Michelin star)

Toro Salmon (Belly) for Grill 3Pcs 180-200g Sashimi grade (the highest grade) by Nobu Sakaguchi (15 years at a Michelin star)

Salmon Fillet (For Sashimi/Grill/Cook) 400g Sashimi grade (the highest grade) by Nobu Sakaguchi (15 years at a Michelin star)

Salted Salmon Fillet for Grill 90-100g Sashimi grade (the highest grade) by Nobu Sakaguchi (15 years at a Michelin star)

Miso Marinated Salmon Fillet 90-100g Sashimi grade (the highest grade) by Nobu Sakaguchi (15 years at a Michelin star)

Salmon Kasuzuke Fillet for Grill 100-110g Sashimi grade (the highest grade) by Nobu Sakaguchi (15 years at a Michelin star)

Sea Bream Fillet for Grill 160-180g Sashimi grade (the highest grade) by Nobu Sakaguchi (15 years at a Michelin star)

Miso Marinated Black Cod Fillet for Grill 90-100g by Nobu Sakaguchi (15 years at a Michelin star)

Black Cod 90-100g by Nobu Sakaguchi (15 years at a Michelin star)

Yuzu & Soy Sauce Marinated Chilean Sea Bass Fillet for Grill 90-100g by Nobu Sakaguchi (15 years at a Michelin star)

Norwegian Mackerel Fillet for Grill 150-160g by Nobu Sakaguchi (15 years at a Michelin star)

Salted Norwegian Mackerel Fillet for Grill 150-160g by Nobu Sakaguchi (15 years at a Michelin star)

Yuzu & Soy Sauce Marinated Norwegian Mackerel Fillet for Grill 150-160g by Nobu Sakaguchi (15 years at a Michelin star)

Mirin Marinated Dried Norwegian Mackerel Fillet 140-170g by Nobu Sakaguchi (15 years at a Michelin star)

Miso Marinated Norwegian Mackerel Fillet for Grill 150-160g by Nobu Sakaguchi (15 years at a Michelin star)

Salmon Head with Bones 800-1000g by Nobu Sakaguchi (15 years at a Michelin star)

Hamachi (Yellowtail) Head & Bones 600-800g by Nobu Sakaguchi (15 years at a Michelin starred)

Sea Bass Head & Bones 340-500g by Nobu Sakaguchi (15 years at a Michelin star)

Hirame (Turbot) Head and Liver 320‐400g by Nobu Sakaguchi (15 years at a Michelin star)

Unagi Kabayaki with sauce 120-130g by Nobu Sakaguchi (15 years at a Michelin star)

Unagi Kabayaki with sauce 1 Piece 240‐250g by Nobu Sakaguchi (15 years at a Michelin star)

Unagi Shirayaki (Unseasoned Grilled Eel) 100-110g by Nobu Sakaguchi (15 years at a Michelin star)

Chopped yellowtail for Poke/ Chirashi 90-100g by Nobu Sakaguchi (15 years at a Michelin starred)

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