An intimate, contemporary Japanese restaurant with eight seats in the historic Naarden-Vesting, led by Yama & Angela.
Yama & Angela
With only eight seats, Chef Yama (Hiroaki Yamamoto) and Angela Oosterling offer an intimate Japanese omakase experience. A culinary journey that reflects their identity and is designed to connect, surprise, and move.
Chef Yama
Disciplined and traditionally trained, with over twenty years of experience, Yama remains true to Japanese techniques. On Dutch soil, he combines classical Japanese knowledge with seasonal ingredients from the Netherlands and Europe, creating cuisine that is both authentic and distinctly “Yama.”
Angela
With a BSc background in nutrition and art, and a deep connection to her Dutch-Peruvian roots as well as Japanese culture, Angela brings warmth, depth, and a distinct vision to the restaurant. As founder and owner, she is the creative lead and oversees the operations of A5 YAMA. For each dish, she actively seeks out the finest ingredients, personally selecting them with attention to origin, season, and the story behind the product.
“Angela elevates my dishes. Her scientific knowledge of nutrition is complemented by an extraordinarily refined and intuitive palate. Her free, artistic spirit challenges me to look beyond the strict structures I know. We work side by side on the menu.” – Chef Yama
Yin and Yang
Yama brings technical precision, impeccable timing, and a deep respect for the essence of Japanese cuisine. Angela brings sensory insight, a touch of unpredictability, and avant-garde creativity, always grounded in a deep appreciation for craftsmanship and the stories behind both product and producer. The result is a culinary experience that is controlled yet surprising.
A5: More Than Wagyu
The name A5 YAMA refers not only to the highest quality Japanese Wagyu, but also to the five A’s hidden in the owners’ names. A subtle symbol of the layers and details found in every dish and every experience.
A Dialogue Between Cultures
A5 YAMA honors Japanese tradition while respecting the Netherlands and the roots of both owners.
The historic location in Naarden-Vesting reflects this dialogue, visible in both the restaurant and the menu. Every dish, ingredient, and gesture tells a story of connection between cultures, techniques, people, and philosophy.
A5 YAMA, Hidden Japanese Principles in Our Restaurant
Respect for ingredients is deeply embedded in our philosophy. Following the principle of mottainai, nothing is wasted. Our menu reflects craftsmanship and imperfection as beauty (fukinsei), stillness and calm (seijaku), creative connections (datsuzoku), and a dedication to perfection (Shōjin). Even our ceramics follow the art of kintsugi, where brokenness and repair reveal subtle beauty.
A5 Yatai
To introduce guests to the experience of Japanese street food, Angela created the A5 Yatai. Our miniature Yatai, handcrafted by Martijn Willems, master Kumiko artisan, serves as the refined setting for the A5 Yatai dishes. Along this artistic tableau, Chef Yama presents his sophisticated interpretation of Japanese street food yakitori and takoyaki.
What is Yatai?
A yatai is a traditional Japanese street food stall, originating in the Edo period (17th–19th century) and popularized after World War II. Once mobile stands serving local specialties, yatai became a symbol of resourcefulness and creativity.
Vesting & Dike
The Vesting & Dike dish is served in specially crafted ceramics, conceived by Angela and made by Atelier Arena in Belgium. Its puzzle-like composition reflects both the natural waves crashing against the dike and the precise geometry of the fortress walls. For this dish, Chef Yama uses pike-perch (snoekbaars), a fish not found in Japan, prepared using both Japanese and European techniques. Here, nature, philosophy, and culinary techniques converge on a single plate.
“Mariza okaasan e” (マリザお母さんへ)
A tribute to Angela’s late mother; fresh, light, and deeply personal. Chef Yama’s interpretation of ceviche; the dish he would have prepared for her, had he been given the chance to meet her. Here, Peru and Japan gently meet in the Netherlands, using house-made yuzu kosho from yuzu grown in Delft, aji amarillo from South Holland, and Dutch yellowtail from Zeeland.
Chaniwa (茶庭) in The Netherlands
Our friandise is accompanied by small, handcrafted windmills, created by artist Marja Thijssen from Muiderberg. Each windmill is unique and inspired by the historic mills in and around Naarden Vesting. They offer a quiet nod to the Dutch mill flour that runs as a common thread through our menu (sourced from various mills) and to the dorayaki placed beneath each windmill.
The position of the sails differs for each piece and carries meaning. When a sail stands straight upward, the windmill is in its resting position. When a sail is raised slightly upward and to the right, it represents a state of joy.
About Chef Yama
Executive Chef · Co-owner
Hiroaki Yamamoto, known as Chef Yama, started his culinary journey at the age of 20 when he moved to the Netherlands after graduating from cooking school in Japan. His passion for exceptional cuisine led him to work at the prestigious 5-star Hotel Okura in Amsterdam, where he spent 8 years honing his craft at the renowned Japanese restaurant, Yamazato, which holds a Michelin star. During this time, Chef Yama mastered a wide array of Japanese culinary techniques, including sushi, tempura, and the art of handling wagyu and fish with precision and care.
Eager to expand his skills, Chef Yama moved on to Restaurant Huson, a Michelin Bib Gourmand-awarded establishment, where he connected with French culinary techniques, further refining his approach to cooking.
In 2013, Chef Yama took a bold step and opened his own restaurant, *Japanese Cuisine Yama* in Rotterdam. Over the course of 10 successful years, his dedication to Japanese traditional, authentic cuisine and extremely strict regime, while working alone in the kitchen earned him a Michelin star in 2023, marking a pinnacle in his illustrious career.
At A5 YAMA Chef Yama is now ready to show something completely new. He is a man of few words, driven by deep respect for tradition, but also a passion for both storytelling and originality. Through his craft, he reveals a more personal, expressive side.
Every dish will reflect his deep-rooted respect for Japanese culture and the country he has called home since the age of 20: The Netherlands.
His mission? To offer a magical, unique, and highly personal experience; one that surprises, moves, and leaves a lasting sense of joy.
About Angela Oosterling
Creative Lead · Co-owner
With a Dutch-Peruvian heritage, a lifelong passion for food and art, Angela aims to bring (cross)-cultural insight, an added layer of meaning and a touch of unpredictability to the A5 YAMA experience.
After attending art academy, she spent over a decade working in hospitality in Amsterdam. Her fascination with food led her to earn a BSc in Nutrition & Dietetics. Over the years, she continued to expand her knowledge through advanced professional training, developing a deep, encyclopedic, and multidisciplinary understanding of the science and culture of food. For more than a decade, she ran her businesses within the health & food industry in Amsterdam.
Angela fell in love with Japan's rituals, depth, and attention to detail. It resonates deeply with her Peruvian culture and with Angela's own beliefs. What began as fascination became a deep connection, leading her to study the Japanese culture, etiquette, cuisine, and traditions with care.
Peru and Japan know each other very well. For more than a century, there has been a deep connection. In the kitchens of Japanese immigrants, Nikkei cuisine emerged in 1899: a unique culturally loaded cuisine of Japanese techniques and Peru’s rich, biodiverse ingredients.
Angela’s avant-garde and creative mind guides every aspect of A5 YAMA. She develops the culinary concepts, designs the presentation, and shapes the wine and sake experience. Through her storytelling and videos, she brings the world of A5 YAMA to life, both inside and beyond the restaurant.
In the kitchen, Angela works side by side with Chef Yama. Together, they create dishes where craftsmanship, refinement, creativity, and cultural layering converge.
Beyond the kitchen, Angela collaborates with artists and ceramicists to create unique pieces that make the story of A5 YAMA come to life.
Her mission?
To create magic for her guests. Guided by sincere "omotenashi", a love for exceptional ingredients, and a devotion to a culinary experience that surprises through depth and contrast.