Met trots presenteert Dinnerant chef-kok Yuki Azuma. Geboren in Chiba, Japan, en gevormd in de toonaangevende keukens van Londen, ontwikkelde hij een unieke stijl waarin traditionele Japanse technieken samensmelten met internationale invloeden. Zijn jarenlange ervaring heeft hem gevormd tot een meester in verfijnde fusion cuisine.
Bij Dinnerant vertaalt Yuki zijn passie naar gerechten die de essentie van Japan eren en verrassen met moderne accenten. Elk bord vertelt een verhaal van cultuur en smaak, samengebracht in harmonie.
Welkom bij een culinaire reis.
Flavors · jasmine | breakfast | passion de fleurs | darjeeling |
green tea | red fruits | bali | gunpowder
Mint tea | ginger tea | fresh japanese tea · sencha,
hojicha, matcha
A fresh garden sensation of citrus, shiso and herbs, invigorating with an aromatic finish.
Silky and citrus-bright, a refined martini with a Japanese yuzu glow.
Whisky softened by umeshu, refined with bitters, smooth, layered and subtly umami.
Delicate and silky, with the sweetness of lychee and the pure clarity of sake.
Nutty warmth meets bright citrus and smoky undertones in perfect balance.
Nutty warmth meets bright citrus and smoky undertones in perfect balance.
Tropical passion fruit and coconut blend with subtle ginger spice in a refreshing twist.
Earthy matcha and soft cacao, an indulgent, meditative treat.
A spicy reinvention of the mojito, crisp with shiso, mint and yuzu.
Talisker Wilder Seas whisky meets Junmai Daiginjo sake and umami bitters, balanced with yuzu and a touch of blue matcha. Served over sculpted ice and crowned with a smoke-filled bubble that bursts like a crashing wave.
A vibrant fusion of Roku gin, sakura syrup and yuzu tonic, finished with edible flower petals and served under a glass dome filled with cherry wood smoke. Lift the dome and the aroma blooms in the air.
Fresh and aromatic, botanical notes of Fluère brightened
with lemon, shiso and basil.
Tropical and creamy, crisp apple, passion fruit and coconut
with a warm ginger twist.
Soft and meditative, creamy matcha with spiced cane and a
touch of white chocolate.
Sparkling and spiced, apple and yuzu refreshed with mint,
shiso and lime.
Butterfly pea flower tea and yuzu cordial layered with umami sea-breeze foam, finished with a smoke-filled bubble that bursts like a crashing wave.
Citrus and botanicals with notes of sakura blossom, yuzu
peel and green tea.
Floral, refined and aromatic.
Elegant and spiced, with green tea, bamboo and sansho pepper.
Toki whisky with ginger ale, light and refreshing.
Vodka, lime and ginger beer with a spicy kick.
Sweet umeshu with ginger ale, fresh and fruity.
Pure and refined, a bold expression of Japanese craftsmanship.
Clean and balanced, crafted with Northern character.
Clean and balanced, crafted with Northern character.
Juniper-led with classic botanicals, timeless and crisp.
Bright citrus and chamomile, refined and silky.
Alcohol-free, fresh and aromatic with balanced botanicals.
Rich and complex, aged in a solera system with notes of honey and dried fruit.
Deep and luxurious, hints of cocoa, spice and dried fruits.
Smooth and elegant, ripe fruit and subtle spice.
Full-bodied, with toasted almond, vanilla and fruit.
Deep fruit and and complex, rich spice with dried cocoa.
Bold and smoky, layered with fruit and spice.
Rich and vibrant, a modern twist with depth.
Velvety smooth, rare malts with a gentle smoke.
A rare creation, layered with savoury richness and subtle smoke.
Soft and smooth, with honeyed malt and subtle fruit.
Powerful Islay smoke with rich peat and sea salt.
Delicate Highland style, heather honey and gentle spice.
Coastal and balanced, with citrus, smoke and brine.
Peppery maritime whisky with notes of seaweed and smoke.
Spicy, full-bodied bourbon with a clean finish.
Pure and crisp, fresh agave with citrus and pepper.
Ultra-premium, rich vanilla, caramel and warm oak.
Earthy and smoky, smooth with agave sweetness.
Clean and bright, with citrus and a hint of mint.
Met trots presenteert Dinnerant chef-kok Yuki Azuma. Geboren in Chiba, Japan, en gevormd in de toonaangevende keukens van Londen, ontwikkelde hij een unieke stijl waarin traditionele Japanse technieken samensmelten met internationale invloeden. Zijn jarenlange ervaring heeft hem gevormd tot een meester in verfijnde fusion cuisine.
Bij Dinnerant vertaalt Yuki zijn passie naar gerechten die de essentie van Japan eren en verrassen met moderne accenten. Elk bord vertelt een verhaal van cultuur en smaak, samengebracht in harmonie.
Welkom bij een culinaire reis.
A fresh garden sensation of citrus, shiso and herbs, invigorating with an aromatic finish.
Silky and citrus-bright, a refined martini with a Japanese yuzu glow.
Whisky softened by umeshu, refined with bitters, smooth, layered and subtly umami.
Delicate and silky, with the sweetness of lychee and the pure clarity of sake.
Nutty warmth meets bright citrus and smoky undertones in perfect balance.
Spicy, citrusy and bold, an umami-rich cocktail with a tingling finish.
Tropical passion fruit and coconut blend with subtle ginger spice in a refreshing twist.
Earthy matcha and soft cacao, an indulgent, meditative treat.
A spicy reinvention of the mojito, crisp with shiso, mint and yuzu.
Talisker Wilder Seas whisky meets Junmai Daiginjo sake and umami bitters, balanced with yuzu and a touch of blue matcha. Served over sculpted ice and crowned with a smoke-filled bubble that bursts like a crashing wave.
A vibrant fusion of Roku gin, sakura syrup and yuzu tonic, finished with edible flower petals and served under a glass dome filled with cherry wood smoke. Lift the dome and the aroma blooms in the air.
Fresh and aromatic, botanical notes of Fluère brightened
with lemon, shiso and basil.
Tropical and creamy, crisp apple, passion fruit and coconut
with a warm ginger twist.
Soft and meditative, creamy matcha with spiced cane and a
touch of white chocolate.
Sparkling and spiced, apple and yuzu refreshed with mint,
shiso and lime.
Butterfly pea flower tea and yuzu cordial layered with umami sea-breeze foam, finished with a smoke-filled bubble that bursts like a crashing wave.
Fresh and aromatic, botanical notes of Fluère brightened with lemon, shiso and basil.
Tropical and creamy, crisp apple, passion fruit and coconut with a warm ginger twist.
Soft and meditative, creamy matcha with spiced cane and a touch of white chocolate.
Toki whisky with ginger ale, light and refreshing.
Vodka, lime and ginger beer with a spicy kick.
Sweet umeshu with ginger ale, fresh and fruity.
Pure and refined, a bold expression of Japanese craftsmanship.
Clean and balanced, crafted with Northern character.
Clean and balanced, crafted with Northern character.
Juniper-led with classic botanicals, timeless and crisp.
Bright citrus and chamomile, refined and silky.
Alcohol-free, fresh and aromatic with balanced botanicals.
Rich and complex, aged in a solera system with notes of honey and dried fruit.
Deep and luxurious, hints of cocoa, spice and dried fruits.
Bold and smoky, layered with fruit and spice.
Rich and vibrant, a modern twist with depth.
Velvety smooth, rare malts with a gentle smoke.
A rare creation, layered with savoury richness and subtle smoke.
Soft and smooth, with honeyed malt and subtle fruit.
Powerful Islay smoke with rich peat and sea salt.
Delicate Highland style, heather honey and gentle spice.
Coastal and balanced, with citrus, smoke and brine.
Peppery maritime whisky with notes of seaweed and smoke.
Spicy, full-bodied bourbon with a clean finish.
Pure and crisp, fresh agave with citrus and pepper.
Ultra-premium, rich vanilla, caramel and warm oak.
Earthy and smoky, smooth with agave sweetness.
Clean and bright, with citrus and a hint of mint.
Smooth and elegant, ripe fruit and subtle spice.
Full-bodied, with toasted almond, vanilla and fruit.
Deep fruit and and complex, rich spice with dried cocoa.
