Tristan Lobster served at a top Amsterdam restaurant
Canadian Tristan Association Member Neil Foster reports on Tristan Lobster served at a top Amsterdam restaurant
Along with his team at Michelin-starred Yamazato, Head Chef Masanori Tomikawa (behind the Tristan lobster innovations), back row to Neil (centre back row)'s right with the restaurant team at the hotel
On a recent trip to The Netherlands, it was a treat to sample Tristan Lobster again for the first time since my visit to the island in 2010. Remembering reading about a restaurant in Amsterdam serving the Lobster, it became a bucket list wish to book a meal at Yamazato if ever I was in the city. All the stars lined up on my visit, reminding me of my good fortune to arrange a visit to Tristan. Not only was a reservation at the Michelin-starred Hotel Okura kaiseki-style restaurant possible on short notice, but also the lobster was luckily in stock.
One of the special dishes featuring Tristan Lobster
I would be hard pressed to find a delicious bowl full of sweet and perfectly textured lobster tails Marion Green carefully prepared for me the last time I sampled them, which in “outside world” terms would cost a small fortune. In anticipation of the Yamazato meal, it was funny to briefly reflect on the irony that as much as it is - by far - the top source of economic inflows to the island, finding Tristan lobster on the outside is no easy task. A reminder of the relative scale of Tristan and the rarity and exclusivity of the Lobster.
Another creative dish featuring Tristan Lobster
The dining experience at Yamazato paid perfect tribute to the Lobster - it was perfection. Chef Masanori Tomikawa, also in-flight menu designer for KLM flights to/from Japan added a personal touch, preparing the lobster 2 different ways including the signature Tempura format I had previously been aware of. Tomikawa san explained the difficulty in the process to source the lobster and was keen to learn more about how it was caught. I wondered how many diners knew what "Tristan" meant, as I sensed not much was communicated about the epic journey the crustaceans would make to eventually end up on a dinner plate.
A whole Tristan Lobster awaiting the chef
After thoughtful discussion with Mr. Jos Pallandt, assistant Food and Beverage Director with the Hotel Okura, we were able to arrange (with kind permission of Mr. Yoshioka Ko of Ortus Japan) a copy of a Japanese-produced documentary made on Tristan da Cunha, to share with the Japanese serving staff for context. I am hopeful an understanding of the story behind the lobster will add significantly to the desire to promote the product for the serving staff and to the dining experience for the guest.
Chef Masanori Tomikawa with a prime whole Tristan Lobster
As I reflect on the amazing experience with Tristan Lobster halfway around the world from its source, I wonder if more can be done to help communicate the best restaurants and methods, like Yamazato, to the public, and the amazing “story” of the Lobster to the restaurant staff to help with promotion.
For other European mainland outlets serving Tristan lobster see:
Tristan Lobster in the EU
and in the UK:
Tristan Lobster in the UK