Otori

Small but cozy, with sixteen seats at small, carefully set tables. Otori is hidden behind the Dutch Reformed Church in the center of Voorschoten. Once inside, the welcome from owner, hostess, and sommelier Jean Zhou is heartwarming. The menu offers an Omakase multi-course tasting menu, based on what the chef has on hand or classic sushi. The flavors of the dishes are excellent, which is absolutely due to the use of super-fresh ingredients by chef Han Ming, Jean's brother. In his cramped but well-equipped kitchen, he prepares the dishes that Jean serves to the table with convincing enthusiasm. We enjoy generous portions of sea bream sashimi. The thin slices of very fresh fish are folded together into a rose. The slices of raw salmon with dollops of miso sauce, finely sliced radish, and freshly grated wasabi are just as good. Alongside the fish, a raw Palamós shrimp is also served. Extremely fresh, the tail peeled and cut into two pieces. Feel free to enjoy the contents of the head as well. A delicacy. The sushi that follows is also prepared exemplarily. We finish off with a green apple crèmeux (featuring the Otori logo inside), green tea ice cream, cherry gel, and fresh longan, an Asian fruit that resembles lychee but is more compact. A refreshing and flavorful dessert. The pace is pleasant, and the bill for all this is modest. Welcome to Lekker.

Otori Omakase is located in the center of Voorschoten. In this small, quietly appointed restaurant adorned with occasional Oriental knick-knacks, dining is pleasant for small parties. The proprietor-chef offers a refined Japanese/Asian cuisine, with a choice between set menus and à la carte. The charming hostess, Jean Zhou, promptly presents the menu printed on old-Dutch paper, and shortly thereafter, delicious amuse-bouches arrive, such as sweet potato chips with curry foam for dipping and fried sushi consisting of rice topped with salmon tartare. Our wish to order a glass of sparkling wine causes a slight stir, as they only stock (expensive) bottles of champagne—too few for two guests and too many for one—or an even pricier half bottle of cava. Clearly, their selection of sparkling wines is limited. We begin with fresh pollock and tuna served on paper-thin raw radish spaghetti, accompanied by a trio of dips: house-made pepper oil, Japanese herb mayonnaise, and fresh ginger. Next comes a flavorful warm salmon tataki, followed by a delightful bitter ball generously stuffed with tom kha kai. Creamy, spicy, and packed with flavor. The main course features tender, breaded, and sliced chicken, to which a robust hoisin sauce is poured tableside. The pace of service is pleasant, and the explanations of the dishes are more than excellent. One point of concern lies in the pricing of wines and especially digestifs. They are high and bordering on excessive, particularly when compared to the set menus.