The decor at Amarone is elegant, luxurious and alluring, featuring a white 3D wall by the open kitchen and artistic nods to Japan. This is a fantastic restaurant where you will immediately feel comfortable. Hostess and sommelier Yoshiko adds to the experience with her appealing wine list and astute recommendations. In the kitchen, chef Jan van Dobben expresses his love for classic and Japanese cuisine, expertly combining ingredients such as Wagyu and umeboshi with top-notch local produce. For instance, he elevates hamachi with a sweet and sour vinaigrette made with rice vinegar. He also adds a delightful spiciness to his venison dish, with a patiently reduced jus infused with star anise. The chef's technical mastery and creative flair result in dishes that beautifully balance out contrasting flavours. He reimagines the classics, a feat requiring great talent.