Renowned hospitality entrepreneurs Richard van Oostenbrugge and Thomas Groot will soon open KAMA Handroll Bar on Utrechtsestraat. After 212**, De Juwelier* and Bistro de la Mer* this is their most approachable concept yet. No star dining, no reservations far in advance. Just walk in for a hand roll.
At the helm is Roef Lanen as head chef. He worked for years at 212** and then at KID Amsterdam, so the technical baggage is certainly there. But KAMA is not a showcase of sophisticated techniques. Lanen focuses on one thing here: handroll. Those are temaki, Japanese seaweed rolls filled with fresh fish, rice and toppings. Simple in explanation, but the quality of the ingredients and execution is exactly what matters. Van Oostenbrugge and Groot know how that works.
The concept deliberately has a different tone from the rest of the Group 212 portfolio. Rock ‘n' roll atmosphere, informal set-up, no barriers. That also means: open seven days a week. Because hand rolls don't just belong to a special occasion. The idea is that KAMA becomes a place you just pop into on a weeknight, without making a big deal about it. Whether you walk by after work or on Saturday with friends, the place is just there.
KAMA is a place you just hit up on a weeknight, without making a big deal about it.
Exactly what KAMA will serve besides handrolls has not yet been fully disclosed. But the gist is clear: fresh ingredients, seaweed, rice, fish. The rock ‘n' roll inspired menu design suggests that the offerings will be a bit more playful than a classic Japanese affair. Ruff Lanen has the room to do that to its own liking. Group 212 has proven that they put down restaurants that stay, and KAMA seems the logical next step: the same standard of quality, but for everyday.