Leave the Oosterhaven behind, step into Shun, and experience the serenity of the setting. The open kitchen immediately catches the eye, the natural light creates a warm atmosphere, and the side terrace feels inviting. Bas Varga and his team enliven this tranquil space with a French-Japanese fusion that truly pops off the plate. They make a point of using ingredients at their peak, skillfully balancing precise cooking times with bold notes of spice, sweet-and-sour, and umami. Take, for instance, the tender-crisp white asparagus served with a rich asparagus beurre blanc, smoked almonds for texture, an egg yolk cured in soy sauce and rice vinegar, and the vibrant punch of a magnolia, asparagus, and umeboshi vinaigrette. Chef Varga loves playing with textures and puts his own unique stamp on dishes through delicate flavor nuances.