Three

In the chic part of Rotterdam, Hillegersberg (once an independent municipality), we find Three by Robin Bravenboer. A culinary hotspot where Asian cuisine receives a modern, creative twist through sushi and robatayaki. In a city where sushi is available on almost every street corner, Three effortlessly distinguishes itself through the quality of its dishes. Here, there are no standard nigiri or predictable maki, but surprising creations that play with textures, harmony, and flavors. The evening begins with a unagi nigiri: smoked eel marinated in teriyaki sauce and foie gras, rich in flavor and perfectly balanced, although the foie gras remains somewhat in the background. The yanaka uramaki that follows is a feast of textures: soft crab, creamy avocado, and spicy mayonnaise, wrapped in velvety-soft salmon. The fuchsia uramaki with tuna tartare and spicy mango is also a hit: nothing overpowers, everything works perfectly together. The chicken satay is tender and juicy, with a playful sweet-and-sour twist. To finish, a subtle Hong Kong-style egg tart with coconut, white chocolate foam, and citrus zest follows—a fresh, elegant finale. The wines? The Australian Milton Park Shiraz is powerful and sultry, while the German Spätburgunder is surprisingly light and refreshing—an unexpectedly perfect match. Everything is in balance, from flavor to presentation. Add young, enthusiastic service and a wine list that dares to deviate from the standard sake offering, and you have a total experience you don't come across often.

Just on the outskirts of Rotterdam, in the heart of Hillegersberg, lies the Asian restaurant Three, owned by Robin Bravenboer. In Japanese, "san" (meaning three) is considered a lucky number. The venue is modern, trendy, warm, and innovative. The kitchen serves Asian dishes, sushi, and robatayaki (grilled over charcoal at low temperatures). Its shared dining concept invites guests to order multiple dishes to sample together. The dishes are not only a feast for the eyes, but the flavors are equally amazing. The menu is highly extensive, offering a massive selection. Fortunately, the fantastic service steps in to help, gladly recommending matching wines when requested, without ever being pushy. We choose the tasting menu, and a wide array of small dishes make their way to our table. It ranges from a standout salmon ceviche with passion fruit dressing, lime, onion, and subtle coriander, to incredible sushi featuring fried tuna and strawberry. The delicious chicken gyoza arrives with lightly spicy, creamy kimchi and a coconut milk sauce. The pan-seared sirloin is perfect, served alongside its own jus and Japanese pesto. Desserts, which are often overshadowed in Asian cuisine, are truly superb here. We enjoy salted caramel inside a crispy bonbon, followed by a coconut and pineapple panna cotta. Halfway through, we are treated to a magician performing tricks, keeping the laughter going all evening. A big compliment to the attentive and lovely staff: they truly know how things should be done.

Shared dining seems to have somewhat passed its peak, but at Three it is still embraced with enthusiasm and passion. We are pleasantly surprised by a lively evening filled with well-prepared dishes featuring delicious Eastern flavors. While there are several tasting menus, we opt to eat à la carte to sample more of the restaurant's signature robatayaki: low-temperature charcoal-grilled dishes. For starters, we are particularly impressed by the soft-shell crab. It consists of succulently tender crab pieces with a very crispy crust, served with a ponzu sauce of soy and various citrus fruits. The classic prawn toast is also excellent, featuring elongated strips of toast topped with prawn puree and sesame seeds, paired with a spicy mayonnaise. We pair it with a lovely fruity and aromatic Rapaura Springs Sauvignon Blanc from New Zealand. The next course brings crisp-fresh, beautifully presented, and imaginative sushi and sashimi. Following that are the robata dishes: the fantastic lightly smoky, mirin-marinated shiitake mushrooms and secreto Ibérico truly stand out. The pork is wonderfully tender with a crispy crust and a kick of spice from the Korean gochujang chili paste. The bone marrow with pickled vegetables and mushrooms might be more of a niche dish, especially due to the marrow's soft texture, but it is certainly surprising and flavorful. Served alongside is yakimeshi: rice with vegetables and peanuts, into which a low-temperature-cooked egg is stirred at the table. Simply outstanding! Accompanied by a fine glass of full-bodied Spanish La Traca Bobal. For years now, Three has offered an extra attraction: a magician who wanders between tables performing humorous tricks. Groups of diners, with or without children, greatly appreciate this, so the laughter around us is in full swing. If you're seeking a quiet evening with good conversation, Three might not be the ideal spot, not least because of the volume of the background music, but when it comes to delicious and imaginative food, it's an excellent choice.

Life is celebrated at Three, the establishment of hospitality entrepreneur Robin Bravenboer. This is immediately evident from the lavish interior and the beats blasting from the speakers. It takes a moment to adjust to the volume, but the festive atmosphere is contagious, thanks in no small part to the enthusiastic service staff. Three is lively, vibrant, and relaxed. You can drop in from half past four in the afternoon and order whatever you are in the mood for until late into the evening. Options range from drinks and snacks to complete menus. Merijn Sips, who has gained experience at places including De Harmonie and Librije’s Zusje, is behind the stove cooking modern Asian cuisine, and he excels at it. We start with edamame, a snack of stir-fried soybeans with salt. Next is a superb fresh and tangy ceviche with ginger, lime, and sweet potato. The dumplings with chicken and a creamy kimchi sauce are also absolutely delicious. Then comes fried rice enriched with chicken, various stir-fried vegetables, a low-temperature cooked egg, peanuts, and a teriyaki and spring onion sauce. It sounds simple, but the intense flavor experience is unforgettable. The standout dish is the bavette with shiso chimichurri and roasted tomato. The substantial bavette steak is grilled using the robatayaki technique, a method where the charcoal flavor is deeply infused into the food. The result is a superb cut of meat, packed with flavor. The accompanying spicy and tangy chimichurri sauce is enhanced with shiso, also known as Japanese basil. The bold, herbaceous Tenuta Giuliano Montepulciano d'Abruzzo pairs beautifully. Hillywood (a nickname for the affluent district of Hillegersberg) has added a gem to its collection.

The website and the menu are in English for unclear reasons, the kitchen is Eastern, the waitstaff’s attire is Japanese-inspired, but the company is based in Rotterdam. We are at Three in Hillegersberg, all tables are occupied, the ‘music’ is intense, and the atmosphere is festive. We are drinking the beautiful, wood-aged white Rioja from Murua alongside a rich array of delicacies from Merijn Sips’ kitchen. Unfortunately, they are served separately, so your dining companion eats while you watch, and then you eat while they watch. We explicitly asked the waitress to combine them, but alas, it wasn’t possible. We taste fried gyoza (dough pillows) with chicken filling and a dipping sauce, alongside salmon, tuna, and kingfish sashimi with crumble and soy sauce: delicious! Also salmon ceviche with red onion, coriander, lime, and coconut milk, and on the other plate king crab salad with green apple and yuzu kaffir: delightful. Alongside beef slices marinated in Sichuan pepper, and traditional sushi with foie gras as an extra flavor accent. Finally, host Joris Knappert serves meringues and another sweet treat. A sympathetic and tasty concept. It’s a pity that every single member of the waitstaff fusses over your wine bottle and refills the glasses at a frantic pace. One pourer seems sufficient to us. Nevertheless: a delightful establishment.

In the heart of the chic Hillegersberg neighborhood, just outside Rotterdam, sits the Asian restaurant Three (in Japanese “san,” a number symbolizing harmony and unity). The establishment is owned by hospitality entrepreneur Robin Bravenboer. Here, you can enjoy contemporary Asian cuisine with a focus on robatayaki, a grilling method that draws the concentrated flavor of charcoal deeply into the dishes. They also serve sushi and Eastern dishes rooted in various culinary traditions. The restaurant is divided into several comfortable seating nooks, and its decor is trendy, warm, and innovative. The menu is quite extensive, but a very accommodating and expert restaurant team is always happy to help you choose. Be sure to leave room for dessert. Often an afterthought in Asian restaurants, but here it is more than worth it. Good to know: after 6 p.m., you can park for free in the area surrounding the restaurant.

In the shadow of Rotterdam, in the heart of chic Hillegersberg, we find the Asian restaurant Three (in Japanese “San”, a lucky number). The establishment is modern, hip, warm, and innovative. The kitchen serves Asian dishes, sushi, and robata-yaki (charcoal-grilled at low temperatures). The sharing dining concept invites you to order multiple dishes that are not only a feast for the eyes, but also for the taste buds. The menu is very extensive, but the friendly and professional staff are always happy to help you make delicious choices. The kingfish ceviche with coconut dressing, lime, onion, and subtle coriander is a hit. As is the super-fresh sushi featuring shrimp and a topping of salmon with caramelized onion. The rice with chicken and vegetables, slow-cooked egg, teriyaki sauce, and crispy wagyu beef are all finished off completely. And the desserts, which are often overlooked in Asian cuisine, are superb here. We enjoy the salted caramel banana and the chocolate dessert with caramelized pecans. The entire experience concept can be credited to owner Robin Bravenboer. Useful to know: free parking is available in the vicinity of the restaurant after 6 p.m. Welcome to this guide.