Dolphin Yam: A Jerusalem icon Embraces Kosher Conversion
For over five decades, Dolphin Yam has been a cornerstone of jerusalem’s culinary scene.Established in 1967, this seafood haven has long been a favorite for locals and tourists alike. But in a bold move that has sparked both admiration and debate, teh restaurant recently transitioned to becoming fully kosher.
Owners Yonatan Cohen and eyal Dolev describe the decision as deeply personal.Cohen, a father of three young daughters, wanted to prioritize family time over business. “When I locked the door [of the restaurant] last Friday for the first time and went home, it was an amazing feeling,” he shared. Dolev, the son-in-law of the restaurant’s founder, echoed this sentiment.“Until now,my wife and children went to my parents’ for Kiddush every Friday night because I was always here at the restaurant,” he said. “Yes, we were packed on Fridays and Saturdays, and we made a lot of money, but some things are worth more than money.”
The shift to kosher has not been without controversy. Some critics view it as a symbol of the growing “haredization” of Jerusalem. Others questioned why the owners didn’t simply hire a manager to keep the restaurant open on Shabbat. Cohen, though, emphasized his commitment to hands-on management. “I believe in being hands-on and don’t trust anyone to do the same kind of job I woudl do,” he explained.
another driving force behind the decision was the ongoing war. Dolev recounted how he was moved by stories of single mothers who had lost thier sons in combat. “I wanted to send them food, but I couldn’t because we weren’t kosher,” he said.“So I’d buy food from kosher restaurants owned by friends and donate it. But now I can send my own food.”
The restaurant’s ambiance remains as charming as ever. Housed in a historic stone building in downtown jerusalem, dolphin Yam features elegant white tablecloths and a central bar. A specially designed ramp ensures accessibility for wheelchair users, though patrons are asked to notify the restaurant in advance. The second floor is available for events accommodating up to 50 guests, but for a more intimate dining experiance, the downstairs area is highly recommended.Since becoming kosher, Dolphin Yam has attracted a new clientele. Cohen noted the shift, highlighting how the decision has opened doors to a broader audience while staying true to their values.
| Key Details About Dolphin Yam |
|———————————–|
| Founded | 1967 |
| Location | Downtown Jerusalem |
| Cuisine | Seafood (now kosher) |
| Accessibility | Wheelchair ramp available (advance notice required) |
| Event Capacity | Up to 50 guests on the second floor |
The transformation of Dolphin Yam is more than just a change in menu—it’s a reflection of the owners’ commitment to family, community, and tradition. As Jerusalem continues to evolve, this iconic restaurant stands as a testament to the enduring power of personal values in shaping culinary history.
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A Night to Remember: Culinary Excellence and Heartwarming Reunions
For over 50 years, this iconic restaurant has been a staple for the secular public, but now, as its owner proudly states, “we can host everyone, which is a great feeling.” On a bustling Thursday night, my husband Cliff and I experienced firsthand why this establishment continues to thrive.
We started our evening with cocktails. While my daiquiri was refreshing, Cliff’s amaretto sour, complete with a smoking cinnamon stick, stole the show. “I’m thinking of going back tonight just for that drink!” I joked.
For appetizers, I indulged in two dishes: the bouillabaisse, a tomato-based seafood soup, and the grouper carpaccio.The soup was flavorful, but the carpaccio was exceptional—fresh fish paired with grapefruit and spicy red pepper for a delightful kick. Cliff opted for the rump steak yakitori with shimeji mushrooms, a modest yet perfectly spiced dish.
Our main courses were equally impressive. Cliff chose a platter of three grilled fish fillets, while I went for the 300-gram entrecote steak. His salmon was crispy on the outside and tender inside, while my steak was a perfect medium rare, boasting a beefy flavor and a satisfying chew.
But the highlight of the evening wasn’t just the food. Standing beside our table was my son Netanel, who had just returned from lebanon after his third stint of reserve duty since the war began. Still in his uniform and carrying his gun, he hadn’t even showered. I hadn’t seen him in almost a month. “I let out a little scream (not as loud as when he came back from Gaza, but almost) and threw my arms around him,” I recalled.
Dolev, our host, insisted Netanel join us for dinner. After a polite refusal, he gave in, and moments later, a massive hamburger with onion rings and avocado arrived. “OMG, this is so good,” he said, devouring it in record time.
A woman at the next table leaned over and said, “I’m not sure what you do in the army, but whatever it is, thank you so much.”
This evening was a perfect blend of culinary excellence and heartfelt moments. If you’re looking for a special dining experience, I highly recommend this restaurant. for those seeking a deal, their business lunch from noon to 5 p.m. offers 10% off the menu and a free appetizer of bread and dips.
| Highlights of the Evening | Details |
|————————————-|—————————————————————————–|
| Cocktails | Amaretto sour with a smoking cinnamon stick stole the show. |
| appetizers | Grouper carpaccio with grapefruit and spicy red pepper was a standout. |
| Main Courses | Entrecote steak (medium rare) and grilled fish fillets were both excellent. |
| Special Moment | Heartwarming reunion with son returning from reserve duty.|
| Business Lunch Deal | 10% off the menu and free bread and dips from noon to 5 p.m. |
Whether you’re there for the food, the ambiance, or the unforgettable moments, this restaurant delivers on all fronts. Don’t forget to make a reservation—it’s worth it.nNestled in the heart of Jerusalem, Dolphin Yam offers a unique dining experience that blends tradition with modernity. located at 9 Shimon Ben-Shetach Street, this restaurant is a must-visit for anyone seeking authentic flavors in a welcoming atmosphere.
The restaurant operates from Sunday to Thursday,noon to 11 p.m., and on Friday, it closes an hour before Shabbat. For those looking to dine after Shabbat, Dolphin Yam reopens one hour after Shabbat on Saturday. To make a reservation, you can call (02) 623-2272.One of the standout features of Dolphin Yam is its adherence to Kashrut standards, certified by the Rabbanut Jerusalem. the meat served here is chalak,ensuring that it meets the highest kosher standards. This commitment to tradition is evident in every dish,making it a favorite among locals and tourists alike.
| Key Information | Details |
|———————-|————-|
| Location | 9 Shimon Ben-Shetach Street |
| Hours | Sunday-Thursday: noon-11 p.m.; Friday: noon until an hour before Shabbat; saturday: open one hour after Shabbat |
| Phone | (02) 623-2272 |
| Kashrut | Rabbanut Jerusalem, meat is chalak |
Whether you’re a local or a visitor, dolphin Yam promises a dining experience that is both memorable and authentic.The restaurant’s dedication to quality and tradition is evident in every aspect, from its meticulously prepared dishes to its warm and inviting ambiance.
For those planning a visit, be sure to check out their menu and make a reservation to secure your spot. Dolphin Yam is more than just a restaurant; it’s a culinary journey that celebrates the rich flavors of Jerusalem.
Interview: A Culinary Journey at Dolphin Yam
Editor: Welcome! We’re excited to hear more about your experience at Dolphin Yam in Jerusalem. let’s dive in. Can you tell us about the standout dishes and drinks you enjoyed?
Guest: Absolutely! The amaretto sour with a smoking cinnamon stick was unforgettable. It was so good that I joked about going back just for that drink. For appetizers, the grouper carpaccio was exceptional—fresh fish paired with grapefruit and spicy red pepper for a delightful kick. My husband, cliff, enjoyed the rump steak yakitori with shimeji mushrooms, which was modest yet perfectly spiced.
Editor: Sounds tasty! What about the main courses? Any highlights there?
Guest: Definitely. Cliff had a platter of three grilled fish fillets, and I opted for the 300-gram entrecote steak.His salmon was crispy on the outside and tender inside, while my steak was a perfect medium rare, with a beefy flavor and a satisfying chew.
Editor: That all sounds amazing. What made the evening truly special for you?
Guest: The highlight wasn’t just the food. My son Netanel, who had just returned from Lebanon after his third stint of reserve duty since the war began, surprised us. He was still in his uniform and carrying his gun, and I hadn’t seen him in almost a month. Dolev, our host, insisted he join us for dinner, and moments later, a massive hamburger with onion rings and avocado arrived. It was such a heartfelt moment, especially when a woman at the next table thanked him for his service.
Editor: That’s a beatiful story. Can you share any tips for first-time visitors to Dolphin Yam?
Guest: Absolutely. I highly recommend trying their business lunch from noon to 5 p.m. You get 10% off the menu and a free appetizer of bread and dips. It’s a grate deal for such high-quality food.
Editor: Wonderful! what makes Dolphin Yam a must-visit in Jerusalem?
Guest: It’s the perfect blend of culinary excellence and heartfelt moments. The dedication to tradition, the impeccable kashrut standards, and the welcoming atmosphere make it a standout. Whether you’re there for the food or the experience, dolphin Yam delivers on all fronts.
Editor: Thank you for sharing your experience with us. It sounds like a truly memorable evening!
Guest: It absolutely was. Thank you!
