On Monday the 16th of September the plane left for a long trip from Schiphol to Tokyo Narita Airport. Once we arrived at the Hotel Okura Tokyo, they informed if we were not tired, this because the chef Nakada-san wanted to meet us and wanted to go through the planning of the Holland Promotion diner which would be on Thursday.

The Holland Promotion diner was inspired by the trade relationship between Japan and The Netherlands and was therefore a combination of Dutch and Japanese cuisine. The main course and the side dish were provided by our Japanese colleagues and the amuse, the starter and the dessert were provided by Ciel Bleu. Many important guests from both The Netherland and Japan were invited for this special diner.

After a warm welcome in this impressive hotel, I was guided to the kitchen were I met all the chefs. Here we approved and tasted the ingredients which we would use during the Holland Promotion diner. All the vegetables, fruit and fish were of high quality and all from Japan. The next day the diner for 85 guests was prepared. Remarkable was that some Japanese chefs spoke reasonable English and others little or not at all. This occasionally led to surprising situations. The atmosphere was collegial, very professional and respectful.

The next days were devoted to familiarize with the city. On Friday morning we went to Tsukiji(The biggest fish market of Japan and Kappabashi.) In the evening we dined in RyuGin, a two star restaurant where the chef has the traditional and modern Japanese kitchen in balance. Afterwards we explored the nightlife of Roppingi. Saturday Shibuya was on the program, here are many buildings full of neon lights, harajuku clothing styles and advertisements are everywhere.

After these five days, I can say I’ve got a nice impression of Tokyo and the way they live and work here. It is nice to see that two cultures that seem to be different can complement each other perfectly.

With culinary regards,

Vito Reekers
Chef de Parti Ciel Bleu