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Report from Tokyo Part II: Ready to cook!! |
 Yesterday evening we enjoyed the welcome diner in the Teppanyaki Restaurant Sazanka of Hotel Okura Tokyo, which is awarded with one Michelinstar. Some members of the management of Hotel Okura Tokyo joined us. Last night we finally had a good night sleep, so we had a fresh start today.
Today we fnished the last preparations for tomorrow. Everything is prepared the way we had in mind and the prospect is looking good. Tomorrow's lunch and diner is already fully booked. So at this point there is, ‘hopefully', a little bit of healthy stress in the kitchen among my twelve Japanese colleagues. This afternoon we have also gave a presentation were all the courses of the menu, that we are going to serve, were being tested. You always have to adjust when working in another kitchen. It also got pretty clear for us that we are a bit spoiled in the Ciel Bleu kitchen in Amsterdam with all the modern equipment and machines that we have. But of course, we adjust to the circumstances we are in. For example, we have made our own cupboard were we can smoke pigeons in. This way we can smoke twenty pigeons at once instead of two.
Late in the afternoon after finishing all the work, we left towards Kapa-basi, heaven on earth for every cook in Tokyo city. In this store you can find all different types of Japanese kitchen knifes. And of course we shopped a lot. Before we came to Tokyo, the chefs of Ciel Bleu kitchen in Amsterdam gave us a shopping list. When we are at home again we can make Arjan Speelman (chef de cuisine Ciel Bleu) very happy because we have bought him a big meat knife of Glestain. Furthermore we have bought some shapes, mats and grindstones. After shopping we enjoyed some really nice sushi and cold sake whereupon we went to Asakusa, a huge sanctuary in the middle of the city.
We are going to enjoy our last evening off for now and we will give you an extensive report about the opening of the Ciel Bleu Food Fair in Tokyo tomorrow.
Q-linary greetings from Japan,
Dennis Huwaë and Onno Kokmeijer
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To get a good impression of the Ciel Bleu Restaurant we kindly invite you to have a look at the photo's and films . 
Follow Executive chef Onno Kokmeijer and his team searching for the best. 
An exceptional culinary experience , get a glimpse into the culinary secrets of the Ciel Bleu Restaurant. |
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