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Report from Tokyo Part III: And so it began! |
 Yesterday on the 9th of October we started with the Ciel Bleu Food Fair in Okura Tokyo. Everything went very well! I am always surprised about the fact that our Japanese colleagues learn everything so quickly, especially because we just started with the preparations two days ago and we practiced the dishes which we serve only once. Lunch and diner went really smooth so we can be very satisfied with the first day. Again, prospects are looking good for the weekend. Lunch and diner is going to be very busy, partly because all Japanese people have a long weekend off because of a National Holiday on the 13th of October. On this day they are celebrating that they have organized the Olympics 44 years ago in Tokyo.
Thursday evening we went to bed early, because the next morning we went for an excursion at 7 o'clock in the morning to the Tsjukiji Central Fish Market. I visited this fish market for the fourth time, but I am still impressed when I see all the fish- and shellfish you can buy and what a well organized chaos it is on this market. I really wanted to show this to Dennis Huwaë (our Junior Sous Chef of the Ciel Bleu Kitchen). Usually the market starts at 4 o'clock in the morning. For us as chefs this is a bit early, but whenever you are planning to visit the fish market to get an impression, it is best to be there early in the morning.
People say the Tsjukiji Central Fish Market is the biggest fish market in the world. This is probably because you can find really everything here that lives in the sea! It is also interesting to visit the vegetable market, where you can find a lot of regional ingredients, but the cucumbers, paprika's and mushrooms are imported from the Netherlands. Behind the vegetable market there is a dried fish market. You can actually find the same products as on the fresh fish market, only now you can order it dried. One tip: make sure you eat something before you go in there!
It is a tradition to end a visit to the fish market with a sushi breakfast. Of course, we don't say no to this tradition. We ate 10 delightful sushi's with green tea and miso-soup and we can now start our already second day of our Ciel Bleu Event. We are going to prepare for lunch and we will give you another extensive report tomorrow.
Q-linary greetings from Japan,
Dennis Huwaë en 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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