|
|
|
Report from Tokyo part VI: Bye Bye Tokyo.. |
|
This last report from Tokyo is a bit later than expected. When I got home from Japan I directly went to Erfurt in Germany with the Dutch Junior Cooking Team. On Friday the 17th my journey continued from Amsterdam to Frankfurt by train. All the happenings of last two weeks passed by in my thoughts while I was in the train. Again Okura Tokyo was a great experience and a culinary success of which we have great memories.
During our last day in Tokyo we visited Akihabara, also called the ‘electric city'. All shops in this area of Tokyo sell electrics. Mobile phone's, flat screens, laptops and camera's, you can find everything. It is brilliant to see, everything is slightly different than things are in Europe. And you can try everything, because of there are demo's available of every product.
By the end of the afternoon we returned to the hotel and we had champagne and made a toast with the entire team to the success of the Ciel Bleu Food Fair. After the toast, we sad goodbye to everybody and we received some gifts which they bought for us. This is a typical Japanese tradition. I was really looking forward to the last evening, because we were invited for a diner in restaurant Ryu Gin. Restaurant Ryu Gin was awarded with two Michelin stars last year.
The 38-year old chef of this restaurant is called Seiji Yamamoto. Seiji Yamamoto gained experience in Europe for nine years. He especially worked in the north of Spain en implemented the modern European cuisine in the traditional Japanese cooking. This caused some great and pleasant surprises. The traditional Japanese dishes were kept in honor but because of the small changes and details it gave the Japanese kitchen a different twist which caused a wonderful and surprising experience. Especially, because I visited a lot of traditional Japanese restaurants in Tokyo with Mr. Oshima (Executive Chef & Manager restaurant Yamazato in Amsterdam), four years ago. All dishes of the traditional Japanese kitchen returned in the menu of restaurant Ryu Gin, but with a modern touch. The latest cooking techniques were used. For example slowly preparing of the Japanese mackerel was really special. Also the presentation of the dishes was a real piece of art. All dishes were served on plates of glass. This is due of the fact that the chefs' hobby is blowing glass. The unique plates and bowls of glass added an extra dimension to the dishes. All together it was a wonderful end of the ten days in Tokyo which gave us a lot of happy memories.
On Wednesday morning we went back to the airport by bus for our flight back to Amsterdam. We were very tired but satisfied about all experiences we have gained and the beautiful memories we have of this great city where the European kitchen is developing more and more every day. I would like to thank you for following our culinary trip to Tokyo. Of course we will keep informing you about our culinary experiences from Amsterdam through this weblog!
Q-linary greetings,
Dennis Huwaë en Onno Kokmeijer
|
|
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. |
|
|
|
|
|
