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The birth of a cooking studio |
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Over the last few years Hotel Okura Amsterdam has proudly published four culinary books. To shortly refresh your memory; we started with creating the Yamazato Kaiseki book about Kaiseki ryori, Japan’s haute cuisine and the recipe book of Yamazato in which Akira Oshima reveals the secrets of 20 of his kaiseki dishes. After that we have published the Ciel Blue book of which we are very proud. And last but not least the book ‘Sazanka – Refined Teppanyaki Cuisine’ was recently presented in November 2008.
Of course, we can choose to make a second edition of the Ciel Bleu book or a part three of the Yamazato book. But we want to create something new, where people with a passion for food can enjoy cooking in real life with one of Okura’s master chefs. The idea is to realize a cooking studio including a tasting room. We have the intention to start with the construction of this project this year. Meanwhile, we are busy with the orientation on routing, realization and equipment. Recently I visited for example a kitchen equipment supplier with Oshima-san, Executive Chef of Yamazato Restaurant, to get an idea of the kind of equipment we wish to include in the studio.
Of course, we keep you informed about the developments of the cook studio during the coming months, so you can literally take a look behind the scenes to get to know all Ins & Outs.
Q-linary greetings,
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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