Taiko New Year | Rice as ingredient of the ninth year
Taiko New Year - ingredient of the year is Rice - Wagyu Sale Kasu
Taiko New Year - ingredient of the year is Rice -Nigiri Amai
Taiko New Year - ingredient Rice - Akami Futomaki & King fish Sushi
Taiko New Year - ingredient of the year is Rice - Congee with Local Clams
Pedro Banzuzi (Chef de Cuisine), & Schilo van Coevorden (Executive Chef) - Taiko Cuisine
Ritesh Chakawri (Taiko Manager) & Valerio Pulvirenti (Sommelier) - Taiko Cuisine
Taiko Cuisine, the restaurant at Amsterdam’s Conservatorium Hotel, named ‘Best Asian Restaurant 2023’ by Gault&Millau, launched its ingredient of the year on October 30th: rice. Inspired by the Chinese New Year, Taiko Cuisine annually celebrates its birthday with a ‘Taiko New Year’. On this occasion, chef Schilo van Coevorden always presents a product that he puts at the centre of his menu for a year. This year, it’s rice.
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Rice | Essential element of Asian cuisine
Rice, the most famous and versatile grain in the world, originated in eastern Asia. Remains of rice fields in this area reveal a culture dating back thousands of years. Today, rice, with its many healthy properties and versatile culinary applicability, is one of the most popular ingredients in modern cuisine worldwide. Reason for Taiko’s chef Schilo van Coevorden to take his guests to the Far East and turn this seemingly simple grain into an exclusive specialty. In the year of rice, dishes such as Nigiri Amai, Congee with Local Clams and Wagyu Sake Kasu are on the menu.
Schilo van Coevorden | Executive chef of Taiko Cuisine & Bar
Although classically French-trained, Schilo was triggered early on by the exotic flavours and textures of the Far East. At Taiko, the restaurant for modern Asian cuisine in Amsterdam and the surrounding area, he can put all his passion, knowledge and skills to use. With his team, of among others professionals from China and Japan, he carefully guards authenticity. At the same time, creativity comes first. Products must be fresh and flavours are allowed to be explosive. ‘A unique experience for the guests’, that is the commitment of this cosmopolitan yet also very Amsterdam minded chef, night after night.
Taiko Bar
What started as a playful flirtation between kitchen and bar has grown – fueled by a shared passion for Asia – into an entirely new phenomenon: Taiko Bar. Typical of this bar’s welcoming, casual setting are the unbeatable bites from Taiko’s kitchen, a drink menu that makes you feel like you’re in a speakeasy in Roppongi and service from some of Amsterdam’s best bartenders. Taiko Bar translates the high-end nightlife of global cities like Bangkok, Tokyo and Shanghai into the intimacy of an Amsterdam neighbourhood pub.
Taiko New Year | Annual celebrated with ingredient of the year
For the ninth year of Taiko, which they celebrated with guests at Taiko New Year on Monday 30 October, the chef announced his ingredient for the ninth year. We continue to think this is a cool way to celebrate your ‘birthday’! Previous years have included ingredients like Red King Crab, Hida Wagyu meat and Wasabi.
Taiko Cuisine is located in the Conservatorium Hotel in what used to be the music school’s drum room. Characteristic of Taiko’s cuisine is Schilo van Coevorden’s masterful approach to culinary delights from East and West. Seamlessly, Taiko Cuisine blends Asian dishes with the best ingredients from the region. Taiko Cuisine turns all ideas of Asian-inspired cuisine on its head, offering its own quirky interpretation of favourites such as Wagyu beef, sushi and more.
Website: Taiko Cuisine
