Red King Crab, Ingredient of the Year at Taiko

Taiko, the restaurant of the Conservatorium hotel, annually celebrates its birthday by announcing its ingredient of the year. On previous years, Wagyu and wasabi were the stars.

And this year Chef Schilo van Coevorden chose the Red King Crab as the main focus. This particular kind of crab can weight up to 10 kilos. He has been fascinated with crab since the time he worked in Osaka and discovered a restaurant that only served this crustacean. The crab that he serves is sourced from a village in Norway and it is flown in to Amsterdam. Handled with extreme care, you can really taste the freshness of this ingredient. So much that you can eat it raw in sashimi. The meat is sweet and juicy, a real treat for the palate.

I had the pleasure to be there at the launch of the new menu and it was incredible. If you follow my Instagram stories you probably already saw some of the dishes. The first two courses came with an extra sensory experience. We were given a glass to smell as we took a bite of the dish. The first one smelled of lychee, and was paired with the king crab, roses, elder-flower and berries dish. Some of my favorite dishes were the cappuccino with young coconut and peanuts. One of Schilo’s specialties. The king crab tartare with green curry ice cream. The Thai flavors here were amazing. The crab gyoza with tamarind and kimchi. The smoked crab nigiri which came with a very generous piece of crab. The veal cheeks with BBQ crab legs. The veal just melted in your mouth. And of course, I couldn’t leave out the matcha dessert. The home of the crab, was a work of art.

 

You can enjoy a special 12 course kind crab menu until September 2018.

Taiko, at the Conservatorium hotel

Van Baerlestraat 27, Amsterdam

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