The Hotel Okura Amsterdam wants guests to make their own food. The kitchen of the hotel’s dining outlets doubles as a hands-on dining experience, Taste of Okura.

Located on the lower level, the kitchen boasts three cooking islands as well as several tables and couches for dining. The culinary center is outfitted with high-tech kitchen equipment from Miele. Chef de Cuisine Louise O’Hare conducts classes on all skill levels, from beginner to cooking pro. The menus come from the hotel’s Michelin-starred Chefs Masanori Tomikawa (Yamazato Restaurant) and Onno Kokmeijer (Ciel Bleu).

Chef Kokmeijer’s seasonal four-course Ciel Bleu menu currently features a sushi-style roll of langoustine, melon and seaweed to start, followed by king crab topped with “beurre blanc” ice cream, lemon and Baeri caviar. Elderflower, cockles, root vegetable puree and salted herbs accompany the main course of sea bass. The meal concludes with a mango, vadouvan, toffee and white chocolate dessert. For those who prefer Asian cuisine, try a class preparing Chef Tomikawa’s sushi and teppanyaki dishes. Head Sommelier Noël Vanwittenbergh hosts four different food and wine pairing workshops.

Taste of Okura workshops can be booked as an individual, a group or for a business event. Prices vary. The cooking studio is also available for private parties or receptions for up to 75 guests. Visit the website to make reservations, take a virtual tour, sign up for offers and newsletters and check out the recipe of the month.

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