Taiko Asian Restaurant
Van Baerlestraat 27
1071 AN Amsterdam
+31 (0)20 570 0000
Taiko will be closed during the Summer from 23 July until 20 August 2018.
Monday to Thursday 18:30 to 22:30
Friday to Saturday 18:30 to 23:30
Happy Chinese New Year! 2019 is the year of the pig 🐷
24 top chefs (including our Schilo van Coevorden) are going to cook for 24 hours and raise money for the Red Cross (Rode Kruis) Want to buy tickets? Go to: https://www.24h-chefs.com/
Spoil your Valentine with a dinner in Taiko and you might get the most lucky fortune cookie including a stay in Conservatorium Hotel 💕 reserve here: http://bit.ly/2jcBID2
On Sunday 17 February our chef Schilo together with 23 chefs, will cook for 24 hours to raise money for Rode Kruis 👨🍳 Schilo will cook from 9PM to midnight! 🏥 To book and support this cause, visit http://www.24h-chefs.com/
Take a look into the magical world of our new ingredient of the year, SOY! 🌱check out the menu here: http://bit.ly/taikorestaurant
amazing food ..delicious dessert ,fusion music and excellent location...top class asian restaurant and lounge bar where where you can enjoy excellent cocktails and finger food or delicious sushi, fish and waygu sashimi ..eating from taiko is a rewarding experience for the environment and music, f...
Taiko Style scallops, tuna and hamachi ✌ http://bit.ly/2uLDkvV
Tuna sashimi served on ice! ❄️🐟 http://bit.ly/2uLDkvV
A feast for all! Come in with your family for a dinner: http://bit.ly/2uLDkvV
Have a look at the story behind our new ingredient of the year, SOY! 🌱
Check out our blog to find out about Chef Schilo's amazing career, his favourite foods, and the inspiration for his delicious menus 👨 🍳
Just around the corner from Taiko in Amsterdam, is where Schilo van Coevorden has his roots ? Asia, however, has his heart. As a chef, with classical French education, Schilo was very early on triggered by the exotic flavours and textures of the Far East ?
We are getting ready to announce our new ingredient of the year! Can you guess what it is? ?
Just around the corner from Taiko in Amsterdam, is where Schilo van Coevorden has his roots. ? Asia, however, has his heart. As a chef, with classical French education, Schilo was very early on triggered by the exotic flavours and textures of the Far East ? - #taikoamsterdam #taikorestaurant #gra...
The Taiko team has missed you during their summer holiday, will we see you back tonight? ☀
Can't go without Taiko during our summer break? We've got you covered: try out the recipe for Schilo's signature Daikon Salad at home ? http://bit.ly/2uKvvTZ
Taiko will be closed from 22 July - 19 August for a Summer holiday, the team looks forward to welcoming you again after our well-deserved break!☀ ✈ http://bit.ly/2uLDkvV
What's your favourite cocktail-foodpairing? Come in and try our selection! ? http://bit.ly/2uLDkvV
Don't miss the final months of Taiko's Ingredient of the Year, Red King Crab ? before the Taiko team goes on holiday from 23 July - 20 August and prepare for the next ingredient of the year which will be revealed in September. Reserve now: http://bit.ly/2uLDkvV
The latest addition to our wine list: the Dot, a Dutch sparkling wine from the Southern provence Limburg ?It brings the fragrance of Johanniter and Cabernet Blanc with a fiery sparkle!? Reserve a table here: http://bit.ly/2uLDkvV
Visit Taiko this weekend at Taste of Amsterdam, we are creating beautiful dishes with Hotel Okura Amsterdam, Onno Kokmeijer, Moët & Chandon and Veuve Clicquot! ? http://bit.ly/2LRrIMv
By working with local suppliers and farmers Executive Chef Schilo van Coevorden has developed his own unique style that captivates the heart and taste buds of many well-traveled food aficionados. One of these local suppliers is the first vertical farm in the Netherlands, GROWx ? Read more about t...
Don't miss the Taiko & Moet Hennessy collaboration at Taste of Amsterdam! ? Our team will create 150 limited dishes, so get your tickets now! - http://bit.ly/2rKcC33
Our latest addition to our menu, Schilo's take on the famous savoury pancake dish 'okonomiyaki' ? Book a table here: http://bit.ly/2uLDkvV
Too many delicious dishes to choose from, you have to go back for another try! ? http://bit.ly/2uLDkvV
Spring on a plate! ?? http://bit.ly/2uLDkvV
Have a great weekend everybody, we look forward to creating our Hanami menu for you! ? http://bit.ly/2uLDkvV
Looking forward to a week full of sunshine and cherry blossom inspired dishes ? Check out our Hanami menu here: http://bit.ly/2uLDkvV
We launched our Hanami menu among the Cherry Blossom Trees in Amsterdamse Bos ??? Have a look at the menu here: http://bit.ly/2uLDkvV
Picture perfect: our local lamb with black beans and morel mushrooms ? book a table here: http://bit.ly/2uLDkvV
Spring is in the air! Come in and try our arctic char with wasabi and bamboo roots ? discover our menus here: http://bit.ly/taikorestaurant
The weekend is here! Start off your dinner with our signature G&T with Nikka Coffey Gin, Fever Tree tonic and a tangy splash of bright tangerine and good vibes ?
How many cherry blossom trees did you see in bloom this year already? ?Hanami celebrates the cherry blossom season all over the world! ? reserve now to try out our Hanami menu: http://bit.ly/taikorestaurant
Enjoy the cherry blossom throughout the city and in Taiko! ? http://bit.ly/taikorestaurant
Planning a romantic dinner? Taiko is the spot for you lovers! ? http://bit.ly/taikowebsite
Throwback to last year's ingredient of the year, wasabi! We went on a trip to the farm in Dorchester to create some dishes with the freshest produce! ? http://bit.ly/taikowebsite
Sashimi of Hamachi with Sakura Soy inspired by the Hanami season ? http://bit.ly/taikorestaurant
How many minutes could you leave this beautiful plate untouched? ? http://bit.ly/taikowebsite
Looking forward to the 2018 Hanami season! ? http://bit.ly/taikorestaurant
What's your favourite Taiko dish? We know it's hard to choose! ? http://bit.ly/taikorestaurant
A very special Conservatorium high tea is coming your way soon! ? http://bit.ly/2pm19Vx
Ingredient of the year: King Crab ? is caught in limited numbers, making it possible for the fisherman to handle each king crab individually. This level of care and attention, used throughout the process from catch to production, gives the King crab a unique and distinctive qualitative advantage ...
Executive Chef Schilo van Coevorden: "We honour all the beautiful flavours and textures from across the Far East". http://bit.ly/taikowebsite
Amsterdam Cocktail Week has started! Visit Tunes Bar from 5 - 11 March for some first class cocktails and mouth-watering bites inspired by various parts around the world ? http://bit.ly/tunesbar
Who wants to try our Dim Sum with truffle and mushroom? ??♂️ http://bit.ly/taikorestaurant
What's your favourite Okonomiyaki? Here's our chef Schilo van Coevorden's favourite made with black truffle and local cabbage. Yum! http://bit.ly/taikorestaurant
Don't miss your chance to win a 3 course meal with 3 matching Sir Edmond Gin serves in our restaurant. Instructions on how to win are below ?
Happy Valentine's Day! Check out the signature love potions by Hendrick's Gin in Tunes Bar and have one of our love typists write a personal love letter to you! ? http://bit.ly/tunesbar
Romance your loved one with our Valentine's dinner, don't forget your toothbrush as you might win an overnight stay in the Conservatorium Hotel. Reserve here: http://bit.ly/taikorestaurant
Valentine's Day is just around the corner! ? check out our Valentine's menu here: http://bit.ly/taikorestaurant
Tag that special person in your life who you want to have a Valentine's dinner with in Taiko and find the lucky fortune cookie to win an overnight stay in the Conservatorium Hotel afterwards ?? http://bit.ly/taikorestaurant
In the mood for love? ? We have the perfect Valentine's Day dinner for you. Check out our menu here: http://bit.ly/taikorestaurant
Spoil that special person in your life with our Valentine's Dinner, you might find the lucky fortune cookie and win an overnight stay in the Conservatorium ?
How's Dry January treating you? Swap your wine pairing with a tea pairing by our gifted sommeliers this month and perhaps the months to come ☕ http://bit.ly/taikorestaurant
Our desserts almost make you want to skip the rest ? http://bit.ly/taikorestaurant
If you haven't tried our daikon roll, 2018 is the year to tick it off your bucket list ? http://bit.ly/taikorestaurant
Happy New Year! We look forward to welcoming you in 2018 ? ?
We wish you a very happy, culinary Christmas! ??
Don't feel like cooking a Christmas dinner? We have the perfect set-up for you ?
Don't feel like cooking for Christmas? The Taiko team brings you culinary surprises and an elegant ambiance to ensure you have an unforgettable Christmas ?? book now ?
Read on what THE AVANTGUARDIAN thinks of our new King Crab menu, plus check out the wonderful photos of she made of our dishes ??
Meet our new ingredient of the year: red king crab! Go on a culinary journey with executive chef Schilo van Coevorden past different parts of the world ?? http://bit.ly/taikowebsite
Welcome to Hammerfest, a three hour drive from the most Northern part of Europe. Join us on an extraordinary journey catching red king crabs with executive chef Schilo van Coevorden. ?: Food Inspiration ?⚓ visit our new website here: http://bit.ly/taikowebsite
We have some new, exciting dishes in our restaurant, come in and let our chef take you on a culinary journey! Tag someone with who you'd like try our new menu ?
Our pastry chef reconstructed the home of the king crab in one of his grand desserts ⚓ ? visit our new website here: http://bit.ly/taikowebsite
Have you tried our King Crab with Edamame Hummus and Miso yet? It's delicious! Visit our new website here: http://bit.ly/taikowebsite
Some plating tips by our executive chef Schilo van Coevorden to impress your dinner guests ??? more Taiko insights: http://bit.ly/taikowebsite
We're looking forward to a new culinary week with our ingredient of the year: red king crab ?⚓️ reserve your hot seat here: http://bit.ly/taikowebsite
Holy crab, we love our new ingredient of the year! ?⚓ Visit our new website here: http://bit.ly/taikowebsite
Very happy to announce the new ingredient of the year: Red King Crab ?⚓ thank you all for entering the prize draw, all winners will be contacted by email. Visit our new website: http://bit.ly/taikowebsite
Answer all questions on Taiko correctly and have the chance to win amazing prizes such as a 12 course dinner for two in Taiko including an overnight stay in the Conservatorium Hotel! Enter the competition here: http://bit.ly/taikonewyear
We are ready for autumn, "shokuyoku no aki" as the Japanese say. Reserve your table here: http://bit.ly/taikorestaurant
Our Executive Chef, Schilo van Coevorden, welcomes you back after the summer holiday, see you tonight at Taiko! ???
Find out how our chef ensures the freshness of our fish and what inspires him in creating beautiful dishes with influences from all over the world. http://bit.ly/taikorestaurant
Join the Amusetour Nederland and walk through the Oud Zuid borough past many wonderful restaurants and their best amuse bouches. Get your tickets here: bit.ly/2uUky1X
We love everything pink! Such as the Cherry Blossom tree we had in our restaurant. Happy #pride ! ?
Taiko is nominated as Best Hotel Restaurant in the Food Bloggers Award 2017, the jury will announce the winner on 28 August ???
The taiko team before the summer closing, see you on 20 August after our holiday! ☀️✈️?⛱
Get your tickets now for this special tour around Amsterdam's unique restaurants serving amuse-bouches.
Enjoy a Sakura fest on your plate with our Hanami menu bit.ly/taikorestaurant
Chef Schilo van Coevorden's take on one of Holland's most favourite snacks: the 'Frikandel' with Esquire Nederland.
Keep an eye out for...https://www.taikorestaurant.nl
Follow our Executive Chef Schilo van Coevorden's take-over this week on Culinary Inspiration!
Who's ready for dessert? Our chef has made this wonderful dish of tapioca, mango, pineapple and mochi.
Taiko and ETQ Amsterdam joined forces and designed an exclusive ETQ collection. ETQ's elegance, timelessness and quality seemingly match Taiko's philosophy and the Taiko team is proud to wear the exclusive collection in Taiko restaurant.
Have you seen the Hanami tree in Taiko restaurant yet?It honours the Hanami festival. Executive Chef Schilo van Coevorden introduces the new Hanami menu, inspired by the cherry blossom festival.
Watch the masters at work from our chef's table which is situated right next to our kitchen.
Happy Hanami! Discover our new 8-course Hanami menu inspired by the Cherry blossom trees.
The new Hanami menu includes a cherry blossom tree made out of chocolate. Happy Spring everybody!
Our lovely Taiko dessert 'Walk in the Forest' with mushroom ice, several structures of chocolate and wasabi sponge cake. http://bit.ly/taikorestaurant
The Hanami festivities are almost starting, stay tuned for our Hanami Menu. http://bit.ly/taikorestaurant
Uni panna cotta with wasabi and caviar is an absolute Taiko must-eat! http://bit.ly/taikorestaurant
Our Nigiri of Hida Gyu Beef. Mmmm.. delicious! http://bit.ly/2nNexzc
Our authentic and traditional tsuri-daiko; a large Japanese hanging drum dangles elegantly on the wall in Taiko. What other Japanese features do you spot in our restaurant? http://bit.ly/2nNexzc
Dessert anyone ? Our Kakigōri ice dessert is a Chef Schilo twist on the traditional Japanese favourite. Tag someone who you could enjoy this with! http://bit.ly/2lL8KxQ
Top to toe, our interior has been designed by Italian architect and designer Piero Lissoni. Ensuring a balance between old and new, Lissoni kept the original wood floors and included a black metal frames throughout the restaurant. And the chandeliers? Recovered from an old factory in Rotterdam! h...
A loved favourite: Our Himachi sashimi with wasabi sorbet. http://ow.ly/ODtt309y2br
Our Taiko Cocktail features fruit in the style of: Midori Melon, Nikka Whisky, Raspberry Daiquiri and Gin and Tonic. Do you have a favourite element of this dish? http://www.conservatoriumhotel.com/taiko-restaurant
We have another busy Saturday night service to prep for. Don't forget to share your pictures of dinner with us on Instagram by tagging @taikorestaurant: http://fal.cn/E37p
Our Venison Rijst Tafel to be shared between two. Tag someone you could enjoy this with. http://ow.ly/l9XH308SnDs
An interview and a look inside the Taiko kitchen with Executive Sous-Chef Rieks Renz with our seafood supplier Versvishandel Jan van As . Video by Stichting Vis&Seizoen
Last week Chef Schilo received a symbolic leather cow from the HIDA Gyu association as Taiko is one of two restaurants serving their produce in Europe. Schilo is pictured here with Mikel Pouw from Nice to Meat
Our tapioca dessert served with mango. What's your favourite element about this dish? View our current dessert menu here: http://ow.ly/aFut308E8Hm
Tune in and listen to chef Schilo' story NPO Radio 1 #mangiere
The freshest wasabi you'll ever taste will be at Taiko as we grate the real deal to order. Packaged wasabi, which is usually accompanied with sashimi, is nearly always a mixture of horseradish and green coloring, with perhaps a little dry mustard. Can you taste the difference?
Interior goals ?. What's your favourite feature about Taiko's interior design?
Treat the love in your life to a seven course dinner at Taiko. Make sure you pack your overnight bag as one lucky couple will win a night in the The Conservatorium Hotel. Will it be you? Book direct: https://taiko.tocktix.com/
Something unique. Jamon de Wagyu with pickled shiitake and tomato hearts. http://bit.ly/2em5h54
Take a 'Walk In The Forest'. Served with mushroom ice and cacao; dessert is always a good idea at Taiko. http://bit.ly/2em5h54
How do you plate the perfect steak tartare according to Chef Schilo? Watch below to find out. Video thanks to ELLE Eten
You can now take Taiko home with you! Take a look at our Taiko Wasabi Sauce on Saus.Guru for cooking ideas and to purchase: http://bit.ly/2jHkAHz
Look no further than Taiko for your next business dinner, birthday event or function! Our 8 course Omakase menu is an experience that your guests will never forget.
Watch Chef Schilo take you step by step through plating his famous bento box. Thanks ELLE Eten for the video!
TBT to the reveal of wasabi as the ingredient of the year last September by Chef Schilo! http://bit.ly/2hefTkQ
Our wasabi panacotta with sea urchin and Anna royal caviar. Visit Taiko and try it for yourself: http://www.conservatoriumhotel.com/taikorestaurant
Do you love dim sum and gyoza as much as we do? Which is your favourite on our menu? http://www.conservatoriumhotel.com/taikorestaurant
Have you tasted our very own 'Taiko's Gin' yet? If not, pop by Taiko or Tunes Bar this week and ask for our perfect serve.
? Happy New Year! Wishing you all the best for the year ahead from the Taiko team.
Saké sommelier Alvaro Steenbergen is ready to answer every question, query or misconception you may have about the Japanese rice wine. View our drinks list here: http://bit.ly/2htdfq7
The team at Taiko would like to wish all our followers a wonderful Christmas! Have a fantastic day filled with lots of food and full tummies. ?
The Hamachi sashimi is a favourite among our diners. The delicate fish is perfectly balanced with a fresh and subtle wasabi sorbet. ? http://bit.ly/2em5h54
Always wanted to sleep in our 170 m² Penthouse Suite with a private dinner from Chef Schilo and do you want to support 3FM Serious Request? Have a look at our auction item: https://veiling.3fm.nl/overnachting-penthouse-conservatorium-hotel-diner-van-schilo-van-coevorden Only 2 days left!
? For every one of our Christmas vouchers you purchase within the hotel from today until the 24th, you'll also receive something for yourself. Don't miss out on treating yourself too with The Conservatorium Hotel Give and Get scheme: http://ow.ly/yDUr306JXiB
Always wanted to know how Chef Schilo wow's his guests? Watch this episode of ELLE Eten about the art of plating and find out!
Christmas is literally around the corner! Still haven't made any plans with your friends or family? Don't panic, we have a few last minute tables which you can book seamlessly and directly through TockTix: https://taiko.tocktix.com/
Dessert anyone? Taste the combination of pandan, coconut, bastogne and blueberry at Taiko: http://www.conservatoriumhotel.com/taikorestaurant
Last week Chef Schilo took a trip with some members of the press to The Wasabi Company farm in the UK to show them where we source our fresh wasabi from. Here are a few images from the day taken by Filip Latka Photography
We promise you've never experienced a bento box quite like Chef Schilo's bento box. At our Dom Pérignon Experience, enjoy a unique blend of prestige champagne from Dom Pérignon with explosive Asian flavours. For more info and to book, visit: bit.ly/2eMSpVD
Have you joined the online Christmas advent of The Conservatorium Hotel ? You could potentially win prizes daily and the more days you enter, the higher your chance of winning the grand prize on the 24th! Enter via this link: http://christmas.conservatoriumhotel.com/
We're excited to announce the arrival of Taiko’s Gin! An exuberant expression of the most aromatic spices. With fresh notes of lavender, cherry blossom and cucumber which are supported by hints of spicy ginger and wasabi, Taiko’s Gin forms the most unique fusion of flavours. You can now order the...
The expertise from our sommelier Alvaro Steenbergen matched with the creativity and execution of Chef Schilo and his team. The perfect partnership to bring you an exciting evening at our Dom Pérignon Experience. Find out more: http://bit.ly/2eMSpVD
That light green paste nestled next to the pink ginger in your box of sushi? It is most likely a mix of mustard, European horseradish, and food colouring. In fact, by some estimates, only 5% of the wasabi served in restaurants around the world comes from the root of a wasabi plant. Take a look at...
Van Baerlestraat 27
1071 AN Amsterdam
+31 (0)20 570 0000
Monday to Thursday 18:30 to 22:30
Friday to Saturday 18:30 to 23:30