Hotel restaurants in Amsterdam are epitomised at the Conservatorium, where the chefs at Taiko are constantly searching for the finest Hida beef, the only true wasabi grown in Europe, and vintages offered nowhere else. Their sake sommelier even trains new ones – the only person in The Netherlands certified to do so. In a hotel this focused on food and drink, there's no such thing as a humble ingredient. At the Brasserie, the cooks aren't just attuned to the right season for each fruit or...
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