I try to travel to Japan once a year as far as possible.
As a Japanese trained Sushi chef and sake sommelier I learn a lot from my trips to Japan.
The Japanese cuisine is a kitchen where raw materials, ingredients and techniques are constantly puffed and refined. This makes the level og the food slightly higher each year.
Beside that my horizons are expanded every time I am in Japan.
In Japan I eat fish, seafood and other raw materials that I can not get in Europe. This inspires me todevelop new recipes and classes.
You can read more about Sushi chef & Sake sommelier Zoë Escher
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.