“In Japans your education never ends. In 2012 I was introduced to a nigiri hand technique that takes 20 years to master I think that is fascinating” – Zoë Escher
2019: Zoë was the judge for the daily newspaper Politiken in connection with testing food for their readers.
2016: Zoë held the official opening speech and opened the fair Formland Spring in Messecenter Herning in Denmark. At the opening of the fair there were 49 people from the press, 20 VIP and 271 exhibitors.
2015: Zoë has made sushi and Japanese dishes as private dining at home of US ambassador in Denmark Rufus Gifford.
2013: Rated as Denmark’s sushi expert no. 1 by gourmet supermarket chain Irma. Zoë was also guest judget at Masterchef Denmark season 3. Zoë has made sushi and Japanese dishes as staff food to the 3 star Michelin restaurant
Zoë is known from Danish magazines and TV such as Copenhagen Food, ALT for Damerne, Berlingske, Femina, IN, Mad & Bolig, TV3 and the consumer council magazine “THINK”.
Reference: Restaurant Geranium***, A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Ikea, Novartis, Velux, Takeda Pharma, Haldore Topsøe, Dansk Byggeri, Deloitte, Gorrissen Federspiel, Beierholm revision, Symphogen and many more.
In Japan, I have never encountered chili mayonnaise.
In Japan sushi chef uses different raw materials on top on nigiri sushi like herbs, Japanese vegetables, egg, homemade soy sauce and marinade to give the whole dining experience an extra dimension.
In the US chili mayonnaise is used in very small quantities. The only fish that uses chili mayonnaise is tuna in which it is typically mixed in a tuna tartar.
In Denmark, there are many restaurants that uses chili mayonnaise in many context like a ketchup.
I think that is a pity because you will miss out the finer flavors of the fish and the interaction between the various ingredients.
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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Accenture audit Elbek & Vejrup and many more.
In early June 2015, I visited the restaurant Minokichi located in the district of Shinjuku in Tokyo. Restaurant Minokchi servers a variety of classic Japanese dishes of very high quality.
We chose to eat at that restaurant because their Japanese fondue Shabu Shabu is very tasty. A fondue where different kinds of vegetables, noodles and beef cooked in a deep pan, then the individual pieces are dipped in a sauce before being eaten. We chose a larger menu, which consisted of several dishes.
Below you can find picture from the menu. _
Restaurant Sato-Besso is an exclusive Japanese restaurant that servers very tasty kaiseki menu.
The restaurant is located in Fukuoka, located 1½ hour flight from Tokyo. Their menus are delicate, tasty and you will be very full. If you are staying Fukuoka, I highly recommend that you visit the restaurant. _
About once a year I travel to Tokyo, where I eat at tasty sushi restaurants.
Sushi Tokami located in the exclusive shopping district Ginza in Tokyo it’s a restaurant that I have visited in 2015.
The restaurant has only been around for two years, but in a very short, the restaurant has attracted attention with their tasty sushi. I highly recommend the restaurant if you stay in Tokyo. _
About once a year I travel to Tokyo, where I eat at tasty sushi restaurants.
Sushi–Kinoshita is the best sushi restaurant located at the Tsukiji Fish Market in Tokyo. It is a restaurant that I have visited in 2014 and again in 2015. Their sushi is very tasty and it is a restaurant that I highly recommend. _
About once a year I travel to Tokyo, where I eat at tasty sushi restaurants.
Sushi Iwa is located in the exclusive shopping district Ginza in Tokyo it’s a restaurant that I have visited in 2014. It is a restaurant offering sushi of very high quality. I highly recommend the restaurant if you are staying in Tokyo.
In Japan, I have never encountered chili mayonnaise.
