Jacob Jan Boerma

How about spending memorable time celebrating the NEW YEAR 2020 at COOK JAPAN PROJECT?
Chef Jacob Jan Boerma, a Michelin 3 star chef from the Netherlands, and COOK JAPAN PROJECT’s executive chef Jérôme Quilbeuf will be hosting a special 4 hands dinner on the New Year’s Eve. Please join us for this special one-night dinner!

[Time]
◾1st Part : 17: 00-20: 00
For those who wish to have an early dinner and spend time at home or go out for New Year's visit to a shrine.

◾2nd Part : 21: 00-00: 00
For those who wish to have a late dinner and join New Year countdown at COOK JAPAN PROJECT. Champagne will be served from the house.

Jacob Jan Boerma/Jérôme Quilbeuf


Speial 4 hands dinner

2019.12.29~12.31
Jacob Jan Boerma
The Netherlands Vaessen
De Leest   Michelin★★★
Restaurant Voltaire, Parc Broekhuizen   Michelin
White Room, Krasnapolsky Amsterdam   Michelin

Jacob Jan Boerma/Jérôme Quilbeuf

Jérôme Quilbeuf
executive chef of "COOK JAPAN PROJECT."

MESSAGE from CJP

Chef Jacob Jan Boerma was the 3rd chef at COOK JAPAN PROJECT, whose event was held in the late April 2019. At the time of this April event, Chef Jacob was not so well known in Japan, but after the event, we received so many appraisals from the guests how wonderful his event was. Many of them even told us they wish to “visit the Netherlands to eat Chef Jacob’s dish.” His cuisine is light but impressive, and is composed with masterpieces from start to end. In response to those eager requests from guests, Chef Jacob is returning to Japan for 1 night to cook for New Year's Eve countdown dinner. Don't miss it! 2019.4 >

New Year’s Eve Special Menu

Sping rolls of cèpes and cheese abondance


Mini oyster ceviche


Mi cuit de canard, quince marmalade and spices


Coca de Jamón Joselito and black truffles


Blue lobster croqueta, jalapeños and phisalys


Tuna, coriander, cucumber, ponzu, buttermilk


Marinated scallops, parsley hollandaise, caviar


Eel tortelini in the vegetable broth, umeboshi and siso


Langoustine, pumpkin, ginger, apple


Romesquet of the sea with Taro potatoes and smoked seaweed


Beef A5 miso BBQ celeriac and smoked yoghurt with roasted onions jus


Almond Blanc Manger with sea water ice cream and Suirana Virgin olive oil 


Caramel chocolate coffee staranis


Petits fours

JACOB JAN BOERMA



Jacob Jan Boerma

The Netherlands Vaessen
De Leest   Michelin★★★
Restaurant Voltaire, Parc Broekhuizen   Michelin
White Room, Krasnapolsky Amsterdam   Michelin

PROFILE

Boerma translates the experiences he acquires from around the world, from places suchas Asia and Scandinavia, and places them into cosmopolitan and creative dishes. New ingredients, new flavours and new discoveries are the foundations of the food philosophy of this classically trained Dutch chef with preverence for acidity, spices and vegetables.

A perfectionist through and through, his skill and craftsmanship result in culinary art of the highest standard. However, the product is paramount for this chef, who favours local organic ingredients whenever possible. Boerma firmly believes that the quality of the product is the basis of success, which he then crafts into incredibly flavoursome dishes.

He began his career working at renowned restaurants in Belgium such as De Bokkedoorns (Overveen), Scholteshof (Steevoort) and Het Laurierblad (Berlare). He then crossed the border into the Netherlands where he perfected his skils at De Duinrand (Drunen), Kaatje bij de Sluis (Blokzijl) and finally as Head Chef at De Nederlanden (Vreeland) where he gained a second Michelin star for the restaurant.

AWARDS
3 Michelin stars(2013 -)
‘Promise of the Year’ award by Gault & Millau
‘Most promising Chef of the Year’ by Lekker
‘Chef of the Year’ by Gault & Millau (2010)
2 Michelin stars (2007)
SVH-Certified Master Chef title
1 Michelin star (2003)

Jacob Jan Boerma Jacob Jan Boerma Jacob Jan Boerma

Jérôme Quilbeuf



Jérôme Quilbeuf

executive chef of "COOK JAPAN PROJECT."

PROFILE

Chef Jérôme Quilbeuf is the executive chef of "COOK JAPAN PROJECT."
Since 2004, he has been working for Michelin three-star restaurant Sant Pau in Spain, and became the executive chef of the Michelin two-star restaurant Sant Pau Tokyo.
He was also the manager of the Ruscalledas group. In 2016, he opened his own restaurant, Nonna Maria in Barcelona, Spain.

He was born in Paris in 1977
After graduating from an culinary institute in Paris, moved to Barcelona.
1999 - 2004 Assistant chef at Hotel Hilton Barcelona (Spain)
2004 - 2005 Assistant chef at Restaurant Sant Pau Carme Ruscalleda,
2 Michelin stars, Sant Pol de Mar, Barcelona (Spain).
The following year, rewarded the third Michelin star
2006 – 2010 Executive chef at Restaurant Sant Pau Tokyo (Japan)
2 Michelin stars in 2007 being the youngest chef of the first Japanese Michelin guide.
2010 - 2018: Executive chef at Restaurant Sant Pau Carme Ruscalleda,
3 Michelin stars, Sant Pol de Mar, Barcelona (Spain)
2016 Opened restaurant “Nonna Maria” in Barcelona
2018 Executive chef of “Cook Japan Project” as a executive chef.

AWARDS
Best Young Chef of Catalonia 2001, Sant P ol de Mar, Barcelona (Spain)

chef chef chef

Sort by

Reserve a Table

2019.12.31-Dinner 1st Part 17:00-20:00

¥29,000(+ tax)

2019.12.31-Dinner 2st Part 21:00-00:00

¥29,000(+ tax)