In the work of Esther Stam, founder of Studio Modijefsky, everything revolves around the experience. Interiors that do not reveal themselves all at once, but unfold gradually. From iconic Amsterdam restaurants to sophisticated residential projects like Ceci in the Zuidas, Studio Modijefsky explores how circulation, light, materials, and atmosphere work together to define a space. No fixed style, but an approach in which context, use, and materiality are in constant dialogue with one another. Time and again, an environment emerges that not only looks right but, above all, feels right in use. Read more here and be inspired
Composed; In a city where space is scarce and ideas are constantly evolving, existing buildings are increasingly being given a new lease of life as creative workplaces. Former garages, chapels, or theaters are being transformed into inspiring spaces where working, meeting, and creating come together. The character of these places remains palpable: high ceilings, robust materials, and unexpected floor plans give each workplace its own identity. Reusing existing buildings not only creates space for new ideas, but also a sustainable way of developing. In this way, a new work culture emerges from the past, where history and creativity reinforce each other. Read more here.
In her home in Amsterdam Oud-Zuid, Marian Cramer developed a gallery practice that deviates from the classical model. Here, working and living are not separate domains, but together form the framework within which art is displayed, discussed, and followed. The proximity of the home changes the way we look at art: less formally, more personally, and with room for time. For Marian, it's all about taking time, looking, and guiding artists over the long term. Read more here
Aernoud Bourdrez operates in a world where art and law constantly intersect. As a lawyer, he represents artists, but as a collector, he allows himself to be shaped by them. His office is a studio full of stories, his practice a search for unexpected solutions. In this portrait, he explains how art sharpens his gaze and gives conflicts new directions. And why an X-ray from Jackass is more than just a curiosity to him.
Spotlight: 'Aatje'. In the heart of Amsterdam's creative and lively Wittenburg district stands a building full of character. It is the former studio and home of renowned artist Aat Veldhoen, known as a pioneer of graphic art in the Netherlands and a leading figure in the Amsterdam art scene of the 1960s and 1970s. In recent years, Eilandenboulevard has developed into a sought-after place to live and work, with a mix of historical charm and creative activity. Take a look at this unique building and find inspiration in the neighborhood guide.
Ten years of Shortlist Amsterdam: an anniversary with simple recipes for success. Amsterdam has matured as a food city, and Shortlist Amsterdam has grown with it over the past ten years. Sisters Famke and Floor van Praag are celebrating the anniversary of their cookbook series about great restaurants with a brand-new edition full of simple recipes for success. Classics with character, recipes that any home cook can make, and restaurants that guard the soul of the city. Read more here.
Light is never just light. For Dimitri Saddi, founder of PSLab, it is a language with which you tell stories. From their studios in Amsterdam, Antwerp, Paris, London, Bologna, Berlin, and their home base in Beirut, the team works on lighting plans that do not start with a lamp, but with people. "Everyone has their own relationship with light," says Dimitri. "It touches on habits, memories, and emotions." In this edition of The Edit, Dimitri, Taco (Amsterdam), and An (Antwerp) delve deeper into their way of working: how dialogue, technique, and reflection come together in a lighting plan that is never generic, but always a Immediately translation of someone's life. Be inspired
Meet the entrepreneur, in this series interior designer Anita Fraser. Anita has a passion for architecture, design and creating spaces that envelop its inhabitants with positive energy. In her work, she is constantly looking for the right balance between form, function and materiality. After a career as a process lawyer, she studied interior design at the University of Arts London. She now collaborates with other designers, architects and Project developers to refine both living and working spaces. Read and view more here
Meet the entrepreneur, in this series Maud Moody. Toscanini has been a household name in Amsterdam for forty years. Not only because of the tasteful, homely Italian cuisine, but also because of the people behind the business. Maud Moody, one of the founders, tells how it all started – and how a holiday in Rome led to one of the city's most beloved restaurants. Read the whole story
Looking inside, a stately mansion gets a new soul. Vivian Hartog, brand strategist and designer of Griffe Studio, was involved from the start in the transformation of Birkenstock's Benelux headquarters on Sarphatistraat. What was once a classic mansion is now a place where history and contemporary design meet - with great attention to detail, materials and atmosphere. Read and see more here
The art of craft. In The Edit – The art of craft, we highlight craftsmen who work to preserve and restore historical heritage. Their dedication to artisanal techniques, from marble stucco to gilding, shows that heritage is only truly future-proof when tradition and craftsmanship come together. One of those craftsmen is Barry Zardoni, a restoration plasterer pur sang. Read and view more here
Spotlight: 'The Gentleman'. Working in the historic heart of Amsterdam, on the Grachtengordel-Zuid – who wouldn't want that? This inspiring area buzzes with creativity and attracts a diverse mix of artists, writers, designers, and entrepreneurs. With cultural hotspots such as De Bazel, FOAM, the Rijksmuseum, and the Kleine Komedie within easy reach, this location offers the perfect balance between working and networking.
Be inspired by the dynamism of the neighborhood and the tranquility of an exclusive workplace in a monumental canal house. The hidden gem? A sunny south-facing garden with elegant gravel paths and classic boxwood hedges – an oasis of greenery in the middle of the city. Read more here
The Creative Advantages of Working in Amsterdam; Amsterdam is much more than a city of canals, bicycles, and tulips. It is a vibrant hub for creativity, innovation, and collaboration. For companies, startups, and independent creatives, this city offers a unique breeding ground for ideas to flourish. But what makes working in Amsterdam so special? Read more
Meet the entrepreneur, in this series designers Xander Vervoort and Leon van Boxtel of x + l design. In their online store, they present handmade products that they have made themselves. Most are one of a kind. Loose objects and limited series that go together with handmade finds from their travels. Xander and Leo love the irregularity in the products: the human touch gives it an extra dimension.
Read and view more here
The Japanese restaurant Umeno is somewhat hidden away. Sheltered windows were deliberately chosen so as not to reveal the restaurant immediately, but to add an extra element of discovery to the experience. Once inside, you enter a space where intimacy plays the leading role and authenticity exudes from the handmade wooden interior. A traditional concept, in other words. It is one of the oldest Japanese restaurants in Amsterdam. Akitsu, Okura, and Toga preceded it in running a place with only Japanese staff.
History
The first contact between Japan and the Netherlands dates back 420 years. On April 19, 1600, the Dutch reached the Japanese coast. Together with the Chinese, they gained a monopoly on trade with Japan. Other Westerners were rejected because they wanted to convert the Japanese to Christianity. The Dutch had to give something in return: they were forced to move to the tiny peninsula of Dejimam, no larger than a soccer field. They were only allowed to leave this island once a year. But since when have the Japanese been living in the Netherlands? In the 1960s, many Japanese companies established themselves in the Netherlands. The headquarters of companies such as Fujifilm and Canon are located in Amstelveen. Amstelveen has the largest number of Japanese people in the Netherlands.
Once in the Netherlands, I was able to start working at Toga, the very first Japanese restaurant in the Netherlands, through family connections.
Authentic Japanese in South
Umeno opened its doors in 1978. The restaurant owes its name to the mother of the previous owner, for whom Atsuhito had worked for almost twelve years before officially taking over the restaurant. "In the beginning, my focus was on expanding the business, but my wishes changed over the years. Nowadays, I dream of passing on Japanese traditions to my children, and my wish is to keep the restaurant within the family."
Little has changed over the years. The regular customers have stayed, and the second generation is now joining them. The core consists mainly of returning Dutch people and Japanese expats who recommend the restaurant to each other. Although the customers remain largely the same, Japanese cuisine, on the other hand, is constantly changing. As a chef in Japan, you can make a name for yourself by putting your own spin on dishes. Japanese chefs can prove themselves by creating new combinations and techniques and presenting their dishes in an original way. All these details together create a new style.
The Chef
Atsuhito was born in Japan on the southern island of Kyūshū. He had been working as a chef in Japan since 1995. The family he grew up in ran a washoku (meaning the art of Japanese cooking, literally translated as Japanese food). The restaurant was in his hometown of Kurume, where he helped out from an early age. "In 1999, I moved to the Netherlands because there were more job opportunities there."
Did you know that chopsticks should never be placed flat on the table? They should be placed in a holder, neatly against each other, with the tips pointing to the right. The left side has a special place in Japanese culture, which has to do with the movement of the sun. When you see a chef filleting a fish, the head of the fish will always be facing to the left.
Japanese food culture
In Japan, food is very simple. Not much is added to it. The intention is for you to taste the pure flavor of the ingredients. It is mainly a state of mind. That is also the difference between Japanese and Western sushi. Western sushi often has extra flavorings added to it, such as mayonnaise. When there is a new top chef, they set the new standard for Japanese food. The traditional Japanese style develops through cooking every day, gaining new experience, and not following a recipe. It's not about the chef's creation, but about fulfilling the customer's wishes. This is what makes a chef professional and contributes to regular customers. It has always been this way. In Japan, it's important to respect all the ingredients you use. Most eating habits have been influenced by senseis over the years. A sensei is a master in his profession, which can be as a chef, but also as a doctor. Many of these habits have been adopted from previous generations. The younger generation takes some customs with a grain of salt. One rule that is still very much visible within the culture, for both young and old, is the use of chopsticks.
The Dutch and Japanese cuisine
At the time, it wasn't really normal to eat raw dishes in the Netherlands; the Dutch weren't familiar with them. And what a farmer doesn't know, he doesn't eat. That's why the first obstacle was selling raw fish. This was solved by giving the dishes a Western twist. The sashimi wasn't served in the traditional Japanese way, but as carpaccio. Hot dishes, such as tempura, were immediately appreciated. The sushi hype blew over from America, where the dish had been on the menu for much longer. The sushi counter at Umeno has been around since 1993, only fifteen years after the restaurant opened.'
Japanese Restaurant Umeno
Agamemnonstraat 27, 1076 LP Amsterdam