New in Amsterdam: Soulkitchen, a restaurant, cocktail bar and club all in one

For readers aged 40 and over, the combination of the words ‘Soulkitchen’ and ‘Amstelstraat’ will undoubtedly ring a bell. In the nineties, Soulkitchen, then a nightclub, was also located here. The nightclub closed in 2003, and the name pays tribute to the disco venue of that time. The name also perfectly captures the concept, which will likely have played a role for the new owners.

Storied history 

Soulkitchen has a storied history. From 2013 to 2017, Club Abe was located in the building, but had to close after several incidents, including shootings at the building’s entrance. Two years later, urban club Blue Ivy opened here, but it too closed soon after—this time because VIP tables were offered against the agreement. Nightclub BRXDY was supposed to open here in 2022, but the whole plan was scrapped because of attacks on other clubs involving the operator. Let’s hope the new Soulkitchen is here to stay. No VIP tables here, no blemishes and above all: incredibly delicious food. An extra bonus: the owners bring a wealth of experience with them.

7 hospitality entrepreneurs

Soulkitchen has 7 owners, all of whom are already active in Amsterdam’s hospitality scene. Sander Groet, for example, is co-owner of Club Air and the A’DAM Tower, while Max and Koen van den Berg are the brothers behind Broodje Popov in De Pijp. The other names are Fulco Jellema, Jonathan Teclemariam, Gianni Schouten and Silven Valkhof. They are all incredibly enthusiastic about the concept—a restaurant, cocktail bar and club all in one—which truly adds something new to Amsterdam’s nightlife. Sander: ‘We notice that many people like to go out after dinner, but often don’t feel like moving elsewhere or waiting until 1:00 a.m., when most clubs start filling up.’

Nikkei cuisine

There is no large sign above the door, so you could easily walk past it. Unless you look down, that is: suddenly you’ll see a blue doormat with the name Soulkitchen on it, the ‘o’ shaped like a vinyl record. After climbing a few stairs, you arrive at the entrance and are shown to your table. A nice touch: at the table, you receive a complimentary welcome drink—a delicious glass of Cava.

The inviting menu is packed with Nikkei dishes. For anyone unfamiliar with Nikkei cuisine: it combines the elegant, light simplicity of Japanese cuisine with the explosive, sour, spicy and rich flavors of Peruvian cuisine. The menu features various types of sushi—prepared at a ‘sushi station’ in the middle of the dance floor—as well as Ceviche and Tiradito. There is also a separate menu, Soulkitchen’s set menu’. For 85 euros, you get a generous serving of the best Soulkitchen has to offer.

Corvina ceviche

We start with a deliciously fresh corvina ceviche, followed by an excellent Hamachi Nigiri. The hamachi, also known as yellowtail kingfish, is incredibly fresh, and the combination with sushi rice is delicious.

The Tuna Crispy Rice is also delicious: creamy tuna tartare on a fried rice cube, topped with a coriander crisp. If desired, you can also add Beluga caviar to this divine bite for a briny note.

The fact that the sushi here is excellent is also evident from the Salmon Aburi (nigiri with salmon and salmon roe) and the Dragon Roll, made with tempura shrimp, avocado, cucumber and unagi sauce.

This typical eel sauce, also known as Unagi no Tare, is a sweet, sticky, thickened and sweetened soy sauce traditionally served with grilled eel, but it also works very well with sushi and other Japanese dishes. The presentation of the Dragon Roll is striking, complete with a head (which you can simply eat).

Silky-smooth eggplant

More recommendations include the baby spinach salad with truffle oil (fortunately used very subtly), shrimp, Parmesan, yuzu and thin strips of crispy leek. All those different textures and flavors: so delicious! Perhaps even better is the vegetarian dish of silky-smooth eggplant glazed with miso and crunchy sesame seeds. Mmm!

Black Cod miso

Sablefish is also known as Black Cod. The Miso Glazed Black Cod at Japanese restaurant Nobu is world-famous, where chef Nobu Matsuhisa transformed the fish with its savory, sweet miso marinade into a true masterpiece. The delicious caramelized crust and rich, buttery interior of the fish… it’s a classic that has been copied countless times and never gets boring.

You also don’t want to miss the Peruvian anticuchos. Anticuchos skewers are traditionally made from beef heart, but they are also a real treat made with regular beef (meaning: no offal). Spicy, juicy and incredibly tender.

Cocktail menu

There is a separate space with a cocktail bar. The cocktail menu is particularly striking: it is designed like an LP sleeve. Or, for younger readers: the cover of a vinyl record. The cocktail names are at least as groovy, from the refreshing Show Me Love with lychee liqueur and basil to the Espresso Martini called Pump up the Jam.