Japanese Spring Delights

Celebrate the best of spring in Japan.


What will I learn in this class?
Witness an expert of seasonal Japanese ingredients prepare a meal from scratch in Gaggenau Hausgeräte’s showroom in Higashi Azabu. Ask the chef questions regarding preparation, techniques and more as you learn to recreate the dish at home. Then, savor lunch together with classmates.

Sample menu:
Shrimp and scallops with canola flower and yuzu dressing
Seasonal chirashizushi
Kyoto-style miso soup
Warm mochi rice cake and kinkan citrus

What is the goal of this class?
Observe advanced Japanese techniques up close and personal so you can recreate the day’s dish in your own kitchen. Recipes will be provided by the instructor.

Who teaches this class?
Harumi Kuga is a classically trained chef and certified sommelier. She trained at Le Cordon Bleu London before starting her own cooking school in Tokyo in 1982.

 

  • Feb 26
  • 11am–2pm
  • Nearest station: Akabanebashi Station
  • ¥6,000
  • Cancellation deadline: Feb 17

Keeping The Club Safe: Coronavirus Update

Tokyo American Club has introduced a series of measures to help safeguard the health of Members, guests and staff.

Learn about the latest actions in an email from Club Representative Governor, Michael Alfant or check the Club website for recent updates.