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.
Shrimp and scallops with canola flower and yuzu dressing
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.