This course covers a few dishes that are best enjoyed in winter, including the ever popular Sukiyaki, Tonkatsu (deep-fried crumbled pork chop), Chawan Mushi (steamed savory egg custard with chicken, seafood & mushroom) and Tonjiru (rich miso soup with pork and vegetables).
Classes are all one-day sessions. There are no pre-requisite classes or skills. They are conducted in a casual and relaxed environment in a state-of-the-art teaching kitchen.
All classes are hands-on, so you will be preparing the food, not just watching a demonstration. We limit the size of the group to ensure personal attention to all participants.
A typical class includes an introduction to the Japanese/Chinese pantry, as well as a step-by-step approach to prepare the dishes and detailed explanation of the lesser-known ingredients.
Then all participants will be invited to put on their aprons and start the fun hands-on practice. They will be working together to prepare 3-4 dishes while demonstration and cooking instruction are given throughout the session.
We ensure that every participant is given exposure to all the dishes. Then everyone get to enjoy a full sit-down lunch accompanied by specialty teas to crown your participation in the class.