Naoyuki Haginoya from Grupo Nomo visits Le Cordon Bleu Madrid within the #OfftheMenu program

On May 7th, students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass of the Off the Menu program led by Naoyuki Haginoya from Grupo Nomo.

During the session, attendees learned about the history and versatility of various Japanese knives through a demonstration that emphasized technique and precision. Chef Naoyuki shared his expertise by analyzing the shapes and materials of the knives, explaining the manufacturing process, various sharpening techniques using whetstones, and traditional Japanese cutting methods.

Grupo Nomo is a culinary initiative led by Borja Molina-Martell, Juan Molina Martell, and Ramón Jiménez, with Naoyuki Haginoya serving as the executive chef. The group has established itself as a benchmark business model in sushi and Japanese cuisine.

Before the session concluded, participants had the opportunity to taste sashimi prepared using the techniques shown, highlighting the precision of Japanese knife skills. An interesting masterclass within the Off the Menu cycle of complementary training activities for the community of the Institute.