Content: Trained in Hakata learning Kyoto-style kaiseki (Japanese course menus) at Kakiden. Worked as the Japanese cuisine chef at Daikon-ya in Daikanyama, sushi and Kyoto-style cuisine chef at Century Hyatt Tokyo (now the Hyatt Regency), Japanese cuisine chef at Hotel Century Shizuoka, and supervisor chef and Japanese cuisine chef at Grand Hyatt Tokyo and Conrad Tokyo. Opened Shichijyuunikou. Representative for Tenzosha, established with the goal of contributing to the popularisation of Japanese culinary culture.
Content: Learn about the use of seasonal ingredients in traditional kaiseki menus, techniques and handling of ingredients unique to Japanese cuisine in a rare, once-in-a-lifetime Masterclass demonstration
These classes are taught in lecture style
【Date】 Feb 11(Thurs) 16:00-19:00(Japanese/Chinese)
Feb 28 (Sun) 14:00-17:00(Japanese/English)
【Venue】 Tokyo school
＊ We only accept credit cards payments
＊ For non-native English/Japanese/Chinese speakers, we recommend at least basic English/Japanese/Chinese comprehension skills.
＊ Please be aware, any disturbances during class to the chef, LCB staff, or other students will not be tolerated and may result in dismissal.
＊ Furthermore, there will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
＊ Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.
【Guidelines on the day of your class】 Please confirm these items before class begins
・Reception: Open 30 minutes prior to class. Please check-in at least 10 minutes before class begins
・ Things to bring: Materials for note taking.Camera are allowed ( No video and audio recording)