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Master Classes Cuisine:Yuichiro Watanabe

Tokyo
Content: Executive chef and CEO of Nabeno-Ism with an illustrious career in famous kitchens in France and Japan, including at the Robuchon Group, spearheading the opening of Chateau Restaurant Taillevent Robuchon. Left to start his current venture in 2016. This demonstration class will show a ‘sobagaki’ (stirred buckwheat) appetizer along with a wild cod main.

These classes are taught in lecture style

Date
September 10(Mon) 16:30-19:30(Japanese/English)

Level of Difficulty
Level 2: For students of Cuisine, Pastry, and Bakery at Le Cordon Bleu Japan or other schools.

Remarks
*For non-native English/Japanese speakers, we recommend at least basic English/Japanese comprehension skills.
* 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
・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)

Tuition: ¥ 7,000

Duration: 3 Hours

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