In collaboration with Mizkan Co., Ltd., “New Washoku” is gaining prominence among up and coming chefs around the world.
Theme: HAL YAMASHITA Style Chirashi Sushi
Learn to make new style chirashi sushi that draws inspiration from French cuisine. From the use of ingredients and cooking methods to plating styles, experience an inspired and innovative washoku (Japanese cuisine) that preserves its traditional roots. Incorporating approaches from international chefs, and drawing out flavours of ingredients the limit, learn to create an evolved and new type of sushi. ※Take home is not allowed.
- prepare rice from earthenware pots
- prepare vinegar rice
- ingredients and cooking methods of “new washoku”
- culture of fermentation
Owner-chef of several establishments such as HAL YAMASHITA Tokyo and TOP TABLES. Opened NADABAN DINING in Kobe’s Motomachi, HAL YAMASHITA Tokyo and Syun in Singapore in 2003, 2007, and 2015, respectively.
Was an adviser for the United Nations World Food Programme in 2010 as well as a management lecturer for the Kobe University Graduate School of Business Administration. In addition to his restaurants, he volunteers for charities, acts as a governmental advisor, holds nationwide conferences, and has published numerous works.
November 21（Mon）12:00-15:00 （Japanese/English）
November 21（Mon）15:30-18:30 （Japanese/Chinese）
Level 1:For those looking to improve their knowledge and advance their skills in Cuisine, Pastry, and Bakery.
＊ For non-native English/Japanese/Chinese speakers, we recommend at least basic English/Japanese/Chinese 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】
・Please register at the reception 10 minutes before class. We do not accept registration after class begins.
・Please wear school / kitchen uniform and shoes to attend this class.
If you do not have a uniform, please wear appropriate clothing (long selves top and long pants), shoes (closed-toe) for the practical class.
The followings are not permitted in the practical kitchen: Skirts, short pants, boots, high heels, sandals and clothing items that are not suitable for practical class. You will not be able to participate in the practical class if you wear any items from the preceding list.
・Things to bring:Materials for note taking, camera (no video and voice recording)