Festive Food -KAISEKI
Kaiseki is our traditional formal multi-course dinner, that is perfect for your special day. That might sound like too skilful, but don’t worry, we arranged all courses to be easy and simple for you all, hence it is perfect to join the class with your family/friends together and enjoy the dining time at the sky view dining space! Of course, you can make your family impressed with your homemade Kaiseki course at your home.
Kaiseki 7
Taste of Early Summer 初夏
Sakizuke 先付. Hatsu Katsuo (bonito) 初鰹 Tataki with Aosa (Sea Lettuce) Sauce
Yakimono 焼物. Salmon Yuan Yaki 柚庵焼き (Yuzu Marinated Salmon)
Gohan 御飯. Monaka Sushi (Uni, Sakura Ebi)
Mizumono 水物. Yomogi Nama Yatsuhashi
In Japan, we have two seasons of bonito which is very familiar for us, it is an early summer and autumn.
We call bonito in early summer around from May until June, Hatsu Gatsuo 初鰹, and that fish is lean and taste is fresh and lighter than the one of early autumn. Bonito contains plentiful iron, DHA and great protein, which is pleasant for us.
In June, we are going to serve you the most freshest Hatsu Gatsuo that was imported from Tsukiji Tokyo and make the most iconic bonito dish, tataki, in our class.
It is truly precious to taste Hatsu Gatuo tataki that you will cook by your own hands!
You can learn:
*How to cure fresh Bonito for Sashimi
*Smoke bonito
*Make Yuan sauce and marinate salmon
*Make mochi for Nama Yatsuhashi
Price: $150 per person
Sunday 19th, 1.00pm – 4.00pm
Sunday 26th, 1.00pm – 4.00pm
*Class will only start with a minimum enrolment of 3 participants.
