Japanese Cooking Class 22 August 2020


Date: 22 August 2020

Japanese cuisine combines delicate, subtle tastes and textures, always prepared with a light hand and sublimely presented to appeal to the eye as well as the tastebuds.


  • Ichiban Dashi (dashi stock)
  • Sesame crusted Tuna Takai (tartare)
  • Kushiyaki (beef skewers)
  • Chicken Karciage
  • Sesame Cucumber Salad
  • Edamame Salad (soy garlic, sesame edamame pods lotus root)