Where: Wasan Restaurant
(108 East 4th Street New York, NY 10003)
Cost: $35 (Click here to sign-up)
Application deadline: June 27 at 6PM
When you cook a Japanese cuisen ‘Dashi’ is a important key. ‘Dashi’ is a class of soup and cooking stock, considered fundamental to Japanese cooking and. It’s not too much to say that the meal is judge by ‘Dashi’. This month, we will learn Dashi effect and tips through a cook of Soba, Japanese nudle and Chawanmushi, Japanese egg custard. We welcome honored kaiseki professional chefs to our class and learn and enjoy professional Soba and Chawanmushi.
Wasan was opened by two chefs, Kakusaburo Sakurai, Ryota Kitagawa, and a wine sommelier Toshiyuki Koizumi. Wasan prepares these ingredients with uniquely Japanese cooking methods and deliver the dishes that are closest to the hearts of New Yorkers. Kakusaburo was the forth heir-to-be of top executive chef at Inagiku at the Waldorf-Astoria Hotel while he served the luminaries such as prime minister of Japan, secretary-general of the United Nations, and other countless celebrities. Twenty years of experience taught him that the best spice for any dish is the spirit of hospitality. Ryota was the third heir-to-be of top executive chef working at Inagiku at the Waldorf-Astoria Hotel for five years. Managed by two brilliant top chefs, Wasan is one of the best Japanese kaiseki style restaurants in New York. Toshi was a finalist at the World Sake Competition in the New York region in 2003 and is a member of the American Wine Association since 2010. For more information about the class, please feel free to contact JETAANY@mieinc.net
For more information: Wasan Restaurant: http://wasan-ny.com/
This event is produced by Mie Ikeda.