Planned Menu: Winter Menu Kaiseki Cooking Class, July 1, 2018

  1. Sakizuke (The Appetiser) オレンジ釜、帆立甘酢合え  Scallop in Amazu Dressing Served in an Orange Cup
  2. Wanmono (The Seasonal Broth) 鴨くずたたき、白髪 ネギ、花人参 Kuzutataki Duck with Finely Julienned Leeks, Carrot Flowers and Sugar Snaps
  3. Mukozuke (The Cold Dish/Sashimi) 平政キングフィッシュ、大根けん、大根おろし、生姜、大葉  Hiramasa Kingfish Sashimi
  4. Yakimono (The Grilled Dish) うずら照り焼き Teriyaki Grilled Quail
  5. Takiawase (The Simmered Dish) つと豆腐 ‘Tsutodofu’- Tofu Roll with Anago (Sea Eel) with Shimeji and Snow Peas
  6. Aemono (The ‘Dressed’ Dish/Salad) ほうれん草胡麻和え Spinach ‘Dressed’ in Sesame
  7. Gohan (The Final Rice) 栗ごはん  Sweet Chestnut Rice with Black Sesame Salt

Dashi making is covered in all classes.

Menu is subject to change at any time due to availability of ingredients and other factors.

We use soy sauce and miso, which contain gluten.

For more information and bookings, contact Masako

Winter Menu Kaiseki Cooking Class, July 2015

Photo by Yoko Watterson