Tuna Maki Sushi Rolls, Salmon and Mango Maki Sushi Rolls, Flamed Wagyu Beef & Bluefin Toro Nigiri, A Jiggly Japanese Style Cheesecake, Sake Tasting
Other Infomation

Early in my career and even as a chef working in a Michelin star restaurant, learning how to make "sushi" was intimidating, confusing and filled with mediocre results. The most important aspect for me was actually in the name sushi, which is the name of the vinegared rice. When rolled accompanied by raw vegetables and/or fish, it is known as maki. However, the sushi part of the maki is seldomly done perfectly, especially in the West and it is the most important part of this class and a skill you'll be able to execute by us breaking down and understanding the principal steps in making this important component of Japanese cuisine. Sourcing based on your location, identifying quality, and cutting fish with confidence is another vital component of this class and a skill that will be crucial to the quality of not only japanese cuisine, but to you as an epicurean of all cuisines. This foundation and confidence will open the doors to utilizing raw ingredients in a variety of cuisines and better your preparations at home. The blow torch seared wagyu beef and fatty toro bluefin tuna nigiri are probably my favorite preparations. These can sometimes cost as much as $36 a peice, an addiction that becomes expensive fast, so at a quarter of the cost I started preparing these at home with even better results. For this reason alone I thought it was essential to include this as part of my lesson plan. A hidden bonus is the cardiovascular health benefit of the rich omega 3 fatty acids in toro, more delicious than your fish oil supplement. Finally dessert, I don't know if you've noticed, but unless you are at Nobu, local Japanese restaurants aren't really known for their desserts. Often when I ask for the dessert menu I receive a condescending glance and a plate of oranges I wouldn't serve to my daughter's soccer team. However, Japanese dessert are my favorite. They tend to be less sweet but with more savory and subtle flavors and interesting textures more tailored to the sophisticated palate. The best example of this is the lemon scented japanese cheesecake famous for its fluffy jiggles paired with cardamom chantilly cream and fresh eclectic fruit. 15 Mins: Preparing and washing, tempering, and seasoning California short grain sushi rice to perfection 15 Mins: Cutting and preparing high quality fish 15 Mins: Maki rolling techniques with a specially provided traditional bamboo rolling mat and paddle 15 Mins: Cutting and plating our Maki Rolls with hand-grated wasabi and pickled ginger 20 Mins: a Japanese cheesecake from scratch 40 Mins: Time to eat complete with an education and tasting of distinctive types of Japanese Sake Hope to see you soon, Chef Kern

Meal for 2 on 26 September 2020