The Art of Japanese Cuisine Workshops

The Art of Japanese Cuisine Workshops

Date: 6 & 7 May 2017, Saturday & Sunday
Time: 10am, 12pm, 2pm & 4pm
Price: $20++ (Mastercard® cardholders) | $25++ (Other payment modes)
Venue: ToTT Cooking Studio | 896 Dunearn Road, #01-01A Sime Darby Centre, Sime Darby, Singapore 589472
Dress Code: Smart Casual
Menu: Click here

Embark on an epicurean adventure of discovery as eight of the city’s leading Japanese chefs will relate how to create their signature dishes, with four chefs demonstrating two Japanese-inspired dishes at ToTT. These chefs will guide participants in preparing flavoursome dishes on a step-by-step basis in the 1 hour session, unleashing the Masterchef tendencies in you!

6 May 2017, Saturday
Chef Kenjiro ‘Hatch’ Hashida from Hashida Sushi Singapore
Dish 1 – Loquat Shira Ae
Dish 2 – Fish Ball Soup

Chef Yuichiro Suzuki from Ki-sho
Dish 1 – Yuzu Daikon
Dish 2 – Tori Tatsuta Age

Chef Ronii from Me@OUE
Dish 1 – Salmon Tataki, Shredded Daikon, Carrot, Cucumber, Nori Dressing
Dish 2 – Kinshi Tamago Chilled Ume Somen, Kaffir Lime Dashi Tsuyu

Chef Norman Lim from The Fullerton Hotel Singapore
Dish 1 – Maguro Nuta, Wasabi Miso
Dish 2 – Aori Ika, Mizuna Salad and Ponzu Dressing

7 May 2017, Sunday
Chef Chen Jun from The Flying Squirrel (Private Works)
Dish 1 – Miso Beef Yaki
Dish 2 – Miso Butter / Miso Dip and also Kuromaru Shochu Espresso Martini

Chef Taro Takayama from Mandarin Orchard (Bar on 5)
Dish 1 – Crispy Chicken Miso Teriyaki
Dish 2 – Seafood Chawan Mushi

Chef Oliver Lee from Emporium Shokuhin
Dish 1 – Smoked Salmon Pizza
Dish 2 – Madai Konbu Sashimi

Chef Martin Woo from Mo’Mor Izakaya
Dish 1 – Miyazaki Tataki and Ponzu
Dish 2 – Fuji Apple Cured Hokkaido Salmon