Sushi Classes with Chef Ichimura

Professional Cooking Class by Chef Eiji Ichimura

The Japanese Culinary Center welcomes Master Sushi Chef Chef Eiji Ichimura to conduct educational Japanese cooking classes. The cooking classes are offered to both professionals and consumers who are excited to learn about the proper ways to cook authentic Japanese food.

We hope to conduct several more classes in the future, featuring various other products with Chef Eiji Ichimura.

This first series of 2 classes (please sign up for either the 11am class or the 1:30pm class), we will be featuring “NIGIRI-ZUSHI”. Nigiri sushi (or zushi) appears very simple, but there are many intricacies to be learned and perfected, such as rice preparation, or “shari”. Along with the shari, we will pick six different ingredients (neta), all from Japan.

Please do not miss this opportunity to have a truly great and memorable experience.

Image: Courtesy of Uoriki Fresh

Saturday, December 19th, 2009

First class: 11:00 a.m. – 1:00 p.m.

Second class: 1:30 p.m. – 3:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $120 per person (6 person limit per class)

*To truly be involved and to get hands on experience, be sure to bring your own kitchen knife as well if you have one.*

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Ingredients (Neta ネタ)

Toro Tuna – MAGURO 鮪

Horse Mackerel – AJI 鯵

Scallop – HOTATE 帆立

Flatfish – HIRAME 平目

Sea Urchin – UNI ウニ

Salmon Roe – IKURA イクラ

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**Reservations are on a first come first served basis. There will be a six person limit per class. **

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Chef Eiji Ichimura

Chef Ichimura has lived and worked in New York City since 1981 and has been crafting his guild for over 30 years. In addition, he has served Edomae style sushi here in NYC to executives of Japanese businesses for over 15 years.

In 2002, he opened “Ichimura” in Mid-Town. Ichimura restaurant has been well reviewed by the world famous Michelin Guide, along with the New York Times, and was well visited by a myriad of celebrity patrons.

Chef Ichimura closed the doors to “Ichimura” in 2007, and has recently been working as a consultant all over the world, while preparing for the next step of his culinary journey.

Taste of Kikusui

Taste of Kikusui

= The sake of Happiness =

"KIKUSUI Shuzo" is one of the finest breweries in Japan. They have been putting their efforts into discovering not only sensational sakes, but innovative new concepts as well. One such new concept is the development of a computer that pairs sake with its ideal food.

We are planning to bring a variety of Kikusui sakes (including the first USDA certified organic sake made in Japan) to pair with its perfectly matching food. We will be cooking with them as well.

Please join us in experiencing the bold and interesting new flavors!.

Tuesday, December 15th, 2009

Time 6:30 p.m. – 9:00 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $65 per person (Limited 16 seatings)

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On the Menu:

-Aperitif-

Kikusui Funaguchi on the Rocks

-Appetizer-

Truffled Mousse of Foie Gras on Toast Points with Funaguchi Jelly and Pickled Onions

*Paired with Kikusui Junmai Ginjo

-Soup-

Kikusui Clam Chowder with Oysters

*Paired with Kikusui Organic Junmai Ginjo

-Main-

Koshihikari Risotto with Pork Cheeks Braised in Sake

*Paired with Kikusui Karakuchi Junmai

-Dessert-

Kikusui Funaguchi Sorbet

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**Reservations are on a first come first served basis. There will be a sixteen person limit. **

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Kikusui Brewing

Kikusui Brewing firmly believes in contributing to a more affluent life through sake, by creating joy through its pursuit for better liquor.

[What is "quality Sake"?] Sincce its foundation in 1881(Meiji 14), Kikusui is continuing a theme of investigation. Raising the quality so that whenever one drinks the Sake, it's always delicious. It is an important matter that there has been no changes now nor in the past and even in the future. Various things brim over in the market today, so people can be chosen freely. High-quality products are already a common thing in these days. Buying something is a part of means. The interest of the person is poured into how they can spend enjoyable and euphoric time through the products. Of course, Sake isn't also an exception. Here, Kikusui stops and considers it once again. What is "quality sake" for the customer? What is "quality Sake " for the seller? What is "quality Sake" for society? And what is "quality Sake" for producer? We will do our best in order to brew high-quality Sake and propose enjoyable life-style with Sake, and these are the solution to four questions. To make the Sake world interestiong and offer poeple the enjoyable time with Sake, this is the misson of Kikusui. (http://www.kikusui-sake.com/)