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.
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