Tasting Kaiseki Cuisine with Echizen lacquer ware
越前 Echizen is the name of one of the former areas in Japan, now referred to as Fukui prefecture, is located on the northern side of Japan. Urushi (lacquer) can create beautifully elegant and glossy dishware. Echizen-Shikki (lacquer ware) is well known to be painted with the Urushi since the Kofun Era (600 A.D.) and it is simply beautiful and traditional art.
At this event we are very excited to have Chef Hirohisa Hayashi, who is the owner and chef of Hibino in Brooklyn. He is from the Fukui prefecture where Echizen-Shikki was born. He will prepare Kaiseki cuisine while displaying local Fukui dishes. He has been planning to open his new restaurant in Manhattan. At this time, he is going to focus on the products from his birthplace with everything from rice to sake. It is expected to open Spring 2011.
We would like all of you to continue to enjoy the lacquer ware (five different types including a tray), so participants will be able to take home the lacquer ware that was used to serve them.
Don't miss out on this valuable opportunity!!!
Monday, June 28th, 2010
Time: 6:30 p.m. – 8:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $120 per person
*Five different types of Echizen-Shikki (lacquer ware) including a tray for participants*
Seats: 20 available
**- Takiawase (Kindled vegetables) Fried eggplant、A white gourd-melon、Burdock skin, Kinome (a leaf bud)
- Suimonowan (Soup bowls) Ebi Shinjo(deep-fried shrimp fritters), Junsai (a water shield), Mizutama cucumber, Grind Yuzu skin
- Yakimono (Grilled fish) Guji (Japanese tilefish), Hitori yuba, Grilled Okura ohitashi (steeped in broth)
- Sushi Grilled Saba Bozushi (a type of pressed sushi), Shiso leaves, Sesame seeds, Iso no Yuki Kombu, Oroshi ponzu sauce
- Dessert Hibino original Tonyu (soy milk) pudding
- Born Tokusen Junmai Daiginjo from Katou Kichibee Shouten in Fukui Prefecture
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