Ramen & Sushi are just two of Japan’s gastronomical gifts to the world! These, along with a national obsession with freshness and productive perfection makes Japanese a unique cuisine to embrace. Today Chef Soon Lee Low (Ex Nobu/Saigon Sally) will teach you some traditional and modern techniques.
Shoyu Ramen - Soy based Ramen topped with Poached Soy soft boil eggs, pork, Pickled Bamboo Shoots and Nori
Kara-age - Marinated crispy Chicken with katakuriko (potato starch) served with Goma dressing
Sushi Rolls - Salmon, Avocado, Lettuce, Cucumber, Pickled Daikon and Kewpie
Potato Salada - Japanese Potato Salad inspired by Russian style Potato Salad
Japanese Cotton Cheesecake
INCLUDES - Tuition, Recipes, Lunch with Regional wine/beer or soft drink