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The Art of Classic Japanese Cuisine
October 2, 2016 at 5:00 pm–6:30 pm
This event is SOLD OUT. Be sure to check out the other two events being hosted at itadaki during ArtWeek!
Chef Masaki Hisanaga, who trained in Japan and is widely considered one of the best Japanese chefs in Boston, will be presenting a tasting session on Classic Japanese Cuisine and speak to the artistry, history and principles of plating each course. Japanese cuisine is all about eating with the eyes, so each dish is thoughtfully created to be visually artistic.
Join us for this behind-the-scenes experience where Chef Masaki shares the thought process behind creating a unique Japanese dish and then taste the results! Participants will enjoy a tasting of 7 types of raw fish, prepared using various Japanese culinary techniques, including cherry blossom smoked salmon, live uni from Maine, as well as konbu Japanese seaweed marinated red snapper. Chef Masaki will explain some of the origins of the fish he chose, how to make some of the marinades as well as his thoughts around the presentation of a classic Japanese dish. After the initial tasting, there will be a tasting on Japanese mushrooms incorporated in his cooking, including Matsutake Rice and Kinoko Miso Soup. All items will be hand made by Chef Masaki.