Watch a professional knife skills performance and try your hand at slicing sashimi. In this class, each participant will use a sashimi knife to cut a piece of sashimi, then place the sashimi on top of vinegared rice to create a seafood bowl~Keisen-don~. Instructor Naoya Kumagai will also provide a brief explanation of Japanese knife techniques.
Enjoy your handmade Kaisendon with miso soup and sake for a complete meal.
Sashimi Cutting & Kaisendon Workshop 10:45~/12:45 Registration 11:00~/13:00 Greeting ~Introduction 11:10/13:10 A lecture on sashimi knives by the instructor 11:20~/13:20~ Demonstration of how to use Japanese knives by Mr.Naoya 11:30~/13:30~ Practice with all participants
In this class, each participant will use a sashimi knife to cut a piece of sashimi, then place the sashimi on top of vinegared rice to create a seafood bowl. Instructor Naoya Kumagai will also provide a brief explanation of Japanese knife techniques. This is a short course that focuses on practicing cutting sashimi. If you would like to learn more about Japanese knives or how to sharpen them, please join the "Tokyo Keen Japanese Knife and Sashimi Workshop"
place the sashimi you cut on top of vinegared rice to create your seafood bowl.
You will make your own way to the meeting points