Join Ashly’s class for a personal conversation about his recent Japanese travels and an imaginative modern menu with dishes such as dried seaweed roasted turnips with kohlrabi and bottarga, kombu-cured fish with burnt cucumber vinaigrette, roast duck breast with persimmon, and mandarin curd with cumquat and shiso leaves. Whatever Ashly’s final menu choices, this class should not be missed!


Contemporary Japanese
A personal conversation about his travels
Got a question?
Got a question?