In this class Sushil combines distinctive Japanese flavours and ingredients with locally sourced produce. His menu features hiramasa kingfish cone with wasabi and apple; sesame cracker, with smoked eel mousse and chives; grilled king brown and oyster mushroom skewer with yuzukosho, a spicy chilli, tart yuzu (citrus fruit) zest and salt condiment flavoured butter sauce; yellow fin tuna sashimi, thinly sliced with edamame, avocado puree and chives; crisp pork belly bao with teriyaki sauce and pickled daikon; steamed snapper fillet in dashi broth with wombok and ginger; grilled asparagus with soy and koji (fungus mould) emulsion and pickled green chilli; and to finish, super tasty fried yuzu curd doughnuts with freeze dried mandarin.


The Spirit of Japanese Cuisine
Distinctive flavours and ingredients
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.