Name: The Spirit of Japanese Cuisine
Start: 2020-02-12T18:30:00+11:00
End: 2020-02-12T21:00:00+11:00
Location: The Neff Market Kitchen

A dish of seared fish with fresh radish slices in a dashi broth in a golden bowl

Master Class

The Spirit of Japanese Cuisine

Distinctive flavours and ingredients

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.

Master Classes

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.

2.5 hours

Intermediate - high

Includes dinner & recipe pack

150.00 pp

Disclaimer:

Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.

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Wed 12 February 2020
6:30 pm to 9:00 pm

SOLD OUT

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The Neff Market Kitchen

Stall 90, Cecil Street, South Melbourne, 3205

9209 6295

About the Chef

Sushil Aryal

Head Chef , Tokyo Tina

Nepalese born Sushil Aryal has fond memories of his mother’s cooking and the significance food played in his family. Spending more time eating than cooking in his early years, he developed a remarkable palate that has seen him travel 22 countries in one year and work in Melbourne’s most cherished venues. Commencing his professional training as a chef at 18, Sushil has spent 12 years within the hospitality industry. His experience includes stints at Cumulus Inc, The Vue Group’s Jardin Tan, Moon Under Water and most recently at Cutler &Co as Sous Chef. Each restaurant has cultivated his passion for the industry and developed the necessary skillset to take on his new position within the Commune group as Head Chef of Tokyo Tina. More