In this class, Sushil introduces distinctive Japanese flavours matched with locally sourced and often unusual ingredients, in an exciting menu accented with modern techniques. His menu features: spiced edamame; crisply fried chicken corn balls with sansho pepper mayonnaise; salmon tartare on rice crackers; kingfish sashimi with pickled sweet peppers and fermented condiment with green chilli, juice and peel from citrus fruit and salt; lightly seared, marinated and thinly sliced Wagyu beef fillet with anchovy, horseradish and shiso herb; pork and kimchi folded gyoza served with plum vinegar sauce; whole roasted John Dory with smoked dried fish butter sauce and diamond clams, served with a side of roasted butternut pumpkin with chilli and garlic infused oil and black sesame; and finally for dessert, deliciously chewy mochi, a rich chocolate cream cheese filled sticky rice cake.
The Spirit of Japanese Cuisine
locally sourced and distinctive flavours
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.
About the Chef
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