In this hands-on class wih Chef Shinya, you'll explore the culture and flavors of Japan across six courses of exquisite and authentic cuisine.
Chef Shinya will begin with several delectable dishes, including ultra-soft and handmade udon noodles with a warm and salty dipping broth, and a steaming fresh bowl of spinach ohitashi. Next, you'll learn how to create an intricate tamagoyaki; a spongy Japanese favorite with layers of fried egg. You'll also learn how to prepare fresh broiled seasonal fish and Japanese sweet red bean parfait for dessert.
Handmade Udon Noodles
With wheat four, water and sea salt
Warm Dipping Broth
With soy sauce, mirin, sake, water and dashi
With warm dipping sauce and sesame seeds
With eggs, brown sugar, sea salt, dashi and vegetable oil
Broiled Seasonal Fish
With soy sauce, sesame seeds and brown sugar
Japanese Sweet Red Bean Parfait
With seasonal fruit, organic vanilla ice cream and matcha syrup
Chef Shinya’s sushi class is a wonderful experience that my husband and I enjoyed very much. Would recommend this class to anyone interested in learning how to make sushi at home. Chef Shinya is a great teacher and wonderful host.
22 Feb 2020
It was amazing experience to join this cooking class. Chef Shinya is very professional, friendly, as well as informative. The class is easy to learn and replicate at home. The food ingredients are fresh and taste excellent. The fresh wasabi is the best. We will definitely come again.
22 Feb 2020
We loved our experience cooking sushi with Chef Shinya! 10/10 recommend. Informative, fun, and delicious!! Great for a small group event or date night.
Chef Shinya is a Japanese chef who specializes in traditional dishes from his home country enhanced with local flavors and ingredients of the West Coast. His combination of both classic Japanese techniques and native ingredients makes for dishes that are truly unique. Chef Shinya has lots of industry experience, having worked as both a culinary instructor and chef trainer. He also formerly owned a restaurant that earned three stars from Seattle Times.