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Art of Japanese Cuisine
May 7, 2017 at 5:00 pm–6:30 pm$45
Chef Masaki Hisanaga, who trained in Japan and is widely considered one of the best Japanese chefs in Boston, will be presenting a tasting session on Classic Japanese Cuisine and speak to the artistry, history and principles of plating each course. Japanese cuisine is all about eating with the eyes, so each dish is thoughtfully created to be visually artistic.
Participants will enjoy a tasting of 7 types of raw fish, prepared using various Japanese culinary techniques, including cherry blossom smoked salmon, live uni from Maine, as well as konbu Japanese seaweed marinated red snapper. Chef Masaki will explain some of the origins of the fish he chose, how to make some of the marinades as well as his thoughts around the presentation of a classic Japanese dish. Since Japanese cuisine emphasizes visual presentation as well as taste, the chef will speak about the artistry, history and principles of plating each course.
Menu may change based on availability of ingredients.
This is a community event co-presented by the Newbury Street League.