Book by 15 Nov 2021 to get 10% early bird discount. Please note that waitlisted participants are not entitled to early bird price.
Chef Nobuhiro Nishi is sixth generation chef in his family. His previous stints include three-Michelin-starred Tokyo hotspot Ishikawa and Cuppage Plaza restaurant Kappo Shunsui. He now helms a premium Omakase restaurant, Nishikane.
He started Nishikane earlier this year to serve up his own brand of “family-taste cooking with a seasonal style”. He sources his ingredients from all over Japan; for instance, abalone from the Kyushu region and uni from Hokkaido or Iwate.
Menu:
Hokkaido-Scallop and Sakura Ebi Claypot Rice
Learn all the techniques to create this delicious, well-balanced rice dish cooked in a claypot or donabe. Learn all the details to achieve the right texture of rice, how too create dashi, how to cook the scallop and fry the Sakura ebi from Chef Nobu.
Comforting Steamed Turnip Kaburamushi
Learn this delicious and comforting dish, perfect for an appetizer/opening to any great meal.
Shime Saba with Delicious Seaweed Sauce
A delightful appetizer, the sabe is light cured with vinegared, then torch to get a perfect skin, served with a homemade sweet and sour seaweed sauce.
Red Miso Soup with Nameko Japanese Mushroom
An ending to this beautiful kaiseki dishes.
Maximum of 20 participants
Chef Nobuhiro Nishi
