Japanese Cuisine has long been the envy of the culinary world, its exquisite flavours and textures the result of an intimate knowledge and respect for the freshest ingredients, techniques and presentational styles.
Preparing delicious, healthy Japanese food can be achieved with the right teacher. Meet our very own grandmaster, Head Chef Tani Gu, who has trained for 20 years in kaiseki ryori, the Japanese equivalent of Western haute cuisine.
He will be taking the time to share his culinary skills and secrets on a fun-filled afternoon at Kempinski Hotel Beijing.
Chef Tani will instruct you in the three essential cores of fine Japanese cuisine: retaining the freshness of every ingredient, maintaining the nature of food and using superior tableware. Class begins with a lesson in how to make authentic sushi rice, followed by how to clean and prepare top-grade fish. Next, a crash course in the knife skills of sashimi preparation, the delicate assembly of hand rolls using salmon, tuna, snapper, daikon, cucumber and more, and finally the secrets of making perfect sushi. Chef Tani will share his personal experiences and stories along the way, and class concludes with a delicious four-course meal at our Honzen Restaurant.
For inquiries please call 010 6465 3388 ext. 4200
or email us at restaurant.beijing@kempinski.com
or visit our Restaurant Information Desk in the lobby