Kaiseki: The Art of Japanese Cuisine
November 4 @ 6:00 pm - 10:00 pm| $200
This special evening includes an original kaiseki meal prepared especially for guests using seasonal ingredients, iki jime demonstration to present live flounder for sashimi, special sea bream sashimi plating, fresh sake brought from Yamagata Prefecture, and rice brought from Yamagata Prefecture, Japan
ABOUT CHEF SUDA:
Suda’s interest in the culinary arts began when he was child and had to spend long periods of time alone due to his parent’s work hours. During this time he often watched Iron Chef and became deeply fascinated with cooking and used his time to try to replicate the techniques he saw. Chef Suda followed this passion into a culinary arts school after high school and worked his way up from the bottom in various hotel restaurants in Yamagata. He went on to endure years of rigorous training to become licensed to prepare and serve pufferfish, one of Japanese cuisine’s most difficult dishes to prepare before becoming a Sous Chef in a high class Japanese restaurant in Fukushima. Three years later Chef Suda secured his first position as an executive chef in 2003 in the port city of Sakata in Yamagata Prefecture.