We are very pleased to announce that it is time for our annual Restaurant Show (15th). This year’s slogan is “Moving Forward, Embracing Tradition”. This is an old Japanese phrase, ““(on-ko chi-shin), meaning that we will learn new styles and methods through the recollection of tradition and history.Inside, the Japanese Food and Restaurant Show will feature sake and shochu tastings, a knife sharpening demonstration, authentic Japanese foods and ingredients, tableware and equipment. To go along with the slogan, we will have an authentic Japanese chef to conduct a demonstration incorporating the embracing of tradition, as well as some of New York’s finest chefs to demonstrate some of today’s methods that move us forward.
Cooking Seminar by Chef Nishihara, alumnus of Arashiyama Kitcho in Kyoto, Japan
All about Dashi – Kombu, Katsuo (Bonito flakes), Shiitake Mushroom, and Iriko (Sardine)
12:15 pm – 1:00 pm
Cooking Demonstration by Chef George Mendes of ALDEA, opening soon in New York
Using Dashi made by Chef Nishihara, Chef Mendes will cook an innovative dish.
1:30 pm – 2:15 pm
Cooking Seminar by Chef Ichimura, alumnus of Sushi Ichimura
The History of Sushi – How to make and eat sushi the traditional way
2:45 pm – 3:30 pm
Cooking Demonstration by a New York chef
Using Dashi made by Chef Nishihara, a New York chef will cook an innovative dish.
3:45 pm – 4:30 pm
Cooking Demonstration by Chef Hiroko Shimbo, Japanese Cuisine Authority and James Beard Award-nominated cookbook author
Miso Lesson – Chef Shimbo will make a variety of dishes with three different types of miso.
Sake & Shochu (22nd Floor)
11:30 am – 12:15 pm
& 2:00 pm – 2:45 pm
Sake 101: World sake report by a renowned sake brewery; and Educating waitstaff with Sake Sommelier/General Manager Toshi Koizumi of Sake Hana
12:45 pm – 1:30 pm
& 3:15 pm – 4:00 pm
“Shochu: Everything you Need to Know” with Yukari Pratt
The Japanese Traditional Knife Presentation
by Tsukiji Masamoto (23rd Floor)