Mastering Fish the Japanese Way, the 3rd Session on February 15th – Sea Bream

February 25th, 2010

“Mastering Fish the Japanese Way” is a comprehensive course taught in 8 sessions by Chef Suzuki, the owner of Sushi Zen and one of New York’s most highly respected Japanese chefs.

Joint Program with Japan Society

January 16th, 2010

Food Forum
Wasabi On A Hot Dog?! – Rethinking Japanese Ingredients
Chef Michael Anthony of Gramercy Tavern & Chef Craig Koketsu of Park Avenue Winter
Tuesday, February 2, 6:30 PM
Buy Ticket online:

http://www.japansociety.org/event_detail?eid=5405748b

Read an event report from Taeko Takigami in Japanese

The Gohan Society Lecture Series at The French Culinary Institute

December 15th, 2009

“Ike-jime”
by Chef Toshio Suzuki of Sushi Zen

Lecture & Demonstration
Tasting; Comparison of taste and texture
according to the elapsed time after Ike-jime

Time & Date:
Tuesday, December 15th @3:30 PM – 5:30 PM

Mastering Fish the Japanese Way

October 5th, 2009
This event is fully booked.

An 8-Session, Comprehensive Course in Fish Anatomy and Filleting, with Special Focus on Hygiene and Safe Practices

Mastering Fish the Japanese Way is a comprehensive course taught in 8 sessions by Chef Suzuki-san, the owner of Sushi Zen and one of New York’s most highly respected Japanese chefs. Throughout this highly interactive course, he’ll be sharing with you the knowledge and skills he has gained in over 44 years of working with fish. We feel certain that chefs attending the 8 sessions will receive an education in the art of fish handling and preparation that is normally impossible to acquire outside of Japan.

Autumn/Winter 2009, Kateigaho

September 18th, 2009

Ishikawa

The Gohan Society Presents

September 16th, 2009
Kindai Tuna

In 2002, after 32 years of uncompromising research and over $50 Million spent, Kinki University (Japan) has artificially spawned Bluefin Tuna’s eggs successfully for the first time in our history. Since then, the university’s researchers (”Kindai” for short) have raised those eggs to become parent fish. Then, the researchers obtained eggs from them to repeat the farming cycle again…

July 2009, Sakai Journal

July 31st, 2009

Sakai Journal

 

 

 

 

 

 

 

 

 

July, 2009 The Feedbag

July 31st, 2009

The Feedbag

 

 

 

 

 

 

July, 2009 Restaurant Online

July 28th, 2009

Restaurant Online

 

 

 

 

 

 

 

 

 

Chefs Party

July 24th, 2009

July 29, 2009
An Evening of Tofu and Premium Sake
Co-sponsored by House Foods America and Bohemian, NYC