“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.
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Joint Program with Japan SocietyJanuary 16th, 2010
Food Forum http://www.japansociety.org/event_detail?eid=5405748b
The Gohan Society Lecture Series at The French Culinary InstituteDecember 15th, 2009
“Ike-jime” Lecture & Demonstration Time & Date: Mastering Fish the Japanese WayOctober 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, KateigahoSeptember 18th, 2009
The Gohan Society PresentsSeptember 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 Restaurant OnlineJuly 28th, 2009
Chefs PartyJuly 24th, 2009
 July 29, 2009
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