With assistance from chefs Shinoki, Kobayashi and Saito

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Monday, January 12, 2009
10:30 am – 1:00 pm

Astor Center – 399 Lafayette Street at East 4th Street, side entrance at 23 East 4th street, elevator to 2nd floor

http://www.astorcenternyc.com

REQUIRED: CHEFS MUST BRING CHEF COAT AND STANDARD KNIVES TO CLASS! ALSO, IF YOU ATTENDED THE PREVIOUS CLASS, PLEASE BRING THE SUSHI TEXTBOOK THAT WAS PROVIDED TO YOU.

Space is limited and is based on a reservation system.

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AGENDA

10:30 – 11:00 am – Sushi Lecture, Study

* Hygiene Management (review)
* Tuna Cutting Demonstration

11:15 – 1:00 – Hands On, Kitchen

Demonstration followed by practice:

* Sea Bream Cutting – 3 piece filleting and slicing
* Fluke Cutting – 5 piece filleting and slicing
* Making Nigiri Sushi
* Additional Sushi Neta (ingredients) for the day:

*
Tuna

*
Striped Bass

*
Salmon

*
Shime Saba – vinegar marinated mackerel

*
Hamachi

*
Shrimp

*
Traditional Edomae Egg Custard – Chef’s Specialty