masterchef
What to Expect

Master Chef Course

* Course Price includes extravagant ingredients, plus freshly prepared 4 course dinner with quality matching wine/sake in an authentic Japanese tableware and setting.

* Course menu may change according to the sesonal ingredients avavilability

Price: £300

Dates: Future dates coming soon

Time: 7:00pm – 9:00pm

Course Menu

Class 1

SAKE ABURIYAKI – blow touched sashimi salmon with Yuzu dressing
Baked Lobster Tail & leek with white NUTA (sweet and sour miso)
Black Sesame Tofu with WASABI AN (thick clear broth with wasabi)
AKI GOHAN – bamboo shoot, enoki & shiitake mushroom autumn rice
Class 2

Sea bass KOBUJIME (cured with kelp) with Ponzu Dashi Dressing
KAMO NEGI-MISO YAKI – grilled duck with spring onion miso
Prawn & Chicken GAMMODOKI (tofu patti) with ginger apple dipping sauce
MENTAIKO (chilli spiced cod roe) & Lump Fish Cavier Spaghetti
Class 3

Tartar of Salmon & IKURA (salmon cavier) on Sushi Rice with Wasabi Mayonnaise
Grilled Lamb with White Miso, Ginger & Blue Cheese Sauce
SHIGIYAKI NASU – baked red miso & mozzarella aubergine
HOTATE MUSHI DOFU – steamed scallop & mushroom tofu with sesame sauce
Class 4

KAJIKI MISO-KONOKO YAKI – grilled sword fish with shiitake miso
Foie Gras, Unagi Eel and Daikon Tower with rich teriyaki sauce
Tofu DENGAKU – grilled triple coloured miso tofu
KANI ZOSUI – crab risotto in dashi broth

About the Host

Reiko Hashimoto More Listings Contact Me

 

Reiko Hashimoto has been teaching Japanese cooking for over 12 years. In that time, she has set thousands of students on the path to creative and accessible Japanese cooking.

Reiko was born in Kyoto, the ancient capital of Japan. She grew up in a traditional Japanese family with a food-fanatic mother who has shaped her love of Japanese cooking today.

After studying English Literature at university, Reiko started work as an airhostess and was based in Hong Kong, a real foodie’s paradise. Travelling around the world with her airline broadened Reiko’s understanding and interest in food from all corners of the globe. After leaving the airline, Reiko decided to make a career from cooking and teaching, by introducing Japanese cuisine to her foreign friends living in Japan.

Reiko then moved to London and set up a company called ‘HASHI’ to cater for Japanese dinner parties – from formal sit-down dinner parties to casual canapé parties. A lot of the people Reiko catered for asked if she could teach them how to cook, and so Reiko then decided to also teach Japanese cooking.

So, for nearly 10 years, Reiko has been teaching people the joy of Japanese cooking, coaching them from raw beginners to cordon bleu-level chefs. She has appeared on television many times and has been featured on programmes such as Good Food Live and The Great British Kitchen as a guest chef. She has also been featured in numerous magazine articles.

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