3 Days Intensive Japanese Cuisine

By Amelia Seko
Duration: 4 hours/session
For: 3 sessions
Price: S$500.00

One of the most popular cuisines in the world, Japanese cuisine is historically influenced by Chinese cuisine although it has opened up to influence from the West as well. Traditionally, the Japanese shunned meat due to Buddhism but with modernisation, this has led to the introduction of meat. In these series of classes, we focus on classic Japanese cuisine, one pot meals and fine dining experiences.

Day 1 : One of the most popular cuisines in the world, Japanese cuisine is historically influenced by Chinese cuisine although it has opened up to influence from the West as well. Traditionally, the Japanese shunned meat due to Buddhism but with modernisation, this has led to the introduction of meat. In these series of classes, we focus on classic Japanese cuisine, one pot meals and fine dining experiences.

Day 2: In 2011, Japan overtook France to become the country with the most 3-starred Michelin restaurants; as of 2018, the capital Tokyo has maintained the title of the city with the most 3-starred restaurants in the world. Join us to experience what Japanese fine dining is all about!

Day 3: Classic all in one pot dishes often includes rice, seafood or meat and vegetables cooked to seasonal ingredients.

Participants will work in pairs although some group work may be necessary.

Terms and Conditions:

For those taking individual sessions, the fees will be $175 nett per participant per session.

For those taking the entire module, the fees will be $500 nett per participant for all 3 sessions.

An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 3 sessions.

There will be no make up session if you are not able to come to the confirmed session for whatever reason.

If you are not sure whether you can attend all 3 dates in that module, we suggest you sign up for individual sessions.

In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).

Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached.

Kayaki mixed rice

Saikyo yaki miso salmon

Hakusai - cabbage roll (cabbage wrapped with mince pork)

Chawanmushi with dashi sauce and ikura topping
Stuffed potato bun/jagaimo manju
Tender shrimp blanketed in a smooth potato dough and topped with silver sauce.

Japanese coddled egg/Onsen tamago
Consistencies is everything to reach the rich custardlike yoke and the right counter-piont to the light half-fluid of the white.

Soft-simmered chicken
Chicken simmered slowly with kelp yield a rich stock.

Stuffed salmon
A feast for the eyes as well as the palate, pink salmon meat is complemented by eggs and by vegetables of different color.
Sukiyaki
In a pot meal serve with grilled tofu, shirataki noodles,vegetable and slice beef.

Chikuzenni
Classic Japanese dish often served on New year’s day. Nimono, Braised chicken with konnyaku,shitake and roots vegetables

Mabo don
Classics of Sichuan cooking Japanese version on rice bowl.

Hakusai no Soku seki-zuke
Chinese cabbage pickle