Japanese Chef Kai Wong will present the Ultimate Beginner's Guide to Sushi using sustainable locally caught fish and ethically sourced ingredients.
The class will include:
Demonstration and hands on learning of:
Sushi Making (maki variations, nigiri, gunkan style, temaki)
You will be able to enjoy your beautiful creations at the end of the class.
Kaishin was born with a love and passion for Japanese cuisine. The simplicity, precision, and craft drew him into the fold. Since 1999 he had moved around numerous city jobs that were comfortable yet uninspiring. Over a decade later he finally plucked up the courage to start his journey afresh. From dishwashing, to pouring tea, and brewing stocks to grasping the sharpest blade he has come to understand what meaning every aspect of a chef’s repertoire has and is still doing that today.
The Japanese have a saying: “If you live by the sea, eat fish from the sea, if you live in the mountains, eat river fish."
Now Kai creates dishes back in the local neighbourhood that he has lived in since moving to London. Harnessing ingredients with the respect and love for true Japanese cuisine from great local businesses like Minicrops of Deptford and The Proud Sow butchers of Crofton Park. All the fish is sourced from line-catches in Billingsgate or a great supplier in Cornwall that will ship whatever is in season within hours of hitting the shores. Kai does not simply sprinkle Japanese imports on a plate like so many fad restaurants do these days. If he can’t find Yellowtail he chooses not to use it rather than buy it from Japan.
Kaishin represents the skilful art, yet also the mindfulness of sourcing the best sustainable ingredients put together, simply and with authenticity. He endeavours to portray this through his private events and supper clubs.
Kai will also be hosting a Japanese Tasting Menu at fifty seven on Thursday, 28th June.