Flavors of Japan
$165 per person
What You'll Learn
By the end of the class you will:
- Understand how to work with raw fish preparations
- Know how to fry crispy, not greasy, tempura
- Understand the aesthetic behind many Japanese plating techniques
About This Class
Japan’s food is complex, with each geographic region, and each tiny restaurant, specializing in their own diverse regional cuisine.
Chef Alex Ong will island hop with you across Japan. He’ll first guide you to sweet, creamy bites of scallop tartare and the perfect shattering tempura crust. Next, a variety of skewers, known as yakitori in Japan, will be fired on the grill and brushed with salty-sweet tare sauce, followed by a table-side display of the ancient warming hotpot, shabu-shabu.
Of course, no Japanese meal is complete without homemade mochi and green tea.
Scallop Tartare, Vegetable Tempura, Yakitori, Shabu-Shabu, and Mochi with Palm Sugar and Coconut
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Alexander was the Chef and managing partner of the beloved Betelnut Pejiu Wu in San Francisco. Born and raised in Malaysia, he apprenticed at the Shangri-La Hotel in Kuala Lumpur prior being hired by the Ritz-Carlton Buckhead in Atlanta. In 1995, he moved to San Francisco where he worked with chef Jeremiah Tower at Stars for 3 years. He opened Le Colonial’s kitchen, and then Xanadu in Berkeley, where he was named “Rising Star Chef” by the San Francisco Chronicle.