Festive Cooking with Sake No Hana

Saturday, November 9, 2019 - 14:00 to 14:45
2019 - Winter Workshop - November

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Join Executive Chef Hideki Hiwatashi of Sake no Hana as he demonstrates how to make the signature dish of Pan fried Scottish salmon in a Champagne yuzu miso sauce.
The perfect dish for the celebratory season, Chef Hideki transforms flavours and ingredients using contemporary Japanese culinary techniques.
Guests will have the chance to taste the dish once it is prepared.
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