The Art of the Japanese “Stay-at-the-Sake-Shop”

Step into the vibrant, social world of a Tokyo Izakaya right here in Roswell Square! This class is all about Otsumami (snacks for drinking) and the “Mix & Mingle” energy of a Japanese neighborhood pub. You’ll master the balance of sweet, salty, and umami while learning techniques that make Japanese small plates so addictive.

Passport to Tokyo: Hand-Crafted Small Plates (Izakaya Style)

• The Starter: Smashed Cucumber Salad (Sunomono)
  • A refreshing palate cleanser! Guests will learn the Japanese technique of “smashing” cucumbers to create crannies for the dressing. They’ll whisk together a tangy rice vinegar, sesame oil, and ginger marinade, topped with toasted sesame seeds.
• The Dumpling: Hand-Pleated Pork (or Veggie) Gyoza
  • The star of the show! You’ll teach the “fry-steam-fry” technique to get that perfect golden-brown crust on the bottom while keeping the filling juicy and the tops tender.
• The Skewer: Classic Yakitori (Grilled Chicken & Scallion)
  • A staple of Japanese street food. Guests will practice the “Negima” style, alternating chicken and scallions on bamboo skewers and basting them with a sweet-savory Tare glaze.
• The Premium Bite: Beef Kushiyaki with Garlic-Soy Butter
  • In addition to chicken, guests will master a second skewer style. They’ll thread tender steak bites onto skewers, sear them to perfection, and finish them with a rich, melted garlic-soy compound butter.
• The Sweet: Taiyaki-Style Nutella & Fruit Waffles
  • A fun twist on the famous fish-shaped street cake. We’ll use a waffle iron or specialized pan to create crispy, golden cakes stuffed with warm Nutella and fresh berries.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• You will get with your meal:2 glasses of wine or water/soda

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.