Cutting Kaiseki

Chef Isao Yamada is currently heading up David Bouley’s kaiseki-oriented Brushtroke. And in his hands-on workshop, Yamada will use Yanagi and Usuba-style knives to explain and showcase the various kaiseki techniques for cutting vegetables and fish. Not only will he discuss the differences between Japanese and Western knives, but he will demonstrate how important precision knife cuts are to the fundamentals of Japanese kaiseki, in terms both practical and philosophical.

Start time 
05:00AM
End time 
06:00AM
Location 
Savory
Presenter 
Extra type 
Demo