Recipes by instructor

Course Haute Cuisine Fusion

Prawn salad with gazpacho soup

Course Haute Cuisine Fusion

Thai Croquettes

Course Haute Cuisine at your Fingertips

Lemon Meringue

Course Haute Cuisine at your Fingertips

Beef Cheek in its Juice with Sweet Potato Purée

Course Haute Cuisine at your Fingertips

Salad with ventresca (tuna belly)

Course Haute Cuisine at your Fingertips

Pickled mussels

Course Haute Cuisine at your Fingertips

Tiramisu

Course Haute Cuisine at your Fingertips

Sea Bass with Pickled Cucumber

Course Haute Cuisine at your Fingertips

Potato Foam

Course Haute Cuisine at your Fingertips

Foie Gras Taco

Course Ramen

Mayu Oil

Course Ramen

Negi Niboshi Oil

Course Ramen

Ajitama

Course Ramen

Sous-vide Chashu

Course Ramen

Classic Chashu

Course Ramen

Shoyu Tare

Course Ramen

Shio Tare

Course Ramen

Tori Paitan (chicken)

Course Ramen

Tonkotsu Broth

Course Ramen

Basic Paitan Method

Course Ramen

Tokyo Style Chintan

Course Ramen

Pork and Chicken Chintan

Course Ramen

Basic Chintan Method

Course Ramen

Basic Dashi

Course Ramen

Noodle variations: Tsukemen Noodle

Course Ramen

Noodle variations: Hakata Matsu

Course Ramen

Noodle variations: New Wave Tokyo

Course Ramen

Classic Tokyo Style Noodles

Course Preserving Techniques in Modern Cuisine

Yogurt / Black Walnut / Cherry Blossom Sugar

Course Preserving Techniques in Modern Cuisine

Cherries / Meringue

Course Preserving Techniques in Modern Cuisine

Pear / Juniper / Buttercream

Course Preserving Techniques in Modern Cuisine

Celeriac / Blackcurrant Wood Oil

Course Preserving Techniques in Modern Cuisine

Onion / Buttermilk / Rose

Course Preserving Techniques in Modern Cuisine

Potato / Sauerkraut / Hop blossoms

Course Preserving Techniques in Modern Cuisine

Beetroot / Elderberry/ Double Cream

Course Preserving Techniques in Modern Cuisine

Tomato / Camelina Oil / Onion

Recently viewed

Pâté Sucrée

Steamed sponge cake

Dacquoise

Madeleine

Cookies