Izakaya food is a Japanese style of food typically served in casual taverns called izakayas. It consists of many small dishes shared at the table, such as grilled skewers (yakitori), sashimi, fried snacks and pickled vegetables. Izakaya food is made to pair well with drinks such as beer, sake and shochu, creating a cosy and social dining experience.

In the workshop, you’ll learn practical techniques and gain insight into how to balance the flavours of classic izakaya dishes.

Shio Kyabetsu – A crispy and fresh cabbage salad with sesame oil and salt. We’ll show you how to balance simple flavours and make this quick side dish that is a classic at Japanese izakaya places.

Sunomono – A light and tangy cucumber salad with sweet vinegar. You’ll learn how to finely chop vegetables and flavour the dressing for the perfect balance of sweet and sour.

Mushroom Gyoza – Crispy fried dumplings filled with an umami-rich mushroom mixture. We’ll teach you how to fold the gyoza easily and fry them so they’re crispy on the bottom and juicy on top.

Ohitashi – Blanched green vegetables in a light dashi with soy sauce. You’ll learn how to handle delicate leaves like spinach and make a quick dashi with a delicate umami flavour.

Namero – A traditional fish dish from Japanese fishermen, made with minced fish, miso and fresh herbs. We’ll show you the knife techniques and mixing method that turns fresh fish into a delicious tartar-like starter.

Minor variations in the dishes and programme may occur based on availability.