Cooking Class - Japanese Yakitori
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Experience the beauty of authentic Japanese cuisine and learn how to best showcase its brilliance.
In this hands-on class with Chef Andrew, you'll get to experience the beauty of a traditional Japanese delicacy: yakitori.
Chef Andrew will go over how to approach cooking with simplicity and quality in mind while walking you through the steps to creating yakitori, from butchering whole chickens to cooking over Japanese binchō-tan charcoal. Yakitori literally means “grilled chicken,” but the simple name doesn’t begin to describe the variety, complexity, and cultural significance of Japan’s favorite grilled meat. These small but elegant skewers of chicken are the epitome of Japanese barbecue.
Guests are welcome to purchase wine and beer from the venue.
- Minimum Guests 2
- Maximum Guests 6
- Meal Courses 4
- Event Duration 3 hours
- Labels Asian, Couples, Date Night, Group, Japanese
Cozymeal guest reviews for other experiences with Chef Andrew
25 Sep 2018
We had a great time. Chef Andrew was fun and shared with us creative and delicious dishes.
27 Aug 2018
Simple chicken skewers are the staple of many backyard barbecues. Chef Andrew throws this staple appetizer/main dish on its head. Starting with locally sourced chickens and then dissecting that chicken to render every usable portion, ends with cooking the skewers over a 1200 degree pen flame. Some closely held to the vest sauces some traditional Japanese pairings only add to the experience. Chef Andrew and his partner work well together, moving effortlessly around a tiny kitchen space, each knowing their part, knowing the other's next move before they do it. They are personable, approachable and willing to talk about flavor profiles, sauces and cooking techinques.
Meet your chef
Armed with a degree in culinary arts, Chef Andrew has built an impressive resume lauding experience as a sous chef and executive chef in various restaurants. Though his family is from Taiwan, Chef Andrew grew up with Japanese culture and cuisine. He utilizes this familiarity with the soul of Japanese cuisine and creates his own style of fusion cuisine using American ingredients in his cooking classes.
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