Izakaya: Japanese Grill & Bar Food Demo Class

Japanese cuisine extends far beyond sushi, and this demonstration class with Chef Paul Brown offers a delicious introduction to the comforting, crave-worthy food of a traditional Japanese pub, or izakaya. Designed to be approachable yet deeply rooted in technique, the class highlights bold flavors, thoughtful balance, and practical recipes suited for the home kitchen. Join Chef Paul Brown for a flavor-packed culinary evening inspired by the casual, craveable dishes of Japanese grill and bar food. In this demonstration-style class, Chef will prepare a menu that moves from smoky skewers and vibrant small plates to a beautifully layered chirashi rice bowl and an irresistible dessert.

Along the way, you’ll learn how Japanese ingredients and techniques create balance through umami, acidity, texture, and contrast. Guests will have the chance to watch, ask questions, take notes, and enjoy each course as it is served.

Menu:

• Momo Shoniku – Chicken thigh and scallion skewers with lemon, ichimi, and tare

• Kale Gomae – Kale with walnuts and sesame dressing

• Chirashi Don – Hamachi, ahi tuna, tiger shrimp, edamame, avocado, gochujang aioli, scallion, tobiko, and sushi rice

• Mochi Butter Cake – Served with vanilla ice cream and whiskey caramel

Techniques Taught:

• Preparing and seasoning yakitori-style skewers

• Building flavor with tare and Japanese pantry staples

• Making sesame-based gomae dressing

• Cooking and seasoning sushi rice

• Assembling a balanced chirashi bowl

• Making gochujang aioli

• Baking mochi butter cake

• Preparing caramel sauce and homemade-style ice cream accompaniments