COOKING CLASS 3 & 5 September 2014
Chef Takagi explained about why he use the Tuna Bonito as his main ingredients, how to make a lobster sauce, not also teach us but also told us wonderful stories of being Japanese Chef.
The second Group of Cooking Class with Chef Takagi Kazuo has been a fun and fruitful day yesterday. We can see the excitement of the participant. They asked many questions as they are so curious how to make an authentic Japanese food. They took notes and try to make tuna onigiri. Well we must say that they had a natural skill of making the onigiri.
Sake & Plum Wine Tasting 4-6 September 2014
Sake and Wine Tasting this afternoon pairing with selection of sushi. Chef Takagi Kazuo perfectly paired the Sake & Wine with special selection of sushi. For ladies, try Choya Umeshu made from fermented plum fruit taste sweet sour and light and perfect to combine with foie gras.
Gastronomic Dinner 3-7 September 2014
We had a wonderful dinner last night with Chef Takagi Kazuo. It was 9 beautifully set up menu. Each menu performs with beauty and immaculate taste. He proved his 2 Michelin Star quality from every detail of his dishes. The Broth as one of his specialties is savory and mild perfectly blend with his moon shape egg tofu. We only can hear the “Wow” from every guest each time the dishes were served. It is like Chef Takagi wants to tell us the story from his food. Starting with traditional style to the modern Japanese cuisine and end up with Indonesian local fruit in Japanese style. We can feel the ups and down, the hot and cold, and a little surprise in the middle when he put a peanut sauce in the center of the potato bowl! For Indonesian, we are so proud because he respect our local ingredient too! The set menu was arranged in a perfect harmony and made us very content last night. Top notch for Chef Takagi Kazuo!
Salmon Sushi, Foie Gras, Eggplant, Potato Bowl and Teriyaki Beef grilled
