Having firmly established itself as one of the capital’s top Japanese restaurants, this summer, the team at Jason Atherton’s Sosharu is set to impart its wisdom to Londoners with a series of illuminating masterclasses.
Led by Chef Patron, Alex Craciun, who spent a year honing his skills in Japan’s best kitchens in preparation for opening the Clerkenwell-based restaurant, each session will educate guests on a different aspect of Asian cuisine.
Taking place on 17 July, the first in the series will be co-hosted by Susan Choi, who is one half of the duo behind Mr Susan, a Neo-North-American-Korean street food vendor that has taken Berlin by storm. The workshop will teach guests how to make the Korean staple, kimchi, whilst exploring the historic traditions of kimchi making and the new methods being cultivated today.
On 31 July, the next session will focus on Japanese cookery with a masterclass in which guests will learn how to fillet and slice a whole salmon and sea bass with precision to make sashimi. The session will also advise guests on selecting the highest quality fish necessary to create the dish, in addition to ways of plating and presenting with flair.
Scheduled for 28th August, the final workshop in the series will centre around Japanese rice, informing participants on the various types available and how to perfect the preparation of sushi rice. From there, guests will learn to apply these skills to creating chirashi sushi bowls and Japanese rice pots.
With space for 15-20 people at each, the masterclasses will begin at 5.30pm with a welcome drink in 7 Tales, Sosharu’s destination bar, and conclude at 6.30pm with dinner in the restaurant, all included in the £70 ticket fee. The set dinner menu will be inspired by the ingredients, techniques and stories explored in the corresponding class, with the option to add a wine and sake pairing for an additional £30 per person.
Providing a rare opportunity to learn some of the fundamentals of Asian cooking, each session will see Alex share the knowledge acquired during his time in Japan and the secrets behind Sosharu’s success.
