[The 20th Chef’s Chat (Tabete mite Zadankai) ]
Date & Time: Monday, February 2nd, from 2:00 PM (Duration: approx. 2–3 hours)
Location: Dekura Studio (369 Penshurst St, Chatswood NSW 2067)
Participation Fee: $50

【第20回食べて見て座談会】

日時:2月2日月曜日　午後2pmより(約2-3時間)

開催場所: Dekura Studio (369 Penshurst St, Chatswood NSW 2067)
参加費: $50

 

★Main event 1

Manaita-biraki

For over a thousand years, since the Heian period, the traditional Japanese ritual known as Hocho-shiki (the Knife Ceremony) has been carefully preserved and passed down. Within this ritual, the cutting board (manaita) is regarded not as a simple tool, but as a sacred space where one confronts life itself.

Manaita-biraki is the ceremonial act of formally bringing a new, purified cutting board into use—cleansing the space and offering gratitude and respect for the lives of the ingredients before any knife is lifted.
Before technique, there is stillness; before cooking, intention. This quiet ritual embodies the spiritual foundation of Japanese cuisine.

On this day, we will present Manaita-biraki as part of the Hocho-shiki ceremony.
Even in Japan, this is a rarely witnessed ritual, seen only by a select few.

This is not a demonstration of culinary skill, but an invitation to encounter the origin of Japanese cooking itself.

We invite you to experience the atmosphere, the tension, and the prayer—
to witness a living tradition with your own eyes.

「まな板開き」

日本の平安時代から千年以上受け継がれてきた、伝統儀礼 『包丁式』。
その中で、まな板は単なる調理道具ではなく、命と向き合うための神聖な場とされています。

まな板開きとは、新しく清らかなまな板を正式に使い始めることで、その場を清め、食材という尊い命に感謝と敬意を捧げる儀式です。
包丁を入れる前に、まず心と空間を整える——日本料理が大切にしてきた精神性が、静かな所作の中に込められています。

当日は、この包丁式の一部であるまな板開きを特別に披露します。
日本国内であっても、実際に目にする機会はごく限られた、極めて貴重な儀式です。

料理の技術ではなく、
料理の「原点」に触れるひととき。

ぜひ、その空気、その緊張感、その祈りを、ご自身の目で体感してください。

 

★Main event 2

Our guest for this session is Chef Hiro Kano, who has experience working at a One-Hat Omakase restaurant.
This month, Chef Hiro is launching his brand-new project: a specialty Temaki Sushi restaurant, which is the first of its kind in Sydney.
He will introduce three types of premium hand rolls served at his new venue, while sharing his expertise and the specific techniques behind creating the ultimate Temaki Sushi.

講師: Hiro Kano

テーマ:【手巻き寿司】

今回はワンハットを取ったOmakase restaurant でも働いた経験のあるHiro Kano chefです。そのHiro chefが新しく手がける、今月オープンの手巻き寿司専門店。
シドニーでは、初となる手巻寿司専門店です。
そこで提供されるワンランク上の手巻き寿司を3種類、手巻きの極意とこだわりと共に紹介してもらいます。