[The 20th Chef\u2019s Chat (Tabete mite Zadankai) ]
\nDate & Time: Monday, February 2nd, from 2:00 PM (Duration: approx. 2\u20133 hours)
\nLocation: Dekura Studio (369 Penshurst St, Chatswood NSW 2067)
\nParticipation Fee: $50<\/p>\n
\u3010\u7b2c20\u56de\u98df\u3079\u3066\u898b\u3066\u5ea7\u8ac7\u4f1a\u3011<\/p>\n
\u65e5\u6642:2\u67082\u65e5\u6708\u66dc\u65e5\u3000\u5348\u5f8c2pm\u3088\u308a(\u7d042-3\u6642\u9593)<\/p>\n
\u958b\u50ac\u5834\u6240: Dekura Studio (369 Penshurst St, Chatswood NSW 2067)
\n\u53c2\u52a0\u8cbb: $50<\/p>\n
<\/p>\n
\u2605Main event 1<\/p>\n
Manaita-biraki<\/p>\n
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.<\/p>\n
Manaita-biraki is the ceremonial act of formally bringing a new, purified cutting board into use\u2014cleansing the space and offering gratitude and respect for the lives of the ingredients before any knife is lifted.
\nBefore technique, there is stillness; before cooking, intention. This quiet ritual embodies the spiritual foundation of Japanese cuisine.<\/p>\n
On this day, we will present Manaita-biraki as part of the Hocho-shiki ceremony.
\nEven in Japan, this is a rarely witnessed ritual, seen only by a select few.<\/p>\n
This is not a demonstration of culinary skill, but an invitation to encounter the origin of Japanese cooking itself.<\/p>\n
We invite you to experience the atmosphere, the tension, and the prayer\u2014
\nto witness a living tradition with your own eyes.<\/p>\n
\u300c\u307e\u306a\u677f\u958b\u304d\u300d<\/p>\n
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<\/p>\n
\u2605Main event 2<\/p>\n
Our guest for this session is Chef Hiro Kano, who has experience working at a One-Hat Omakase restaurant.
\nThis month, Chef Hiro is launching his brand-new project: a specialty Temaki Sushi restaurant, which is the first of its kind in Sydney.
\nHe 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.<\/p>\n
\u8b1b\u5e2b: Hiro Kano<\/p>\n
\u30c6\u30fc\u30de:\u3010\u624b\u5dfb\u304d\u5bff\u53f8\u3011<\/p>\n
\u4eca\u56de\u306f\u30ef\u30f3\u30cf\u30c3\u30c8\u3092\u53d6\u3063\u305fOmakase restaurant \u3067\u3082\u50cd\u3044\u305f\u7d4c\u9a13\u306e\u3042\u308bHiro Kano chef\u3067\u3059\u3002\u305d\u306eHiro chef\u304c\u65b0\u3057\u304f\u624b\u304c\u3051\u308b\u3001\u4eca\u6708\u30aa\u30fc\u30d7\u30f3\u306e\u624b\u5dfb\u304d\u5bff\u53f8\u5c02\u9580\u5e97\u3002
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