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Always Tokyo YAMANOTEThank you for reading my blog!

Today we will deliver the state of the special class 😊

As a special lecturer, set up a shop in Gaienmae"JULIA"Chef nao and sommelier Mr. Motohashi came 👩‍🍳

This time I was able to learn not only about cooking, but also about service.

"JULIA" is a reservation-only modern restaurant that only offers one pairing per course.

　　　　　　　　　　　　　

"JULIA" homepage is here ↓↓↓↓↓↓↓↓↓↓

https://juliaebisu.wixsite.com/julia

Chef nao is currently the executive chef of a popular restaurant, but when he decided to start cooking, he had no experience at all.I am a charismatic chef who has paved the way with my own power while repeating trial and error.

　　　　　　　　　　　

This time the menu is

・Oyster and pear yogurt sauce with dill flavor

・Sautéed spear squid and curly spinach

・Milt risotto

This time, it's a one-day course!

Cooking demonstration in the morning, preparation and preparation in the afternoon

Then, the students are divided into the customer role and the cooking side (including service), and the learning of our school "Learn the cooking and service of the professional site itself in the actual battle" Cooking and serving on the spot in the open kitchen, I got

Start with a demonstration

The menu this time is also full of chef nao's commitment.

One of the things we are particular about is that you can enjoy your meal even more with conversation!

If you worry about food left in your mouth, you will not be able to enjoy conversations and meals.

How can I cook ingredients to make them easier to eat?He told me that he is thinking about making prototypes and tasting.

First item

Oyster and pear yogurt sauce dill flavor

dill sauce used for

Dill can be added as it is, but it is strained through a mixer to bring out the aroma of the dill, but it is devised so that fine fibers do not remain on the tongue or around the mouth.

The oysters are also cut into bite-sized pieces, and it is assumed that women will eat them one by one with a spoon.

nextSauteed spear squid and curly spinach

Spinach is the main dish, and I thought about what would go well with spinach, and spear squid was the best!

Puree the spinach with the clam broth.

The policy is to always use two or more flavors

Here, the clam broth is used to give the dish a three-dimensional flavor.

And here's another tip!

Carefully peel off the skin of the squid and wipe it with a paper towel.

In order to prevent the squid skin from clogging, it is controlled and designed inside the mouth!

Because the accumulation of each one leads to deliciousness, it is important to work carefully.

Squid is an ingredient that brings out the flavor by chewing it, but I use a hidden knife to make it crispy.

By inserting a kitchen knife, when baking, the surface area increases and the sauce is well entwined.

Spinach is cooked over high heat with the squid.

This menu is also finished with a simple dish using only spinach and squid.

　　　　　　　

3 item isMilt risotto

First, lightly boil the soft roe and soak it in milk with 2% salt.

Put it in a mixer, carefully strain it into a puree, and cook it with rice.

　　　　　　　　　　

Next, sauté the soft roe to accompany the risotto.

Since the risotto is made from rice, rice flour is also used to coat the milt.

Made with only rice, soft roe, and milk, and seasoned with only XNUMX% salt in the milk.

I was told that I would like you to bring out the taste of the ingredients to the fullest.

Even while chef nao is making it, lecturer motohashi is in the daily shop and how the customers feel.

　　　　　　　　

The students enjoyed listening to the demonstration while laughing.

After the demo, we will move on to practice.

　　　　　　　　

　　　　　　　　　

This time, we will also have a service class, so we will prepare together first.

The students then took turns from the time the customer arrived to the time the food was actually prepared and served.

A new style of class where you are divided into the customer role and the cooking side, cooking, serving, and tasting

The students had fun and were able to learn more realistically.

Before the students were replaced, we discussed what was good and what could be improved.

How you serve and cut also depends on what you want to convey, such as whether you want them to use a knife or a fork.I also learned how to lower the plate.

Finally, how does chef nao's original idea, which is not textbook, come about?

　　　　　　　　　

"The menu changes every month."nao chef named

　　　　　　　　　　　

There are many customers who come every month, so we almost never serve the same menu.There are many people who say that the food was delicious at that time, but after a year has passed, they feel that it is not good.

That's how much we keep evolving and designing new things every day.

The 6 hours of direct learning from chef nao and lecturer Motohashi was a very valuable time for students who learned a lot of important things for a chef!

　　　　　　　

　　　　　　　　　　

Chef nao Thank you very much for your busy schedule 😊

　　　　　　　　　

TOKYO YAMANOTEholds many special classes throughout the year.

At the open campus, you can listen to real student classes!

Check here if you are interested

☟☟☟☟☟☟

[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

Japanese cuisine　Western cuisine　Chinese food

Confectionery Cafe Chocolatier Bakery　bridalvocational school of

[Enrollment General Information]

0120-805-801