Japanese Omakase Day 1: Zensai (Appetisers)

Part of a three-day series with Chef Amelia Seko, this class introduces the art of crafting traditional Japanese appetisers, known as ‘Zensai’. Students will learn to prepare and plate five beautifully presented small dishes, each offering a delicate balance of flavours, textures, and visual appeal. This class is the start of the rest of the Omakase series, where students will continue refining their skills in knife work, cooking methods, and presentation.

What you’ll learn:

• The fundamentals of Zensai and how appetisers set the tone for an Omakase meal
• Techniques for marinating and aging ingredients, including Miso-marinated Cream Cheese
• How to make Tosa-zu jelly, a light and fragrant vinaigrette jelly with bonito flakes
• The proper way to clean and prepare Shirobagai (white Japanese sea snail) for simmering in dashi
• How to clean, prep, and marinate Hotaru Ika (Japanese firefly squid) with greens
• Mastering sushi rice preparation and rolling techniques for Anago & Ebi Makizushi (Eel & Prawn Sushi Rolls)
• Japanese plating aesthetics, using tableware, edible flowers, and traditional presentation techniques

Bring home:

• A deeper appreciation for the artistry behind Japanese appetisers
• Hands-on experience in authentic Zensai preparation
• Confidence to recreate a Japanese Omakase appetiser course at home

This class is Day 1 of a three-part Japanese Omakase series designed to build a complete understanding of Japanese culinary techniques. Students are encouraged to attend all three classes for a well-rounded experience.