Japanese Omakase Day 2: Sashimi (Knife Skills)

Building on the foundations from Day 1: Zensai (Appetisers), this second session of the Japanese Omakase series focuses on precision knife skills, sashimi preparation, and delicate steaming techniques. Under the guidance of Chef Amelia Seko, students will learn the art of filleting fish for sashimi, preparing an elegant chawanmushi (steamed egg custard), and making a light yet flavourful tomewan (clear soup).

What you’ll learn:

• How to properly fillet fish for sashimi, ensuring clean cuts and minimal waste.
• Preparation of three classic sashimi dishes:
  • Chutoro – Medium fatty tuna
  • Madai – Japanese sea bream
  • Uni – Fresh sea urchin
• The technique of making ‘tsuma’—the garnishes such as shredded daikon radish and green leaves that accompany sashimi.
• How to utilise fish trimmings to prepare Tomewan, a refined Japanese clear soup.
• The traditional method of making Chawanmushi (steamed egg custard) and how to elevate it with a delicate uni-infused sauce.
• Learn Japanese plating and presentation techniques to enhance visual appeal.

Bring home:

• Essential Japanese knife skills to confidently work with raw fish.
• A deeper understanding of sashimi preparation and presentation.
• Hands-on experience in making a silky-smooth chawanmushi and flavourful tomewan.

This class is Day 2 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.