Izakaya: Japanese Grill & Bar Food with Chef Paul Brown
Step into the warm, energetic world of a Japanese izakaya—where grilled bites, bold flavors, and shared plates take center stage. In this hands-on class, Chef Paul Brown will guide you through classic dishes inspired by Tokyo’s beloved back-alley bars and late-night eateries.
Techniques:
Grilling
Sushi Rice
Seafood Purchasing
Mochi
Recipes:
Momo Shoniku – juicy chicken thigh and scallion skewers, grilled and finished with lemon, ichimi, tare
Kale Gomae – a fresh twist on a Japanese classic with walnuts and sesame dressing
Chirashi Don – a vibrant rice bowl layered with hamachi, ahi tuna, rock shrimp, avocado, edamame, scallions, tobiko, and gochujang aioli
Mochi Cake – chewy and indulgent, served warm with vanilla ice cream and whiskey caramel
Perfect for lovers of Japanese cuisine or anyone looking to explore exciting new flavors and techniques. Bring your appetite—this is Japanese comfort food at its finest.
Date: May 24, 2025
Time: 6:00 PM
Price: $135
Location: Sun Valley Culinary Institute