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Japanese Street Food - Okonomiyaki (Pancake) and Takoyaki (Octpus balls)

Come join me to the street of Japan! Learn how to make Takoyaki from the master who created 1 hour line at SF Street Food Festival (owner/chef at Nombe). Fo...

Japanese Street Food - Okonomiyaki (Pancake) and Takoyaki (Octpus balls)
San Francisco, CA, United States
3 h
Host's Venue
This event is available only at the host's venue. Please book from the available dates listed.
10 - 100 Guest(s)

Come join me to the street of Japan! Learn how to make Takoyaki from the master who created 1 hour line at SF Street Food Festival (owner/chef at Nombe). Forget the thin dry Okonomiyaki you can get at most restaurants here, and make it at home! In this 3 hour class, you will learn the technique to make successful "round" Takoyaki (grilled octopus balls) and fluffy Okonomiyaki (the Japanese savory pancake). At the end of the class, you will enjoy your own Okonomiyaki and Takoyaki! 1) I will give you the recipe for successful batter for both Okonomiyaki & Takoyaki 2) I will show you what you need to put into each dish 3) I will give you the tips for round Takoyaki and fluffy Okonomiyaki We can accommodate vegetarian.

Note: The exact location will be disclosed once the host has accepted your request.
Your Host:
Chef/Owner of Nombe Restaurant
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I am from Yokohama, Japan, and worked at multi-billion-dollar bio-tech and high-tech companies. I traveled all over the world before switching my career. Before I moved to SF, I didn't realize how many Americans don't know real Japanese food, including its history, why we cook and eat the way we do. I decided to provide the information in the best way I could: by teaching how to cook. In 2004, I moved on to open my catering company, specializing in Japanese and California cuisines to satisfy the needs for an on-site Sushi chef catering. I also opened the first izakaya in San Francisco, Sozai Restaurant and Sake Lounge. Sozai was voted Best Japanese Food San Francisco by Citysearch in 2008. In 2009, I opened my restaurant and served as the Managing Culinary Director - it received Top 100 honors from the SF Chronicle, a Michelin Recommended acknowledgement, an SF Bay Guardian Best of the Bay Editor's Pick, and was named one of the Top 6 Izakaya (Japanese gastropub) restaurants in the US by Bon Appetit. In 2013, I introduced Ramenburger, which created an enormous buzz. I have been teaching how to make sushi ever since I started my catering company in 2004. I have been making Ramen since I opened restaurant and teaching how to make it since January 2015. It has been a very popular class as Ramen is getting to be known by a lot of people. Currently, I am concentrating on teaching how to cook Japanese food including sushi, ramen, ramenburger, and izakaya bites. I am available for private class, special events (corporate parties, wedding, etc.) as well as Iron chef style Team-building activity using Sushi or Ramen.
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Japanese Street Food - Okonomiyaki (Pancake) and Takoyaki (Octpus balls)
Hosted by Mari Takahashi
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