Mini Masterclass – “Ever wondered what is different about traditional Japanese knives?”
Have you ever wanted to know the correct technique to fillet and prepare your fish for for filleting?
The head chef at En Izakaya, Kota Ogawa, shares his expertise as he presents a filleting masterclass – preparing a freshly caught King Dory for tonight’s sushi and sashimi.
About En Izakaya Head Chef – Kota Ogawa
Kota Ogawa has held the title of Head Chef at En Izakaya for the last 4 years.
Born and raised in Takayama, Gifu prefecture, Ogawa-san had previously completed Japanese cuisine training under the supervision of a Japanese chef. Other notable employment positions included working in a ‘2 chef hat’ venue in Melbourne with a Michelin restaurant trained chef. He holds a Certificate 4 in commercial cookery.
Kota Ogawa’s Philosophies
As one can appreciate, Ogawa has several philosophies and thoughts regarding Japanese cuisine and specifically the growth in popularity of izakaya.
“I feel passionately that Japanese food should be kept simple and at the same time highlighting the ingredients.
The usage of seasonal ingredients is vital in maintaining a balanced menu. “When I use ingredients that are in season, it means they are super fresh and full of natural flavours.
Izakaya food is not your typical Japanese restaurant food. It is more a collection of small dishes that are designed to be shared amongst friends.
So please, come and join us and let Kota Ogawa and his team, excite you with their exciting and innovative modern Japanese izakaya experience.