Unleash your inner Jiro Ono in a sushi masterclass with Kisumé executive chef Yonge Kim. The intimate series of classes across winter are designed for a small number of lucky guests, ensuring those joining get ample one-on-one attention and guidance from Kim.
It's an opportunity to indulge in one of the world’s most prized fishes prepared by an esteemed sushi chef and to learn some highly sophisticated culinary skills in the same afternoon. You'll watch as the restaurant's master chef breaks down a whole bluefin tuna, before you sit down to indulge in the three different cuts — akami, chu-toro and o-toro — straight from the chef’s blade.
The front-row experience offers a once-in-a-liftetime insight into the precision and artistry involved in the process, as well as a rare chance to discover the different flavour profiles and markers of quality from a passionate, nationally renowned expert.
From the accompanying five-course menu, you'll get to taste top seasonal produce prepared in some of Kisumé's most masterful dishes, including crispy wagyu truffle with truffle miso; King prawn tempura with black garlic and kataifi; tuna tartare with crispy nori and wasabi; tuna sushi and sashimi prepared several different ways; and the star of the show bluefin tuna with snow pea tendril, mizuna and lemon ponzu.
An exquisite handmade hojicha canele is served for dessert.
This special dining experience costs $225pp (plus a 1.85% credit card fee) and you can make a booking at the website. Move fast! The spots are expected to sell out quickly.
