Artecibo editorial board
Content edited by staff
1309_tblimmagini_alt
14/03/2018

Chefs Hamasaki And Mizuguchi Join Forces For An Italian Cooking Class in Nagoya


Spring will be the theme of the cooking class happening in Nagoya next 19th March. The lesson is organised by the Association of the Italian Cuisine Cooks in Japan and will be held by two renowned chefs: Ryūichi Hamasaki of Restaurant Hamasaki in Minami-Aoyama (Tokyo) and Shūsuke Mizuguchi of Nagoya’s Settanta.


Ryūichi Hamasaki is the chef-owner of the eponymous restaurant located in Minami-Aoyama, one of the most elegant and refined areas in Tokyo. After graduating from the Osaka Culinary Institute, he moves to the capital, where he completes a two-year traineeship in Yotsuya’s main Italian restaurants and then goes on to work at Shibuya’s Basta Pasta, in a very young and stimulating environment. Determined to polish his skills, he flies to Italy and lands a job at the Michelin-starred restaurant Dal Pescatore, in the province of Mantua, Northern Italy.

Shūsuke Mizuguchi studies under Chef Hiromi Yamada at Ristorante Hiro. In 1999, he takes the opportunity to travel to Italy and, for two years, he works in several restaurants in Tuscany and Central Italy, becoming a member of the Italian Cooks Federation.

The class is free of charge for all the ACCI affiliates, whereas there is a 1000 JPY fee for nonsubscribers. It is a unique opportunity to learn from two great masters and sample their dishes.


Date: 19th March 2018

Time: 12pm-3pm Venue: Tōhō Food Service Nagoya

Address: 4 Chome-1-2 Fukukawachō, Nakagawa-ku, Nagoya-shi, Aichi-ken 454-0059, Japan


More information:

http://www.a-c-c-i.com/report/...

1309_tblimmagini_alt
Artecibo editorial board
Content edited by staff