Taught by Taka Tozawa, this class covers Japanese-style vegetable preparation and garnish skills using a single-beveled Usuba and yanagiba including the katsuramuki peeling technique using cucumber, daikon, and apples. The Japanese vegetable garnish knife technique is designed to work with and improve texture, while bringing out the best flavor. Students work individually with Taka to learn the proper technique, with a focus on how to work safer, cleaner, and faster. A Deba knife is provided for students who do not have one. Please specify if you are left-handed. Prepayment required to hold your reservation, cancellations with 24-hour notice will receive a refund.Price: $100. Dates: Email to schedule
*We’re only accepting vaccinated students. Your instructor will follow-up on validating. If you have a medical exemption, please reach out to Kellykozak@bernalcutlery.com to discuss.
*Please let us know if you are running late, but please try to be on time and save your cocktails for after the class rather than before.
About the Instructor:
Taught by former Sushi Chef, Taka Tozawa, a native of Tokyo, Japan who has lived in San Francisco for over 20 years. Taka’s family came from Tohoku in the north of Japan, where the local food made a big impression as a child. He began cooking with his mom when he was 10 which set him on the road to working as a professional cook for many years. He spends his free time learning to play the guitar.