A hands-on cooking class culminating in dinner served with wine and beer.
In the Summer 2012, Chef Mike Weller assembled a team of chefs to represent San Francisco and travel to Osaka, Japan to participate in a Sister City celebration. In honor of the special relationship between the cities, the Osaka Hilton closed several of its restaurants, allowing Mike and his team to reopen them, featuring variations on Californian Cuisine. As a lifetime lover of knives, Mike brought additional funds as a healthy budget with which to purchase one or two prime blades.
The hosts in Osaka treated Mike and his team to outstanding Japanese fine dining every day, and every night the team snuck out into the streets of Osaka, desperate for Japanese comfort food. Second (and sometimes third) dinners were consumed and discussed with overwhelming joy. Often they encountered a language barrier, but they overcame this challenge by piling currency on one end of the table and eating until their hosts deemed the money spent. Needless to say, the Knife Budget quickly evaporated, but the food and hospitality changed Chef Mike’s outlook on his career. With this class, he'd like to share some of this cuisine with you.
Welcome Miso Soup
Second Floor Up a Tiny Staircase Gyoza
Rainy Day in Kyoto Vegetable Curry
Third Dinner Tonkatsu
Last Meal Okonomiyaki