We are delighted and honoured to welcome Yoshinori Ishii, Executive Head Chef at the Michelin Starred Umu in London’s Mayfair.
Chef Yoshi is more than a chef- he is a man with a real passion for food, the land and the sea. As well as preparing exquisite food for the capital’s most discerning diners, Chef Yoshi arranges the flowers in the restaurant, throws pots on his potters wheel (in his London flat!), travels the country meeting local fishermen, accompanying them on their boats, and in winter goes off into the British countryside hunting and shooting.
On Saturday 13 June at 2 pm in the Cookery Theatre at Asker Meadows, Chef Yoshi will be demonstrating the traditional Japanese technique ikejime, which is a humane and specialist way of killing fish, which preserves and enhances the quality of the flesh – essential when slicing fish for sashimi (raw fish). Fresh fish will be supplied by West Country Catch, who will be donating sea bass for Chef Yoshi to demonstrate on.
This demonstration, which will be held in the main cookery theatre at two o clock on Saturday 13th June, is part of Chef Yoshi’s ‘Fish and Chip Revolution’ – his quest to encourage more British fishermen to adopt this technique, and thereby command a premium for their catch. This is a rare opportunity for local fishermen, restaurateurs, and anyone interested in the freshness of food and fish to see this technique in action and to hear Chef Yoshi as he talks with passion about his mission. We hear there may even be a little sake to sample, courtesy the Sake Samurai and the British Sake Association.