JHL0013
JHL0013
NTA (=National Tax Agent) Event
Client contact:
Satomi Dosseur
satomi@enshusakeeducator.uk
Enshu Ltd
Adamo Varbaro
varbaro.adamo@gmail.com
07951087321
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Guest: 30 participants x 2 session
Time table:
11.00/14.30-Door open, Welcome drink
11.20/14.50-Greeting and opting speech
11.30/15.00-Seminar
12.25/15.20-Tasting & Canapes
13.30/17.00-Finish
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カナッペメニュー
CANAPE MENU
(60 guests)
巻き寿司
Sushi – Maki
カマンベールチーズ クラッカー
Cracker with Camembert cheese
ポテトサラダ
Japanese Potato Salad
野菜と味噌ディップ
Vegetable sticks with miso dip
アボカドのワサビ醤油和え
Wasabi and Soy sauce marinade Avocado
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*Below details are TBC
Staff lunch sandwich box menu
( 15 staff )
-Chicken katsu, brown sauce, white bread
-Egg mayo, dill, coriander, seeded bread
Vegan menu available.
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Equipments and staff hire
-Large round table linen ( Dark blue 132in) x 4
-6ft long trestle table ( Black 90in x 144in ) x 2
-Water glass 10oz x 144
-Ice cubes 12kg
-Event staff x 4
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Enquiries : izumi@sozai.co.uk
Instructor
Sozai Expert
We are happy to create memorable dinner for all of our customers.
Thank you so much for everything. With Sozai catering team, a perfect organisation is guaranteed!
Pre-booking
Welcome and class, what I say of it, brilliant
Follow up notes fabulous
Thank you and well done. I will recommend you and definitely think about buying classes for presents, including for myself!
Thank you, Master Suda and Sozai for a fascinating Japanese Cookery Lesson today.
The knife skills of Master Suda are amazing, as are his knives. His preparation of the sea eel was a work of art. It was wonderful just to see him at work, though I don't think I'll be trying this at home.
I found the tempura section very instructive. I have never seen, nor read, about making tempura this way before – sprinkling batter into the hot oil before frying the floured and battered vegetables. I think I will try at home now. The results look wonderful.
I really enjoy these sessions as they give an insight into "true" Japanese cookery and to the different styles and skills.