Stand UP60 (upstairs balcony) Olympia, London. Oct 2/3/4
SushiSushi aim to show you how you can innovate your menu with our amazing Japanese produce. We will be bringing down hundreds of products and will be running a demo kitchen set you can see and taste for yourself what can be achieved. Here's the running order 10am - 5pm each day. The Wagyu butcher master (authorised from the Ministry of Health, Labour and Welfare in Japan) will be at the show to show us his extensive meat cutting skills from his experience cutting mean on the bone for beef and pork, slicing dressed meat.
Monday Oct 2nd - Midlands Japanese Food Masters
- Liam Watton from House of the rising sun (Shrewsbury). Menu: Confit pork belly marinated in Yakitori sauce with koi scallops.
- Andrew Kojima from Koj (Cheltenham). Menu: Kuro Bao Buns with Flamed Belly Pork and Yakiniku sauce.
Tuesday Oct 3rd - Manchesters Japanese Food Innovators
- John Green from Tattu (Manchester). Menu: Yuzu Black Cod with a squid ink Tattu
-
Joe Grant from Cottonopolis (Manchester)
. Menu: Innovative Sushi Selection
Wednesday Oct 4th - A Day of Wagyu
- Tomohiro Tanaka from Federal Meat Academy (Tokyo). Wagyu Master Butcher. Menu: Flying in from Japanese to host a 1-hour butchery masterclass in Wagyu cutting followed by sampling of purebred Japanese Wagyu
-
Akira Shiraishi from Atariya (
London).
Menu: Purebred Japanese Wagyu burgers and "Nikkatori" Skewers
