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Master Chef Visits Hilton College to Demo the Art of Japanese Cuisine 10/4/2010

Its flavors and tradition date back thousands of years, but the western version of Japanese sushi—"maki-zushi," rolled in dried seaweed and "nigiri-zushi," hand-formed—is only a small part of what the cuisine offers.

The University of Houston's Conrad N. Hilton College of Hotel and Restaurant Management, together with the Consulate-General of Japan at Houston, host Master Chef Masahiko Yanagihara for two nights of discussion and demonstrations of the lesser known regional flavors and creations. Yanagihara is owner and head chef of Tokyo's Sushi Koma.

The events take place at 7:30 p.m., Tuesday and Wednesday, Oct. 26 and 27 in the Hilton College demonstration kitchens, room S116. The events are free and open to the public, but space is limited. For reservations contact and indicate which day you would like to attend, and if you are a UH student.

The Tuesday session will focus on "sasa-zushi," bamboo leaf-wrapped sushi, "oshi-zushi," box pressed and "tekone-zushi," quick lunchbox. The Wednesday session will focus on "dashi," the most basic element of Japanese cuisine. Both sessions feature lecture and demonstrations.

"Houston is an international city and home to many Japanese restaurants," said Kazuyuki Akiyama, vice-consul of information and cultural affairs. "We're hopeful that those who appreciate the art of Japanese cuisine will take part in these opportunities to learn from the master how to prepare these dishes in their own kitchens."

The UH Conrad N. Hilton College of Hotel and Restaurant Management offers undergraduate and graduate degrees in hotel and restaurant management and hospitality management. The College is a world leader in hospitality education and is consistently ranked as one of the top hospitality programs in the world.

Marisa Ramirez