Washoku Blog

Australia gets 2 restaurants in The World’s 50 Best Restaurants 2017

By yuri, Posted on 09/04/2017


On April 5, all the chefs present in Melbourne, Australia for the awards ceremony had butterflies in their stomach as they waited for the announcements of The World’s 50 Best Restaurants 2017! Held at the beautiful heritage Royal Exhibition Building in Melbourne, it was only the second time the Awards have been hosted outside London after…

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Fire 2.0 at MFWF 2017

By yuri, Posted on 05/04/2017


Washoku Lovers was really excited to go to Fire 2.0 at Melbourne Food & Wine Festival (MFWF), 2017. Held in Melbourne’s House of Food & Wine which is located in one of Melbourne’s wonderful little side streets, Fire 2.0 was a mini food and wine festival all of its own. The exciting and notable difference being that some of Australia’s…

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Master class with Japanese chef Zaiyu Hasegawa at MFWF 2017

By yuri, Posted on 05/04/2017


Master class at MFWF (Melbourne Food and Wine Festival), 2017 with Japanese chef Zaiyu Hasegawa was held in Deakin Edge, Federation square. Zaiyu Hasegawa’s Tokyo restaurant Den has developed a cult following in Japan and abroad for its playful take on modern kaiseki (Japanese traditional cuisine). He showed us how to make Monaka, a specilialty…

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Japanese cooking class: Wagashi!

By kaylamedica, Posted on 14/03/2017


The latest Washoku Lovers Kitchen Japanese cooking class was all about wagashi traditional confectionary! Japanese confectionary is very unique and contrasts to western sweets which are typically very sugary. Japanese wagashi on the other hand, use minimal sugar and no oil, they’re mainly made out of sweet bean pastes and their flavours and appearances focus on the…

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Asia’s 50 Best Restaurants 2017 announced in Bangkok!

By yuri, Posted on 26/02/2017


Washoku Lovers was proudly invited to the Asia’s 50 Best Restaurants 2017 Awards, held in Bangkok, to support the Japanese chefs and the chefs who use Japanese ingredients outside of Japan. I was hoping Australia would be included in these awards, but unfortunately no Australian restaurant was featured in the top 50. Asia covers a number…

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Washoku Lovers Kitchen Japanese Cooking Class – Okonomiyaki and Takoyaki

By yuri, Posted on 16/02/2017


Good mooning Washoku Lovers! Hope you survived last weekend’s weather, which recorded 46℃ in Sydney!! Even though it was hot, we still held our Japanese cooking class! We prepared very cold welcome drinks, CHOYA SODA, for the people who attended our first Okonomiyaki and Takoyaki class! CHOYA has classic plum wine but this CHOYA SODA…

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Washoku World Challenge 2016 -Part 2-

By yuri, Posted on 19/12/2016


Continuing on from where we left off (See part 1) the venue was changed from Hattori Nutrition College to the Cerulian Tower Hotel in Shibuya for the award ceremony of Washoku World Challenge 2016. MC Ayuchi started the ceremony with formal greetings. 2016 was the fourth year of the competition, and it attracted more entries…

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Washoku World Challenge 2016 -Part 1-

By yuri, Posted on 16/12/2016


Washoku Lovers was proud to be invited to the Washoku World Challenge 2016, held at Hattori Nutrition College today (December 15). It’s our great pleasure to see washoku chefs and we were excited to support the Australian representative washoku chef, Shaun Presland! The event location is just a 5 min to walk from Shinjuku station. The…

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The sake event at the Bar H, Surry Hills

By ayano, Posted on 27/10/2016


On the 24th of October, an inspirational sake matching lunch was held at Bar H, attended by various local bars and restaurants and supported by Zenbeiyu. The purpose of this event was to suggest how to match sake with local foods for local restaurants. Kontatsu Australia invited 40 people including chefs, sommeliers, and bartenders. Rebecca,…

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Washoku Lovers Kitchen Diary: Obento

By kaylamedica, Posted on 27/06/2016


Washoku Lovers Kitchen has been so successful with sell out classes that this time we decided to double it. Yep, for the first time, we held two cooking classes on one day! I can tell you from a staff perspective, it was quite a whirlwind, but seeing twice as many happy faces and hearing everyone…

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