The Art of Modern Japanese Cuisine with Niki Nakayama

This MasterClass, led by two-Michelin-starred chef Niki Nakayama, teaches modern kaiseki techniques rooted in seasonality and respect for ingredients, presented with precision and creativity.

• Aspiring home cooks curious about high-end Japanese cuisine
• Food enthusiasts drawn to seasonality and ingredient respect
• Intermediate cooks seeking to refine technique and presentation skills

• Make ichiban dashi from kombu and bonito for foundational flavor
• Identify and use Japanese culinary tools and pantry essentials
• Fabricate, fillet, and prepare whole rockfish professionally
• Balance kaiseki coursework with aesthetic flow
• Prepare modern sashimi (zukuri) with Western flair
• Create soup with bone broth (owan) using no-waste methods
• Handle tuna for sashimi and yakimono (grilled tuna)
• Master steamed rockfish (mushimono)
• Perfect rockfish & vegetable tempura (agemono)
• Make tuna karaage—a flavorful, dry-fried option
• Cook rice traditionally in a donabe clay pot
• Serve rice and pickles (shokuji) and understand hospitality philosophy (Ichigo Ichie)

This class truly shines for its hands-on exploration of modern Japanese cuisine. Niki Nakayama begins by sharing her culinary journey—from her apprenticeship in Japan to earning two Michelin stars with n/naka, her Los Angeles restaurant.

The lessons are thoughtfully structured: start with the essence of dashi, essential pantry items, and tools, then progress through fabricating fish, balanced plating, unique sashimi styles, innovative soups, and both classic and modern tempura. You also learn how to cook perfect rice and conclude with lessons on the deeper philosophy of hospitality (Ichigo Ichie).

One standout thread is Nakayama’s mottainai zero-waste approach—she imparts respect for every ingredient and demonstrates methods to minimize waste throughout cooking. Her approach blends California’s vibrant produce with Japanese tradition, resulting in “California kaiseki”—elegant, seasonal, and thoughtful.

Though some ingredients may be hard to source, the course emphasizes technique, philosophy, and adaptability, making it accessible to cooks across regions.

This MasterClass is a graceful fusion of tradition, technique, and personal philosophy. It goes beyond recipes—delivering culinary artistry, waste-conscious cooking, and profound reverence for ingredients. I highly recommend it to intermediate cooks and food lovers with an appreciation for refined Japanese cuisine, seasonal awareness, and creative presentation. Beginners may also find inspiration, though some lessons are technique-intensive.