``Instant Gastronomy'' is a dining event where you can easily experience delicious and emotional cooking using ``HEGE'' tableware that can fry, boil, and cook over an open flame.
This time, we welcome Ando Chinoise, which promotes the charm of home cooking and classic cuisine from the three countries of Indochina (Vietnam, Cambodia, and Laos). Enjoy a course that will familiarize you with the raw herbs and cooking methods of Southeast Asia while also giving you a cooking experience.
〈Event details 〉
・Date and time: Sunday, December 10, 2023
Part 1 / 13:00~ (Opens at 12:45)
Part 2 / 16:30~ (Open at 16:15)
・Venue: KAMA-ASA Shoten (event space on the 4th floor of the knife section)
2-24-1 Matsugaya, Taito-ku, Tokyo
・Price: 11,000 yen (limited to 25 meals each time)
*6 course meals Drinks: Ticket system (*Must be purchased at the venue on the day. Only credit cards, QR codes, and electronic money can be used)
1 cup (900 yen including tax) | 3 cups set (2,550 yen including tax) | 5 cups set (4,000 yen including tax)
・Rice paper with chili pepper (South Vietnam)
・Salted chicken steamed (southern Vietnam) / Cooking experience menu ・White fish, root vegetable, and tamarind soup (southern Laos)
・Laab Mu (Laos)
・Pork and bamboo shoots boiled in raw sugar (Cambodian rice (Laos))
・Ché with apricots and seasonal fruits
◎Depending on the number of people and groups attending on the day, you may be asked to share a table.
◎Please note that the menu may change depending on purchasing status.
◎The course will start all at once, so please gather 5 minutes before the start time.
<How to apply 〉
Please purchase your tickets using this link.
And Chinoise (Ken Sono/Azusa Tanaka)
While learning the home cooking and classic cuisine of the three countries of Indochina (Vietnam, Cambodia, and Laos),
He runs the restaurant "And Chinoise" in Torigoe, Taito Ward.
Ken Sono, who is also a photographer, focuses on the food culture of the Mekong River basin, and Azusa Tanaka, a copywriter, focuses on researching classic mountain cuisine.