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The Definitive Japanese
Step into the exclusive world of Japan’s top master chefs. Includes: 3 video courses, 7 hours of techniques, and
over 100 pages of recipes.
Satisfaction guaranteed.
Master Japanese Cooking
3 courses. 7 hours of video. 100+ pages of recipes.
Ramen
MENSHO founder and award-winning ramen master, Tomoharu Shono, demonstrates his farm-to-bowl philosophy as
he teaches you how to make authentic, creative ramen from shoyu to tonkotsu.
More details
Play a free sample
Tempura
Learn the fine art of delicate, lace-like tempura, taught in delicious detail by Michelin two-star Chef
Shuji Niitome. Chef Niitome shares techniques developed over 20+ years as he walks you through a seasonal
tempura omakase.
More details
Play a free sample
Makanai
Zaiyu Hasegawa, founder of the wildly innovative DEN restaurant (2022 Best Restaurant in Asia winner),
demonstrates how to make his signature dishes, including: “Dentucky” fried chicken, miso foie gras monaka
wafer, and seasonal varieties of donabe-pot rice.
More details
Play a free sample
Learn From the Best
3 world-class chefs with a combined 4 Michelin Stars.
Shuji Niitome
Two Michelin Star-chef behind Japan’s top tempura restaurant.
Zaiyu Hasegawa
Creative mastermind behind DEN, awarded Asia’s #1 restaurant.
Tomoharu Shono
Founder, owner, chef behind the global MENSHO ramen empire.
Shuji Niitome
Chef Niitome has devoted his decades-long career to perfection in tempura — the fine art of frying that
changes from dish to dish, season to season, evolving over time. His poetic sensibility and hyper-attention to
detail make this an unforgettable course and one that will make you think about tempura in a whole new way.
More about Tempura Niitome →
Zaiyu Hasegawa
Tokyo-born Chef Hasegawa experienced the magic and power of cooking from an early age, as he watched (and
later helped) his geisha mother entertain customers at a traditional Japanese restaurant. Inspired by this
vision of hospitality, Chef Hasegawa pioneered a unique style of re-working classic Japanese Kaiseki dishes in
a modern, approachable manner and using flavors encountered in his travels abroad.
More about DEN →
Tomoharu Shono
Since 2005, Ramen master Tomoharu Shono has opened and operated numerous ramen shops in Japan and overseas,
including both the ‘MENSHO’ and ‘Menya Shono’ names. He’s created more than 1000 different ramen recipes over
his career of innovation, and is an ambassador of high-quality ramen culture both in Japan and overseas.
More about MENSHO →
Tempura by Shuji Niitome
1 hr 41 min
Learn the art of delicate, lace-like tempura from Michelin two-star Chef Shuji Niitome. This 16 session, 2 hour
video series takes you through Niitome's own journey over three decades of scars, practice, and obsession to
achieve the perfect preparation for every ingredient.
As part of his course, Chef Niitome guides you through the preparation of a 9-course seasonal omakase, that will
have you frying up an assortment of seafood and vegetables to flavorful perfection.
Plus, Chef Niitome shares (also included in a downloadable PDF cooking guide) his batter recipe, which he’s been
perfecting for 30+ years.
Included in this course
16 video sessions covering Shuji Niitome's experience, techniques, and philosophy towards
tempura perfection
An exclusive recipe & instructions book (PDF format)
Lifetime streaming access across mobile and desktop devices
Ramen by Tomoharu Shono
4 hr 7 min
Founder of the acclaimed MENSHO ramen empire — award-winning ramen master Tomoharu Shono — demonstrates his
farm-to-bowl philosophy as he teaches you how to make authentic, creative ramen from shoyu to tonkotsu (plus
mouth-watering toppings like glazed pork belly and ajitama seasoned eggs).
Go behind the scenes of ramen culture, and discover Chef Shono’s techniques and hard-won secrets. You’ll learn
the “5 Elements” system to creatively build your own flavor combos & take your ramen skills to a whole new
level!
Plus, get a Narō exclusive “secret” ramen recipe!
Included in this course
9 video sessions (4+ hours) covering Chef Shono’s experience, techniques, and philosophy
🍜 Exclusive recipe & cooking instructions book (70+ pages covering classic Shoyu, Tonkotsu,
and Tsukemen)
Lifetime streaming access across mobile and desktop devices
Makanai & Japanese Cooking by Zaiyu Hasegawa
1 hr 38 min
Chef Zaiyu Hasegawa, founder of the wildly innovative and acclaimed DEN restaurant (2 Michelin stars, awarded #1
Restaurant in Asia by World’s 50 Best 2022), demonstrates how to make his signature dishes, including:
“Dentucky” fried chicken, farm-fresh salad, miso foie gras monaka wafer, and several seasonal varieties of
donabe-pot rice.
Though Japanese cooking is known for difficult techniques and prescriptive methods, Hasegawa opens up the world
of washoku with a sense of play, experimentation, and surprising updates for the modern palate.
At the center of DEN’s success are the daily makanai (staff meals), a canvas to explore new dishes and the heart
of a larger community of diners, chefs, and food producers that make DEN such a special experience.
Included in this course
9 video sessions (97+ minutes) with Chef Hasegawa in the kitchen, at the makanai table with
his extraordinary staff, and even in the foothills of Mt. Fuji gathering wild mushrooms to delight his
community.
Exclusive recipe & cooking instructions book (PDF coming March 2023)
Lifetime streaming access across mobile and desktop devices
Satisfaction Guaranteed
We’re confident you’ll love these videos and cooking guides. If, for any reason, you’re not satisfied, email us
within 30 days of purchase and we’ll issue you a full refund, no-questions asked.
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