10 Jun 2019 (Mon) 19:00
120 minutes
£49.50 per ticket
Sorry, this class is fully booked.

Japanese Zen Cuisine-SHOJIN at Nourish cafe in Bath

精進料理 Syojin Ryori

Don't miss out!! Opportunity to experience Master Tanahashi's sell-out 'Shojin Royri' pop-up at Nourish Restaurant in Bath. A 6 course fine-dining, plant-based foodie extravaganza!

Master Tanahashi is highly regarded among some of the world's most famous chefs, Alain Ducasse is a huge fan and he has hosted this Temple cuisine pop-up in some of the World best known restaurants, including the Four Seasons and Carousel, London.

Shojin combines deep love and respect for the plants with mindful preparation and slow, slow preparation of food that nourishes the body, mind and soul.

Master Tanahashi spends 2 hours every morning grinding sesame by hand, in a meditative state to preparation his sesame tofu and dressings for his beloved plant based dishes! We can not tell you what's on the menu because Tanahashi San himself will not know until he has visited the market on the morning of the pop-up and discussed with the vegetables which will be the best to use on the day!

The techniques of the exciting cuisine, which make your body happy, and respect for the soil and earth is the Shojin spirit. The origin of shojin started in Japan in the 6th century when Buddhism was brought to Japan from China, and it became widespread with the development of Zen Buddhism from the 13th century onwards. Shojin is often explained as a form of traditional Zen vegetarian cooking, but Tanahashi’s style of shojin absolutely goes beyond.



More info : https://www.zecoow.com/

Limited space.

Special Vegan Weekend

Sozai Special Event

We are proud of welcoming the most talented chefs of Japanese cuisine from all over the world.

by Ken
Master SUDA Live streaming from Japan, the seasonal fresh fish tempura Donburi
Amazing knife skills and an exciting way with tempura

Thank you, Master Suda and Sozai for a fascinating Japanese Cookery Lesson today.

The knife skills of Master Suda are amazing, as are his knives. His preparation of the sea eel was a work of art. It was wonderful just to see him at work, though I don't think I'll be trying this at home.

I found the tempura section very instructive. I have never seen, nor read, about making tempura this way before – sprinkling batter into the hot oil before frying the floured and battered vegetables. I think I will try at home now. The results look wonderful.

I really enjoy these sessions as they give an insight into "true" Japanese cookery and to the different styles and skills.

08 Aug 2021
by Shizu
Healthy Yummy Soft Dango

This was the easiest recipe I have ever had from Suzue. It is also my son's favourite sweet. He said "It's so good, I can't stop eating it. Please make it every day."
I was very surprised to see how soft they remained in the fridge the next day.
I would like to try making green Dango next time.
Thank you very much Suzue san !!

23 Jul 2021
Another lovely Tofu dish!

Perfect dish for a hot summer. First time trying making mochi myself. Really good!

21 Jul 2021
by Giulia
Always a lovely time

Thank you so much for this wonderful session - it is a nice break from the longer and longer working days on zoom, see you next time!

21 Jul 2021
It is the perfect experience gift for a birthday, anniversary, wedding, valentine, graduate, Christmas, Mother's day, or any special occasion! The lucky recipient can choose from our various yummy cooking classes.