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Sosharu Chef Showcases Sukiyaki

  • Sat 2
beef-sukiyaki

HYPER JAPAN Christmas Market 2016 offers a chance to enjoy a masterclass in Japanese cooking from one of the UK’s hottest chefs as Alex Craciun, Executive Head Chef of London’s Sosharu restaurant, demonstrates how to make one of his signature dishes, a sukiyaki hot pot.

7h0a0007cropSosharu is one of London’s hottest openings of 2016, named London restaurant of the year at the AA awards and the latest in a string of successes for restaurateur Jason Atherton. Inspired by the Japanese izakaya, where small dishes and snacks are served as an accompaniment to alcoholic beverages, the venue celebrates the best of seasonal British ingredients in its unique take on classic Japanese dishes.

Central to the success of Sosharu is head chef Alex Craciun, whose background and experience make him uniquely qualified to serve up Japanese delights with an international twist. He in fact began his career as an electromechanical engineer, which perhaps accounts for the amazing precision of his dishes. He then worked in a number of high-proalex-craciunfile venues, including Gordon Ramsay’s Boxwood Café and Noma in Copenhagen, before spending a year studying at the Kyoto Culinary School. He then worked at Tokyo’s Kikunoi and RyuGin restaurants before returning to head up the kitchen at Sosharu.

One of the most celebrated dishes at Sosharu is Alex’s take on the traditional sukiyaki hotpot, where thin slices of beef are cooked in a toothsome stock along with vegetables. His version includes meltingly tender wagyu beef as well as young leeks and glass noodles. While at the restaurant the dish is cooked at the table for added theatricality, it can be successfully made on the hob at home, and is a perfect dish for sharing with friends during the winter months.

Don’t miss this exclusive opportunity to learn a fun new Japanese dish from a true culinary master!

Sosharu website: http://sosharulondon.com/