Yakitori is a Japanese type of skewered chicken where preparation involves skewering the meat with kushi, a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire.
In this master class learn the art of Yakitori from Adam Liston, Head Chef of Adelaide restaurant, Shobosho.
Shobosho’s reputation was cemented in 2018 with it being awarded a Good Food Guide chef hat and a Gourmet Traveller star in each of the prestigious publications’ national guides.
Liston’s brand of charcoal-cooked cuisine and yakitori, has been conceptualised into Shobosho’s open kitchen serving up the best of Japanese finesse – raw, fire, and smoke with Kardachi’s philosophy of small share plates.
Watch as Adam works his magic in this once off class, demonstrates how to break down chicken into different cuts, learn the art of Japanese dressings and mastering cooking over charcoal while enjoying a glass of sparkling on arrival and tastings throughout the day.
Cost is $80 per person, click below to purchase tickets.