私がさばいた魚が、ごちそうになる日。
市場のプロと挑む、魚一匹まるごと"いただきます！
スーパーの切り身じゃ味わえない、感動の美味しさに出会いませんか？
講師は「魚の本当の美味しさを伝えたい」その情熱で、日本の魚食文化をリードする佐久間氏。豊洲のベテラン仲卸であり、選ばれし津本式三つ星技術者でもある講師から、じっくり楽しく学びましょう！
★鮮魚と熟成魚の食べ比べ
津本式血抜きで仕立てた熟成魚と当日〆た鮮魚の食べ比べ。
熟成のねっとりした旨み。あなたの知らない魚の世界へご招待
★津本式って何？
そんな質問にもお答えします。
★次世代のサステイナブル養殖魚『白寿真鯛』を丸々一匹さばいていただきます。
★プロの技「昆布締め」にも挑戦！
魚と向き合う楽しさが、いつもの食卓を、もっと豊かに変えてくれます。
さあ！皆様のご参加お待ちしております。
The Day My Fish Becomes a Feast.
Master a whole fish with a market pro—from preparation to plate!
Are you ready to discover an unforgettable flavor you'll never find in a supermarket fillet?
Your instructor is Mr. Sakuma, a leader in Japan's culinary world driven by a passion "to share the true taste of fish." Learn with joy and in detail from a veteran Toyosu Market wholesaler who is also one of the elite few to be certified as a "Tsumoto-shiki Three-Star Technician."
What You'll Experience:
★ Taste the Difference: Fresh vs. Aged Fish
Compare fish prepared fresh the same day with fish aged using the Tsumoto-shiki method. We invite you to a new world of flavor, featuring the deep, rich umami and texture of aged fish.
★ What is Tsumoto-shiki?
We'll answer this and all your other questions about this revolutionary fish preparation technique.
★ Fillet a Whole Hakuju Madai
You will personally prepare a whole 'Hakuju Madai,' a next-generation, sustainably farmed sea bream.
★ Learn a Pro Technique: Kombu-jime
Try your hand at making "Kombu-jime," the classic professional method of curing fish with kelp.
★ The Grand Finale: A Perfect Rice Bowl
To cap off the experience, we'll all enjoy an exquisite "Uwajima-don" (sea bream over rice)
The joy of connecting with your food will enrich your everyday meals in ways you never imagined.
We look forward to having you join us!
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♦開催日時 ２０２５年１０月４日(土) １３時３０分～１6時
♦開催場所 築地駅より徒歩５分（参加者にのみ連絡）
参加費 15,000円（税別）
お申込みはこちらにお願いいたします。
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参加ボタンを押した方には個別にメッセージを送らせていただきます。
♦含まれているもの 白寿真鯛1.5キロ前後1尾 調理の食材
♦用意していただくもの
包丁やまな板を拭くふきん・手拭き・持ち帰り用の入れ物・保 冷剤・保冷バッグ
※保冷剤は冷凍庫がございますのでこちらで預かり冷やしておききます。
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キャンセルポリシー
1週間前 50％
3日前より 100％
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♦ Date & Time: Saturday, June 28, 2025, from 12:00 PM to 3:00 PM
♦ Location: Tsukiji (near the Tsukiji station)
♦ Participation Fee: 15,000 JPY (plus tax)
*Please contact us
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♦ What's Included:
One whole 'Hakuju Madai' (Sea Bream), approx. 1.5 kg
All other ingredients for cooking during the class
♦ What to Bring:
Cloths for wiping your knife and cutting board
A hand towel
A container and ice packs to take your fish home
A cooler bag
Please note: A freezer is available on-site. We can store and keep your ice packs frozen for you during the class.
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Cancellation Policy
A cancellation fee will be applied as follows:
50% of the fee will be charged for cancellations made one week or less before the event.
100% of the fee will be charged for cancellations made 3 days or less before the event.
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