A Kaiseki-style Shojin Meal and Temple Visit

dim. 9 juin à 05:30

Fuseau horaire : Paris (GMT+02:00)


English explanation is below.

目黒 天恩山 羅漢寺の敷地内にあるらかん亭にて、懐石スタイルの精進料理を頂きます。素材を知り尽くした料理長の、技と心の込もった美しいお料理を楽しみましょう。料理長からは、献立についての解説もあります。料理方法等の質問にも答えて頂けますよ❗


ちょっと文化的⁉️な休日を、一緒に過ごしましょう✨ Two of Tokyo's best-kept secrets at Ten'on-zan Temple in Meguro, better known at the Temple of the 500 Rakan Statues. In the restaurant on the temple grounds, enjoy a delicious vegetarian shojin meal, served kaiseki style . Following the meal, meet the chef and have a chance to ask questions of dishes. Afterwards, explore the hundreds of Buddhist statues on display in the temple, each unique and expressive. And if you like the food and want to learn more about how to prepare it, sign up for the June 24th cooking class taught by the chef himself, and facilitated by a nutritionist. ⚫申し込みは、下記のアドレスにお名前と連絡先を明記してメールでお願い致します。


[masked] Reservations by email


Please include your full name and contact email.

The application deadline is june 5th. ⚫参加費¥6,000(食事と飲み物、拝観料が含まれます)


The fee is ¥6,000, which includes the meal, a drink, and admission fee to the temple. Payment must be made in advance by bank transfer. To make payment, first send me an email with your full name. I will then send you the bank information so you can make the transfer. If I can't confirm the receipt of payment by June 5, your reservation will be cancelled. ⚫キャンセルは6月5日までにお願い致します。

For cancellation, please inform the organizer by email before june 5th. ⚫強い食物アレルギーのある方はご遠慮ください。

For strong allergy issues, please inform the organizer soon after registration. ⚫3人以上で実施

This event will only take place when there are three or more participants. シェフプロフィール


1996年(平成8年)より、東京目黒にある天恩山五百羅漢寺境内の「らかん亭」取締役料理長に就任。長年に渡り精進料理を進化させながら作り続けている。ANAのファーストクラスのメニュー監修も行っている。 Guest Chef: Tadayoshi Fujiki

Since 1996, Fujiki-sensei has been the head chef at Rakan-tei, the restaurant located on the grounds of the temple of the 500 Buddhist statues in Meguro. He has been preparing and developing his own special style of shojin cuisine over that period. In addition to that, he has designed first class menus for ANA. オーガナイザープロフィール


管理栄養士であり味噌ソムリエ資格を取得し、味噌づくりや発酵食研究を行っている。 Organizer: Midori Omori

An administrative nutritionist, fermented food and miso researcher, sommelier, and miso making teacher.

Source: https://www.meetup.com/fr-FR/Tasty-Japanese-Plant-based-Cooking/events/261495035/


Langues Identité éthnique
Nous avons temporairement désactivé la possibilité de naviguer vers les tags.