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Seafood sessions Local Celebrity Restaurant chef

Join us tonight for a cooking experience with one of the leaders of our restaurant scene with a hands on cooking class, rub shoulders and learn tips and tricks from our guest chef tonight, cook 3 delicious recipes matched with wine. Tonight experience some tips and tricks from the incredibly talented Head chef from our very own Bang Bang Kitchen at the Auckland fish market. Tonight Cezar will demonstrate how to prepare Market fresh sashimi and a trio of sushi rolls, Uramaki, Hosomaki and rainbow roll.

Complimentary beverage on arrival.

Arrive anytime from 5.45pm onwards.  Class starts promptly at 6pm.

Furi

Shop Furi Pro Knives online at the Auckland Fish Market Seafood School - we stock the full Furi Pro range, knife blocks and 2-3 piece sets.

Add any Furi Pro Knife Range to your class booking and receive 10% off your purchase, view the full range of Furi Pro Knives from the online SHOP along the top menu bar.

Apply discount code furi2020 at the cart stage and collect your knife when you attend your class or select shipping nationwide options.


Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

Your Chef

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Cezar Takahashi

My name is Cezar Takahashi. I was born in Brazil but raised by my Japanese grandparents.
My grandfather had a fishing boat business and taught me everything I know about seafood. From the age of 10, I was around my grandpa helping with the boat work. I would watch him fishing different types of fish and seafood and I would help separate, classifying and selling.

More about Cezar Takahashi

Have a question?

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Date:
Tue, 1 Dec 2020
Starting:
6:00pm
Finishing:
9:00pm (approximately)
Price:
$120 per person
Only 2 tickets left

Book this cooking class

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Tickets

Seafood Sessions - Restaurant Chef 01 Dec 2020$120.00
Ticket sales close on
Mon, 30 Nov at 1:00am

Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
Freemans Bay
Auckland 1010
New Zealand

Was a little nervous about the whole ‘cooking thing’ however the chef and the people I cooked with made things a breeze – plus heaps of fun.

Mark "Pick of New Zealand Seafood"