At Palates, we do our best to pay homage to these traditions with our Treats of Tokyo party package
DurationSteeped in tradition, Japanese cuisine represents the delicate beauty and strength of Japanese culture.
At Palates, we do our best to pay homage to these traditions with our Treats of Tokyo party package.
Guests will begin their exploration of Japanese cuisine by making fresh miso soup.
Then we roll our party into high gear, as we prepare Sushi crab meat California rolls, cooked spicy salmon rolls, and shrimp tempura avocado rolls.
We round off our cooking experience by preparing a refreshingly sweet shaved Ice dessert.
Palates is committed to cultivating and honing the skill of cooking within. We hope to develop a more holistic view of cooking; we consider it important to know where our food comes and what our bodies need to be healthy.
Palates hopes to promote a return to the basics of wholesome living by providing anyone with the skills needed to develop a healthy eating lifestyle. We also want to bring excitement and fun to the cooking experience.
Fresh, healthy, flavourful and unique - Japanese cuisine is both comforting and refined. Join trained chef and Japanese food enthusiast Luis Obregon for an evening learning about and preparing authentic Izakaya dishes
Looking for an activity or your next team-building exercise? We can help. Grates Cove Studios offers a range of Cajun, Creole, and sushi-making classes sure to enliven the spirits and appetites of everyone in your group.
Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese ferments including soy sauce, sake and rice vinegar.
This is a wildly fun, interactive and intimate in-person public class, conducted Live with Tv personality and award-winning author Chef Sang at our beautiful Etobicoke, On facility. Chef Sang teaches you the 4 classic styles of makimono sushi rolls.
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