Japanese cuisine extends far beyond sushi. Join Chef Paul Brown in a class that offers a delicious introduction to the comforting, crave-worthy food of a traditional Japanese pub, or izakaya. Designed to be approachable yet deeply rooted in technique, the class highlights bold flavors, thoughtful balance, and practical recipes suited for the home kitchen. Chef Paul offers a flavor-packed culinary evening inspired by the casual, craveable dishes of Japanese grill and bar food, with a menu that moves from smoky skewers and vibrant small plates to a beautifully layered chirashi rice bowl and an irresistible dessert. Learn how Japanese ingredients and techniques create balance through umami, acidity, texture, and contrast. Guests will have the chance to watch, ask questions, take notes, and enjoy each course as it is served, including Momo Shoniku—chicken thigh and scallion skewers with lemon, ichimi, and tare; Kale Gomae—kale with walnuts and sesame dressing; Chirashi Don–hamachi, ahi tuna, tiger shrimp, edamame, avocado, gochujang aioli, scallion, tobiko, and sushi rice; and Mochi Butter Cake served with vanilla ice cream and whiskey caramel.