Experience, learn and indulge at one of Chef Takagi Kazou’s personally hosted cooking classes, on either 3rd or 5th September from 10am – 1.30 pm, priced at USD 80 ++ per person, cooking class with lunch; or USD110 ++ per person, cooking class with lunch including alcoholic beverages.
Sake & Wine Tasting
Enjoy sake and wine tasting with Chef Takagi from 4th to 6th September from 4 pm until 6 pm, priced at USD 30 ++ per person per event. (join the QUIZ)
Indulge in Chef Takagi Kazou’s outstanding creations at his gastronomic dinners, which will take place from 3rd to 7th September from 6.30 pm onwards, priced from USD 80 ++ to USD 130 per person.
All of the above events will take place at KO Restaurant, Teppanyaki and Cocktail Lounge.
Intercontinental Bali Resort is honoured to present globally-renowned Japanese chef Takagi Kazuo, offering a unique opportunity to enjoy a first-ever, two-Michelin-star Japanese chef experience in Bali with a series of exclusive cooking classes, sake and plum wine tastings, and gastronomic dinners taking place at KO Restaurant, Teppanyaki and Cocktail Lounge from 3rd to 7th September 2014.
Takagi Kazuo is owner-chef of ‘Kyoto cuisine TAKAGI’ in Ashiya, a city between Osaka and Kobe. The restaurant has held two Michelin stars since 2010, and Takagi himself is a recognised master of the super-refined Kyoto style of Japanese cuisine known as ‘Kyo-ryori.’ Famous for its innovation in terms of both the food itself and the decoration, Kyo-ryori cuisine uses unique and traditional methods to unfold and celebrate cultural tales and capture the changing seasons of Kyoto. Takagi has a deep respect and love for these traditions, and hopes to bring a greater understanding of them to a wider audience through cooking classes and gourmet experiences. He maintains, “True Kyoto cuisine is rare even in Japan nowadays, since preparation is complicated; but I want it to continue its long history.”
The complexity of Takagi’s picturesque, jewel-like creations, which include many styles of preparation, is designed to appeal to all of the senses, as well as extending the dining experience to an awareness of seasonal change, poetic beauty and the bounty and versatility of nature. Chef Takagi’s delicate soup is the most symbolic element of his cooking. According to him, “The taste and aroma of a soup characterises one’s culinary style.” He creates all of his dishes, using only the freshest ingredients, with “season, festivity, and innovation” in mind and prepares them with great “taste, harmony and care.”
Chef Takagi Kazuo’s gastronomic dinners at KO will offer the choice of both à la carte and set menus. Each menu will feature his famous soup, as well as a platter of assorted appetisers, which is another significant facet of his cuisine. The platter highlights items from the sea and the land, and features the concept of ‘mitame’ – in which ingredients are used to imitate another item. For example, Chef Takagi creates a salmon sushi ball to mimic a mini persimmon, an autumn fruit.
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