A graduate of the ITHQ in 2015, Karine Beauchamp honed her skills in renowned establishments such as Laurie Raphaël Montréal, Landry & Filles, and the three-Michelin-starred Maison Lameloise in Burgundy, before joining the Restaurant de l’ITHQ in 2022 as executive chef. With her unwavering love for local products, her desire to share her expertise, and her warm leadership in the kitchen, she showcases a creative, indulgent, and seasonal cuisine designed to delight all the senses.
Born in Sendai in 1954, he began his training in 1972 at the Miyagi Culinary Arts School. After his early steps at the Kappo Shochiku restaurant, he became chef at the renowned Hide, followed by Sendai Shozankan. He founded the restaurant Sendaibaku in 1997, where he developed his own style before returning to Shozankan in 2001. Since 2010, he has shared his passion as a Japanese cuisine instructor and has published his recipes, earning numerous international distinctions, including the prestigious Gourmet Master Chef award in Hong Kong.
This cooking workshop will immerse you in the warm and convivial atmosphere of izakayas, Japanese taverns where friends gather to share flavorful dishes. Under the guidance of a passionate chef, you will learn how to prepare chicken karaage, crispy gyozas, and okonomiyaki, traditional small plates inspired by those enjoyed in the lively streets of Tokyo and Osaka.