Japanese and Nikkei cuisines are two of my greatest passions in life. I was fortunate enough to grow up in a Japanese home in the South American city of Sao Paulo, and have since moving to London in the early 1990s, pursued my interest to learn more about these cuisines.
On leaving investment banking in 2011, I moved to Tokyo to do Japanese food research and recipe writing. I took private Japanese cookery classes during the day and worked at a Japanese Izakaya (casual Japanese restaurant) at night. In 2012 I returned to London and qualified with Le Grand Diplome in French Cuisine and Patisserie at Le Cordon Bleu, the same year I started my Japanese & Nikkei Supper Club which I still run from my home in Islington.
If you are interested in learning more about Japanese and Nikkei cuisines, beyond sushi and sashimi, and would like to attend one of my supper club events, contact me on luizharaAThotmailDOTcom as follows:
1. Email Subject Line: Japanese & Nikkei Supper Club + Event Date (1st Choice)
2. Dates: give me 2-3 date options (in case your preferred date is fully booked)
3. Number of seats required: number of total seats required
4. Names & email addresses of all guests in your party
5. A mobile number for the lead person in the group
Location: my home, Islington, from 18:30 to 23:00 hours Cost: £45 + service (8 to 10-course tasting menu), BYO
THE INS & OUTS OF SUPPER CLUB DINING: If you have not yet attended a supper club, or even if you have, I STRONGLY recommend reading this feature on the Ins & Outs of Supper Club Dining – http://www.thelondonfoodie.co.uk/2015/07/the-ins-outs-of-supper-club-dining.html
If you would like to be informed of future supper club dates, send me an e-mail to luizharaAThotmailDOTcom, and I will add you on to my mailing list.
![A truly Iraqi feast by Philip Juma @JumaKitchen for his residency at @thelondonfoodie HQ - fantastic food, a super generous chef and the best Kanafa I have ever tried!
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Philip Juma's Iraqi cooking comes from the heart, it's bursting with flavour and creative flair, he greatly inspired me to learn more about Iraqi food (and hopefully eat more of it too). The menu was in our familiar supper club format of 8-courses/10-dishes. There were so many highlights including potato chap - a pillowy cake of potato pastry filled with minced beef, served with cured egg yolk and a date and tamarind sauce.
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Equally delicious was his vegetarian dolma - peppers, vine leaves and onions filled with Egyptian rice, herbs and nuts, superlative.
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Basturma Scotch Egg was Juma's take on the British classic with spiced beef and lamb encased around a soft yolk and kataifi pastry.
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Saffron Chicken thighs, brined and then roasted, were very succulent and served with an intense and heady saffron sauce.
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Believe the hype folks, Juma's Kanafa is the DEAL - layers of cheese, cream and kataifi pastry laced with orange blossom sugar syrup, it was magnificent (though do not make the faux pas [as I did] of asking him for the recipe, as it is very closely guarded!) 😩😩😩.
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For future supper club residencies including Italian by @DaniloCortellini in July, Fish and Seafood by @Massimo.Cipolla in August and Portuguese by @PreamarSupperClub in September, do hit the email button in my profile and drop me a line to be added to the mailing list.
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Thanks to everyone who attended, and do share your pics and tag us please!
.
🇮🇶 😍🇮🇶😍🇮🇶😍🇮🇶😍🇮🇶😍🇮🇶😍🇮🇶](http://scontent-lhr3-1.cdninstagram.com/vp/a783f0fe436f2040fa991e791ed4989c/5DBA02FA/t51.2885-15/sh0.08/e35/c0.180.1440.1440/s640x640/64997336_520402605165576_5387687152244575955_n.jpg?_nc_ht=scontent-lhr3-1.cdninstagram.com "A truly Iraqi feast by Philip Juma @JumaKitchen for his residency at @thelondonfoodie HQ - fantastic food, a super generous chef and the best Kanafa I have ever tried!
.
Philip Juma's Iraqi cooking comes from the heart, it's bursting with flavour and creative flair, he greatly inspired me to learn more about Iraqi food (and hopefully eat more of it too). The menu was in our familiar supper club format of 8-courses/10-dishes. There were so many highlights including potato chap - a pillowy cake of potato pastry filled with minced beef, served with cured egg yolk and a date and tamarind sauce.
.
Equally delicious was his vegetarian dolma - peppers, vine leaves and onions filled with Egyptian rice, herbs and nuts, superlative.
.
Basturma Scotch Egg was Juma's take on the British classic with spiced beef and lamb encased around a soft yolk and kataifi pastry.
.
Saffron Chicken thighs, brined and then roasted, were very succulent and served with an intense and heady saffron sauce.
.
Believe the hype folks, Juma's Kanafa is the DEAL - layers of cheese, cream and kataifi pastry laced with orange blossom sugar syrup, it was magnificent (though do not make the faux pas [as I did] of asking him for the recipe, as it is very closely guarded!) 😩😩😩.
.
For future supper club residencies including Italian by @DaniloCortellini in July, Fish and Seafood by @Massimo.Cipolla in August and Portuguese by @PreamarSupperClub in September, do hit the email button in my profile and drop me a line to be added to the mailing list.
.
Thanks to everyone who attended, and do share your pics and tag us please!
.
🇮🇶 😍🇮🇶😍🇮🇶😍🇮🇶😍🇮🇶😍🇮🇶😍🇮🇶")
