The rooooof is on FIRE! Festival of the Senses – Kikkoman Masterclass with Simon Hulstone

kikkoman soy sauce
kikkoman soy sauce

The inverted hour shape glass, with luminous yellow text and bright red bottle cap, has always been a staple product in my home. Being an Asian family soy sauce is used everyday to help add, the “saltiness” into flavouring our food. The Kikkoman brand is practically like family to me. The distinctive bottle can be seen in restaurants and supermarkets globally.

Mr Bing
Mr Bing CEO of Kikkoman

IMG_3290 IMG_3291

Mr Bing of Kikkoman, held a press event at the wonderfully Matsuri St James. We were greeted with a “festival of senses”, authentic and innovative Japanese food using Kikkoman soy sauce.

IMG_3295 IMG_3298 IMG_3297

Kikkoman soy sauce is made of 4 simple ingredients

Soy bean




It takes over 6 months to process and the results are a dark reddish brown, transparant liquid. You can taste the all-natural goodness from the product with no added bits.

IMG_3301 IMG_3303 IMG_3304 IMG_3305 IMG_3310 IMG_3307 IMG_3312 IMG_3322 IMG_3316 IMG_3323

The evening kicked off with Michelin star chef Simon hulstone, cooking a simple dish of vegetables and scallops. The marinade was simply soy sauce, saki, mirin, and sesame oil.

IMG_3325 IMG_3326 IMG_3328

For starters we all had assorted sushi and rolls, the head chef Hiroshi, demonstrated how sushi is made. With speedy hands and accuracy our dinner was prepared in a flash.

Matsuri st james assorted sushi
Matsuri st james assorted sushi
Matsuri st james assorted sushi
Matsuri st james assorted sushi

IMG_3347 IMG_3351 IMG_3352 IMG_3355 IMG_3357 IMG_3335 IMG_3343

Next up was assorted tempura, fluffy coated batter prawns, squid and vegetables accompanied with a light flavour dip.

matsuri st james tempura
matsuri st james tempura

For mains the teppan grills installed in the tables were used to cook our food in front of eyes. Guest was given a choice of ginger marinated Alaskan black cod or a Scottish dry aged Angus steak. The food was sizzling and fizzed as we waited eagerly for food to be ready.

Matsuri Teppan
Matsuri Teppan
Alaskan black cod
Alaskan black cod

IMG_3374 IMG_3381 IMG_3382 IMG_3383 IMG_3384

There was a great marbling on the steaks, and I was lucky enough to taster a piece from someone next to me. The Alaskan black cod had a rich soft velvety texture that melted in the mouth instantly. The ginger marinade married perfectly to bring out the rich succulent flavour.

IMG_3366 IMG_3392 IMG_3389 IMG_3396 IMG_3398 IMG_3399 IMG_3393

The best was saved to last as the meal ended with a spectacular theatrical performance of the “fire ball ice-cream”. Crepes were lightly toasted, along with chunks of pineapple. Then huge blocks of ice cream were added to the teppan grill and Grand Marnier was poured over it. Then the chef dimmed the lights and shouted ready. The place explored with flames and the rooooof was on FIRE!

matsuri fireball ice cream
matsuri fireball ice cream

IMG_3401 IMG_3407 IMG_3404 IMG_3408 IMG_3400 IMG_3410 IMG_3411 IMG_3412 IMG_3415 IMG_3417

Surprisingly, none of the ice cream was burnt, and we happily devoured our desserts.

Matsuri st James has to be one of the best teppanyaki places I have been so far, the highlight of the meal was the ginger black cod, and I shall be returning to dine here once again.

here’s a video I made from the night on youtube

Matsuri on Urbanspoon

Square Meal


Founder of The Food Connoisseur site

No Comments Yet

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.