COOK: STARR Series – The Art of Kaiseki Cuisine with Ben Dayag of Morimoto Restaurant

COOK exterier

 Audrey Claire COOK

[253 South 20th Street, Philadelphia, PA 19103]

COOK is Philadelphia’s state-of-the-art, fully equipped, sixteen-seat kitchen-classroom where guests come to enjoy chef tastings, culinary demonstrations and cooking classes in a beautiful, intimate setting. With the help of Philadelphia Magazine and Foobooz, COOK provides a platform for learning, experimentation, menu tastings and private dining events focused on celebrating the craft of cooking, drinking and gathering at the table. COOK is the ideal laboratory for learning. Their bookstore, boutique, kitchen, and expert staff are a resource for Philadelphia’s vibrant and diverse culture of food lovers – a space where everyone from the aspiring novice chef to the most decorated master of cuisine can come to share their love and knowledge of food and drink. (source)

Boy do these classes fill up FAST

My Husband and I had been trying to sign up since March, but they were selling out in a matter of minutes!

We were able to lock-in our spot in the demonstration kitchen for Thursday, July 10th for the STARR Series – The Art of Kaiseki Cuisine (Japanese) with Ben Dayag of Morimoto Restaurant. Kaiseki Japanese cuisine is known for its meticulous preparation and beautiful presentation.

(maybe now I’ll get promoted from sou chef to head chef in our household)

class in session

Upon entering, we were greeted by two lovely ladies who work for the restaurant, Audrey Claire. We were seated and in front of us was a place setting and menu for the evening. It didn’t take long before we also had a martini in our hands! Our first of very many drinks for the night.


The menu was also listed on the chalkboard. Chalkboard menus are so cute!


The entire experience is very intimate (only 16 seats), fun, and interactive! It’s really interesting because there are no other places like this. Cooking is something that we don’t generally see when we go out to restaurants. The chef and his kitchen are always hidden from the guests. The classroom setting really allows a connection between the chef and the diner.

First course (and my favorite!): Live Diver Scallop, Ume-Orange, Pickled Chili, Puffed Soba, Herbs


Second course: Chilled Tomato Soup, Yuba, Cucumber, Cilantro Blooms


Third course: Mushroom Salad, Shitake Dashi Gel, Smoked Enoki, Roasted Maitake, Chanterelles, Pickled Shimeji, Zenmai, Peas & Ikura, Shiso-Wasabi Pesto, Bok Choy


Fourth course: Amadai in Broth, Smoked Chicken Consomme, Crystal Lettuce, Anise Hyssop Bloom


Fifth course: Wagyu Tataki, House Pickles, Baby Turnips


Dessert: Peaches & Cream with Cinnamon infused Tea


We learned a lot about Japanese Cuisine throughout the night, enjoyed each others company while eating amazing food, and then shopped around the boutique before catching Uber home.

I love food and enjoy supporting the food community in Philadelphia, PA.

I’ll leave you with a few more pictures from our night:


Saki in a boxphoto6-2 photo7-2 photo8

Sign up for your own COOK event and let me know about your experience!



1 Comment

  1. I’d really like to do something like that someday. That looks like it was an awesome time.

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