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JA Ishinomaki Rice Event (Session 2)
Thursday 20/07/2017 @ 15:30 - 17:30Free
[ This event is open to Professional Chefs in Singapore & members of trade only]
Hitomebore Rice by JA ISHINOMAKI is making its debut in Singapore this July!
To commemorate the distinct occasion, a special Rice Event will be held at One Farrer Hotel & Spa on Thursday, 20th July.
One can expect a presentation of the uniqueness of the rice as well as enjoy tasting 5 specially crafted rice dishes by Chef Shuhei Nitta of Pixy, Bar & Cuisine and pairing it with wagyu and sake from Ishinomaki Prefecture.
Like its Japanese name suggests, the Hitomebore rice is one to fall in love with easily! Cultivated in the rich and luscious landscapes of Ishinomaki the rice is celebrated for its shiny texture, rich fragrance and level of stickiness that is well-liked by many. The resilience of the rice allows it to be used to prepare a delectable array of dishes from different cuisines. It not only pairs well with savoury dry stir-fry dishes but also goes exceptionally well with gravy and soups; needless to say its retention of moisture allows for easy shaping which is is ideal for sushi making.
This premium rice comes specially vacuumed packed after the polishing process to prevent weevils and maintain the rice’s balance of stickiness, shine, taste and flavour, thus ensuring its freshness from mill to store. First to be exported outside of Japan, the Hitomebore can be expected in stores of Singapore by the last quarter of 2017.
About Chef Shuhei Nitta
In the Fukuoka Prefecture of Japan, Nitta Shuhei was born into a family of artists and agriculture, which served as his foundation as a professional chef. Upon graduating from Ecole Tsuji Tokyo culinary institute, he went on to further hone his craft in various restaurants in Tokyo such as the 1 Michelin starred “Arbace”.
Given the opportunity Shuhei then moved to Australia whereby he held the position as Head Pastry Chef of “Galileo” at the Observatory Hotel in Sydney. He then joined 3 Hat restaurant Bilson’s as the sous chef. Upon returning to Japan, Shuhei joined Joel Robuchon’s 3 Michelin starred “Chateau Restaurant”. After leaving Robuchon, he was the Head chef at Roppongi’s “RRR” lounge.
In 2014 deciding to try a role outside of the kitchen, Shuhei went to Singapore to open “Taki” from scratch and served as its restaurant manager. He then went back into the kitchen as the head chef of “Time & Flow”. With his deepened understanding of the Singaporean market and its produce, Shuhei’s latest endeavour is “Pixy, Bar & cuisine” a small intimate restaurant which showcases his strong understanding of French techniques being applied with his Asian sensibilities.