July 9th (Tuesday) Cleo Osaka Minami
Trainers gathered in the craft kitchen and held a skill-up training session.

This time’s training theme is “Assorted wild fish sashimi”

“Seasonal wild fish”

■Isaki (Japanese grunt)

■Swordtip squid

■Horse mackerel

■Yellowfin tuna

We try to vary the cutting method a little so that the trainees can enjoy the texture. We also paid special attention to the garnishing, such as cutting the cucumbers decoratively. We will continue to try new things (cutting methods, trends, teaching methods) and improve the awareness of each trainer.