Taste Japanese small bites with Kosho during USN Evening Classes

Visit eveningclasses.org for all upcoming classes.
By Courtenay Ahuja, USNA Volunteer

Get ready for two extraordinary Japanese culinary experiences coming up soon.

Featured Classes

Shochu Cocktail Class with Rice Vice

Join Byron Stithem, owner of Nashville's only sake distillery and Rice Vice, for an exploration of shochu —Japan's most popular spirit. Learn to craft sophisticated shochu cocktails and discover why this versatile spirit is beloved throughout Japan. Byron's expertise in Japanese spirits and cocktail crafting will transform the way you think about mixing drinks. To complete the experience, we’ve partnered with SourceWater to provide a Bento box garnished with unagi, sashimi, and tempura bites designed to perfectly enhance every sip.

Experience the art of Japanese izakaya-style dining with Chef Nick Aguilar from Kosho. Learn to prepare authentic Japanese small plates that balance flavor, texture, and presentation. This hands-on class will teach you techniques you can recreate at home. Sample Menu for the evening includes crispy dumplings, spicy tuna crispy rice, black sesame chocolate chip cookies, and more.

If tasting is more your speed, check out A Taste of Mexico City with Fonda and A Communal Style Dinner Tasting at Jashan! 

That's not all! Coming up soon:
We have even more classes being offered, so head over to the Course Catalog to see them all. We look forward to seeing you soon.
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Contact

Edgehill Campus
2000 Edgehill Ave.
Nashville, TN 37212

Phone:  615-321-8000
Fax:       615-321-0889 
Email:    info@usn.org

River Campus
1200 County Hospital Road
Nashville, TN 37218

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USN Mission: 
University School of Nashville models the best educational practices. In an environment that represents the cultural and ethnic composition of Metropolitan Nashville, USN fosters each student’s intellectual, artistic, and athletic potential, valuing and inspiring integrity, creative expression, a love of learning, and the pursuit of excellence.