Many Spanish chefs feel powerfully drawn to the cuisine of Japan. Ferran Adrià, of the famed El Bulli, and Albert Raurich, of Dos Palillos, are among those influenced by the simplicity, seasonality and elegance of Japanese foodways.

Chef Camila's own love affair with Japan, its food and its culture, runs deep. She has practiced the Omotesenke style tea ceremony for several years, and she guides a yearly culinary tour to Japan. Through this class menu, she will lead you in exploring some of the shared elements of Japanese and Spanish cuisines:

• Rice, of course! (including: to wash or not to wash?)

• Small plates

• Seafood: both countries are surrounded by water

• An appreciation for sharing the meal and time spent at the table

• Respect for high quality ingredients, often unadorned

• A tradition of cooking always aligned with seasonality