Keis kitchen    


Cooking Classes

Kei and (her daughter) Masako run intimate, casual Japanese cooking classes in Chatswood, Sydney, Australia. They are unique in that the classes are small so hands on, and you are part of the whole Japanese culinary cultural experience. Before each class, we always teach you how to make dashi, without which Japanese cuisine cannot exist!

The 2015 Class Schedule is on our website. Please click here...

Our classes are not demonstrations, which means you need to participate, and be willing to cook in a small group.

Our classes are for people interested in cooking Japanese food at home, not suitable for chefs. We cannot accept children, even accompanied by an adult. In 2015, we will also be running 3 kaiseki classes, which are for people who have had some experience cooking Japanese cuisine, or anyone who has participated in any of our classes before - we encourage you to attend. The other classes will feature simple dishes, the sort of dishes most Japanese people eat at home.

Kei and Masako were in the Food Safari program which aired on SBS on Dec. 5th. 2007 and also repeated a few times since...

For further information or to book a class, please email masako or call 0418472597 (we're in Sydney, Australia by the way).

This is how the class works:

On arrival, you are required to take off your shoes and wear slippers, as is the Japanese custom. We start on the dot at 10 a.m. when Kei shows everyone how to make dashi stock. Then we make all the dishes together (click here for 2015 class schedule), all at the same time, so everyone is involved. You will have time to look at what others are doing, and we encourage learning from each other, asking questions and participation. We make an effort to make the small group situation work, and with about eight people, it's usualy a lovely experience.

We feel the Socratic method is best, and actual "doing" is the best way to learn. There are always differences in skill and knowledge levels, so we assume nothing (except in our Kaiseki classes, where will will assume some familiarity with Japanese cuisine).  

After cooking, we take some time with presentation (an essential part of Japanese cuisine) and then we all sit down to eat together. If there is food left over, most people like to take some home to their families, and then we clean up together and we're finished by 2 p.m.

All recipes are provided, and you only need to bring an apron. We encourage photo taking only after we've finished cooking (for sanitary reasons).


prawn, cuttlefish  miso sauce

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