Kei first came to Sydney, Australia more than 50 years ago with her family. Her love of cooking (and eating) prompted Kei to experiment and create ways of reproducing Japanese flavours from local ingredients.
Kei celebrated a major milestone in 2022–her 40th year of teaching Kaiseki cooking. Kei and her kaiseki cooking class were featured in Maeve O’Meara’s Food Safari program in December, 2007 on SBS and repeated a few times since.
Most of Kei’s students were Japanese people, but about 20 years ago, Kei began classes in English with the assistance of her daughter Masako.
As of February 2024, Kei and Masako have retired from teaching to the general public, but will continue in small ways to make Japanese food more accessible to Australians.
Kei’s Kitchen also makes a range of handmade sauces and dressings, available online and in Sydney at Tokyo Mart, Northbridge Plaza.
Kei’s Kitchen is a very small ‘cottage’ concern run by Kei and her daughter Masako.