Please click to read this message in response to the pandemic…
Thanks to everyone who’s been in touch. Sadly, we have cancelled our classes for the time being, and we hope that once ‘social distancing’ regulations are lifted, we’ll be able to cook with you again… Please read this message.
Under usual circumstances, Kei, Masako and Yoko run casual, intimate classes which are small (8 people) and hands on, meaning you are a key participant in the whole Japanese culinary and cultural experience. Before each class, Kei will teach you how to make dashi, without which Japanese cuisine cannot exist!
The 2020 classes we had planned are here on our website.
All our classes are participation based, which means you need to be willing to cook together with others in a small group.
Our classes are for home cooks and not really suitable for professional chefs. We cannot accept children under 18 years, even if accompanied by an adult.
We are not able to accept people with serious food allergies as our classes are too small to make alternate dishes with substitute ingredients. Please be aware that soy sauce and miso contain gluten.
Kei and Masako were in the Food Safari program which originally aired on SBS on Dec. 5th. 2007 and also repeated a few times since…
We also run private Makimono (sushi roll) classes in your home. A minimum of five people is required for these classes. Please email Masako if you’d like to discuss details.
For further information, please email masako or call 0418472597 (we’re in Sydney, Australia).
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 am when Kei shows everyone how to make dashi. Then we make all the dishes together (click here for 2020 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. We make an effort to make the small group situation work, and with about eight people, it’s usually fun.
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 and cooking methods ).
After cooking, we take some time with presentation (an essential part of Japanese cuisine) and then we eat together. If there is food left over, most people like to take some home to their families. As is the Buddhist tradition that most Japanese people follow, we ask that food not be wasted. We are usually finished by 2 pm.
All recipes are provided, and you only need to bring an apron. We encourage photo taking only after we’ve finished cooking.