Our Culinary Courses
Sushi Mastery: From Rice to Roll
Dive into the intricate world of sushi making, starting with the fundamentals of rice preparation and knife skills. Learn to identify the freshest seafood and master the art of creating perfect nigiri, maki, and temaki rolls. This comprehensive course is perfect for both beginners and experienced cooks looking to refine their techniques.
Instructor: Chef Kenji Sato, a third-generation sushi master with over 20 years of experience.
Ramen Revolution: Broth to Bowl
Unlock the secrets of authentic Japanese ramen, from crafting rich and flavorful broths to creating perfectly textured noodles. Explore various regional styles, including tonkotsu, shoyu, and miso ramen. Learn the art of topping selection and presentation to create a bowl that is both delicious and visually stunning.
Instructor: Chef Hana Nakamura, a renowned ramen expert who has trained in some of the most famous ramen shops in Japan.
Wagashi Wonders: The Art of Japanese Sweets
Discover the delicate and intricate art of wagashi, traditional Japanese sweets. Learn to create beautiful and delicious confections using seasonal ingredients, such as azuki beans, mochi rice, and matcha powder. Explore the history and cultural significance of wagashi while mastering techniques like shaping, coloring, and decorating.
Instructor: Chef Ayumi Kobayashi, a master wagashi artisan with a passion for preserving traditional techniques.
Izakaya Essentials: Small Plates, Big Flavors
Master the art of Izakaya cuisine, focusing on creating delicious and shareable small plates perfect for pairing with sake and beer. From yakitori to agedashi tofu, explore a variety of classic and modern dishes. Learn the techniques for grilling, frying, and simmering, and discover how to balance flavors and textures for a truly authentic Izakaya experience.
Instructor: Chef Hiroki Tanaka, an experienced Izakaya chef who has worked in some of Tokyo's most popular establishments.
Kaiseki Fundamentals: A Multi-Course Journey
Explore the refined and sophisticated world of Kaiseki cuisine, learning the fundamentals of this traditional multi-course dining experience. From ingredient sourcing to plating techniques, understand the artistry and philosophy behind Kaiseki. Learn to create seasonal menus that showcase the freshest local ingredients and reflect the beauty of Japanese nature.
Instructor: Chef Sakura Yamada, a renowned Kaiseki chef who has dedicated her career to preserving and innovating this ancient culinary tradition.
Tempura Techniques: Crispy Perfection
Master the art of tempura, a beloved Japanese dish of lightly battered and deep-fried seafood and vegetables. Learn the secrets to achieving crispy, golden-brown perfection every time. This course covers batter preparation, ingredient selection, frying techniques, and dipping sauce creation, ensuring you can create restaurant-quality tempura at home.
Instructor: Chef Ren Sato, a tempura specialist with years of experience in perfecting this delicate art.
Udon & Soba: Noodle Nirvana
Explore the world of Japanese noodles with our Udon & Soba course. Learn to make both types of noodles from scratch, mastering the art of kneading, cutting, and cooking them to perfection. Discover a variety of traditional and modern toppings, and learn how to create flavorful broths that complement the unique textures and flavors of udon and soba.
Instructor: Chef Akira Ito, a noodle master who has dedicated his life to the art of Japanese noodle making.
Yakitori Secrets: Skewer Sensations
Uncover the secrets to making perfect yakitori, grilled chicken skewers that are a staple of Japanese cuisine. Learn how to select the best cuts of chicken, marinate them for maximum flavor, and grill them over charcoal to achieve smoky, succulent perfection. Explore a variety of traditional and modern yakitori recipes, and discover the art of pairing them with sake and other Japanese beverages.
Instructor: Chef Haruki Sato, a yakitori expert who has honed his skills in some of Tokyo's most renowned yakitori restaurants.