Oyakodon, braised chicken and onion, cook with eggs in dashi
Shrimp and lotus root sandwich serve with salt and sansho pepper
Mizuna salad with crispy baby sardine with fresh wasabi sesame dressing
Kabocha potage with white miso and soy milk
White Taiyaki with azuki beans and cream cheese
Yuzu-sakeWe come to one of my favorite supermarkets. I show you and explain the most seasonal and Japanese original produces, and basic seasonings like soy sauce, miso, kelp, and dried bonito. From this part of experience, I'd like my guest to discover what Japanese eat everyday, and what are the common ingredients of Japanese cuisine. After visiting the market, we move to my cooking studio by taking a train two stops from Shibuya. We get off and walk in a quiet Shibuya neighborhood to my home and cooking studio. In cooking class, we learn very fundamental Japanese cooking with seasonal ingredients. We will learn making dashi, Japanese broth, Japanese dressings, miso soup, rice, and dessert. This class is all about learning and tasting Japanese fundamental ingredients, and discover how umami is created. My menu is seasonal Japanese creative dishes. I believe food should be seasonal so I update my menu by season. I want my guests to taste and feel the season of Japan.