Schedule, Musubi Japanese Cooking School, June 4th

Yotsuya Station is 5 min from Shinjuku Station, 15 min from Tokyo Station, and 15 minutes from Shibuya Station

Each class offers 1 main dish, 1 side dish, miso soup and rice.

*We usually accept 4 participants in the each class. But if you are more than 5 persons group, we can arrange the class Max 6 at the instructor’s home. When more than 7, we need to set up the other cooking studio, so please let us know.

  • 8-Jun-2016 Wed , 10:30-13:30, Meeting point: Yotsuya Station, Main dish: Nanbanduke, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 15-Jun-2016 Wed , 10:30-13:30, Meeting point: Yotsuya Station, Main dish: Nanbanduke, Instructor: Kisshy, Price: 5000 yen, available seats* 3
  • 22-Jun-2016 Wed , 10:30-13:30, Meeting point: Yotsuya Station, Main dish: gyudon, Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 6-Jul-2016 Wed , 10:30-13:30, Meeting point: Yotsuya Station, Main dish: Okonomiyaki, Instructor: Kisshy, Price: 5000 yen, available seats* 2
  • 13-Jul-2016 Wed , 10:30-13:30, Meeting point: Yotsuya Station, Main dish: Okonomiyaki, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 27-Jul-2016 Wed , 14:00-17:00, Meeting point: Yotsuya Station, Main dish: Okonomiyaki, Instructor: Kisshy, Price: 5000 yen, available seats* 4
    29-Jul-2016 Fri , 14:00-17:00, Meeting point: Yotsuya Station, Main dish: Okonomiyaki, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 1-Aug-2016 Mon , 14:00-17:00, Meeting point: Yotsuya Station, Main dish: TBD, Instructor: Kisshy, Price: 5000 yen, available seats* 1
  • 3-Aug-2016 Wed , 14:00-17:00, Meeting point: Yotsuya Station, Main dish: TBD, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 18-Aug-2016 Thu , 14:00-17:00, Meeting point: Yotsuya Station, Main dish: TBD, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 24-Aug-2016 Wed , 14:00-17:00, Meeting point: Yotsuya Station, Main dish: TBD, Instructor: Kisshy, Price: 5000 yen, available seats* 4

Schedule Nov – Feb

All locations are at midtown area in Tokyo. Some availalabe spots are listed below, but we are flexible to open new spots for you. So please contact us if you have any request.

date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Nov-1 Wed 10am-1pm Yotsuya Menu: Salmon sautee with miso sauce / daifuku-mochi instructor: Kisshy
Price: 8000 yen,
Nov-2 Thu 10am-1pm Yoyogi-Uehara station Tempura instructor: Yuki
Price: 8000 yen,
Nov-8 Wed 10am-1pm Yotsuya Tempura instructor: Kisshy
Price: 8000 yen,
Nov-9 Thu 10am-1pm Yoyogi-Uehara station instructor: Yuki
Price: 8000 yen,
Nov-13 Mon 10am-1pm Hanzomon instructor: Akiko
Price: 8000 yen,
Nov-15 Wed 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-17 Fri 10am-1pm Yotsuya Tempura instructor: Kisshy
Price: 8000 yen,
Nov-20 Mon 10am-1pm Hanzomon Ramen instructor: Akiko
Price: 8000 yen,
Nov-22 Wed 10am-1pm Yotsuya Ramen instructor: Kisshy
Price: 8000 yen,
Nov-24 Fri 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-27 Mon 10am-1pm Hanzomon instructor: Akiko
Price: 8000 yen,
Nov-28 instructor: Kisshy 10am-1pm Yoyogi-Uehara instructor: Yuki
Price: 8000 yen,
Nov-29 Wed 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-30 Thu 10am-1pm hanzomon sushi roll & chicken nanban instructor: Akiko
Price: 12000 yen,

 

date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Dec-1 Fri 10am-1pm Yotsuya salmon cabbage Kisshy
Price: 8000 yen,
Dec-4 Mon 10am-1pm Hanzomon Sushi roll Akiko
Price: 8000 yen,
Dec-6 Wed 10am-1pm Yotsuya salmon cabbage in miso sauce Kisshy
Price: 8000 yen,
Dec-7 Thu 10am-1pm Yoyogi-Uehara Yuki
Price: 8000 yen,
Dec-8 Fri 10am-1pm Yotsuya salmon cook with cabbage in miso sauce Kisshy
Price: 8000 yen,
Dec-8 Fri 10-13:oo Hanzomon Ramen (no cucumber) Akiko
Price: 8000 yen,
Dec-11 Mon 10am-1pm Hanzomon Akiko
Price: 8000 yen,
Dec-13 Wed 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-15 Fri 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-18 Mon 10am-1pm Hanzomon Akiko
Price: 8000 yen,
Dec-20 Wed 10am-1pm Yotsuya KIsshy
Price: 8000 yen,
Dec-22 Fri 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-27 Wed 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Jan-7 Sun ,14:00-17:00 Yotsuya salmon cabbage Kisshy 8000 yen
Jan-12 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-15 Mon ,10:00-13:00 Hanzomon Akiko 8000 yen
Jan-17 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-19 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-22 Mon ,10:00-13:00 Hanzomon Akiko 8000 yen
Jan-24 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-26 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
 Jan-30  Tue  10:00-13:00  hanzomon  Akiko  8000yen
Jan-31 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Feb-1 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-2 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-5 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-7 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-8 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-9 Fri ,10:00-13:00 Yotshuya TBD Kisshy 8000 yen
Feb-16 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-19 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-21 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-22 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-23 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-26 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-28 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen

 

 

Schedule in Fall

This is the new schedule. We will offer any additional class on the basis of your request. So please just let us know when do you like to take class, and we are happy to offer the class on your request.

date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Oct-2 Mon ,10:00-13:00 Yotsuya Ramen kisshy Price: 8000 yen,
Oct-3 Tue ,10:00-13:00 Yoyogi-Uehara Oyako-don Yuki Price: 8000 yen,
Oct-5 Thu ,10:00-13:00 Yoyogi-Uehara Yuki Price: 8000 yen,
Oct-5 Thu ,10:00-13:00 hanzomon Saba Misoni (Mackerel Simmered in Miso) + Japanese pickles in Bran Akiko Price:12000
Oct-5 Thu ,10:00-13:00 Yotsuya Japanese sweets Kisshy Price: 8000 yen,
Oct-10 Tue ,10:00-13:00 Hanzomon Ramen and Gyoza Akiko Price: 8000 yen,
Oct-12 Thu ,10:00-13:00 Yoyogi-Uehara Yuki Price: 8000 yen,
Oct-16 Mon ,10:00-13:00 Hanzomon Akiko Price: 8000 yen,
Oct-19 Thu ,10:00-13:00 Yoyogi-Uehara Yuki Price: 8000 yen,
Oct-23 Mon ,10:00-13:00 Yotsuya Kisshy Price: 8000 yen,
Oct-25 Wed ,10:00-13:00 Yotsuya salmon sauteed with miso veggie Kisshy Price: 6000 yen,
Oct-26 Thu ,10:00-13:00 Yoyogi-Uehara Yuki Price: 8000 yen,

 

For November and December, please let us know your available schedule!

Schedule

All classes are operated at instructors’ homes in midtown Tokyo. If you are the first reserver at the spot, you can discuss with instructors what to cook on the basis of your preference.

Aug-23 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: Gyoza Instructor: Kisshy
Aug-24 Thu ,10:00-13:00 Meeting at Yotsuya Main dish: Instructor: Kisshy
Aug-25 Fri 10:00-13:00 Meeting at Yotsuya Main dish Nanban Instructor:Kisshy
Aug-29 Tue ,10:00-13:00 Meeting at Yotsuya Main dish: Gyoza Instructor: Kisshy
Aug-30 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Aug-31 Thu ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy

 

Sep-5 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor: Yuki
Sep-6 Wed 10:00 AM Meeting at Hanzomon Main dish: Ramen & Gyoza Instructor:Akiko
Sep-7 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-8 Fri 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-11 Mon 10:00 AM Meeting at Hanzomon Main dish: ramen & Gyoza Instructor:Akiko
Sep-12 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-13 Wed 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-14 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-15 Fri 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-19 Tue 10:00 AM Meeting at Hanzomon Main dish: Sushi rolls instructor: Akiko
Sep-20 Wed 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-21 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-25 Mon 10:00 AM Meeting at Hanzomon Main dish: Gyoza Instructor:Akiko
Sep-26 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-28 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki

October/November: Weekday only, 10am

Ramen without Dashi broth, still yummy! /June 2017

At this class, one of the guest preferred not to use any seafood. I usually make Dashi stock and pork /chicken stock for making Ramen soup. As you may have heard, Dashi stock  is the backbone for Japanese culinary but it uses smoked bonito fish flakes etc., thus not recommended if you do not like seafood.  But don’t worry, Ramen without Dashi turned out absolutely gorgeous with other seasonings. 

In fact, there are many recipes of Ramen around Japan and the variety just keeps growing all the time.  There are not a few bloggers in Japan who enjoy Ramen shop-hopping and report on each Ramen they tasted.

 IMG_5919

Talking about blogs, another guest lady was a food blogger and her page was full of yummy photos. It was a pity I cannot read Spanish or Italian, the language she is writing, but all the photos are really mouth-watering. 

Her lovely daughter was also joining my cooking class. As a youngest participant, she was naturally appointed to hand-mixing of sticky Gyoza fillings, the most tiring part of Gyoza making but she has completed her mission very well.

 IMG_5922

The whole family were such foodies that the father, a very skilled vegetable chopper, explained to me some interesting stories about Italian Ravioli making. It was a fun class with lots of food information exchange!

IMG_5925 

I hope they enjoyed their time at my kitchen.  Many thanks for coming,

 

Akiko

Seafood Ramen & Gyoza class / June 2017

I received an inquiry for Ramen & Gyoza cooking class from a guest whose fiancee does not eat any meat. She preferred seafood and there were also other participants who liked regular ramen and gyoza with pork, so we prepared 2 types of soup, toppings and fillings at this class. 

I used clams for ramen soup, shrimps & scallops for Gyoza fillings instead of pork. The rest of the recipe is almost the same as regular ones.  If you are a seafood lover, this ‘marinara’ version of Ramen & Gyoza are also very delicious so please try! 

IMG_5909

The only concern was that everybody would be a little busier than usual with more tasks for each, yet all participants were very good at chopping vegetables and measuring seasonings etc.  Two little girls accompanying their Mum also helped us a lot, mixing 2 types of Gyoza fillings using their lovely little hands. IMG_5907

 

I hope my guests liked their food and cooking experience at my kitchen.

Many thanks for coming!

Akiko

 

Vegetarian & seafood sushi class on May 8th.

I had my first vegetarian guest and her husband from UK on May 8th class, as well as another fun couple of sushi lovers from USA.  

IMG_5769IMG_5770

Japanese culinary is well known for using lots of vegetables and vegetable-oriented seasonings. Our cultural background with Buddhism has a lot to do with this. Buddhist monks do not eat any animal oriented food during their hard ascetic practices. Food provided at temples had to be vegetarian in many cases, so a variety of cooking methods with vegetables have been developed over centuries. 

One of the ‘must’ ingredients for our vegetarian cooking is dried Shiitake mushrooms, called Hoshi Shiitake in Japanese. Well, more precisely, you don’t need to be vegetarian to appreciate the taste of this dried ingredient. I often use this stock to simmer chicken etc. 

Like many other dried ingredients used for stocks, this needs to be soaked in water overnight before start cooking. 

If the room temperature is above 20, it is better to put the water and dried Shiitake in a fridge. It is said dried Shiitake extract comes out better when the water is around.10. If you are in a hurry, you may use hot water to extract dried mushroom quickly but the taste is always better when you use cold water and take some time. 

We cooked our miso soup with Shiitake and Kombu stock at this class. It was a season for sweet spring cabbage and tender new potatoes. They made perfect ingredients for fine vegetable soup stock. 

IMG_5758

For vegetarian sushi rolls ingredients, I picked up avocado, cucumber, Shiso leaves and some thinly sliced Takuan (salty pickled Daikon radish). 

I hope my guest enjoyed their food and cooking experience at my kitchen.

Many thanks for coming!

 Akiko

sauteed salmon with spring cabbage on March 29th

I’ve welcomed wonderful  two families from Korea and England.

I was thinking if we can bring food we cook to outside as bento- box and  have lunch under cherry blossoms for today’s class. However, the weather is not so good, too chilly to stay for lunch outside.

Eventually I decided to have a class as usual in my home .   We cook

                                        Sautéed salmon with spring cabbage

                                    Creamy tofu salad

                                       Crushed cucumber with sesame dressing

                                              Rice and miso soup

                                                   IMG_5235

Salmon is a convenient ingredient, easy to obtain most of the countries.  we cook salmon and spring cabbage, onion and carrot in a big  cooking plate on a dining table.  Today’s participants enjoyed cooking and eating the menu.

Hope you bring the recipe back to your country and cook salmon dish at your kitchen.

 

Many thanks

Kisshy

Cooking class schedule Feb- April

If schedule is not opened below, please ask us whether we can open the class for you. The schedule would be updated  two months in advance.

  • 21-Feb-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish Instructor:Yuki Price: 6000 yen,
  • 22-Feb-2017 Wed 10:00-1300 Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 23-Feb-2017 Thu ,10:30-13:30, Meeting at Shibuya Main dish: Vegetarian Instructor:Yuki Price: 6000 yen,
  • 24-Feb-2017 Fri ,10:00-13:00, Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 27-Feb-2017 Mon ,10:30-13:30 Meeting at Hanzomon St. Main dish: Swordfish Nanbanzuke( deep-fried and marinated in rice vinegar and soy sauce with vegetables)/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 28-Feb-2017 Tue ,10:30-13:30, Meeting at Shibuya Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,

 

  • 1-Mar-2017 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 2-Mar-2017 Thu ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed, Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 3-Mar-2017 Fri ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 6-Mar-2017 Mon ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 7-Mar-2017 Tue ,10:30-13:30 Meeting at Main dish: ramen Instructor:Akiko Price: 6000 yen,
  • 8-Mar-2017 Wed ,10:30-13:30 Meeting at Hanzomon st. Main dish: Swordfish Nanban-zuke (deep-fried & marinaed in rice vinegar, soy sauce and vegetables) / Dashi stock making Instructor:Akiko Price: 6000 yen,
  • 9-Mar-2017 Thu ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 10-Mar-2017 Fri ,10:00-13:00 Meeting at Main dish: To be discussed, Instructor: Yuki san & Kisshy san Price: 6000 yen,
  • 10-Mar-2017 10:30-13:30 Meeting at Hanzomon st. Main dish: seafood (nanbanzuke) & Dashi soup stock making, sushi rolls Instructor: Akiko Price:6000
  • 13-Mar-2017 Mon ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 14-Mar-2017 Wed ,10:30-13:30 Meeting at Shibuya station Main dish: Fish Nanbanzuke(Fish marinated in sour sauce) Instructor:Yuki Price: 6000 yen,
  • 15-Mar-2017 Wed ,10:30-13:30 Meeting at Shibuya station Main dish: Instructor:Yuki Price: 6000 yen,
  • 16-Mar-2017 Thu ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 17-Mar-2017 Fri ,10:00-13:00 Meeting at yotsuya Main dish: sabano miso ni Instructor: kisshy Price: 6000 yen,
  • 20-Mar-2017 Mon ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor:Akiko Price: 6000 yen,
  • 21-Mar-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: Instructor:Yuki Price: 6000 yen,
  • 22-Mar-2017 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 27-Mar-2017 Mon ,10:30-13:30 Meeting at Yostuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 29-Mar-2017 Wed 10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,

 

  • 3-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 4-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 6-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 7-Apr-2017 Fri ,10:30-13:30 Meeting at Hanzomon station Main dish: ramen (seafood and shellfish NG, fish is OK) Instructor:Akiko Price: 5000 yen,
  • 10-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 11-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 12-Apr-2017 Wed ,10:30-13:30 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 13-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: Saikyo yaki(fish cooked with saikyo miso) Instructor:Yuki Price: 6000 yen,
  • 14-Apr-2017 Fri ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 17-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 18-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 19-Apr-2017 Wed ,10:30-13:30 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 20-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 21-Apr-2017 Fri ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 24-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 25-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 26-Apr-2017 Wed ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 27-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 28-Apr-2017 Fri ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor  Kisshy Price: 6000 yen,