Schedule as of July 4th

* Number of the participants may be flexible.

  • 6-Jul-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, okonomi yaki nasudengaku Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 7-Jul-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 9-Jul-2016 Sat 14:30-17:30 Meeting at Yotsuya Station, sashimi hourse mackarel Instructor/kisshy price :5000 available seats* 0
  • 13-Jul-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, Ramen, roast pork Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 27-Jul-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 29-Jul-2016 Fri , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 1-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 3-Aug-2016 Wed , 14:00-18:00, Meeting at Yotsuya Station, Main dish: tempura Instructor: Kisshy, Price: 6500 yen, available seats* 0
  • 8-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 10-Aug-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 18-Aug-2016 Thu , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 20-Aug-2016 Sat , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 22-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 24-Aug-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4

Originally posted 2016-07-04 06:12:32.

Ramen class for mother and daughter a private class

I’ve welcomed close mom and daughter from Indonesia this morning for ramen class.

They requested a fish dish besides the ramen course, and we cooked additional swordfish dish.  I’m glad they liked all the food, and hope they cook them back in their kitchen.

 

Making Gyoza, they made great shape of gyoza!

Miso ramen with Char-shiu, pork miso, runny egg,  sauteed vegetables, corn.

Thank you for coming ramen class!

 

Kisshy

 

 

Schedule

We are quite flexible. So please let me know your available dates here. We would respond to you as soon as possible.

Note1: We don’t usually offer classes on Saturday and Sunday, but if you can contact us in enough advance, we may be able to accommodate your booking.

Note 2: We usually ask  two+ minimum participants to offer the cooking class, but if you are one party, we would try to find the spots available.

 

The following is the latest schedule but we are open for other dates. Please just contact us here.

date meeting time-
finish time
meeting point Menu
May-1 Tue 10am-1pm Hanzomon Sushi
May-2 Wed 10am-1pm Yotsuya ramen (pork) gyoza (pork)
May-4 Fri 10am-1pm Yotsuya
May-7 Mon 10am-1pm Hanzomon
May-9 Wed 10am-1pm Yotsuya
May-11 Fri 10am-1pm Yotsuya Ramen
May-14 Mon 10am-1pm Hanzomon
May-15 Tue 10am-1pm Yoyogi-Uehara
May-16 Wed 10am-1pm Yotsuya
May-17 Thu 10am-1pm Yoyogi-Uehara
May-21 Mon 10am-1pm Hanzomon Omakase
May-22 Tue 10am-1pm Yoyogi-Uehara
May-23 Wed 10am-1pm Yotsuya
May-24 Thu 10am-1pm Yoyogi-Uehara Ramen
May-25 Fri 10am-1pm Yotsuya
May-28 Mon 10am-1pm Hanzomon
May-29 Tue 10am-1pm Yoyogi-Uehara
May-30 Wed 10am-1pm Yotsuya
May-31 Thu 10am-1pm Yoyogi-Uehara

 

 

Ramen class; what really are inside this irresistible bowl? Nov 2017

Our beautiful season of Autumn was almost gone and the request from my American guest on this day was a bowl of Ramen, a perfect hot noodle dish for a chilly day.

He explained  that he was not really planning to prepare Ramen on his own after returning home, but he loved this food so much that he was curious to find out what ingredients and cooking method are used.  He said he wanted to understand what Ramen is exactly.

I was impressed that is a very nice approach and happy to share what little knowledge I have learned about Ramen.

We also made Gyoza, everybody’s favorite companion with Ramen, as well as simple cucumber & sesame oil salad.

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I buy my noodles from supermarket but soup stock is 100% home made. Pork leg bones are the main ingredients for my base soup stock and  some chicken wing tips and seafood Dashi stock are combined together. Then of course finish up the soup with soy sauce &  Mirin  used for simmering pork slice.

My American guest has been travelling several Asian countries such as Cambodia, Korea etc.  Japan was his final destination before flying back home and the day he visited my kitchen was his final full day in Tokyo so I really  hope he was happy  spending  his last hours cooking with us.

Many thanks for coming!

Akiko

 

Ramen & Gyoza class for a future food business owner -September 2017

This was a calss for a solo traveller from Australia who is willing to cook Ramen and Gyoza. At first I thought he is one of many Ramen & Gyoza lovers but as we talk preparing our lunch, I learned that he is already working at an Asian food business and hope to be independent some day.

In fact he is so serious that he took 3 cooking classes during his short stay in Tokyo! I was honored to be a little part of  these opportunities during his limited time in my country.

I love good food but never worked as a chef by the way, still I  hope he found his experience with Japanese Mum & home cooking at my kitchen worth his time & effort…

The way he mixed the chopped vegetables and minced pork meat for Gyoza filling was super!  It requires a good strong pressure so each separate ingredients become together.

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One thing he liked very much was our Japanese style eggs.  As one of the Ramen toppings, we often prepare flavoured boiled eggs. it is tasty as a topping for simple steamed rice, too.

For its flavour, I use soy sauce, Mirin and smoked bonito if my guest is OK with seafood. You need to keep it in a fridge for a few days so the eggs turn brown outside but inside is till bright yellow. They add a nice colour in a Ramen bowl.

I hope my guest had a good time and wish him the best of luck for his future in Asian food business, I am sure he will be very successful!

Many thanks for coming!

Akiko

 

 

 

Another ramen class on October 20th

It’s been so much rain in Tokyo in these days and this morning as well.  I believe taking cooking class is a good activity during rainy days.

I welcomed beautiful couple this morning for my ramen class.

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Look at his concentration!

I heard the woman, Ms. K is a good cook, and the  man, Mr. N doesn’t cook that much before the class his self-reported.   However, he is a good concentration and does precise work so Ms. K and I are impressed. So I call him as Chef N. at the class.

We enjoyed chatting during the cooking time mainly about how to prepare Japanese cooking. Ms. K is such a gentle and joyful girl.

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Then our highlight of the class, making gyoza time.

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Then  the work conduct in beautiful shapes of gyoza and all satisfied with them.

As TV crew came for shooting our gyoza lesson in Akiko’s class the other day, it seems gyoza become Japanese popular dish these days.  It is fun to make gyoza as well as eat them.

Many thanks,

Kisshy

 

Ramen Class on October 13th

I welcomed three participants today in the class ; a  couple from Israel and  a man from Mexico, who visited for annual Food Show exhibition.

We made ramen, gyoza and a cucumber dish today for lunch time.  I’m glad our ramen class become popular and we can share many people to cook home made ramen without MSG.

We prepare so much vegetables, so our  ramen and gyoza menus are quite healthy.

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In my class, I  cook braised pork and seasoned egg the day before. Because it is too short time to cook  pork, we call it char shu, in 2 hours our cooking time. I tried to cook it in 2 hours, hopefully I could show how to make the pork from scratch, in the result it is still chewy, the meat is not enough to soft.  So I decide it to prepare the day before. So far the people understand it and enjoy soft and moisture braised pork on ramen noodles.

Today’s participants enjoy cooking ramen, also making gyoza wrapping. Every body try to make nice shape of gyoza, which is fun.

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Look at his well done gyoza flairs and super smiling!

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Then the participants have ramen together with chatting.  Lunch time become social time, the participants enjoy to talk about their different food culture.

 

Many thanks!

Kisshy