Deco- style Sushi Rolls with Singaporean artist couple, Nov. 2017

This late November class was a bit tough one for me, as I received a request for a special Sushi Roll.

It was the beginning of winter season when everybody would start thinking about Christmas and new year holiday, so my young guest from Singapore suggested me if we could challenge to make a sushi rolls with Xmas tree or snow man patterns!

I have never tried Xmas tree nor Snow man sushi, but I knew one very pretty pattern called ‘star’, with an egg-roll inside. No fresh seafood inside so a little disappointing if you are a Sashimi lover, but her husband does not eat Sashimi so in this case, it worked out even better.

So the menu for this class was fixed as follows;

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Deco Sushi Rolls ‘Star’

Chicken Nanban (sweet and sour, Japanese fusion style deep-fried chicken)

Spinach with sesame sauce

White Miso soup with potato & cabbage

At the kitchen, my guest was very patient and she never got tired until we finally made everything successfully, including home-made egg roll and sweet & sour Nanban sauce ! Her husband also liked the taste of chicken Nanban and the sauce for it, made with mayo, fresh chopped onion & boiled egg.

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Deco Sushi Rolls with star was a time-consuming recipe and it takes a lot of hand works, then you would end up eating a lot of rice, colored and seasoned with a few different ingredients, but it really had an appealing look. Truly ideal for your gathering tables.

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After a few weeks, I heard from my guest that she had made Deco Sushi Rolls back in Singapore! It was such a huge joy to hear and she even created her own design this time, I would call it a plum flower maybe. Here is her photo!

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Isn’t it just gorgeous!  I was so happy to hear that her guests also loved this Maki(Rolls).

Many thanks for coming and your photo!

Akiko

 

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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

 

 

Passionate Japanese food lovers honeymooning from Israel, Oct 2017

Many of my guests are really passionate about Japanese food and it is always a great honor to get a chance to meet up with such people. This honeymoon couple  from Israel was definitely one of them.  They were fascinated to try a Japanese style vegetarian meal, including Tofu.

So the main dish was Sushi rolls with green vegetables, pickles and sesame. The couple chose a private lesson so we also did a few vegetable side dishes with three different sauces; sesame sauce, sweet miso sauce and creamy tofu sauce, as well as miso soup with vegetable stock.

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They were also very knowledgeable about Japanese history and interested in some antique plates and traditional  earthenwares, too.

One of my favorite Japanese earthenware is Oribe-yaki, old potteries in Gifu prefecture and known for its dark green colored glaze. I used my Oribe plates for our eggplant dish at this class and my guests kindly told me that they liked them  as well as various food we prepared together.

The next day, the couple surprised me with a news that they bought a rice cooker to take home after my class!

I hope they are now enjoying cooking Japanese food at their sweet home…

Many thanks for coming!

Akiko

Seafood and Sashimi lovers from Germany, Oct 2017

Many of my German guests prefer meat dishes to seafood… that was my narrow perception until I welcomed this couple from Northern Germany.

In fact, the lady told me that she does not eat much sausages nor Sauerkraut but loves Sushi and Sashimi.  So the main dish for her and husband was Sushi rolls with fresh quality salmon and tuna of course!

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I have also suggested a few choices for side dishes and here again, she preferred vegetable and fruit dishes rather than meaty ones. It was mid Autumn and Kaki, persimmon was in season. So I really liked to introduce one side dish of Kaki, Shimeji mushroom and greens with creamy Tofu sauce.

But why Kaki is so special?

Today we have a great variety of fruits available at super market in Japan and many of them are domestic  harvest.  However, when you look back the history of Japan, most of our fruits were brought to our islands from overseas at some stage.

Yet Kaki is considered to be one of few indigenous species that have been around the land of Japan for years and years.

If you have a chance to travel around Japan in Autumn, you may notice the trees with almost no leaves but some ripe, orange fruits in gardens and even in some wild fields, that are Kaki trees and it is a loved symbol of Autumn for us.

It makes a nice salad, or simple dessert as it  is, or you may put a slice of prosciutto on top of a small cut of Kaki and serve as a starter.

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I hope my guests enjoyed their Autumn taste as well as our quality seafood!

Many thanks for coming!

Akiko

 

 

Sushi roll class with couples from Ireland and Canada-September 2017

I received a request for Sushi Rolls from a Canadian couple, then another couple on honeymoon from Ireland joined our class.

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Since Sushi Rolls are widely eaten overseas now and all of my guest for this class seemed pretty accustomed to eating seafood, I wanted to try something different as Sushi fillings.  At the nearby supermarket I decided to pick up SUJIKO, along other regular ingredients such as tuna, salmon, cucumber, Shiso leaves etc.

Sujiko is salmon eggs, protected in thin membranes inside salmon mother’s belly. When salted as it is, we call it Sujiko. When membranes are removed and each eggs are separated like cavier, we call it Ikura.  Both are  scarlet in colour, full of rich oily taste,  and quite salty.

They are one of my favorite Sushi ingredients but I was not sure if my guests from overseas would like Sujiko or not.  Still I thought  its colour and taste gives a nice twist to Sushi rolls so I showed them my Sujiko.  I was very happy that my guests were all adventurous enough to accept my recommendation.  Actually some of them  have already tried them  before and found them just fine.  Small world !

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So I failed to surprise my guests but we all enjoyed our hand made Sushi rolls and other side dishes, including miso soup of course.

I hope my guests enjoyed their time at my kitchen,

Many thakns for coming!

 

 

 

 

 

 

Sushi Class on September 22nd

I welcomed new students  from London and L.A. in the class this morning.   They just arrived in Japan just a week before and will stay in Tokyo for one year.

This class is a gift from a mother of a girl from London.  I’d love to give a class that will be a good wish and the good start of her life in Tokyo.

 

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We prepared cucumber with creamy sesame dressing, sautéed eggplant with sweet miso paste.

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Then making Japanese egg omelet. Even though they haven’t seen Japanese egg omelet, the square one, but they made good shaped egg roll eventually.

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Look at her work!  She made beautiful sushi roll. The sushi contents fresh salmon sashimi, egg omelet, cucumber and seasoned fried tofu.

They enjoyed Japanese meal at the class. It was really precious time to talk about their new life in their dorm.

Many thanks!

Kisshy

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

 

 

Salmon saute class on August 31st

It is my last day to give cooking class in August.   It had been humid and warm weather during summer.   I’m glad to give  many classes and met many people from over the world.

I welcomed a couple from France for cooking salmon sauté with vegetables in miso sauce and Inari-zushi ( sushi).  They liked inari-zushi so wanted to make how to make.

I like inari-zushi, and honestly I buy them rather than home making since it takes time to prepare it.   Although I make it annually or twice a year when I prepare for family event, home made Inari-zushi is much tastier than the store bought.

First, we cooked rice and making vinegar sushi rice. Meanwhile we cook fried tofu in seasonings and let them cool in room temperature. Then making small rice balls and put the balls into the fried tofu pockets.

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The couple also cooked Tamago-yaki, Japanese egg omelet and tuna Temari-sushi as well.

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Finally we  made big lunch and the couple enjoyed the meal.

As long as you can get fried tofu and fundamental Japanese seasonings, you can make your own Inari-zushi.

Hope you enjoy making inari-zushi back your home!

Many Thanks!

Kisshy

 

 

 

 

 

 

 

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

Sushi Class for a family : ingredients for sushi rolls

I’ve welcomed a family this morning for Sushi class. Sushi is popular in thin month.

 

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I prepare those ingredients for sushi roll.

Fresh salmon ( usually imported from Norway) , cooked shrimp, cucumber, avocado and seasoned fried tofu. I like to use fried tofu as ingredients for sushi roll.  It is easy to prepare and soy sauce based sweet soy sauce flavor makes the roll tastes better. Participants love this adding their roll.

This is fried tofu, we calls it “abura-age” in Japanese

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Cut this fried tofu in thick julienne, then simmer with soy sauce, sugar, sake and mirin  until liquids become thickened. You many keen to this flavor  sushi, Inari-zushi, the outside of rice is cooked fried tofu.

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This is desirable for vegetarian dish.

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Today’s participants enjoyed to make sushi roll.

Hope you will make sushi roll when you get back to your home!

 

Many thanks!

Kisshy