Izakaya Cooking Class

Name: Izakaya Cooking Class
Price: 170 $
Availability: InStock

by Culinary Studio Dekura Claim Listing

In this beginners Japanese cooking class, you will learn how to prepare small Japanese dishes and nibbles that go perfectly with alcohol.

$170

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Duration

3.5 Hours

Course Details

In this beginners Japanese cooking class, you will learn how to prepare small Japanese dishes and nibbles that go perfectly with alcohol. This is known as Izakaya, an informal Japanese dining tradition that occurs in a small bar and involves drinking while enjoying Japanese snacks like Edamame and Karagee.

This fun and hands-on class will be led by our experienced chef and all of the ingredients will be provided. Japanese food is known for its fresh seasonality, so the menu on the day might change dependent on which ingredients are available at the market.

Enjoy a practical and fun workshop in a friendly setting. At the end of the class you will have a delicious lunch with all of the Izakaya nibbles you have made.

Sample menu:

Tofu
Renkon and Satsumaimo chips
Chicken Namban, steamed pork belly and backed eggplant with miso
Grilled vegetable with sesame dressing
Onigiri (rice cake) with bainiku
Cod saikyo-yaki, yuzu flavour
Dessert

Special Message

Perfect for Beginners.

The studio is run by Hideo Dekura, who is an author of Japanese cooking books and instructor of Japanese cooking. The studio allows around 10 people to learn cooking and dining in a cosy environment.

We would like to provide you with a variety of Japanese experiences through our cooking classes. We also run corporate events and provide classes on request.

View Detailed Profile

Sydney Branch

369 Penshurst St, Sydney

Teacher's Name
Hideo
Teacher's Experience
Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodô (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and Hôchô Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei. After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California. In 1972 Hideo visited Australia for the first time and settled in Sydney in 1974. He set up Japanese Functions of Sydney, the first Japanese catering company in Sydney, which was highly successful. He has lectured in several places and has now opened Culinary Studio Dekura in Chatswood. Hideo is a master of Shijoshin-ryu in Sydney. Furthermore he is a member of Food Professional Australia, (formally Food Media Australia), Japan Master Chef Association, and a lecturer at the Sydney Sea Food School. He is the author of several Japanese cooking books and cooking videos. In 2007 and 2015 Hideo was presented with an award from the Japanese Government to those who have made significant contributions to the promotion of Japanese food and cooking. In 2016 He was appointed as Goodwill Ambassador for Japanese Cuisine.
Gender
Male
Teacher's Nationality
N/A

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