Izakaya Cooking Class

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

• Kids Sushi Making Class (7+), at Mon 27 Jan at 11am

• Ramen Noodle Making & Tonkotsu Soup, at Thu 6 Feb at 6pm

• Tempura Cooking Class, at Sun 9 Feb at 11am

• Basic Sushi, at Sun 16 Feb at 11am

• Sushi and Sashimi Master Class, at Sat 22 Feb at 11am

This class is popular for individuals and couples as well as for a birthday, hens party, team building activity, corporate event, bucks party or Christmas party.

369 Penshurst St, Chatswood NSW

Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

 4.9 (11)

Contact

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.