Izakaya Cooking Class



3.5 hours 1 to 10 label $160 or 4 payments of $40 with


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




Aside from this class, this teacher also has the following coming up:


Knowledge Required
Perfect for beginners.
 
What you'll get
All ingredients and a delicious lunch.
 
Suitable for

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

Location

369 Penshurst St, Chatswood NSW

Your teacher
Culinary Studio Dekura
Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.8 (4)

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.

Verified reviews
5

• Oct 2019


He was very knowledgeable and friendly, great food options and tricks with food , thank you
5

• Sep 2019


Hideo san's kitchen was a wonderful set up for a cookery class and my son and I really enjoyed learning more about Japanese cooking and some of the ingredients we are looking forward to using in the future. Thanks for my Xmas present Eliot!

Cooking workshop review by Alison Cave Sydney
2307 0 0 10 1 1 4 simple 0 0 0 0 0 0 1 0 0 -33.789941800 151.194740600 210 classbento.com.au 0
V48I01Z33L 34c052b7f77f35dccea660a6ce51910d -33.790 151.270 production Sydney NSW AU sydney melbourne brisbane adelaide perth canberra