Tempura Cooking Class



2.5 hours Class size 1 to 10 label $150 or 4 payments of $37.50 Afterpay


Your teacher, Culinary Studio Dekura is COVID-19 aware

This means that this teacher won't run a class if they've had flu symptoms in the last 14 days, and will adhere to relevant state restrictions (e.g. on maximum number of students per class)

Learn how to prepare the Japanese fried dish tempura in this hands-on cooking class.

This workshop is perfect for beginners and you will learn how to make your tempura, light, crispy and tasty every time!

You will be guided and assisted by an expert Japanese chef. During the class you will learn how to prepare tempura to be deep-fried and ​pick up some helpful tips for making vegetable and seafood tempura. You'll also learn how to make tendon (tempura in a bowl) and prepare some delicious dipping sauces.

Enjoy a practical class in a friendly setting, take away all the knowledge to keep preparing tempura at home, and end with a lunch of mouth watering tempura dishes.




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 a tempura feast.
 
Suitable for

This class is a great indoor activity idea for individuals and couples as well as for a birthday, hens party, 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

4.9 (62)

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

Anne Forbes • Sep 2020


Everything was fantastic. Great teacher, authentic and passionate about food. Obviously very experienced and willing to share. The venue was great - well set up. Recipes and food delicious but achievable. Thank you for such an enjoyable night.

Cooking workshop review by Anne Forbes

Janine Mace • Jul 2020


Brilliant class. Hideo-san is an excellent teacher who is very generous with his time and who is keen to share his deep knowledge of Japanese food and cooking techniques. Would highly recommend this class to anyone wanting to learn more about both tempura and Japanese food preparation in general.

Ben White • Jun 2020


One of the best cooking classes ever! It was a privilege to be taught by one of the great masters of Japanese cuisine. The tempura was delicious and it was the finer details that I appreciated learning. The conversation was a highlight also as Hideo san is very interesting person with some great stories.

Cooking workshop review by Ben White Sydney
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