$150 per guest
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
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(as long as there remains at least 5 guests).
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
Q: What's the cancellation policy?
A: No cancellations, but free to reschedule up until 7 days before the class
Q: How long does the class run for, what's the price?
A: 2.5 hours, $150 per person
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Master your filleting skills preparing a fresh eel in this special unagi master class. Your experienced chef will teach you how to master the knife to fillet your own eel to perfection.
Learn about how to use your knives safely, the filleting eel technique process, how to clean it and how to prepare and grill it.
Enjoy a relaxed and friendly environment and learn top filleting skills from a professional chef. At the end of class you will enjoy your handmade unagi and take home all of the knowledge to make it again.
Japanese Knife Sharpening Class, at Thu 6 May at 6pm
Tempura Cooking Class, at Sun 9 May at 11am
Ramen Noodle Making & Chicken Stock, at Thu 13 May at 6pm
Ramen Noodle and Tonkotsu Soup Cooking Class, at Thu 10 Jun at 6pm
Beginners Sushi Making Class, at Sat 26 Jun at 11am
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.
This would also be a nice gift for her, gift for mum or anniversary gift.
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.
Gift this artisan experience
With our gift card, they can book this class at a time that suits them
Gifting optionsWe only show reviews from customers who have paid for and attended this class
Sharon Wong  •  Apr 2021
Alex Chan  •  Apr 2021
Nathan Liu  •  Apr 2021
Peter Alliott  •  Jan 2021
Aljon  •  Oct 2020
Arisa Martin  •  Oct 2020
3 ClassBento workshops attended • 2 reviews
Julia Luo  •  Oct 2020
$150 per guest
Gift this class
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