Unagi Cooking Class

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 Fri 13 Dec at 6pm

• Izakaya Cooking Class, at Sat 14 Dec at 11am

• Basic Sushi, at Sun 15 Dec at 11am

• Kids Sushi Making Class (7+), at Thu 19 Dec at 10am

• Ramen Noodle Making & Chicken Stock, at Thu 19 Dec at 6pm

This workshop is perfect 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.

369 Penshurst St, Chatswood NSW

Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

 4.9 (7)

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.