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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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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, $160 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.
See available dates or Gift
See booking optionsCulinary Studio Dekura is fully vaccinated against COVID-19, and adheres to COVID-19 government guidelines.
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.
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Gifting optionsWe only show reviews from customers who have paid for and attended this class
Gayle King • May 2022
Antony Jakubiak • Dec 2021
Honda • Nov 2021
Isaac Wong • Nov 2021
Sharon Wong • Apr 2021
Alex Chan • Apr 2021
Nathan Liu • Apr 2021
Peter Alliott • Jan 2021
Aljon • Oct 2020
Arisa Martin • Oct 2020
4 ClassBento workshops attended • 2 reviews
Julia Luo • Oct 2020
$160 per guest
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date_range 25 Sep, 23 Oct
location_on Chatswood
label $150
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label $120
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label $110
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label $55
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Wagashi Japanese Sweets Class: Make Daifuku Mochi
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location_on Chatswood
label $120
Izakaya Cooking Class
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location_on Chatswood
label $170
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Tempura Cooking Class
date_range Your choice of time
location_on Chatswood
label $150
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location_on Chatswood
label $110
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Clay and Sip Pottery Class for Date Night
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label $180 - $320
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date_range Runs regularly
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label $120
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label $95 - $99
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Burrata and Bocconcini Making Class with Bubbles
date_range Runs regularly
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label $99
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Cocktail Making Class with a Feast
date_range Runs regularly
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label $90
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label $143 - $209
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Pottery Workshop: Make Your Own Unique Mug
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label $89 - $119
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Dumpling Making Class
date_range Runs regularly
location_on Neutral Bay
label $145
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date_range Runs regularly
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label $100 - $110
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Japanese Street Food Cooking Class
date_range Runs regularly
location_on Neutral Bay
label $145
5.0 (46)
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date_range 21 Aug, 4 Dec
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label $145 - $169
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date_range Sat 20 Aug, 10am
location_on St Ives
label $80
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Vegan and Gluten Free Japanese Cooking Class
date_range Sun 16 Oct, 10am
location_on St Ives
label $95
5.0 (17)
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date_range 25 Sep, 20 Nov
location_on Bondi Junction
label $145 - $169
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date_range 4 Sep, 2 Oct
location_on St. Ives
label $95
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