Unagi Cooking Class

2.5 hours Class size 1 to 5

label $160 (or 4 payments of $40 Afterpay)

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.

Knowledge required
Perfect for beginners!

Culinary Studio Dekura is fully vaccinated against COVID-19, and adheres to COVID-19 government guidelines.


369 Penshurst St, Chatswood NSW

Your teacher
Culinary Studio Dekura
Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.9 (248)

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

We only show reviews from customers who have paid for and attended this class

Gayle King May 2022

I was amazed at working with live eel. The instructor was very friendly - even when my knife skills clearly needed improvement.

Antony Jakubiak Dec 2021

Absolutely 5 star experience. Hideo Dekura is a wonderful man and a most excellent teacher and learning to cook unagi with him was a great pleasure. Unagi is a favourite meal of mine and this was easily the best that I have ever had. We will definitely be signing up for more classes from the Culinary Studio Dekura, starting with the Ramen class.

Honda Nov 2021

wonderful experience from live eel to table
master brought his experience around the world
excellent class
will recommended

Isaac Wong Nov 2021

A unique experience to see how grilled unagi is made. Note that the workshop begins with live eels - there's butchering, there's blood, and maybe confronting if you are not prepared. There were plenty of hands-on activities, from filleting, skewering, and steaming the eels, to making the soup and plating for lunch. Making the glazing sauce from scratch with eel bones and heads and konbu seaweed is really special. I have never tasted an unagi sauce as delicious as this, which we generously drizzled on the rice and the unagi before we dig in.

Sharon Wong Apr 2021

i underestimated how difficult it is to prepare and fillet an eel but overall it was enjoyable and super fun!

Cooking workshop review by Sharon Wong Sydney

Alex Chan Apr 2021

Dekura San is a very good teacher, very friendly and has a profound knowledge of Japanese Cuisine cooing. He teaches us from filleting the eel, sauce making and grilling. I would highly recommend him to anyone who is interested in Unagi cooking.

See 6 more reviews   

Nathan Liu Apr 2021

Very fun class, Dekura-san is super knowledgeable let's you partake in every step of the process. Amazing value, you not only get to dine in and listen to his stories but also take home a serving of honestly amazinnngg unaju.

Peter Alliott Jan 2021

Fantastic experience, great teacher and delicious meal! An experience we will remember for a long long time.

Aljon Oct 2020

What was the teacher like?
Master Dekura have a wealth of knowledge and experience that he enthusiastically shared with us in class! For someone who’s never done in food prep let alone preparing the most difficult fish to handle is truly an achievement to me with his careful guidance!

How was the venue?
The venue is very cozy and gave a good feel of being in a professional Japanese restaurant kitchen while the overall atmosphere is very home-like and definitely made me feel like I’ve traveled in Japan without the need to quarantine.

If materials were provided, did you like them?
Just bring yourself, everything else is provided!

Was the class good value for money?
Definitely! It is such an amazing experience and I will tell tales about my amazing experience in the years to come.

What did you do / learn?
How to prepare my go-to dish Grilled Unagi!

Unagi Cooking Class review by Aljon

Arisa Martin Oct 2020

4 ClassBento workshops attended • 2 reviews

Absolutely amazing class! My husband and I enjoyed learning how to prepare and cook Unagi. I must say that this is one of the best Unagi we ever tasted!

Unagi Cooking Class review by Arisa Martin

Julia Luo Oct 2020

Absolutely worth it. We cooked fresh eel all the way from Coffs Harbour. A complete course with flavours And presentation you would find in a highly rated restaurant. Eel is one of those specialty fishes that I would never have attempted at home by myself, but I am confident to recreate what I learnt knowing the flavours will be delicious. Lucky to be learning from such a respected cook.

Unagi Cooking Class review by Julia Luo
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