Cooking Classes

Come and cook with Kelly! A variety of upcoming classes will celebrate the autumn harvest and bring together Japanese and Western cooking traditions. Hope you can join us!

Eggplant Class

Thursday, September 28
10:00 am-1:00 pm

The Japanese are famous for their eggplant—smaller, more delicate and less bitter.

In this course we will make an appetizer, a vegetarian main course and a pasta. Come learn how to use Japanese Eggplant in Western cooking!

Class limited to 6 participants

¥8500 advance registration (non-refundable after September 26)
¥9500 at the door

Mushroom Class

Tuesday, October 3
10:00 am-1:00 pm

What do Matsutake, Shimeji, Shiitake and Maitake all have in common? They are famous Autumn mushrooms in Japan.

This class will explore these fresh and seasonal ingredients and learn how to use them in Western cooking. We will make an appetizer, a soup, and a stuffing while learning how to choose, handle, and cook with these special mushrooms.

Class limited to 6 participants

¥8500 advance registration (non-refundable after October 1)
¥9500 at the door

Sweet Potato Class

Thursday, November 9
10:00 am-1:00 pm

Japanese sweet potatoes are beautiful and delicious and at the peak of freshness this time of year. Come learn how to use them in Western cooking.

We will explore how to choose, cut and use these beautiful ingredients. We will make biscuits, a side dish and a soup.

Class limited to 6 participants

$85/¥8500 advance registration (non-refundable after November 7)
¥9500 at the door

Pumpkin Class

Thursday, November 16
10:00 am-1:00 pm

Japan is famous for their beautiful sweet autumn pumpkin. Come learn how to buy and use them in Western cooking.

We will use it in a pasta sauce, soup, and of course, we will make pumpkin pie.

Class limited to 6 participants

$85/¥8500 advance registration (non-refundable after November 14)
¥9500 at the door