Cooking Classes

(*) Registration Fee Required to the first time participant. in addition to the class fee, the first time participant is required to pay the $115 registration fee. This fee includes a culinary apron, beret, kitchen towel, and a recipe folder.

Cooking classes are taught in Hiroko's private home kitchen which can accommodate 6-14 students. The culinary atelier offers several kinds of classes including French, Italian, Chakaiseki (the formal meal served for Japanese tea ceremony) and the new Washoku, (Japanese traditional cuisine recently added in the UNESCO Intangible Cultural Heritage list.) All classes except guest chef's class are hands-on and participants prepare the dishes together and eat what they make in the class!

Tanabata Tenshin Chakaiseki Class

Date: August 10th, Sunday, 12:00 PM- 5 PM

Date: August 11th, Monday, 11:00 AM- 4 PM

Class Fee: $125*

Join us for a special Tanabata-themed tenshin chakaiseki class, inspired by the traditional Tanabata Festival, which celebrates the once-a-year meeting of two celestial lovers, Orihime and Hikoboshi, represented by the stars Vega and Altair. As part of the celebration, people write wishes on colorful strips of paper called tanzaku and hang them on bamboo branches.

In the Kansai region, Tanabata is traditionally observed on August 7, and this class pays homage to that custom with a thoughtfully crafted seasonal summer menu.

You’ll enjoy a refreshing and elegant selection of summer dishes, including homemade nukazuke (fermented rice bran pickles) that I’ve been preparing over the past month. With these, even a simple bowl of ochazuke becomes a deeply satisfying end to the meal.

Sake
Sasa-no-ha Sushi (Sushi wrapped in bamboo leaves)
Grilled Beef 2ith ponzu steak sauce
Simmered Kiriboshi Daikon(Dried shredded radish simmered dish)
Nagaimo and Cucumber with Ume Dressing (Japanese yam and cucumber in plum sauce)
Salt-Grilled Hamachi (Yellowtail)
Fresh Rolls (Tuna, mango, crab stick, cucumber)
Hassun (Steamed abalone, fava beans, snap peas)
Makunouchi Rice
Pickles (Homemade nukazuke: cucumber & carrot, takuan radish)
Red Miso Soup (Okra and ginger)

Main Sweet: Hydrangea (Ajisai)

Dry Sweet: Dainagon Kohaku (Sweet red beans in amber jelly)

Matcha: Manjo no Mukashi (from Fukujuen Tea)

Space is limited – please reserve your spot via Zelle or Venmo. To register, please email hiroko.s.dolly@mac.com. Once your spot is confirmed, please send the class fee via Zelle or Venmo no later than one week prior to the class to reserve your place.

I look forward to sharing the warmth of spring and the joy of seasonal cooking with you in my kitchen!