Blog
Fried Prawn, Kaki-Age (veggie & fish cake)
What’s that?! It’s a…. Deep-fried prawn!And Kaki-age 🙂 Just played up with presentation ;-P
Blog
Blog
Blog
Sashimi Lobster with Balsamic Soy Sauce
We are so lucky to be surrounded by sea and to have so many opportunities to have freshest seafood from the local fishmongers. That was a live lobster from Indonesia. The boys were half thrilling but half nervous to hold the beauty.I explained how much we should have appreciated the […]
Blog
New Course in November -The Taste of Tokyo – Izakaya Style
Okonomi-Yaki that is unique but so popular savoury pancake mainly served in Izakaya/street food in Japan. Actually when I was a girl, this was our weekend’s meal like Sunday Roast in the UK for our family. My father was the captain for cooking Okonomi-Yaki and all members of family sat […]
Blog
Saury Yu-an Yaki in Clay Pot (秋刀魚の幽庵焼き)
Saury is a fish which is one of typical symbol of autumn in Japan. I was so excited to get saury that was imported from Japan and fascinated to cook something very traditional dish of Japanese cuisine.Then I made historical and traditional Japanese food which is another my favourite one […]
Blog
Blog
Pre-Announce of New Cooking Course -‘The Taste of Tokyo – Izakaya Style’
We are excited to pre-announce our new cooking course from November.The theme is ‘The Taste of Tokyo – Izakaya Style’ Tokyo is my original place and still very special city as I have lots of great friends and families. Now, my great customer in Singapore encouraged me to conduct new […]
Blog
Recipe -Ripen Tomato, Strawberry Fresh Juice
This is a great way to take full of nutrition -natural vitamins from tomato and strawberry and simply delightful subtle sharp flavour of extra virgin olive oil and deep flavour of Kombu Dashi. If you add Gin or Prosecco (bubbly wine) to this juice, it is absolutely party time!
Blog
Blog
Thank you for joining the class -Katsu Curry
We had another great time with so lovely customers that were new and familiar faces 🙂