Cooking workshop
11 kinds of Tempura Plate Course
Tempura is a representative of Japanese cuisine that tastes best when freshly fried. The thin, light batter enhances the flavor of the ingredients and can be enjoyed with refreshing grated daikon, tempura sauce, or salt. This dish, which requires professional skills, is popular worldwide. Omusubi is a traditional Japanese light meal, consisting of rice seasoned with salt and wrapped with a variety of ingredients, which can be carried easily. It is also a staple of bento boxes, and its flavor varies depending on how you grip it and cook the rice. Omisoshiru is a nutritious soup made by dissolving miso in a dashi broth base. Along with tofu, wakame seaweed, and other ingredients, it offers a flavor unique to each household. It is characterized by its warm and comforting taste, and as a fermented food, it is also expected to have health benefits.
＊Vegetarian and vegan menus are also available.
6,000 yen / 1 person
11 kinds of Tempura Plate
Tempura is a typical Japanese dish fried in oil and is usually served with tempura sauce or salt. It goes well with refreshing grated daikon radish. The thin, light batter enhances the flavor of the ingredients, and the texture of the ingredients can be enjoyed in a variety of ways. It tastes best when freshly fried, and the aroma of the Japanese broth is appetizing. This dish, which requires professional skills, is beautiful to look at and is popular worldwide.
Omusubi
Omusubi is a traditional Japanese light meal that comes in a variety of shapes, including triangular and round. Rice lightly seasoned with salt is wrapped in nori seaweed and filled with a variety of ingredients such as pickled plums and salmon. A staple item for bento lunches, it is easy to carry and simple to make at home. The texture changes depending on how the rice is cooked and how the rice is held, and its flavorful simplicity is loved by people of all ages.
miso soup
Miso soup is a traditional Japanese soup dish, made by dissolving miso in a dashi broth base. An indispensable part of breakfast and dinner, it uses seasonal ingredients such as tofu and wakame seaweed and has a good nutritional balance. The flavor varies with the type of miso used and each family's recipe, and it is characterized by its warm, comforting taste. It goes well with rice and is expected to have health benefits as a fermented food. The recipe is simple and even beginners can easily make this dish.