Fusion Tonkotsu:
Sumptuously juicy pork ribs made tender by the use of the pressure cooker.
Such a versatile dish that lends itself to Asian or European stylings.
Depending on your feeling it could be Korean style with spicy hot miso. Japanese with mustard and white miso or European with tomato and herbs. Whichever way though, a variety of mushrooms and vegetables in the pot are a must. The depth of the sauce and overall health and wellbeing you feel from this hearty meal will have you wanting to experiment with other options next time too.
Taki Komi rice dishes:
The rice cooker is an incredibly versatile everyday tool that can be used for more than just white rice! We love to cook paellas, biryanis and of course Japanese chicken rice in ours. You’ll definitely want to get a rice cooker after trying this easy way to feed the family.
Variety bread: Bread is getting expensive but it’s so easy to make. Rosemary and olive bread. Walnut and cranberry. Cheese and tomato. It’s delicious straight from the oven and we can enjoy it with
Dips: Taramasalata made with Japanese spicy cod roe. Hummus made with local citrus fruit instead of lemon.
Salads:using the local leaves like Mizuna & Shiso but also some lettuces that you’ll recognize. Japanese tomatoes are so so good and the variety of lemon/lime type local fruits for dressings will have you wanting to recreate a memorable holiday meal when you see them in your home country too.
I started cooking to become healthier as a 16 year old. It enabled me to lose weight and enjoy sports.
Then I wanted to learn more so I bought magazines and watched TV and cooked for my family. This made me want to be a chef.
I achieved that after three years of living in Japan when I opened a lunch restaurant. I found it tough and only lasted a year but I knew I would do it again.
Four years later I set up properly as a gourmet bar serving fusion dishes a la carte and Japanese craft beers. It was a popular spot with very satisfied customers.
After 10 great years I closed down intending to move to Fukuoka and take on a new challenge. Then covid hit and that was not possible.
All things happen for a reason though and I’m so happy cooking for fun nowadays and enjoying more free time.
I’ll be happy to share some recipes with you and happy to take requests.
Looking forward to learning together.
Paul
Hello there.
My name is Paul. I’ve been living and cooking in Japan for 25 years.
I closed down my fusion restaurant in 2020 after ten years of fun and continued to guest chef at a pop up restaurant for reservations.
I love to cook and love to host.
My wife cooks with a more Asian accent and I tend more towards Mediterranean in the summer and French/English in the winter. But all with a twist.
We live just outside the city so we have a decent sized garden where we love to eat with friends in Autumn and spring.
We buy our vegetables from local farmers directly and grow some herbs in the garden to flavor our dishes.
We can show you how to fuse world cooking in to one meal and enjoy balanced and healthy food without sacrificing taste.
The closest station
Kami Ijuin
How to get to the station?
From Kagoshima Chuo: 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Up to 4 people can join Paul's cooking class.
Yes, Well known Euro/Asia fusion chef in a gourmet bar. 15 year career. Now cooking at home. has a vegan option.
Please go to Kami Ijuin which takes 10 mins from Kagoshima Chuo. Then Paul (host) will pick you up there!
Duration of this cooking class is 2.5 hours.
It costs 9000 per person.
Yes, Well known Euro/Asia fusion chef in a gourmet bar. 15 year career. Now cooking at home. has a vegetarian option.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
