・Beef Nigiri Sushi
Using 2 kinds of parts, Misuji and Sankaku-bara. Fry them medium rare as you like and flame surface. Top grated daikon radish with ponzu or wasabi sauce.
・Beef Roll
Stir fry thinly sliced beef seasoning barbecue sauce. Wrap them with lettuce in sushi rice and nori(seaweed),
・Battleship Roll with tomatoes
Dice tomatoes and marinate. Wrap around the side of sushi rice, top marinated tomatoes with Shiso leaf.
・Tamagoyaki (Japanese Rolled Omelette)
Tamagoyaki is a popular sushi ingredient rolling several layers of egg. We make rolled egg mixing some chopped vegetables, seasoning and broth.
・Small salad
Using small pieces of Misuji and Sankaku-bara after sliced for sushi, make a small bowl of salad.
・Matcha sweets
Dango is Japanese traditional sweets with matcha sauce and sweetened red beans.
Sushi (寿司, 鮨) is a Japanese dish of specially prepared vinegared rice (鮨飯 sushi-meshi), usually with some sugar and salt, combined with a variety of ingredients (ネタ neta), such as seafood (most commonly and often raw), vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
Wagyu Beef Sushi Plate （Two participants minimum.）
Wagyu beef is world-renowned for its premium quality. You can enjoy such excellent beef as Sushi. Seared Beef Nigiri sushi using the part of Misuji and Sankaku-bara. Misuji is the top blade (the part of the shoulder), good marbling and rich taste. It is quite rare, can be taken only 2kg from each cow. Sankaku-bara means “triangle rib”. It is evenly marbled, with a perfect balance of fat and lean. If it were a sushi ingredient, it would be Chu-toro（medium fatty tuna）. We also make Sushi Roll with stir-fried thinly sliced beef and lettuce, Battleship Roll with marinated tomatoes, Tamagoyaki, Japanese rolled omelete. You can learn a basic skill, how to make sushi through the experience.
I'm Yukari living in Kyoto, working as a food writer for over 10 years. Through my work, I truly realized good aspects of Japanese cuisine such as abundant fresh seasonal ingredients, beautiful presentation, well-balanced menus, and a wide variety of regional food behind its culture for more than a thousand years. Not only writing a cover story about food but also love cooking so I started offering a cooking class for foreigners an understanding of Japanese food lot more than Sushi and Ramen. I hope participants to enjoy Japanese home-style cooking you will never have in restaurants.
After lunch, you can go to sightseeing Shisendo, Manshuin, Ginkakuji, Nanzenji near my flat. I can advise you about nice spots for sightseeing or restaurants in Kyoto.
The closest station
Chayama Station
How to get to the station?
From Kawaramachi Station: 15mins
Exact location provided after booking.
Duration of this cooking class is 2.5 hours.
Up to 4 people can join Yukari's cooking class.
It costs 7200 per person.
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.
