Tochigi Cooking Class
Vegetable miso soup with tempura don

Tochigi


House

Pick Up

Vegetarian

hours

Max 2 guests

Market Visiting






Cooking Class Menu

Onion carrot konnyaku poteto and more inda soup and flied vegetables on the rice

  • Rice

    Rice

    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.

Cooking Class Information

Tendon is Japanese famous food that is a lot of vegetable on the rice


About Host


host-Yu

Yu



Wazup my name is Yu Akimoto ima Italian chef I cook use vegetable grow up neighbor food


Area



The closest station

Nasushiobara station




How to get to the station?

From Utsunomiya station: 40mins




Free pick up service

This host can pick up you for free from the closest station!



Exact location provided after booking.


FAQ about Vegetable miso soup with tempura don | Cooking class by Yu

  • How long is this cooking class by Yu?

    Duration of this cooking class is hours.

  • Is Vegetable miso soup with tempura don available for vegetarians?

    Yes, Vegetable miso soup with tempura don has a vegetarian option.

  • How much does it cost to join Vegetable miso soup with tempura don?

    It costs 1300 per person.

  • Is Vegetable miso soup with tempura don available for vegans?

    Yes, Vegetable miso soup with tempura don has a vegan option.

  • How to get to the place where Vegetable miso soup with tempura don being held?

    Please go to Nasushiobara station which takes 40 mins from Utsunomiya station. Then Yu (host) will pick you up there!

  • What is the maximum capacity of Yu's cooking class?

    Up to 2 people can join Yu's cooking class.

Additional cooking class information

  • Confirmation

    You will receive the confirmation within 24 hours.

  • Payment

    We accepts these cards on airKitchen.

  • Cancellation

    Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.


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