Aichi Cooking Class
Bento

Aichi


House

Pick Up

Vegetarian

2 hours

Max 5 guests

Market Visiting






Cooking Class Menu

・teriyaki chikin
・egg roll
・sweet potato
・salmon flake

Cooking Class Information

in this class, we cook for lunch box.
We can learn typical menu which my sons loves for bento (lunch box)


About Host



Hi ! My name is Ami.
I have 2 sons and cook almost everyday for my family and make a lunch box for son. I like to go for restaurant for meal, but I think the meal at home is best.
My recipe is not so professional, so you can make easily at your home, again.
I have experienced being host family, and I enjoy welcoming foreing guests.
The house is located within 20mins walk from Arimatsu where is nice sightseeing old beautiful town and famous for japan crafts, Arimatsu tie-dying.
I can also arrange tie-dying experience or kimono wearing for walking at old street in Arimatsu.
In the part of the cooking class I can advise for japanese seasoning or go for shopping together.
I am looking forward to seeing you !





Area



The closest station

Sakyoyama




How to get to the station?

From Arimatsu: 5mins




Free pick up service

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



Exact location provided after booking.


FAQ about Bento | Cooking class by Ami

  • How to get to the place where Bento being held?

    Please go to Sakyoyama which takes 5 mins from Arimatsu. Then Ami (host) will pick you up there!

  • How long is this cooking class by Ami?

    Duration of this cooking class is 2 hours.

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

    Up to 5 people can join Ami's cooking class.

  • How much does it cost to join Bento?

    It costs 3500 per person.

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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