Tempura  - We deep fry shriimp and some kind of vegetables. Professionals are making batter very carefully and fry the ingredients. We control the temperature of the oil precisely then cook in the correct order.

Gyoza  - We make fillings with minced pork/chicken and vegetables and wrap with gyoza wrappers.  Then we steam and fry the wrapped dumplings to create crispy Japanese gyoza. Gyoza is one of the most popular dish in Japan. I teach you much nicer than you eat in the restaurant.

Teriyaki Chicken - We first of all cook the chicken on a frying pan, then we make a sauce, then pour over the chicken. If you coat the chicken with teriyaki sauce correctly, we can make delicious teriyaki. If you like a Teriyaki chicken bowl, you can put the teriyaki chicken on to the hot Japanese rice, then pour sauce on the teriyaki chicken.

Okonomiyaki - You can cook tasty okonomiyaki on a frying pan at home. Okonomiyaki is local food. We use flour and a lot of cabbage and your favorate ingredients. We usually use pork, but if you prefer other ingredients, please let me know.

Katsu - We use pork and panko to cook katsu (if you prefer chicken to pork, please let me know). This class, we make katsu professional way, so we can prepare more easily and quickly. If you can cook katsu at home, you can make sauce-katsu-bowl, katsu curry and katsu sandwiches which are very popular in Japan. 

Karaage - We deep fry seasoned chicken thigh with potato starch. Karaage is the most popular dish in Japan.  When we go to Izakaya restaurant, we always order the karate. Each restaurant has its own taste. In this class, we are making crispy karaage instead of fluffy one.  And I love the flavor of garlic and soy sauce.

Ramen - We make ramen soup from scratch.

Chashu-pork - We make chashu-pork for toppings. And we also make chashu salad as a side dish.

Ramen Egg - We make ramen eggs for toppings.

Wagyu Beef Gyudon - We sill make gyudon using tender wagyu beef. Seasoned wagyu and onion will be served over a bowl of rice.

 Seasonal vegetables - We usually add shredded cabbage as a garnish. The vegetables can be changed depends on the season.

Steamed rice - We use Japanese sticky rice (sushi rice/short grain rice) to make steamed rice. We are very particular about how to cook sticky rice.

Instead of using a rice cooker, we will cook rice in an ordinary pot using an easy but efficient method.