Obanzai enjoyed in Kyoto, and kyo-kaiseiki dining along the Kamo River in Pontocho.

I believe the key difference between Tokyo and Kyoto cuisine lies in the dashi. Kyoto’s cooking, which gently brings out the umami of each ingredient, is one of my favorite cuisines.

The Kifune "Kawadoko" (riverbed) dining is a well-known summer tradition in Kyoto, and in 2026, it is held from May 1st to September 30th.

In Japan, Doyō no Ushi no Hi refers to the Day of the Ox that falls during the Doyō period. It usually refers to the summer Doyō no Ushi no Hi and is well known for the custom of eating eel.

Japanese ramen and gyoza still seem to be very popular around the world.
Let me share with you what our Japanese cooking class is like.

Fried chicken is one of the classic “mother’s taste” dishes in Japanese home cooking. It is often made at home and is also a staple side dish in lunch boxes in Japan.

Both “Arita ware” and “Imari ware” are representative Japanese porcelain produced in Saga Prefecture (Hizen Province).

“Yobuko,” the “Town of Squid,” is located in Karatsu City, Saga Prefecture.

Yobuko, famous throughout Japan, is beloved by many as a place that offers fresh, top-quality, delicious squid.

A trip to enjoy gyutan and visit Matsushima, MIyagi prefecture in Japan.

The Tohoku region of Japan is currently in a beautiful season, with rice planting now largely complete and the landscape enveloped in lush, fresh greenery. This is the perfect time to fully enjoy the seasonal spring delicacies and fresh seafood unique to this time of year. With convenient access—just a one-hour flight from Haneda Airport—why not take this opportunity to visit?

Hydrangea (ajisai, or purple hydrangea) is a deciduous shrub native to Japan that blooms during the rainy season (June–July), characterized by beautiful flowers in various colors including blue, purple, pink, white, and green.

Japanese Handicrafts: How to Make Red Perilla Juice

The appeal of our sushi-rolling class is that you can freely use your creativity to make sushi rolls just the way you like them. Choose your favorite ingredients and designs to enjoy creating your very own original sushi rolls.

May is a wonderful time of year when the fresh greenery is at its most beautiful, making it especially հաճpleasant to be outdoors. After a relaxing walk through nearby Todoroki Valley, I head to my cooking class.
Before the class, I ask about your preferences for Japanese cuisine, and on the day, I guide you step by step from the basics so you can enjoy the experience while learning.

In our Japanese home cooking class, we create the menu in advance while listening to our guests’ preferences and planning together.

Okonomiyaki on a Hot Plate: A Traditional Japanese Home-Cooked Dish

Everyone enjoyed their respective classes.
Ramen and gyoza, both popular Japanese dishes, remain timeless favorites.
The participants also made beautiful rolled sushi using fresh Japanese fishes.

I had guests from Hong Kong join our roll cake and katsu curry class. This was their second visit as repeat guests.

Introducing onigiri featuring salt-pickled cherry blossoms. These sakura pickles are more than just food; they symbolize a cherished Japanese culinary tradition deeply rooted in history, spirituality, and the spirit of omotenashi hospitality.

Mari sushi are colorful sushi balls popular for Hinamatsuri (March 3rd, Peach Festival), shaped like traditional Japanese handballs.

Wajima-nuri is a traditional lacquerware produced in Wajima City, Ishikawa Prefecture, known for its durability and beautiful luster.