Next Meetup

Japanese cooking in November
The changing colors of leaves are so beautiful now, I love this season. But Fall always feels like a busy season too, so our next class will be about making very delicious and fast recipes just using 2 ingredients. I cook these dishes all the time when I have little time. Menu: Eggplants and green pepper in miso ginger sauce Napa cabbage and pork in dashi broth Nagaimo root with pepper Cabbage salad with salt kombu kelp Shimeji mushroom takikomi rice Clear dashi broth with lotus roots mochi

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Thompkins Square Park

East 7th Street and Avenue A · New York, NY


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What we're about

Come and learn to make tasty and healthy Japanese delicacies!

You will learn how easy it is to create tasty Japanese food without going through complicated procedures. Certain key techniques will be demonstrated.

In Japanese cuisine there is more emphasis on freshness and seasonality of the ingredients. The huge variety of seasonal foods results in an appreciation of when the different foods are in season and their suitability for providing satisfaction at the time of year when their quality is at its best. Care is taken to make the prepared foods very digestible. Lightness and transparency through fine simplicity is my favourite part of a Japanese meal.

I choose a specifically practical approach for teaching technique, so you will be pleasantly surprised at how easily fine flavor and visual delight can be achieved at your own home after my cooking class.

The most important thing in my class is that you are having fun while you learn. After cooking is done, you will enjoy the dishes you cooked. The cooking classes are held in the East Village.

The price of each class is around 50 dollars. Please contact at for more details. Private, semi private or group classes are also available. Thank you.

My recipes have been published by Oyshee (Rakuten) - you can find them here:

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