Those are the most famous dishes. Please choose 2 dishes from the menu list below. Then if you prefer chicken to pork, please let me know.
Some dishes are included green vegetables / steamed rice.
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 (Dumping) - We make fillings with minced pork/chicken and vegetables and wrap with gyoza wrappers, then make crispy gyoza. Gyoza is one of the most popular dish in Japan. I teach you much nicer than you eat in the restaurant.
To make gyoza we first make fillings with minced pork/chicken and vegetables. Then we will wrap the fillings with gyoza wrappers, then we steam and fry the wrapped dumplings to create crispy Japanese gyoza.
Teriyaki Chicken- We first of all cook the chicken on the 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 onto the hot Japanese rice, then pour sauce on the teriyaki chicken.
Okonomiyaki - Okonomiyaki is local food. It is vry easy to make tasty okonomiyaki in your country. We use flour and a lot of cabbage and your favorate ingredients. The most common ingredient is pork. If you prefer other ingredients, please let me know.
katsu - We use Panko and deep fry pork and make katsu. I know chicken katsu is quite common in you contry, but we usually use pork. This class, we make professional way, so we can prepare more easily and quickly. You can make sasuce-katsu-bowl, katsu curry or katsu sandwiches which are very popular in Japan.
Karaage - We deep fry seasoned chicken thigh with potato starch. This is the one of the most popular plate in Japan. Especially when we go to Izakaya, we always order the karaage. Each restaurant and family has a different taste. I love the flavor of garlic and soy sauce.
Yakisoba - We stair fry steamed noodle with pork and some vegetables. When we eat Okonomiyaki, we usually make yakisoba as well. We use Japanese Yakisoba sauce or Japanese style worcestershire sauce with tonkatsu sauce to season.
Ramen - We make ramen soup from scratch.
Chashu-pork - We make chashu-pork for toppings and salad
Ramen egg - We make ramen eggs for topping
Seasonal vegetables - We usually add shredded cabbage as a garnish. The vegetables can be changed depends on the season.
Steamed rice - We use Jaanese 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.
Shirokane 5, Minato-ku, Tokyo