Yuka’s passion for Japanese cuisine began at a very young age, taught by her grandmother and mother in rural Kyushu. Her childhood was filled with daily trips to fish, meat and vegetable markets where her grandmother taught her how to source the freshest of ingredients. Yuka trained in the art of traditional Kaiseki cuisine at Tokyo’s highly regarded Kaiseki cooking school, Kinsa-Ryu.
Yuka’s extensive knowledge and expertise in Japanese home cooking and formal training enable her to teach with an approachable and friendly technique. Her concept focuses on using four main seasonal ingredients to create simple and delicious menus which are beautifully presented. Yuka is a big advocate for using local ingredients which are easily accessible and reasonable. With her creative flair and natural enthusiasm, Yuka’s classes are fun, practical and hands-on, whatever your ability. Yuka is also a committee member of CookBookFestival.
This was the first gyoza class that Yuka had delivered to the public at Sozai and so a very exciting night! Yuka's knowledge and self-assurance in her skills made for a very informative and enjoyable evening. Yuka is generous and kind and easy to get along with - highly recommend! Not to mention the absolute FEAST we enjoyed at the end after all our hard work...
Yuka was very warm and explained every step of the process, even letting us in on the secret to the perfect fried rice as well as amazing authentic Japanese Gyoza!
We got to experiment with different skins, betwen self-made and shop-bought and assembled the filling ourselves, getting a feel for every step of hte process. We received as well a very detailed recipe with all the steps and measurements as well a daggy bag with the leftover fillings for home-experimenting!
Very good value for money, and am definitely considering doing the other classes as well.
Thank you Sozai!
We had a great time at the class, instructions were always enthusiastic, precise and help was at hand if we lost our way.
My only slight negative was the value for money, although it was a long class only 1 of the 3 rolls we made used actual fish and I'm sure most would have appreciated a glass of wine/sake when it came to the eating!
That aside, a thoroughly enjoyable experience and i would consider another class as well as recommending this one. Maybe see you soon!
...to spend an evening in London with Yuka in her sushi making master class. The training was thorough, precise, and above all lots of fun. Yuka really knows her stuff and how to present and impart her knowledge. I was a complete novice in the art of sushi making like most of the others who were in attendance. Yuka’s highly competent but gentle teaching style ensured that from absolute scratch I was able to make four types of sushi: Hoso-maki (Thin roll), Ura-maki (California Roll), Temari-sushi (Round sushi), Futo-maki ( Thick Roll ). When making sushi proper hand positioning is essential as well as proper technique for cooking and handling rice and other ingredients that go into making each type of sushi. Yuka’s teaching methods work I was able to produce all the sushi’s previously mentioned as were the rest of the class. I feel that all I learnt on the night is easily replicable at home and I now have the competence, confidence, and requisite skills to make those four types of sushi of course it will take practice to improve but the knowledge imparted is there for me to draw on. At the end of the class we got a chance to eat our sushi creations (18 pieces) and socialise with Yuka and the other class members.