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.
We were a family of 3 (teenage boy) and we spent a thoroughly absorbing, informative, fun and tasty afternoon making sushi and then getting to eat it!
Yuka was very patient and explained things really well. I had never tried sushi and could not use chopsticks but I now know how to hold the chopsticks and that sushi takes a bit of patience but it's well worth it. We were in a small group and we all had pretty decent results and the best bit was we got to eat our creations. If you want to spend a couple of hours totally absorbed in what you're doing in a relaxed atmosphere and learn something new and a bit different in the process then this is the afternoon (or evening ) for you. I would recommend this to anyone: thanks Yuka
A brilliant and enjoyable course that taught me how to make Sushi in a relaxing and open environment.
I am looking forward to booking another Japanese cooking course soon.
We were very happy with Yuka as our teacher as she is very sweet and explained everything well. The only thing we felt dragged the experience down a little bit was the atmosphere and the choice of ingredients. More specially, the atmosphere was a little bit stiff and we didn't really work with any fish (we only had a small piece of salmon and considering we did pay 75 pounds per person we thought this was a bit stingy).
But overall a good sushi making course and the sushi tasted nice!
Very good, very kind, and also: thank you to her colleague (Julia/Giulia?).