Japanese Cooking and Sushi Making Classes in London | Sozai
cooking class >> scheduled classes >> virtual katsu curry party

This class is fully booked.

Virtual Katsu Curry Party

05 Oct 2020 (Mon)
18:30 90 minutes
Online
£360 per person

Package: Online Group Cooking Class
Contact name: Sophie Beland
Company name: Morgan Stanley
Contact email: Sophie.Beland@morganstanley.com
Contact phone: 07861117767

Instructor Kinu Yukawa £60

Learning
-How to make Japanese curry from scratch
-How to prepare the ingredients
-The perfect way to cook Katsu
-Japanese Cultural background Q&A

PLEASE READ

>>Cancellation policy

If you need to cancel a booked class for any reason, please get in touch as soon as possible.
We will be able to refund payment, either partially or fully, provided sufficient notice is given.

1) If your booked class is more than 7 days away, you can contact us to change your booking to another day or receive a full refund.

2) If your booked class is between 3 and 7 days away, 50% of the total cost will be credited to your Sozai account to be used on another date.

3) If your booked class is less than 3 working days away, the full fee is payable whether or not you attend. No transfer, no refund

Special Online

Instructor

Sozai Expert

(64 reviews)

We are happy to create memorable dinner for all of our customers.


by Kate
Event at JHL
08 Mar 2022
Excellent event

Thank you so much for everything. With Sozai catering team, a perfect organisation is guaranteed!

by Helen
Online Katsu Curry Cook along with YUTAKA
13 Oct 2021
Katsu Curry Class with Izi

Pre-booking
Welcome and class, what I say of it, brilliant
Follow up notes fabulous

Thank you and well done. I will recommend you and definitely think about buying classes for presents, including for myself!

by Ken
Master SUDA Live streaming from Japan, the seasonal fresh fish tempura Donburi
08 Aug 2021
Amazing knife skills and an exciting way with tempura

Thank you, Master Suda and Sozai for a fascinating Japanese Cookery Lesson today.

The knife skills of Master Suda are amazing, as are his knives. His preparation of the sea eel was a work of art. It was wonderful just to see him at work, though I don't think I'll be trying this at home.

I found the tempura section very instructive. I have never seen, nor read, about making tempura this way before – sprinkling batter into the hot oil before frying the floured and battered vegetables. I think I will try at home now. The results look wonderful.

I really enjoy these sessions as they give an insight into "true" Japanese cookery and to the different styles and skills.