Classroom reports · 18. December 2023

We held the second tea party to enjoy cakes and scones from Sunday Bake Shop at our place this year. Enjoyed cakes, sandwiches and scones with various types of clotted cream and confiture, ice cream, sparkling wine, and tea. It was a precious time to share what each of us is up to, from hobbies, travel, food, health, beauty, to work and study. We started in the afternoon and by the time we realized it, it was already nighttime... I am always amazed at how quickly the good times fly by. I am so...

Classroom reports · 15. December 2023

Today was the last cooking class of the year. The menu consisted of Chinese-style BBQ pork with sweet soy sauce, steamed buns, avocado salad, and steamed chicken thigh with salted rice malt (shio koji). It has been a truly fulfilling year for us to welcome so many guests to mayumi's kitchen tokyo. Thank you so much and we hope to see you all next year!!...

Classroom reports · 23. November 2023

Everyday cooking class @ mayumi's kitchen tokyo. （日本語は下のほうにあります。） A wonderful family from the U.S. came to our cooking class!! Today's menu consisted of teriyaki salmon, green beans with sesame sauce, Kansai-style fluffy rolled omelet, Japanese ginger soaked in sweet vinegar, miso soup, rice, followed by sweet popato jelly and green tea. The class started from the explanation on Japanese seasonings and soup stock, dashi. When tasting the dashi, the guests were...

Classroom reports · 27. October 2023

We went to our favorite fish shop and bought about 1.5 kg of fatty sea bream. We moved to our home, explained how to prepare sea bream from its head to toe (almost everything!). The whole event turned out to be a sea bream festival with sashimi, simmered head, rice bowl with sea bream, etc. All of the dishes were delicious and he seemed very pleased, having a lot of fun with preparing the fish. At mayumi's kitchen tokyo, we offer classes where you can learn how to prepare fish and then use them...

Classroom reports · 10. October 2023

We held an online cooking class today. The theme was "SOBA"!!! We also added duck to our menu so that we can enjoy Soba noodles in a Kamo-Seiro style. Our guest today was a very experienced cook and we did have a wonderful time together!! Thank you so much for joining us! We hope to see you in person before long!!!

Classroom reports · 16. September 2023

Today's menu consisted of chikuzen-ni (Tsukizen-ni), odamaki (rice cake rolls), tuna and wakamegi no nuta (tuna and wakamegi nuta with spicy vinegared miso), tofu paste and sesame dumplings. The rich flavor of the chikuzen-ni was very popular. The red tuna from Oma was also enjoyed by the guests as it was their first time to eat it! They also liked the spicy vinegared miso seasoning very much, and gave us a novel idea: "Wouldn't it be delicious on toast? I was so happy to hear that they enjoyed...

Classroom reports · 08. June 2023

We went to Tsukiji together for a guest who had been wanting to learn how to prepare fish for some time. We went to our favorite fish shop and bought about 2 kg of fatty horse mackerel from Shizuoka prefecture. We moved to our home, explained how to prepare fish, and proceeded all 9 fish in sequence. Although it was the first time for the guest, he understood very quickly and once satisfied with the process, he could speed up the process!! He was very excited to be able to prepare the fish, and...

Classroom reports · 26. May 2023

We welcomed four guests and held a cooking class to enjoy pressed sushi, rolled sushi and red miso soup. We started with an explanation of dashi. We actually made dashi with kombu (kelp) and dried bonito flakes. Then, enjoyed tasting the freshly made dashi. After that, we cooked sushi rice together and made rolled sushi with the first grade delicious fatty tuna💕. Pressed sushi was made with 5 varieties of toppings. We prepared selected ingredients as well, namely, cured sea bream, boiled...

25. May 2023

Today's theme was "Make everyday dishes luxurious with a little ingenuity". We tried a richly seasoned beef bowl topped with a handmade onsen tamago (hot spring egg), and boiled vegetables and mushrooms in a luxurious broth made from kombu (kelp) and dried bonito flakes. The miso soup is made with red miso broth with a delicious secret ingredient. Our guests loved the beef bowl and enjoyed another helping, whih is always a great pleasure for me as a class instructor☺. At mayumi's kitchen...

Classroom reports · 21. May 2023

Today was this year's last lesson for home-made Chinise chili bean paste. We bought more than 4 kg of fava beans to make plenty!! We welcome four guests and each of them prepared his or her own soy bean paste with the spiciness of his or her choice. We first enjoyed hot bean curd and shrimp chili, and then hot and sour soup with noodles😋. All the guest enjoyed cooking nad eating together. They continuously mentioned how delicous the dishes were, which made me so happy. Thanks to them, I...