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Popular Cooking Class! Learn from the Professional – Oyakodon


UpdateApril 5, 2019
ReleaseOctober 18, 2018

The cooking class held in the old-fashioned Japanese inn Ito Ryokan is getting popular now!

This time we learned how to make Oyakodon (chicken and egg rice bowl) , Komatsuna and fried tofu, and clam miso soup.

The cooking instructor, Mr. Sano, is a chef who works at a Japanese restaurant in Ningyocho.

Oyakodon is a Japanese cuisine which can be simply made at home. The participants were excited when they finished the nice-looking Oyakodon, under the help of Sano.

The scrambled egg is so tender and fluffy and the dashi (bonito soup stock) is working perfectly — The participants were so happy that they could make the Japanese dish delicious as those in the restaurants.

The participants from HK were so surprised when Sano poured in the sesame oil first to make the Komatsuna and fried tofu, because Chinese people normally put sesame oil to the dishes which have been made completely.

The dishes today may seem simple, but the tips from the professional is the key to the professional taste.

Additionally, Sano also showed us several techniques, such as how to remove sand from clams, the method of dashi making, and how to make the dish look nice.

Since the cooking class is small, everyone can feel at home and freely ask Sano questions.

We had 4 participants this time, one from Germany, one from America, and mother and daughter from HK. It was a global atmosphere where everyone communicated with each other by Japanese, English and Cantonese with no stress because we had English and Cantonese interpretator. So att.Kitchen is not only a cooking class, but also a place where can make new friends from all over the world.

NEXT cooking class
Date: Nov 20th (Tuesday) 11:00am-1:00pm
Recipe: Coming soon
Price: 5,000 yen
Place: 2-31-3 Nihonbashi Ningyocho, Chuo-ku, Tokyo, Japan


*The information herein is as of October 2018.

Advice from chef

Dashi is the soul of Japanese cuisine.
By adding soy sauce, sweet sake and other seasonings into the dashi, you can make various types of dishes.

Comments from the Particpants

① From HK
I am interested in Japanese cuisine very much. But there are too many types of Japanese seasonings (e.g. soy sauce, sweet sake, soup stock, etc.), and I did not know which one to buy and how to use. Through today’s cooking class, I obtained a lot of knowledge related to Japanese seasonings. Sano is so nice that he also taught us how to make dashi and how to preserve it. I was also surprised that Japanese dishes can be made so easily! I will to try it at home immediately!

② From America
I participated in att.Kitchen cooking class last time. I had a great time and it made me want to come again. It is a fantastic chance to learn how to make Japanese dishes from professional chef. Sano is very nice and he also taught me how to use the knife correctly and good method of cutting chicken meat. I look forward to participating in the next cooking class!