We cook with vegetables grown around Koshu City and spices from across Asia, in dishes meant to nourish you from the inside. No special skills or expensive equipment needed — the focus is on simple methods that bring out what seasonal produce already has in it.
We don't just cook and finish there. We talk through why each combination works for the body, so you can keep using the idea in your own kitchen.
A Plate With Colour
Plating that puts vegetables and fermented foods front and centre — as good to look at as it is to eat.
01What the Class Is Like
Built around vegetables grown near Koshu City
Menus that use Eastern spices like turmeric and cumin
Hands-on — you'll be cooking, not watching
You'll eat what you make, right there in class
Hands In It
You'll do the finishing yourself — garnishes, sauces, the small adjustments that matter.
02Who It's For
You'd like your everyday meals to be a little gentler on you
You're curious about spices and fermented foods but not sure where to start
You want more of the season, and more of where you live, in what you eat
Cook It, Then Eat It
Cooking is only half of it. Sitting down and eating together matters just as much.
03Class Overview
Who
Anyone — no cooking experience needed
Format
Small group · Hands-on
Frequency
Once a week
Class size
3–5 people per session
Location
A kitchen studio in Koshu City, Yamanashi (exact address coming soon)
Pricing
Ticket / package basedRates coming soon — just ask when you get in touch
What to bring
An apronWe don't lend aprons
Plating Up
Every dish gets plated properly before it goes out.
04Special Menu: Biryani Mandala
We also cater for celebrations and special occasions — a centrepiece for a birthday, a wedding, an anniversary, or any gathering that matters.
Our Biryani Mandala: colourful ingredients laid out in rings across one large platter. Serves 20–70, from ¥120,000.
