- Duration
- About 2 hours, meal included
- Group size
- 6–40 pax
- Cities
- Osaka
- Indicative budget
- From ¥34,500 per person
Osaka has cooked with kombu since merchant ships began bringing this kelp down from Hokkaido. Its dashi, gentler and clearer than Tokyo's, is the heart of the class: participants compare a kombu-only stock with a kombu and bonito stock, then use it in three or four dishes, for example a rolled dashi omelette (dashimaki), a seasonal simmered dish, rice cooked with vegetables and a bowl of udon topped with fried tofu, a dish that originated in Osaka.
The class takes place in a private studio kitchen or the private room of a kappo-style restaurant, the counter cuisine born in Osaka where the cook prepares food in front of guests. Participants work in pairs or teams of four, with one cook or assistant for about every ten people, plus an interpreter. The meal that follows is shared at the table.
For a corporate group, the class is easy to join: no chef's knife skills or raw fish filleting are needed, so it suits a wide mix of profiles. It complements a market visit or a street food tour by showing Osaka's other side: precise cooking built on the taste of the stock rather than on deep-frying.
Objectives
- Get teams cooperating around a simple, shared goal
- Understand the basics of Japanese flavour through dashi
- Combine an activity and a meal in a single program slot
How it works
- 1Beforehand: seasonal menu selection, collection of allergies and dietary requirements.
- 2Welcome, aprons and side-by-side tasting of two dashi.
- 3Demonstration by the cook, then teams prepare the dishes.
- 4Plating in Japanese tableware and shared meal, with sake or soft drinks.
- 5Translated recipes handed to each participant.
Good to know
- Vegetarian menus available with a kombu and shiitake dashi; allergies should be confirmed at least 10 days ahead.
- Above 20 people, two rooms run in parallel or two back-to-back sessions.
- Works equally well late morning (lunch) or early evening (dinner).
- Comfortable clothing; long hair tied back and rings removed while cooking.
Indicative budget
From ¥34,500 per person (private session, small-group basis, meal included). Group rates quoted on request depending on headcount and venue; drinks, interpreter and transfers optional.
Frequently asked questions
Do participants need cooking experience?
No. Each step is demonstrated and teams mix skill levels. The dishes chosen do not require advanced knife technique.
Can this class replace a group dinner?
Yes. The meal at the end of the class is a full dinner, which we can round out with a few dishes prepared by the cook and a pairing of local sake.
How is this different from a sushi workshop?
A sushi workshop focuses on vinegared rice and raw fish. This class focuses on stock and everyday Osaka cooking, which makes it a better fit for groups where some people do not eat raw fish.
