This museum was established in the Kyoto City Central Market, a treasure trove of food ingredients, in order to let people experience the splendor of traditional and creative Kyoto food culture and to revitalize the market and the region.

A fish handling class was held by the Kyoto Fisheries Commercial Cooperative Association. It is a hands-on class where participants are handed a fish and have them cut it according to the instructions of the instructor.
The fishmonger in town will teach you how to cut fish into three pieces, and you will cook the fish yourself. This class is for those who have bought fish but don't know how to cook it well. I bought some fish, but I don't know how to cook it well," or "I've never handled fish before..." This class is designed for those who have never handled fish before.
Master the basics of Sanmai-oroshi, expand your repertoire of fish dishes, and incorporate it into your daily diet.

The instructors for this series, "Kyoto Ryori Meisho-kai" is a group of young chefs from Kyoto's long-established restaurants. This is a unique opportunity to learn the art of Kyoto cuisine from the young chefs who will lead the next generation.

A beauty class where you can eat and become beautiful from the inside by Mr. Akiyasu Nishimura, a senior professional vegetable sommelier and cook. A total of 12 episodes in the series will be held once a month with a theme.

The theme for October is "Anti-Aging". The lecture will cover effective, inexpensive, tasty, and simple menus. The teacher has a wealth of knowledge about cooking and vegetables, so it is perfect for beginner cooks. The class starts at 7:00 p.m., so it is recommended for those who are on their way home from work. A souvenir of the vegetables used in the class (1~2 kinds) is included.
(Bone and nail strengthening in November / Mental improvement in December / Warming up in January 2023 / Substitutional improvement in February / Detox scheduled for March)

A fish handling class was held by the Kyoto Fisheries Commercial Cooperative Association. It is a hands-on class where participants are handed a fish and have them cut it according to the instructions of the instructor.
The fish can be taken home and used for cooking, grilling, or other purposes. Even if it has been a long time since you have handled fish, you are welcome to participate, and there will be time to review how to fillet a fish.
This is a very popular class where you will receive careful instruction. 1 instructor is assigned per 3 or 4 students, so you don't have to worry even if it's your first try.

We have prepared a support system that includes confirmation of receipt before taking the course so that even those who are uneasy about taking the course for the first time can take it with peace of mind.
The lecturers of this series, “Kyoto Ryori Meisei”, are young chefs from long-established restaurants in Kyoto. Don't miss this rare opportunity to learn the techniques of Kyoto cuisine from young chefs who will lead the next generation.

Yoshiko Matsunaga, the owner of the cooking class [Matsunaga Cooking Class] in Shimogamo, Kyoto, will hold a class to make Kyoto cuisine at home. A chance to get to know the taste of Kyoto's home, perfect for a little hospitality.

Registration Period / Monday, September 5, 2022 from 8:30 a.m. to 5:00 p.m. one week prior to the date of each class.
Application/online payment serviceSTORES” to apply (payment)
Payment method: Credit card payment, PayPal, convenience store payment, bank transfer, carrier payment, Rakuten Pay
*For other details, please see each STORES page