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Ajiwaikan Cooking Class Information

[Notice from Ajiwaikan] November cooking class information

We are pleased to announce the November 2022 cooking class scheduled to be held at the Ajiawaikan, a museum of Kyoto's food culture, a 2-minute walk from JR Tambaguchi Station.
This month's lineup includes a class to learn from a Kyoto chef, a class to learn how to handle fish - an introductory class, a class for beauty, and even a class that can be taken online.
The autumn sky is high and clear, and we can feel the arrival of autumn.
Learn to cook at Ajiawaikan and color your appetite for fall.

1.What is Kyoto Food Culture Museum Ajiwaikan?

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.

2.Taught by an advanced professional vegetable sommelier! Easy Cooking for Beauty / Tuesday, November 8

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 November is "Bone and Nail Strengthening". 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 after work. A souvenir of the vegetables used in the class (1~2 kinds) is included.
(December Mental Upgrade / January 2023 Warm-up / February Substitutional Upgrade / March Detox Scheduled)

[Bone and Nail Strengthening] Taught by an Advanced Professional Vegetable Sommelier! Easy Cooking for Beauty

  • Date/Time: Tuesday, November 8, 2022, 19:00 - 20:30 to be completed
    Lecturer/Vegetable sommelier senior professional chef Akiyasu Nishimura
    Menu/Brown rice fried rice with baby sardines and natto
    Chinese soup with komatsuna and tofu
    simmered kujo leek and canned mackerel in microwave
    Persimmon and yogurt smoothie
    Participation fee / 3000 yen
    *Comes with a souvenir of vegetables (1-2 types) used in the classroom
    *The theme is "beauty", but the final purpose of the class is "dietary habits for building a healthy body". You can participate regardless of age or gender
    *Since the class is held at Ajiwaikan, ingredients will not be sent in advance. Please note
  • https://ajiwaikan.stores.jp/items/632685b625c90669144d5f94

3.Kyoto Cooking Class to learn from the next generation of Kyoto chefs / Thursday, November 10

The lecturers of this series, “Kyoto Ryori Meisei”, are young chefs from long-established restaurants in Kyoto. This is a once-in-a-lifetime opportunity to learn the techniques of Kyoto cuisine from young chefs who will lead the next generation, so please join us.

Kyoto cooking class to learn from the next generation of Kyoto chefs

  • Date/Time: Thursday, November 10, 2022, 14:30 - 16:30 to be completed
    Lecturer: Mr. Tomoharu Murata, Kikunoi Kikunokai, Kyoto Cuisine Meiseikai
    Menu / Menu *Rice with chicken and walnuts *sashimi of sea bream *Spicy mibuna greens with dressing The menu is subject to change due to procurement of ingredients.  Please understand in advance.
    Participation fee/1 pair 3000 yen
  • https://ajiwaikan.stores.jp/items/6326862df0b108484711d430

4.How to handle fish - introductory class / Tuesday, November 20

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.
You can take the fish you have cut home and use it separately for cooking or grilling. There is one instructor for every 3 or 4 people, and they will carefully guide you, so even if you are trying for the first time, you can participate with confidence.

Classroom on how to handle fish ~Introduction~

  • Date/Time: Sunday, November 20, 2022, 10.00 am - 12.00 pm (scheduled to end at 12:00 pm)
    Lecturer/Kyoto Fisheries Commercial Cooperative Association
    *It is undecided because the arrival status will not be known until the day of the event. Please note.
    Participation fee / 3000 yen
    *Since the class is held at Ajiwaikan, ingredients will not be sent in advance. Please note.
  • https://ajiwaikan.stores.jp/items/63268e48c36dbe79b28c3a16

5.[Online] Cooking with Professionals! Dinner in Kyoto / Monday, November 21

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.

[Online] Make with a professional! Dinner in Kyoto

  • Date/Time: Monday, November 21, 2022, 14:00 - 16:00 to be completed
    Lecturer: Mr. Katsuyuki Nakahigashi, Kusogui Nakahigashi, Kyoto Culinary Meibokai
    Menu Three kinds of autumn flavors (fried chestnuts, roasted edamame and smoked mackerel) Salmon with sakekasu Mushroom soup with deep-fried shrimp and sweet potato dumplings Rice with bacon and maitake mushrooms
    Ingredients to be sent/undecided
    Entry fee/
    Ingredients sent in advance 3,500 yen
    2000 yen without pre-delivery ingredients
    *This class is an online class with simultaneous cooking and delivery of ingredients.
    *A review video will be distributed after the class ends.
  • Ingredients sent in advance:https://ajiwaikan.stores.jp/items/632686fe852d446e10595654
    No ingredients sent in advance:https://ajiwaikan.stores.jp/items/632686ddf30865049d630f5c

6.Kyoto cooking class at home / Friday, November 25

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.

Kyoto cooking class at home

  • Date/Time: Friday, November 25, 2022, 13:00 - 15:00 to be completed
    Lecturer/Matsunaga cooking class Ms. Yoshiko Matsunaga
    Menu/Steamed turnip
       small turnip-shaped mochi made from chrysanthemum petals, esp. served with miso
       Two kinds of grilled yellowtail (teriyaki and miso yuanshoyaki)
       sweet potato rice
    Participation fee / 3000 yen
  • https://ajiwaikan.stores.jp/items/6326868523c2aa0bab667912

7.Click here to register for the cooking class

Registration Period / Monday, October 5, 2022 from 8:30 a.m. to 5:00 p.m. one week prior to each class date.
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

Kyoto Food Culture Museum / Ajiwaikan

  • Today's Economy Museum Ajiwaikan
  • Kyoto Prefecture Kyoto City Shimogyo Ward Chudoji Minamicho 130 Kyoto Fruits and Vegetables Center Building 3F
  • 5 minute walk from JR Tambaguchi Station
  • Tel.075-321-8680
  • https://www.kyo-ajiwaikan.com/
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.


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