A museum opened in the Kyoto City Central Market, a treasure trove of food ingredients, in order to experience the splendor of traditional and creative Kyoto food culture and to revitalize the market and the region.

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 precious opportunity to learn the techniques of Kyoto cuisine from young chefs who will lead the next generation.

[Kyoto Fisheries Commercial Cooperative Association] held a class on how to cut fish. It is a hands-on class where participants are handed a fish and have them cut it according to the instructions of the instructor.
It's nice to be able to bring home the fish you've cut and use it separately for cooking or grilling. Every 3 to 4 people will be accompanied by an instructor who will carefully guide you, so even first-timers can participate with peace of mind.

A senior professional vegetable sommelier and culinary researcher Akiu Nishimura will teach you how to cook a lot of vegetables with simple cooking.
This class is perfect for those who are new to cooking.

A cooking class by Ms. Yoshiko Matsunaga, who presides over [Matsunaga Cooking Class] in Shimogamo, Kyoto. A chance to get to know the taste of Kyoto's home, perfect for a little hospitality.