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.
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.

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 January is "Onkatsu". As you all know, cooling the body is the enemy of beauty and health! It seems that the cold will be particularly severe this year, so please join us.
Of course, you can learn about menus that make your body warm from the inside, but you can also get advice on “warm life” from Mr. Nishimura, a beauty and health professional, in an easy-to-understand manner.
A simple menu that is effective, cheap, and delicious, and a knowledgeable teacher will teach you well, so it's perfect for cooking beginners. It starts at 7:00 pm, so it's recommended for after work. Comes with a nice souvenir of vegetables (1-2 types) used in the classroom.
(February 2023 to increase metabolism / March to detox)

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.

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.

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.

Reception period / Saturday, December 5, 2022 from 8:30 to 17:00 one week before each classroom date
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