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.

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.

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.
This class is perfect for those who have bought fish but don't know how to cook it deliciously or don't know the basics of cooking fish. It is also recommended for those who have never done fish handling before.
Master the basics of sanmai-oroshi and increase your repertoire of fish dishes, and try incorporating them into your daily dining table.

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 February is "metabolism up". Did you know that your basal metabolism is higher in winter? By increasing your metabolism during this time, you can stay healthy throughout the year.
This month, Mr. Nishimura, a senior professional vegetable sommelier, will teach you about "metabolism up".

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. (Scheduled to detox in 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 cut fish can be taken home and used separately for cooking or grilling. Even if it's been a long time since you've done fish handling, you can still participate, and I'm happy that there's time to review three pieces of grated fish. It is a very popular class where you can be taught carefully, and there is one instructor for every 3 or 4 people, so even if you are trying for the first time, you can rest assured.

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.

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