Gochiso Kitchen offers hands-on Japanese cooking and sushi classes for people and groups in the San Francisco Bay Area who want to learn how to make home-style Japanese food. All courses are run by owner and chef Kyoko, who has many years of experience cooking in restaurants and cooking schools in Japan.
If you want to take cooking classes in San Francisco, you've come to the right place!
Last for 1.5-2 hours
Groups of up to eight people (courses kept small to ensure a hands-on experience for everyone)
Include a lunch or dinner at the end for you to enjoy all of your hard work!
We cater to all types of occasions: Friends get-togethers, team building, birthdays, etc.
There are two types of classes at Gochiso Kitchen: Japanese cooking and sushi making classes.
Japanese Cooking / Custom Classes
Please check "Get started!" page for available dates. (The class fee is $80 per person)
For custom classes, the private class fee is $400 per a class up to 5 persons. If you are a group of 5-8 persons, the class fee is $80 per person.
In these classes you will learn how to make:
One main dish
In your first class:
Kyoko will explain the basic Japanese seasonings (ie the difference between soy sauces, miso, etc...)
How to prepare Japanese ingredients and where to buy them.
You will learn how to make Japanese "Dashi" stock which is used for many Japanese dishes.
After that, you will cook the dishes you chose. The class is all hands on. After about 2 hours of cooking, you will eat what you and your group prepare!
Here are some example dishes from recent Gochiso Kitchen classes.
- Chawanmushi (Savory egg pudding)
- Deep fried eggplant marinated with Japanese seasonings (Nasu no Agebitashi)
- Boiled asparagus with sesame paste dressing (Goma ae)
- Grilled turnip and fried tofu (Abura age) with ground sesame sauce
- Daikon radish and Japanese cucumber pickles (Shio-koji pickles)
- Octopus, turnip and mizuna salad with yuzu dressing.
- Fried tofu with Japanese broth (Agedashi tofu)
- Dashimaki tamago (Japanese omelette)
- Beef shabu shabu salad with sesame dressing
- Grilled black cod marinated Saikyo miso (Saikyo yaki)(We might have to substitute black cod for Chilean sea bass or salmon)
- Fried fish balls (from scratch), ginger and edamame flavor (Satsuma age)
- Japanese fried chicken (Karaage)
- Salmon teriyaki
- Tuskune(Japanese meatball) with onsen tamago (slow boiled egg)
- Slow roasted duck with green onion sauce(additional $5 required)
- Japanese style roasted beef with sansho pepper flavor
- Clear dashi soup with egg and Nagaimo-yam (Tamago and Nagaimo Osuimono)
- Miso soup with mushrooms
- Miso soup with tofu and wakame seaweed
- Clear soup with "aosa" seaweed
Kyoko can put together a customized course for you and your group. Please contact her and let her know what you would like to learn!
You will learn how to cook sushi rice (this is one of the most important things to master in order to make good sushi), how to prepare ingredients (ie how to straighten shrimp, cook egg/tamago, how to slice vegetables, sashimi etc...) and how to hand-roll sushi (hand roll-Temaki, thick roll- Futo maki). As with the Japanese cooking classes, afterwards you eat what you make.
When are the classes?
For private lessons, we set them up to meet your group's schedule. You can start at any time you prefer. If you would like to have a lunch meal, we'll usually start at 11AM. For dinner, 4PM (if it's a weekend) or 6:30PM (weekday) is also a popular time to start.