Even in the cold, we can feel the first signs of spring.
Thank you for your continued patronage of Yamasho.
Today we are pleased to announce a special cooking class at the Eneria Showroom Kakitagawa.
So that you can recreate at home the dishes usually enjoyed only at our restaurants, head chef Koji Takeshita will personally share his tips and recipes.
Why not learn to prepare a special Japanese table for the start of the new year?
Yamasho flavors at home: "Spring Celebration Trays"
This time the theme is a Japanese menu celebrating Setsubun and the arrival of spring.
From hands-on practice to tasting, it is packed with what Yamasho cares about.
[3 highlights of the class]
1. The taste of the restaurant: take home your ehomaki
In the hands-on session, you will roll a "Yamasho ehomaki" filled with plenty of ingredients such as shrimp, rolled omelet, and kanpyo.
You can take home your finished ehomaki (18 cm long, 5.5 cm wide),one whole roll, as a souvenir, which is also popular as an early preparation for Setsubun.
2. "A professional’s extra touch" that changes how your food turns out
We will demonstrate points based on a craftsman’s experience that are not in any recipe book.
- Plump and tender"simmered kinmedai head"(a dish we are often asked for the recipe of!)
- Bringing out the flavor of the ingredient:"sake-steamed clams"
- Perfectly balanced"vinegared dishes"We will carefully teach basics and techniques you can use in everyday cooking.
3. "Compare" your own nigiri with a craftsman’s
At lunch, you can compare the sushi you made yourself with sushi made by a craftsman.
Enjoy a luxurious lunch while savoring the difference.
We look forward to your participation.
Details
▼Event Overview ▼
Date:Monday, January 19, 2026, 10:30 to 14:00
Location:Eneria Showroom Kakitagawa
Fee:¥8,000 (tax and ingredients included)
Instructor:Yamasho head chef Koji Takeshita
▼Menu▼
[Hands-on]: Yamasho ehomaki (to take home), nigiri
[Tasting and demonstration]: Simmered kinmedai head, seafood chawanmushi, sake-steamed clams, simmered whelk, homemade rolled omelet, mozuku in vinegar
We hope you will serve Yamasho’s flavors at your own table. >
We look forward to meeting you in person and sharing the joy of cooking.
*Seats are limited, so we recommend applying early.
▼ For applications and details, please use the QR code above.
