Testimonials

Sushi & Sashimi Class

You can tell she is passionate about her cooking as it reflects in her infectious enthusiasm. As we all start to relax, wash our hands and roll up our sleeves, she demonstrates effortlessly how to make sushi rice, emphasising the process required to make the perfect rice for the perfect sushi.......  read more on  http://www.timeandleisure.co.uk/articles/food/1346-easy-sushi.html

"What a fantastic experience we had, it was terrific fun and an ideal birthday present for someone who LOVES Japanese food. We had a really great time and all mixed in really well – can’t recommend it highly enough. Reiko is a tremendous teacher and really made it seem easy." Susie Davies, 50, South Kensington 

“We enjoyed Reiko’s “Sushi Sashimi Class” so much. The meal, tuition, settings and everyone’s company were excellent. Having been on a fair few courses in my time, I was very impressed by the friendly feel the course had and the individual tuition available..." Ben Johnson, 34, Bournemouth

Beginners Course

"Highly recommended! Very friendly atmosphere, easy to follow, enjoyable classes from very experienced teacher. The classes are highly organised with full guidance even where to go out and buy the raw ingredients. The other members in the class and myself did not hesitate to carry on to the advanced course as we were enjoying the course so much! Reiko has given me the confidence to make very tasty Japanese meals..." Jennifer Fujimoto, 37 New Malden

"I enjoyed the basic Japanese course so much that I didn’t hesitate to join the advanced straight away. I loved the hands on demonstrations and especially enjoyed tucking into the fruits of our labour with a large glass of wine, at the end of each evening... Reiko provides all the recipes for you to take home, so you can show off your newly found cooking skills ..." Hester Stuart, 34, Crouch End

"The cooking Classes were amazing and inspired me greatly. I learnt more in those four weeks than I could have possibly imagined. Starting out as a complete beginner, I found Reiko’s cooking demonstrations simple and accessible making the most complex of dishes easy and fun to make. Being a student I was slightly apprehensive about spending the money on the classes, however they were worth every penny...." Helen Saxon, 21, Brentford

From Around the Web

"Being half-Japanese, I always felt I knew the food of my ancestors – Reiko made me re-consider this while helping me to replicate some of the flavours of my childhood I had long lost. I have great respect for what Reiko has achieved over the years, which is to de-mystify what to so many people wrongly seems an overly sophisticated and expensive cuisine based solely on raw fish, while making real Japanese cuisine available to thousands of people in the UK." The London Foodie

"Reiko is the perfect host ... it feels more like having friends around preparing for a party together than it does a lesson." Milli's Kitchen

"All the fiddly work is done by Reiko beforehand and all you have to do is to sit back,maybe scribble some notes into the very detailed recipe handouts,lean back and enjoy the show." Hungry in London

"The classes are taught in Reiko's kitchen in her gorgeous house in Wimbledon. Never more than six students, you get plenty of attention and chance to ask any questions you might have. Reiko pitches the classes just right - some of the prep work is done for you but you still get chance to get your hands dirty. Once the dishes are prepared you get to eat the fruits of your labour washed down with a nice chilled glass of white wine. I make the recipes I learnt on the beginners course all the time." Eats the World

"I found everything to be very well organised and we never experienced any confusion between the dishes. The classes themselves are mainly demonstration but when it comes to the really tricky parts, then we got to take part too. Always best to learn by example and at this class, it was folding the gyoza and boy, did we fold a fair few!" Tamarind and Thyme

"I enjoyed the entire experience, Reiko is a charming host, the evening had an aesthetic rhythm about it and my confidence in being able to cook Japanese food skyrocketed."  About My Generation

"You'll pick up lots of tips and tit-bits along the way which will help demystify Japanese cooking, and over the full set of courses you would be well on your way to having a full repertoire of dishes under your sushi belt to replicate at home. Above all, the class has inspired me to be more adventurous in the kitchen, putting Japanese cooking more squarely in my comfort zone. Bring out the dashi, baby." Greedy Diva

"Anytime any of us had a question, Reiko took time to answer it fully and all the extra information and tips she crammed in made this single session very rich in terms of what we learned. It was also a pleasure to learn about Reiko's background as an air stewardess, during which time she really learned about good food, travelling the world and eating out wherever she went and also preparing high quality food during her time in the first class cabin. From this start, it was a natural progression for Reiko to share her passion with food and she began teaching Japanese cooking to the foreign community in Tokyo before moving to the UK, where she has been teaching for over ten years." Kavey Eats

"All in all, this cooking course taught me so much about Japanese cooking (and cooking techniques in general, too) and I can't recommend it enough. Reiko is a lovely, passionate teacher who answered all my (probably sometimes quite annoying) questions with a smile. In addition to learning a whole lot about Japanese cooking and coming home with some fantastic new recipes, you get to EAT everything you cook in the end of the class, and it tasted so damn good I never wanted to leave. I finished the other people's plates too, which in retrospect is a bit embarrassing. I would gladly have licked the plates too, but that might have been taking it a bit too far." Swedish Meat Ball Eats London

"What could have been a daunting exercise was in fact a relaxed and chatty affair, but no less informative for it.  Reiko holds the class around a large island bench in her south-west London kitchen and, with only six of us, it seemed more like a dinner party than a formal lesson." Pen and Spoon