Kaiseki Cooking Class with a Chef in Tokyo - Day Trip

Kiwa grew up in the Kochi prefecture on Shikoku island in southeastern Japan, known for its unique seasonal vegetables and ingredients. Keeping with the Washoku (traditional Japanese cuisine) tradition that respects the natural beauty by using seasonal and wild ingredients, Kiwa uses fresh, seasonal ingredients as much as possible in her cooking. She also enjoys using ingredients locally sourced from Kochi and other rural areas. Inspired by a gastronomic family that owned and ran a Ryokan (traditional Japanese style inn) for many years, that served authentic kaiseki (individual small dishes used to serve a variety of Japanese foods), she has been professionally trained to be a chef in the US, France and Japan. Now Kiwa is a culinary innovator whose passion is to teach Japanese cooking without ever compromising on the use of fresh and seasonal ingredients. She is excited to share with you the story behind Japanese cultural food and its spiritual nature.