Cooking workshop with Chef Dekura

シェフ出倉

日本料理ワークショップ

Cooking workshop with Chef Dekura

Mr Dekura is continuing his popular school incursion in 2016. This is a wonderful opportunity for your students to learn the values, traditions and history of Japan through hands-on cooking lessons with Mr. Dekura.

Courses	Menu	Minimum time required	Fee per student
Matsu course 松コース	Sakura & Take course (Sushi rolls, wagashi and Matcha tea)	2 hours	From $25 + GST
Take course 竹コース	Flower roll and inside-out roll	1 hour	From $18 + GST
Ume course 梅コース	Chu-maki and Hoso-maki rolls	1 hour	From $15 + GST
Sakura course 桜コース	Wagashi and Matcha tea	1 hour	From $15 + GST
Tsuru course 鶴コース	Kaku-maki and mini inside-out rolls	1 hour	From $18 + GST

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  Minimum 20 students per booking, up to 100 students on a day depending on venue and facility.
  
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  Ingredients will be changed depending on market in season.
  
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  No travel fee will be charged to schools located within 20km from Chatswood. Schools outside this area will be charged $50 up to 80km. Other than that please inquire.
  
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  His workshops include: School events, such as “longest sushi roll”. Wide variety of maki-sushi styles, background culinary history, Japanese ingredients, utensils, plats/bowls, table manners, calligraphy in Japanese cuisine, tea ceremony, Shojin-ryori (zen cusine), regional cuisine, and Chakai-seki ryori (tea ceremony cuisine).
  

Hideo Dekura

Hideo was born in Yotsuya, Tokyo. His father was a playwright and owns Japanese restaurants, Kihei of Tokyo and Mitsuji, where he commenced his training, whist still at school at Shinjyuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (tea ceremony cusine), Teikanryu Shodo (calligraphy), Ikenobou-ryuseiha (flower arrangement) and Hocho Shiki (the cooking knife ceremony) under the tutelage of Shijyo-shinryu by Iemoto Shishikura Soken sensei.

Hideo received Japanese government awards in 2007 and 2015.

Mr. Dekura is a published author of culinary books in several languages. Below books are available on the market or at Culinary studio Dekura.





Find Out more about Mr. Dekura at Culinary Studio Dekura www.culinarysdekura.com .