Japanese cuisine is often described through technique.
What matters more is knowing when to use it —
and when not to.
This site is about learning to decide.
About understanding context, season, and situation.
About cooking — and conduct — in a way that feels right,
in this moment.
Courses
Courses are offered in a range of formats, from short foundational sessions to extended immersion and individual study.
They focus on structure, discernment, and context — developing ways of thinking that can be carried into one’s own kitchen and professional practice.
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At the table
In Japan, much of what governs a meal is never said.
To misunderstand these signals is not impolite —
it is disorienting.
Because meals are often where trust is built, understanding conduct and cultural expectations matters as much as technical skill.
Not as performance,
but as attentiveness to what the moment requires.
About
I work within Japanese cuisine as a practitioner and teacher, with a focus on how decisions are made —in cooking, in presentation, and at the table.
My teaching draws on experience in professional kitchens in Japanand on related disciplines that sharpen attention to context, restraint, and seasonality.
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Japanese Cuisine 