Ozeki Cooking School
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Ozeki Cooking School
Ozeki Cooking School Reviews
5.00Based on 7 verified reviews by Cookly customers
This place is awesome! I booked for my father and I without knowing what exactly the class entailed. It exceeded my expectations by far. My father and I were the only ones in the class and we learned to make udon noodles and tempura. Shuji made the class very personal. I have not had much experience cooking but Shuji was very helpful. I would recommend this class to anybody and I will definitely be returning on my next visit to Japan. His parents were great too! It was one of the most memorable experience on our trip. We would highly recommend visiting Seki and attending a class at Ozeki's.
Javon M. | Jan 2019
I spent a day cooking with Shuji and really loved every minute of it. Highly recommend for professionals and home cooks alike. The food was amazing and Shuji and also his mum are very welcoming an wonderful.
Chritino M. | Jul 2018
Highlights included delicious seafood, seasonal Japanese vegetables, crispy tempura, and making Udon noodles. Shuji is a fantastic chef and teacher. He combines a warm and welcoming personality with great patience and understanding. I really felt falling into Japanese tradition.
Lizz M. | Jul 2018
It was informative, enlightening and thoroughly enjoyable! Shuji was very entertaining and we learnt a lot about making soba. It was one of the most memorable experience on our trip. We would highly recommend visiting Seki and attending a class at Ozeki's.
Austin H. | Jul 2018
I learned so much about udon and various traditional Japanese dishes. Shuji isn't only good at cooking, but he's very knowledgeable. I learned both how to cook and Japanese background. Highly recommend when you visit Japan.
Cusmani L. | Jul 2018
Shuji made the class very private. I don't have much experience in cooking but Shuji was very patient and helpful. We made udon and tempura together with another small dish. The food is amazing! I would recommend this class to anybody and I will definitely be returning on my next visit to Japan.
Bonnie C. | Jul 2018
This was regional home style cooking that I can transport back to Australia. Recipes were supplied. First class ingredients prepared with a first class intuitive chef who speaks fluent English and who has a quirky sense of humour. Highly recommended and worth the trip to Seki, Gifu prefecture.
John T. | Aug 2017
About
Ozeki Cooking School
Ozeki Cooking School welcomes students from around the world to Seki, Gifu—a historic town renown for Samurai swords and Ukai, cormorant fishing. Throughout the four seasons, cooking with Chef Shuji can take you into the luscious bamboo forest, over to the serene rice paddy, to the rushing Nagara river, and back to the 103 year-old Yamakyu Restaurant, where all the culinary delight takes place.
Shuji is a trained chef with 35years’ experience and, having lived in Sydney, Australia as a head chef and Aikido teacher for ten years, he is a fluent English speaker.
Shuji is also the third generation owner of the family restaurant and cookery school in Seki City, located 80 km north of Nagoya Chubu Centrair International Airport.
Cooking workshops are comprehensive—integrating cultural aspects with traditional procurement, preparation and cooking techniques. Chef Shuji and his team can integrate various excursions in order to give participants an unforgettable and authentic experience.
Traditional Japanese cuisine, has been gaining worldwide popularity in recent years and in December 2013, Washoku was granted the UNESCO Intangible Cultural Heritage designation. Japanese home-cooking is centred on the happiness and health of the family, combining a focus on wholesome and balanced nutrition with precise and symbolic aesthetic conventions. Not only is Japanese cuisine nourishing, vibrant and elegant; it is often easy to prepare on an everyday basis. Chef Shuji caters to individuals including professional chefs and groups of minimum of 2 people and maximum of 12 people, taking care of each detail from start to finish.
“During an evening at his restaurant in Seki, his passion shone through in everything he did in the kitchen. Ozeki Sensei started the evening by telling us about the dishes we were going to make. Then we all got stuck chopping, grinding and stirring the dishes he planned to serve us later that night.” — David Bernstein, Writer, United Kingdom
For more about Shuji’s unique approach and offering, www.ozekicookingschool.com To watch Shuji cook in Japan and overseas, youtube.com/user/shujiozeki facebook.com/ShujiOzeki/ twitter.com/ShujiOzeki shujioz@gmail.com
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