The Japanese cooking class "Ginza Fujita" introduced before
The other day, I was finally able to finish the intermediate class!
The other day, I was finally able to finish the intermediate class!
It is located on the first basement floor of the Third Soire de Bldg., near Hakuhinkan, along Chuo-dori.
"Ginza Fujita" is a Japanese restaurant with an adult atmosphere that is usually used for entertainment, but cooking classes are held during the daytime and Saturday on weekdays.
Beginning with the beginner class, and when it is over, the applicant will proceed to the intermediate class.
Professionals will teach you directly, and it is attractive that you can do it alone instead of working in a group. On the other hand, there are 5 to 6 students in one class, so it's fun to have friends, and I can listen to questions that I can't think of alone, so I can study.
In the beginner class, I learned from the basics such as how to take out barefoot and how to use kitchen knives.
During class, you can judge many fish, make several eggs and thick rolls, and there are many repetitive exercises, soak the body to some extent even in the class alone.
In the intermediate class, the main thing is to devise using your head, such as how to use seasonings and arrange them, so you can get a glimpse of the depth of cooking.
The horse mackerel fried even in the beginner is made with unusual clothes instead of bread crumbs, and also elaborate dishes such as pork kakuni, lily root buns, and crab dishes.
Delicate and delicious Yurine Manju (!) Sweet fried chicken with saury.
The crab was cooked with a whole cup of cooked rice and cream cheese.
In the spring, you can make a wild vegetable bowl using butterbur and feel the season, and learn how to make duck meat, which was mysterious to handle personally, soft.
It's a great deal. 。 。 Finally, it became sashimi. Oh...(^_^;)
When I actually tried it once, I was confident that it wasn't so hard, and I came to think about the original taste of the ingredients, so the seasonings that I had put like a routine until now are unnecessarily used.
In addition, the kelp tightening of fish taught in the cooking class is made a little bit at home. In that case, I was wondering if there was any delicious sake that would suit it....
Until now, I wasn't very interested in alcohol, and I thought it would be good for potatoes and juice, but I was surprised by myself.
Until now, I wasn't very interested in alcohol, and I thought it would be good for potatoes and juice, but I was surprised by myself.
The number of drawers for cooking has increased, but the way of enjoying life has expanded.
And the most important thing I learned is that cooking is free
.(There are some points that must not be removed!)
I thought I had to do it exactly as I was told in a cooking book, etc., so it was a great discovery that it was fun to think freely and deliciously.
The Japanese food-related cooking book I had no longer feel the necessity, so only the cooking class notebook of "Ginza Fujita" is on our bookshelf!
The Japanese food-related cooking book I had no longer feel the necessity, so only the cooking class notebook of "Ginza Fujita" is on our bookshelf!
Wouldn't it be nice to have this? ？ 
Before going to the cooking class, the craftsmen seemed to be strict, and I was nervous to call inquiries, but Mr. Fujita here is a person full of hospitality and humor, so there is no need to worry about that. did.
You mentioned that you want the students to enjoy it through cooking, but that's true! It was very fun.
I have to proceed to the intermediate class only after finishing the beginner class, but for about three years in total, there were new discoveries every time, and I was so fulfilling that I wanted to go more.
Like the meal of "Ginza Fujita", it is not only delicious, but also the excitement of "I have such an idea", so both classes are a sloppy one who has gained some cooking experience. I think.
If you are interested, please call us first from the beginner class (*^^*)
(Phone: 03-3572-5601)
It's fun~
◆◆Recruitment class (beginner class)◆◆
Capacity: 5 to 6 students per class Number of times: 14 times in total (once a month x 14 times)
Tuition fee: 7,500 yen per time x 14 times (batch: Admission fee free, tuition fee 105,000 yen)
In addition, cancellation is not possible after payment is made 2 months in advance.
Sardine Namero, Tsumire Juice, garlic miso, horse mackerel barterra, fried, Nanban pickles, how much soy sauce is pickled, boiled mackerel, boiled rockfish, boiled child squid, Tendon, salted squid, foiled squid, foiled squid and squid somen, Tencha, Thai tea, cold tea, steamed sakura, steamed rice, fried rice, boiled young bamboo, fried chicken, wakafuzawa, s, s, s, sawa
※If you are absent, we will not be able to refund the tuition fee. (In addition, supplementary lessons will be accepted free of charge up to 2 times.)
◆Ginza Fujita
ＨＰ： http://hitosara.com/0006039581/ (Hito Sarah)
Address: 8-8-7 Ginza, Chuo-ku Third Soire de Bill B1F
Phone: 03-3572-5601
ＨＰ： http://hitosara.com/0006039581/ (Hito Sarah)
Address: 8-8-7 Ginza, Chuo-ku Third Soire de Bill B1F
Phone: 03-3572-5601
