Reviews and Testimonials
See what major Perth food writers have to say about Shikisai Japanese Cooking Classes ...
"The class was fun and informative, you got to snack on a few pieces of sushi as you go and you go home with a giant container of sushi so dinner is sorted! Kyoko is an incredibly knowledgeable and helpful teacher and really wants to show people that cooking Japanese food at home can be very easy if you learn a few basic skills. " Read more from CJ at Perth Munchkin.
"Shikisai offers several different cooking classes such as sushi classes, a deep frying class, vegan and vegetarian classes as well as advanced classes to build upon skills already learnt. Classes cost $130 for three hours. I am going to do the sushi class next. I am hooked! Much to my husband’s delight, we were given the food we’d cooked to take home with us. So as well as an enjoyable day, you also get dinner provided for that evening. Win, win." Read more from Tanya at Seasons Online.
"The most exciting part however was learning how to actually roll the sushi. This is the part where the chance of something going wrong is the highest. Kyoto helped each of us individually the first time with a simple step to step procedure that made it so much easier, after doing it a couple of times, most of us got the hang of it and were rolling out sushi like the pros." Read more from Karina at Foodie Cravings.
"I’d recently travelled to Japan and had a wonderful time. I went on an Intrepid food tour to discover Japanese cuisine, the history, and culture. We also attended a few cooking classes along the way so I can try and recreate some of the delicious dishes we came across. If you can’t make it to Japan, then the next best thing is visiting a cooking class and creating your own Japanese creations in your own kitchen. Fortunately, I came across one here in Victoria Park, run by Kyoko Seta from Osaka." Read more from Shaun at Perth Food Reviews.
"Ever wondered how to cut the perfect slice of sashimi, make immaculately shaped sushi rolls, or get the cloudiness of your miso soup just right?" Read more in Scoop Magazine (Spring 2015).