Our chopsticks...

We have used quality chopsticks for over 40 years.
This chopstick shop is thinking of retirement.
We miss them if they retires, but if they close their shop we have to
change our chopsticks in the future.

These chopsticks are made with tree of "Yoshino Sugi"

It is very expensive nowadays but scent so well!

It is important thing for sushi and Japanese meal.

We still use those chopsticks at least half year until we spent them all.

If you visit our restaurant, please enjoy our chopsticks too!

How to carve Cucumber fan for celebration

Here's how to carve Cucumber fan for celebration.

I make this for customer's anniversary or some wonderful occasion.

This video has extra contents..I hope you enjoy it too!

This is no too difficult and convenient therefore please try...no!

Try not, do or do not, There is no try :)

Oki's cooking lesson for foreign tourist

There are so many tourist from overseas to Japan.
I heard that  Foreign tourists who came to Osaka between October from January  this year, seems to have been 5.25 million.

So I've been thinking about opening my short team cooking lessons for foreign tourist.
how that sounds?

If you are coming to Osaka. you can learn sushi or vegetable carving from sushi chef!

I think it is good about three hours at a time.
I'm going to settle the several course which I can teach.
You can choose what you would like to learn.

for instance,
Learning Sushi course:

/How to cook the rice
/how to slice the fish
/how to roll the sushi
/how to make the nigiri sushi

Learning Basic Japanese food

/how to treat the fish

/how to cut the fish in portion

/how to make miso soup 

/how to make basic fish dish 

Learning sushi cake for the partys

/how to cook the sushi rice

/how to cook the egg

/how to prepare the fish

/how to decorate the cake 

Learning Vegetable art for your meal

/Cucumber

/Carrot

/Sweet potato 

/fruits

and after the every lesson.. let's enjoy the meal that you made,
and questions and answers, talk about Japan and your country so on.

then Why only for the people from overseas?

Because, there are so many cooking school in Japan for Japanese already.

Also , I wish I could give a good memories and experience for foreign people 

who decided to choose Japan!!

You can take the lessons from 2 persons.

The lesson fee will be around 3500-5000 yen?  per person.

Here are some things that I have to solve.

/My restaurant is far from the station (8 minutes by foot),

/My restaurant is so small so if there are 3 or 4 more people,

 I need to rent the kitchen studio.

If you have any question or request, just let me know.

do not hesitate to write comment or send me a message from my profile.

or you can send me a message from Facebook.

I'll keep informed :)

First time experience

I did a sale for the first time sushi outdoors.

We get participated National food contest in November 1st and 2nd.
We made sushi and sold it from inside of kitchen car.

1st day was raining.
Actually I drove a car of 8 hours in the middle of the night to Tokyo and
after we arrive, we had to start work without any sleep so
the 1st day was pretty tired lol.

but 2nd day was very good weather and We sold ok.

We sold this kind of old style "Osaka sushi(box sushi)"

and roll sushi.

My mother and I were keep making sushi all the time, 

and my wife , kids and my  cousin and her girlfriend also helped.

It was a most biggest challenge this year for our family.

also,My SW friends who lives in Tokyo visited our booth,
It was great meeting with them!!!!


I brought my vegetable carving and decorate them.
Seems like customer enjoyed veggie art too!

Goodbye Tokyo......See you next time!!
Thank you for my friends.

The way of thinking about Sashimi

I sometimes make large Sashimi plate.

I use a lot kind of fish for this plate.

Let's look at one by one. 

  I served Halkbeak in two ways.

you can watch larger pic when you click below, if you like :).

This is a Turban shell.

I served part of a meat  for raw.

I boiled liver and also boiled shell because of sanitation.

Next, let's look at Main fish....Maguro(tuna) and salmon.

The picture of above is amberjack,

below is Maguro.

Salmon and ikura(salmon roe).

This is called "hamo"(sharp toothed ell).

It is well known as a fish of summer.

This fish has a lot of small bone so We need to cut bone finely in this way.

We call this work "Honekiri"

Then we boild just a second, and put into ice water for let it cool.

please taste this with plum meat.

and last....Here is very beautiful fresh sea bleam. 

It was very fresh and hard so I cut into thin sliced.

I always try to decorate them just like when they were in the sea.

We'll return them to the plate of a sea.