Hosted in a traditional machiya townhouse kitchen near Sendai's Jozenji-dori Avenue, this hands-on cooking class teaches participants to prepare a five-course spring kaiseki menu that incorporates cherry blossom ingredients alongside Miyagi's prized seafood. Dishes include salted sakura leaf rice, cherry blossom tofu, Sanriku oysters with sakura vinegar, and sakura mochi for dessert. The chef explains the aesthetic philosophy of Japanese seasonal cooking and the role of sakura in Tohoku cuisine and culture. Classes accommodate up to eight guests, with English interpretation available, and conclude with a full sit-down meal with locally brewed sake.
- Type
- Our service
- Category
- Cherry Blossom
- Season
- Spring
- Month
- Early to Mid April
- Region
- Tohoku
- Prefecture
- Miyagi
- City
- Sendai
Highlights
- ◆Five-course spring kaiseki menu using sakura blossoms and leaves
- ◆Sanriku seafood featured alongside seasonal cherry blossom ingredients
- ◆Hosted in a traditional machiya townhouse kitchen
- ◆English interpretation available for international guests
- ◆Meal concludes with locally brewed Miyagi sake pairing