Koo's Kitchen
※This page is intended for residents of Japan. If you are living overseas or visiting Japan temporarily for travel or other purposes, please refer to the dedicated page below.
Koo's Kitchen is a small-group cooking school located in a quiet residential area of Karatsu, Saga.
We offer home cooking that makes use of seasonal ingredients, values traditional Japanese cooking methods such as dashi and fermentation, and brings out the natural flavors of the ingredients without relying on synthetic seasonings.
Our aim is to allow you to enjoy the food itself while attending to each and every step of the process.
Not just "becoming a better cook,"
You'll learn to love cooking even more, and your life will feel just a little richer ...
With this in mind, Koo's Kitchen is holding lessons.
Lesson format and expanding enjoyment
We offer year-round courses as well as one-off lessons that you can easily participate in.
This is a relaxed event for people who love to eat and who want to incorporate cooking into their lives as a source of enjoyment.
We also offer menu suggestions that go well with wine and other alcoholic beverages, which can be useful for entertaining or everyday meals.
The classes are held once a month in the master's kitchen, a seven-minute taxi ride from JR Karatsu Station.
This time, we have added a new class on the first Wednesday of every month (10:00am to 1:00pm).
Each session is limited to 5 participants, and the participation fee for the year-round course is 6,600 yen (tax included) per session .
If you are a beginner, you can also join us for a trial lesson.
What if cooking could bring a little joy and richness to everyday life?
With this in mind, we look forward to your participation.
For applications and inquiries, please feel free to contact us using the contact form.
About the instructor
I saw my mother preparing breakfast in the kitchen.
In the soft morning light, the sound of chopping onions can be heard and steam rises gently from the pot.
The scene of this small kitchen with my mother standing there will never fade.
When they return from their walk, freshly cooked rice, miso soup, and bowls full of pickled vegetables in rice bran - cucumbers and eggplants in summer, or radishes and turnips in cold seasons - are laid out on the table.
Many years have passed since then, and I have seen many kitchens.
At random moments, fragments of these kitchen memories float back to mind.
It shows the back of my grandmother busily frying small horse mackerel.
Deep fried down to the bone until crispy, then seasoned with sweet and spicy sauce.
In my family, my father doesn't like sweet food, so my mother doesn't make it.
So when I was a child, I enjoyed my grandmother's sweet and spicy recipe.
One time, my aunt made me a pocket sandwich and fresh strawberry juice.
The pockets of the bread were filled with omelets and other exciting things for children.
My aunt, who didn't have any children, amazed me by making things like this that were rare at the time.
Another time, it was freshly fried French fries made by Grandma Denise at my boarding house in France.
On French fry days, he makes the effort to ask me several times what time I'll be home.
The potatoes, which emerge from the pot at just the right time, are an indescribably delicious treat.
We know that delicious food can be made with carefully selected ingredients and solid technique and ingenuity, but does deliciousness really depend on just that?
I think the important thing is to make it with the thought, "I hope that the recipient will be happy."
I believe that this feeling is conveyed honestly to the person eating the food, and that is where true deliciousness is born.
Cherish everyday home cooking that is nothing special.
I hope to continue to stand in the kitchen, hoping to create a dish that will become a wonderful memory for both the cook and the eater.
Message from Ko Nakazato
----
profile
1993-2006 Learning home cooking while living in the south of France
1999-Started introducing olive oil from Chateau Villain in the south of France
2009~ Selling Takashi Nakazato's pottery (online shop)
Homepage: https://nakazatotakashi-utuwa.co.jp
2017--Holding cooking events using French olive oil
2017 Olive Oil Sommelier Qualification
2000~ Learned Japanese cuisine from Eiji Tsuchiya of Robata
About fees
As shown below, all sessions are 6,600 yen (tax included) per session.
*The year-round course is also paid on a monthly basis.
*Trial lessons are also available for the same price.
| Lesson Type | Content | Price (tax included) | Payment Method |
|---|---|---|---|
| Year-round course | Once a month throughout the year | 5,500 yen/session | Purchase tickets online |
| One-time completed lesson | You can join at any time | 11,000 yen/session | Purchase tickets online |
| Trial Lesson | You can join at any time | 6,600 yen /1 time | Purchase tickets online |
[About the Year-round Course]
This is a year-round ticket.
Please select your preferred ticket: early, late or full year.
-About the date
First Wednesday of every month *Held with a minimum of 3 people (maximum 5 people)
-About tuition fees
Breakdown of tickets for the first and second half:
Course fee 4,400 yen x 6 months + material fee 1 month (first month) = 28,600 yen
*From the second class onwards, you will be charged 2,200 yen for materials only on the day of the class.
Year-round ticket breakdown:
Course fee 4,400 yen x 12 months + material fee 1 month (first month) = 55,000 yen
*From the second class onwards, you will be charged 2,200 yen for materials only on the day of the class.
-Changes and cancellations
If we are unable to confirm payment by the due date, we will contact you.
Please note that we cannot refund the course fee (4,400 yen x 6 months) once it has been received. If it is absolutely not convenient for you, you can transfer to another class if there is a seat available.
In that case, please contact us at least one week in advance and we will inform you of the rescheduled date and time later.
If rescheduling is not possible, we will provide a video.
*If you notify us of your cancellation at least 5 days before the event, we will waive the 2,200 yen material fee.
*The class will be divided into two parts, but you can join midway through. If you would like to join midway through, please let us know through the contact form. You will still need to purchase tickets from this website.
-2025 lesson plan
[One-time lesson]
This is a reservation ticket for a one-time cooking class held on the third Saturday of every month. Why not experience making authentic home-cooked meals using seasonal ingredients with your friends and family?
*If you would like to inquire about a different date, please contact us using the contact form.
-Lesson content
You will make an appetizer, a main course, and a salad, and then enjoy a leisurely coffee break at the end.
-overview
・Target: 2 or more people applying (maximum 5 people)
・Time required: 10:00-13:00 (approximately 3 hours)
Location: Kanda, Karatsu City, Saga Prefecture (7 minutes by car from JR Karatsu Station)
・Course fee: 11,000 yen per person (tax included)
-Payment and cancellation
・Please purchase the ticket online at least 10 days before the lesson date.
・Please contact us at least 5 days in advance if you wish to cancel. We cannot provide refunds after that date.
[Trial lesson]
This is a ticket for a trial lesson (one time per person).
*This is only possible if there are vacancies in the currently running year-round course classrooms.
-Payment and cancellation
・Please purchase the ticket online at least 10 days before the lesson date.
・Please contact us at least 5 days in advance if you wish to cancel. We cannot provide refunds after that date.
*First, please contact us via the contact form to discuss your schedule.
About the location
Location:
504-137 Kanda, Karatsu City, Saga Prefecture, 847-0824
How to get there:
7 minutes by taxi from JR Karatsu Station 1 hour 30 minutes by car from Fukuoka Airport
How to make a reservation
Payment is via online ticket purchase on our website.
Before purchasing, please contact us via the inquiry form to confirm the date and time.
For reservations and inquiries, please click here
Please feel free to join us, whether alone or with friends.
We are sincerely looking forward to meeting you all.