Kyoto home-style obanzai, learned from a dashi of kombu and katsuobushi.
- English OK
Closed nowToday Closed
Days open for requests
- 9Mon
- 10Tue
- 11Wed
- 12Thu
- 13Fri
- 14Sat
- 15Sun
Ask anything before you book.
Cancellation policy
Free up to 3 days before; half the fee from 2 days before to the day before; the full fee on the day (as we prepare the ingredients in advance).
Your visit gives back
When you pay, ask staff for the HAKOBUNE QR code and scan it. This place pays us a fee for your visit, and part of it goes to social causes. You pay nothing extra.
Didn’t get the QR?About the class
What you can do here
- Take a one-off lesson
- Learn just how to make dashi, in 90 minutes
- Take the 4-session basic course and make it part of your cooking at home
From the teacher
Once you have learned the taste of dashi on a day it comes out well, you can make it the same way at home. If you are new, I will start with how to hold a knife. Please note any allergies and foods you dislike when you book.
Why this place supports social causes
We buy vegetables in bulk from farmers in Ohara, including ones that are not uniform in shape. After making dashi, we turn the used kombu and katsuobushi into tsukudani and furikake for everyone to take home.
From the place
Because this is a kitchen that buys even irregularly shaped vegetables from Ohara farmers and uses everything, right down to what is left after making dashi.
What the class cares about
Dashi from scratch, every time
From soaking the kombu in water onwards, all by your own hands.
Vegetables from Ohara
We buy them in bulk, irregular ones included, and use every last one.
We eat what we cook, together
Even the dishes we serve on are everyday ones you could use at home.
HAKOBUNE Spot offers
For first-time visitors
Offer
First-timers take home a set of kombu and katsuobushi
Try making the dashi you learned at home.
When you book a one-off lesson
From your second visit
Offer
From your second visit, ¥2,200 off the 4-session basic course
We take off the cost of your one-off lesson.
If you have taken a one-off lesson
Staff
Nishimura
Head of school, teacher
10 years at a Japanese restaurant in Kyoto. Teaches only dishes you can make in a home kitchen.
Next opening: 11/12 (Thu) 10:30
Ueda
Assistant
Can also guide you in English. Joins the classes for travellers.
Next opening: 11/12 (Thu) 10:30
More details
Course
What you’ll learn
How to make dashi from kombu and katsuobushi, and Kyoto home-style obanzai cooked with that dashi
Course length & sessions
A one-off lesson, or the 4-session basic course (within 2 months)
Join mid-course
Yes
What to bring
Apron, hand towel, and a container to take food home (if you have one)
Lessons
Lesson format
Group
Lesson length
150 min
Lessons per month
2 times
Available days & times
Tue, Thu, Sat 10:30–13:00; Fri 18:30–21:00
Ages
High school age and over
Levels
- First-timers
- Beginner
- Intermediate
Online lessons
No
Home-visit lessons
No
Fees
Enrolment fee
¥0
Materials fee
Ingredients are included in the lesson fee
Trial & enrolment
Trial
Paid
Observe a class
No
How to enrol
Take a one-off lesson If you would like to continue, move on to the 4-session basic course
Make-up lessons & absences
Sessions in the 4-session basic course can be moved to another day, as long as it is within the 2 months
Pausing & leaving
Please use any remaining basic-course sessions within the 2 months
Teacher
Teaching experience
12 years running this cooking school
Background & qualifications
After working for 10 years at a Japanese restaurant in Kyoto, I started this school
What we value
So that you can cook without measuring, I teach you how to taste first. I only choose dishes you can make with the pots and tools you already have at home.
Students
60 people
Classroom
Address shown
Neighbourhood only
Child safety measures
We ask about allergies when you book and switch to dishes that do not use those ingredients. At the start, we show you how to use the knives and the gas hob.
Photos
Inside (1)
Items (3)
Food (1)
Reviews
No reviews yet.
Only guests whose visit was confirmed with the place’s QR code can write a review.
The first review comes from a guest who scans the place’s QR code when they pay.
Recent check-ins
Short posts from people who are here or were here.
Sign in to check inNo check-ins yet. You can check in while you’re here.
Class details
- Name
- Shirakawa Kitchen Cooking School
- Name in Japanese
- 料理教室 白川の台所
- Type
- Lessons & schools · Adult classes
- Address
- 京都府京都市左京区（北白川・架空）Shown in Japanese so you can show it to a taxi driver.
- Nearest station
- 元田中 Station · 8 min walk叡山電鉄 元田中駅 徒歩 8 分
- Hours
MonToday Closed Tue 10:30–13:00 Wed Closed Thu 10:30–13:00 Fri 18:30–21:00 Sat 10:30–13:00 Sun Closed Tue, Thu, Sat 10:30–13:00 / Fri 18:30–21:00 (evening class)
- Price guide
- ¥4,400–¥24,200
- Smoking
- No smoking
- Children
- No children
- Parking
- No
- Payment
- Cash, Credit card, QR payments
- Languages
- Japanese, English
The place sent us this information. It may have changed — please check with the place before you go. Last updated Nov 4, 2026.
Map & access
京都府京都市左京区（北白川・架空）
Shown in Japanese so you can show it to a taxi driver.
Nearest station: 元田中 Station · 8 min walk叡山電鉄 元田中駅 徒歩 8 分
