Sheraton Cooking School｜Sheraton Grande Ocean Resort｜Restaurants, Bars, Shops

Cooking class information

Anyone welcome from beginners to experts.
The cooking class opens its door between May and July in 2015! Chefs specialized in Japanese, Western and Chinese cuisines delivers top class tastes and techniques in a simple way. It is easy to reproduce the same taste of the chefs at home. Of course you can enjoy the meals you cook after the class!

Class period

• Daytime class Every Tuesday from May 12 (total 12 classes)
• Nighttime class May 19. June 2, 16, 30, July 14 and 28 (total 6 classes)

Time

• Daytime class　11:00 - 13:00
• Nighttime class 18:30 - 20:30

Price

• Daytime class total 12 classes: ¥38,800
• Nighttime class total 6 classes: ¥19,440
• Choose any classes you like: ¥3,240 x a number of the class you attend
• One-off experience: ¥3,240 (reservation must be made one week prior to a class day)

Maximum number of participants for each class

24 people

Class details

Each table has up to six people. The participants try to cook meals, which they eat together with each group at the end of the class.

Recipes

Recipes are given at each class.

Sheraton Cooking School (PDF)

Cooking schedules

Daytime class May-July 2015

May 12	Clam chowder Grilled crab cocotte Grilled chicken thigh coated with herbed bread crumbs	Sun Hotel Phoenix Head Chef Yoshinobu Nagano
May 19	Soup with rice noodles and seafood Fried beef and vegetables with barbeque sauce	Chinese Restaurant LAN-HAI Head Chef Masashi Toda
May 26	Seafood soup Chicken and foie gras served with sauté mushrooms International Dining PINE TERRACE	International Dining PINE TERRACE Head Chef Masahiro Fujiwara
June 2	Cold soup with egg plants Deep fried sandwich tofu Grilled scabbard fish with Chinese chives flavored soy sauce	Japanese Restaurant Shikino Head Chef Yoji Kouroki
June 9	Sauté tuna with white sesame sauce Cold urchin pasta	Phoenix Country Club Head Chef Toshimasa Masuda
June 16	Seafood carpaccio millefeuille Flavored fingerlime	Italian TATSUYA KAWAGOE MIYAZAKI Head Chef Nobuyuki Taguchi
June 23	Caprese with mozzarella cheese and vegetables Thinly sliced beef with wasabi sauce	Convention Center Western cuisines Head Chef Kenichi Yamanouchi
June 30	Two dishes with deep fried chopped prawns: Manganji chili stuffing with prawns, lotus root sandwich with prawns Horse mackerel wrapped with seaweed / Octopus rice Okura & grated yum paste / pickled summer vegetables	Miyazaki Seasonal Kaiseki Dining Toyotama Masaru Miwa
July 7	Steamed fish fried with oyster sauce Fried rice with thickened sauce	Chinese Restaurant LAN-HAI Head Chef Masashi Toda
July 14	Tuna Tagliata salad Saute pork with fresh salsa sauce	Luxze Hitotsuba Head Chef Masahiro Kurume
July 21	Fish and chips Chaliapin steak	Sheraton Grande Ocean Resort Head Chef Masanobu Shimizu
July 28	Lunch Party

* Chefs may change. Thank you for your understanding.

Nighttime class May-July 2015

May 19	Cold soup with egg plants Deep fried tofu sandwich Grilled scabbard fish with Chinese chives flavored soy sauce	Japanese Restaurant Shikino Head Chef Yoji Kouroki
June 2	Seafood soup Chicken and foie gras served with sauté mushrooms	International Dining PINE TERRACE Head Chef Masahiro Fujiwara
June 16	Two dishes with deep fried chopped prawns: Manganji chili stuffing with prawns, lotus root sandwich with prawns Horse mackerel wrapped with seaweed / Octopus rice Okura & grated yum paste / pickled summer vegetables	Miyazaki Seasonal Kaiseki Dining Toyotama Masaru Miwa
June 30	Soup with rice noodles and seafood Fried beef and vegetables with barbeque sauce	Chinese Restaurant LAN-HAI Head Chef Masashi Toda
July 14	Fish and chips Chaliapin steak	Sheraton Grande Ocean Resort Head Chef Masanobu Shimizu
July 28	Dinner party