Learn the manners of Japanese dining at a ryotei table.
Holding chopsticks, handling the vessels, dealing with fish bones —
all of it over a real kaiseki lunch,
with a professional instructor guiding you point by point.
A projector camera puts the instructor's hands on the screen,
so even a large group can follow the smallest movement.
From ¥22,000 per guest (15 guests and above). Weekday lunch only.
Kaiseki course, welcome drink, private room, instructor and textbook included.
For new-employee training, for couples before a wedding, or simply for yourself.
※ We may have to decline applications from companies in the same line of business. Thank you for your understanding.
The basics of professional conduct, learned in a real ryotei. Your people leave able to hold themselves well at a client dinner. Corporate invoicing and qualified invoices available. Certificates issued.
Brush up on Japanese dining manners before the yuinou or the first meeting of the two families. You will meet that meal with confidence. Couples are welcome to attend together.
Knowing is where enjoying begins. Come as an individual or a small group to taste Japanese food more deeply (under 15 guests by arrangement).
A camera on the instructor's hands, projected large. Even a big group can see exactly how the chopsticks are held and the vessels handled.
How to hold them, how to lift and lower them, how to return them to the rest. We also cover what not to do — hovering, spearing, dragging a dish closer.
Opening and closing a lidded bowl and where to put the lid; using both hands when you lift a vessel. Respect for the tableware, learned by doing.
Lifting the bones from grilled or simmered fish, and separating the flesh. Including how to tuck the bones out of sight with kaishi paper — practised on the real dish.
A professional instructor in Japanese dining etiquette, teaching in person — not only the form, but the reason behind each piece of it.
A certificate is issued at the end. For corporate training we can also issue a group certificate, useful for your training records.
The lessons follow the order of the kaiseki itself, so each point is practised as the dish arrives.
The instructor's hands are projected large. A textbook is included.
How to hold them, lift and lower them, and return them to the rest. Plus what to avoid: hovering, spearing, dragging a dish closer.
Seeing what the chef intended. Direction, height, the season in the arrangement — and why you eat from the near side first.
Lifting the bones, separating the flesh, and why you never turn the fish over. Including hiding the bones with kaishi paper.
Opening and closing the lid and where to rest it. How to hold the bowl, and how to notice the aromatic garnish.
Holding the rice bowl. Where the tome-wan (miso soup) sits, and what it signals about the meal ending.
How the fruit course is taken, and a look back over the whole kaiseki. Questions and answers.
We know nothing at all. Is that all right?
Certainly. We start from how to hold the chopsticks. The programme assumes no prior knowledge, so please come as you are.
Can children take part?
From primary-school age. Parent-and-child sessions are popular, and we teach in a way children can follow.
Is there a dress code?
Nothing special — ordinary going-out clothes are fine. The session is at tables and chairs, so no kneeling is required.
Is English available?
Language support is charged separately. If you would like a language other than English, please ask us.
Is there a minimum number?
Sessions run from 15 guests. For fewer, please ask — we can sometimes arrange something for a small group.
Do you handle corporate and qualified invoices?
Yes, we invoice corporate accounts and can issue qualified invoices. Do ask about treating the cost as training expenditure.
You practise over a real kaiseki lunch.
Kaiseki lunch plus the table-manners lesson, with the instructor's hands on the projector. Runs 11:00–15:00.
¥22,000〜／per guest (tax incl., from 15 guests)
Inquire
If you would like to attend with fewer than fifteen, please ask. We will quote according to the numbers and what you want covered.
On request(depending on numbers and content)
Inquire
For new-employee and management training. Corporate invoicing and qualified invoices, group certificates, and a curriculum we can shape around your training aims.
¥22,000〜／per guest (tax incl., from 15 guests)
Inquire※ All prices include tax. Private room, instructor, textbook, certificate. A 15% service charge is additional.
Call or write with your preferred date and the number of guests. For corporate training, telling us the aim of the session helps.
We come back with the detail and a quotation. This is also the moment to ask for changes to the curriculum.
The lesson with the projector camera, then the kaiseki lunch itself, where everything is put into practice. We follow the textbook throughout.
Certificates are presented at the end. For corporate training we issue a group certificate as well.
The standard plan runs from 15 guests. For fewer, please ask — a smaller session is sometimes possible.
An original booklet with diagrams: holding chopsticks, handling the vessels, the order of a kaiseki and the manners for each dish, and the things to avoid. It works as a reference afterwards.
Sessions run at lunchtime only (11:00–15:00). If you need an evening session, please ask.
Yes. We cater for allergies, vegetarian diets and the like. If you give us the details when you book, the head chef will prepare a menu suited to you.
Once an experience option has been confirmed, it cannot be cancelled.
Thank you for your understanding.
From new-employee training to individual guests.
Japanese etiquette, taught at a ryotei table.