About
Nippon Gourmet Academy
We decided to start this cooking class to introduce Japanese cuisine and culture to visitors who come to Japan. We would be delighted if you could taste and experience Japan, something you may not have encountered before.
SDG‘s Goal
In our cooking classes, we first consider, Goal 2: Zero Hunger by using locally-sourced ingredients (locally sourced Kobe beef, fresh seafood, and nearby vegetables et cetera) to promote sustainable agriculture, we contribute to local food security. We try to encourage the participants not to leave any food behind during class by addressing food waste which we believe can also contribute to solving hunger issues. By reducing food waste and redirecting it to those in need,
we can alleviate hunger problems.
Secondly, Goal 3: Good Health and Well-being by considering holding classes catering to diverse dietary needs such as gluten-free, vegan, halal, and low-carb options, we promote health and well-being for all.
Thirdly, Goal 12: Responsible Consumption and Production, by advocating for sustainable eating habits which the Japanese have been following by using the word, “Hara hachibunme”, and using local ingredients, we establish sustainable production and consumption patterns.
Fourthly, Goal 13: Climate Action by our commitment to carbon neutrality and environmentally friendly practices contributes to climate action efforts. using locally sourced ingredients as much as possible(Kobe beef, fresh seafood, and vegetables,etc. from nearby), we aim to reduce carbon dioxide emissions from transportation, thereby contributing to environmental preservation.
Last but not least Goal 15: Life on Land by Utilizing local ingredients helps to preserve biodiversity. By using fresh ingredients produced locally, we reduce the environmental impact of long-distance transportation and support local agriculture. While our efforts may seem small, as a culinary business, we are committed to advancing initiatives toward achieving the SDGs.
Representative
Licensed chef
Registered Dietitian
Marie Akisawa
I want people to truly experience the spirit of Japan—a culture that values living in harmony with nature, not wasting food, and expressing gratitude for every meal. We will offer these authentic Japanese experiences through cooking classes. We will provide classes that thoroughly convey Japan’s proud culinary culture, food traditions, and ingredients, making your gourmet experience in Japan even more special. —Marie Akisawa / Chef/ Registered Dietitian
Director
Kobe Japanese Cuisine Master
Goodwill Ambassador for Japanese Cuisine
Kashiwagi Naoki
Born in Hyogo Prefecture in 1965. He met and apprenticed under Mr. Tadamichi Ota, who was the head chef at "Nakanobo Zuien" in Arima at the time. After training for 17 years at Zuien, he further honed his skills at the cooking inn "Shiki no Irodori - Hatago". For 36 years, he taught Japanese cuisine as a professor at the Hyogo Nutrition Culinary Confectionery Vocational School, nurturing future generations. He also works on revitalizing the regional economy by producing, planning, and managing events related to food primarily in the Kansai region.
Navigator
Government licensed Guide
Hideto Aoki
Instructors
Licensed chef
Keiichi Deguchi
Licensed chef
Yosuke Kakida
Licensed chef
Machiko Shiga
Directions to the location
Cooking class
7th Floor, 1-9-18 Nakayamate-dori, Chuo-ku, Kobe City, Hyogo Prefecture
Google Maps
Reservation
Don’t hesitate to contact us if you have any questions. Please provide your name, telephone number, email address, desired date of participation, and the number of participants. Once we confirm your inquiry, we will get back to you as soon as possible.