Atsuko's Kitchen

18/07/2024

Discover the joy of sushi making with Yutaka! 🍣✨

Here is Atsuko's sushi self-portrait using Kazari sushi techniques. It's an edible art that uses sushi rice, nori, and black sesame seeds with some natural ingredients to add colours!

Sushi isn't just food—making sushi at home is great fun for everyone and a creative process. It’s something that the whole family can enjoy.

"I actually loved surprising my family with this creation!" 🫶

Gather your friends, family, or even the little ones and dive into the art of sushi portraits!

Remember, the competition may have ended, but the fun of sushi-making never ends! ...Stay tuned for the winner announcement this Friday.

18/04/2024

Fashion Meets Cuisine!

Introducing the brand-new Onitsuka Tiger’s Japanese Restaurant Guidebook + Recipes London edition: 虎の巻Toranomaki

Much like iconic shoes seamlessly blend style and tradition, this definitive guidebook presents a curated selection of 25 Japanese-run restaurants and 5 food and drink experts deeply rooted in Japanese culinary heritage in London🇬🇧

From cozy cafes to elegant sushi bars, this book not only celebrates the rich culture of Japanese cuisine but also the people and places that bring it to life across London!

To all fellow food enthusiasts and lovers of Japanese culture, this book tells you where to go, what to eat without the need to travel to Japan 🇯🇵 ! If you're planning a visit to central London soon, get your hands on a copy at Onitsuka Tiger’s flagship shop on Regent street and embark on a culinary journey that's as stylish as it is delicious.

Arigatou Gozaimasu 🙏for featuring me on this flavourful adventure!


 

Produced by
Special thanks to Onitsuka Tiger and MAP Studio

05/02/2024

Join us for a very special evening of Sake tasting and Otsumami event on 29th Feb at 6:30pm at Atsuko’s Kitchen🍶visit link in bio to find out more!

This will be a fun and intimate event where you will get to explore the magical world of Japanese Sake (nihonshu) and Otsumami (Japanese small bites and appetisers).

Each season has its own style of sake in Japan. Luckily we are in the winter season which is when the fresh sake (‘namazake’ or unpasteurized sake) is made – and we have several including our favourite

We will be serving 6 types (at least!) of sake from different regions of Japan served in a unique collection of Japanese serving vessels accompanied by a selection of my cookbooks!

This event is hosted by John and I, and you’re guaranteed a unique and personal experience in the casual and inviting ambience of Atsuko’s Kitchen on Columbia Road.

We look forward to sharing this wonderful evening with you!

05/02/2024

Sake tasting and Otsumami event on 29th Feb at 6:30pm - https://mailchi.mp/e471ad191695/important-message-from-atsukos-kitchen-10245413

20/12/2023

It was such an honor to be featured in the Japanese newspaper Yomiuri #読売新聞, one of the largest newspapers in Japan! My mum, especially, was thrilled; she rushed to a local convenience store to grab copies in the morning on the day it was released!

Although written in Japanese, the series of articles celebrates the 10th anniversary of Japanese cuisine “Washoku,” recognised as a UNESCO Intangible Cultural Heritage in 2013.

My article focuses on Japanese cuisine abroad, highlighting my cooking classes and the increasing trend of people making Japanese food at home. In the photo, you’ll spot one of my long-time students, Steve (second from the front left), who has been attending my classes since 2009 and contributed to this article.

This Kyushu Regional Cuisine class delves into recipes and their histories from my hometown, southern Japan, featuring dishes from each prefecture in , such as #水炊き mizutaki hotpot, no kakuni, and guruguru, which have been passed down through generations. I also shared my grandmother’s sushi called Suko sushi, a local traditional dish sustained for over 500 years. My grandmother lived to be 103 years old! We enjoyed the dishes with , distilled alcohol from Kyushu.

It was a fantastic opportunity to share my hometown’s cuisine with everyone in this class. Thank you for joining me🙏😊

19/12/2023

21/11/2023

The true measure of success came in the form of the glowing feedback from the guests!

My team and I catered literally 2640 pieces of these 8 types of canapés for 350 guests for the launch of last week!

This journey began with meticulous planning and coordination. The innovative menu showcased my team’s culinary expertise and passion for pushing the boundaries of traditional canapé offerings. Precision and presentation that left a lasting impression on guests and artists including the fabulous

The catering job is just like a running marathon, requiring physical endurance and clear mind under high pressure. I almost experienced a “runner’s high” mood throughout the event! It was a truly satisfying moment when we accomplished the last piece of canapés! Most of them were happily eaten by the guests. We all celebrated our mission and achievement at the end of the cooking marathon!
Needless to say that it was an incredible team-effort. I can’t thank enough to my wonderful chefs , Masa, Marcin, Miyuki and Takako and my waiting staff! It wouldn’t have been possible without your support🙏🍣🔥🦓🥟🙌

A special shoutout to sake! Your excellent sake not only warmed up the guests but also served as the perfect pairing with our canapés.

Thank you for providing a Kitchen space for us Your hospitality spirit is outstanding! Jasmina played a significant role in our overall success🌹

Thank you to fantastic people Ilā and Aurelia from for entrusting us with the incredible opportunity to cater for such an epic event! It was a genuine pleasure collaborating with you. Your hard work, creativity, and unwavering commitment to delivering an exceptional experience were truly commendable.

Congratulations on the impressive launch of ✨✨We are thrilled and honoured to have been a part of the beginning of your new adventure! Massive hug and thank you to ❤️

01/11/2023

New Class Dates released! -

We are excited to inform you that, we have added brand new class dates for the new year 2024, which are now available for booking!

28/07/2023

New Class Dates added! - https://mailchi.mp/82a865a7db72/important-message-from-atsukos-kitchen-10210577

23/06/2023

New Class Dates added! - https://mailchi.mp/260f2bb18e8d/important-message-from-atsukos-kitchen-10201641

16/03/2023

Sake and Otsumami tasting event on 24th March at 6:30pm - https://mailchi.mp/86f7646b75ce/important-message-from-atsukos-kitchen-10142566

28/10/2022

New Class Dates for 2023 released! Otsumami Cooking Demo at Japan House London 29th Oct 2022 - https://mailchi.mp/c05707d3fdd4/important-message-from-atsukos-kitchen-9859398

12/10/2022

Available classes by the end of this year! - https://mailchi.mp/89f2dd5e6f8e/important-message-from-atsukos-kitchen-9839606

07/09/2022

Otsumami Dining Experience at Pantechnicon - https://mailchi.mp/dd8f9db23aab/important-message-from-atsukos-kitchen-9759510

21/07/2022

New date announcement💥
Learn to make Japan’s favourite street food, on Sunday 21 August at 11am at

At this family-friendly summer workshop, you’ll learn to make the authentic savoury and dessert version of takoyaki balls but also dashi broth, the base of an umami rich soup and in a larger sense, the backbone of Japanese cuisine. I will also teach you how to use the special takoyaki pan, flipping the balls with a pick like a pro! These special pans will be provided for the duration of the workshop but you can also easily purchase them online if you want to throw your own takoyaki party at home!

Link to the booking at website :
https://www.pantechnicon.com/experience/p/takoyaki-masterclass

The workshop is suitable for adults, and children over 7 years old.
We hope to see you there!

Photography 📸 by

#たこ焼き #たこ焼きパーティー

21/07/2022

Learn to make Takoyaki, Japanese street food - https://mailchi.mp/401128a74135/important-message-from-atsukos-kitchen-9603550

28/06/2022

New Class Dates released! - https://mailchi.mp/571b49dad62b/important-message-from-atsukos-kitchen-9528205

We are excited to inform you that, we have added brand new class dates for this Autumn, which are now available for booking!

21/06/2022

Lean to make Takoyaki, Japanese street food!

I am thrilled to be invited by to run some takoyaki workshops over this summer! Come and join me to learn everything you need to know to make one of Japan’s favourite street food, takoyaki! These little round balls of batter, crispy on the outside, melting soft on the inside and stuffed with little nuggets of octopus are probably the most famous Osakan street food alongside okonomiyaki... One bite, and you’ll understand why!

Link to the booking at website :
https://www.pantechnicon.com/experience/p/takoyaki-masterclass

The workshop is suitable for adults, and children over 7 years old.
We hope to see you there!

Photography 📸 by

13/06/2022

Learn to make Takoyaki, Japanese street food - https://mailchi.mp/c08f638f1ec1/important-message-from-atsukos-kitchen-9450337

06/05/2022

My new cookbook ✨OTSUMAMI✨is out!

This was one of my very first ideas for making a cookbook. And now, thanks to your appreciation of my first 2 cookbooks, this dream has become true!

The pleasures of life are usually simple ones. One of the most precious is meeting with friends for a casual drink and a bite. It could be at a pub, a street market or at home, but the food is usually shared with plenty of small plates to pick from: unpretentious, downright delicious and perfectly matched with a drink or several!

This book is all about celebrating a home gathering by bringing friends and family together at home! Otsumami in Japan is essentially the equivalent to tapas in Spain, or cicchetti in Venice: a selection of nibbles to be enjoyed with drinks.

In my book, you will learn how to make over 70 recipes of scrumptious small-plates and bite-sized delights, infused with Japanese flavours: delicious, beautifully presented, easy to make and perfect for sharing! Keep it or share it with your loved ones, but rest assured, this book will ignite your passion for Japanese cooking!

This beautiful book has been produced by my creative, incredible team:

My favourite photographer, .photo It has been a real pleasure to work with you as always, Yuki-chan! , your illustrations on cover and chapter openers add a modern yet personal touch to this book making it fresh and relevant. for selecting these amazing eclectic props for the photos. My assistant for inspiring me and providing me with your precious support.
and Elsa Gleeson can’t thank enough for your endless support for editing!
Aya at for providing me with beautiful furoshiki cloths.
Very special thanks to the heartwarmingly generous . Letting us use your beautiful ceramics and props for our photoshoots made the food look as stunning as it could ever be.

I am so proud that I was able to publish such a beautiful book with you all!

24/03/2022

Pre-order soon to get your copy on April 5th! 🚀
Otsumami Cookbook is available from my link in bio or all major bookshops.

I am planning to celebrate my third cookbook in a series of upcoming book launch events in London collaborating with my favourite brands so make sure you would not miss it!

In the meantime, I hope you enjoy this enjoyable animated video of the Otsumami book cover!!❤️

#おつまみ

Publisher
Illustration by
Animation video by .jp

15/03/2022

Chicken Lime Teriyaki Don🍚

Teriyaki is so popular and easy to make you don’t have to go to a Japanese restaurant to have it! Supermarkets and grocery stores sell ready-made bottles of the sweet, soy-based glaze that you can use to marinate your chicken, salmon or whatever takes your fancy. But nothing beats the taste of a homemade teriyaki sauce. It is simply delicious, not too sweet. I like to add lime juice and zest for an extra fragrant twist. If you can, try to serve it with yuzu kosho which gives a heat and citrusy note that sharpens the sweetness of teriyaki sauce!
After trying this recipe, you might never purchase ready-made teriyaki sauce again!

Learn how to master this recipe, LINK IN BIO.

Here, I would like to share some of my favourite one bowl/plate recipes from my cookbook with you, so make sure you follow for more!

24/02/2022

It is with great excitement that I announce my new cookbook, “Otsumami: Japanese small bites & appetizers” will be released on 5th April 2022! 🇯🇵🎉

Otsumami is the Japanese term given to snacks and simple dishes, designed to be eaten alongside a drink. (“Tsumamu” means to grab something with your fingers or chopsticks so any foods that can be eaten easily in this way came to be known as “otsumami.”) They are common at izakaya (the japanese version of a Tapas bar) and at home parties in Japan—even if you are at home having a snack with a drink, you are still enjoying an otsumami!

With this collection of recipes, I will help you surprise and impress your guests with perfect otsumami food! Why not make some Rainbow Dips to add splashes of colour to your table, or prepare some Blow-torched Salmon Belly Nigiri for your cocktail party (it is best for entertaining your guests!), or Grilled Miso Harissa Lamb with a modern twist. For a quick and easy fix, you could also make crispy Kimchi & Blue Cheese Gyoza Pizzas. These are just a few examples of the scrumptious small plates and bite-sized delights infused with Japanese flavours, all delicious, perfect for sharing, easy to make and beautifully presented.

I hope this book will open your eyes to a new dimension of home parties!

Otsumami cookbook is available to pre-order from link in bio or all major bookshops:





And more!

Thank you for your great support for pre-ordering! 🙏😊

20/02/2022

OMURICE
“Omu” refers to the omelette encasing the fried rice. The typical way of making “omurice” is to wrap the fried rice with the omelette. This recipe makes for an open omelette, laid on top of the fried rice, which is easier to make and just as tasty.
Making omurice brings me back memories of my school days. Omurice was my favourite dish and it was the first I learnt to cook. I was obsessed with it. It took me so long to master its perfection: placing the omelette perfectly to wrap the fried rice.. But to make things simpler, I came up with the idea of the open omelette: the soft cooked egg melting over the fried rice made me even more mad about this dish. I hope you love this as much I do!

Link in bio for a full recipe.

Here, I would like to share some of my favourite one bowl/plate recipes from my cookbook with you, so make sure you follow for more!

Image by .photo
Recipe + food styling
Prop styling
Publisher



#オムライス #おむらいす

09/02/2022

You might have heard of the Japanese word , “rice bowl” or “Don”, which literally means “bowl”. Donburi are the quintessential, incredibly versatile Japanese one dish meals made of rice and topped with whatever delicacies you can think of!
What’s your favourite dish?

In the next couple of months, I would like to share some of my favourite one bowl/plate recipes from my second cookbook with you, so make sure you follow for more!

Today’s recipe is Mapo Tofu Don. Many Japanese dishes are inspired by Chinese cuisine, and this particular dish originates from Szechuan, where at the end of the Qing Dynasty (1644–1912), the pock-marked (ma) wife (po) of a restaurateur became famous for her tofu recipe. Mapo tofu is soft, set in a spicy bean sauce and is traditionally made with minced pork. It’s a dish that goes particularly well with steamed rice – Szechuan spices can be very fiery to the point of numbing, so I’ve created a milder, but still fragrant version, using aubergine instead of meat. It’s just as soft but much lighter... guilt-free seconds are a must!
Link in bio for a full recipe.
Preferable silken tofu for this recipe from

Image by .photo
Recipe + food styling
Prop styling
Publisher

#丼 #どんぶり

03/02/2022

My first Japanese Street Food Cooking Class in collaboration with sauce went very well last weekend!
It was an absolut pleasure to cook with all the attendees! Thank you for joining me!

If you are not familiar with Japanese street food, & are wildly popular street foods from the regional cuisine of Kansai.
Takoyaki is pan fried batter with a delicious Tako (octopus) centre, smothered in Otafuku sauce and bonito fish flakes. A special takoyaki pan is used to cook them in perfect round shapes and they’re the quintessential Japanese party food, where the whole family or group of friends is involved in this unique, fun and entertaining cooking method.
Check out my previous reel/post to see how to make takoyaki!

It is a new themed cooking class with an Otafuku goody bag, which I will be running throughout the year. Hopefully it will bring in a new trend of Japanese cuisine after , , etc…!

16/09/2021

New class dates which are now available for you! - https://mailchi.mp/f0b775ad1851/important-message-from-atsukos-kitchen-8126266

30/07/2021

Free online cooking demonstration coming up and new class dates available!