Welcomed guests from Texas, USA, for a semi-customized, fully private class.
Today, we made kombu (kelp) dashi, and without adding bonito flakes, the umami of the kombu stood out even more 💯
The slightly sweet tamagoyaki (Japanese omelet) turned out fluffy.
Each guest created their own okonomiyaki using their preferred style and ingredients🍱
It was their first time trying okonomiyaki, but they enjoyed it and ate plenty.
We hope they enjoy the rest of their wonderful journey!
#wanokokorocooking#shinjuku
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