Learn the secrets of Japanese cuisine! (【体験】出汁教室)

Learn how to make delicious dashi with dried bonito in Makurazaki, Japan's top producer of dried bonito

Nansatsu Area Hands-on Experience Gourmet Japanese Cultural Experiences

Highlight Best 3

 1.  You can reproduce authentic Japanese food every day back in your home country
 2.  Learn about different types of dried bonito and how they are each used
 3.  Enjoy the umami flavor unique to dashi

[ What to know for a better experience ]
・You can enjoy Funebito Meshi, a bonito sashimi and rice bowl that uses dashi, at restaurants in Makurazaki
・For an additional fee, you can also tour a dried bonito processing plant

[ Points of note ]
・The dried bonito processing plant was not made with tours in mind, so please watch your step

Basic Information

Address 898-0014 鹿児島県枕崎市東本町74−1
Telephone Number 0993-72-2232
Business Days/ Hours Business Hours
[Time] 10:00am~3:00pm

Business Hours
[Notes] Duration of event: Approx. 90 minutes~120 minutes
Fee 【weekdays】
1-2 people: 19,500 yen/group
For 3 to 19 people: 6,500 yen/person
20 people or more: 5,950 yen/person

1-2 people: 22,500 yen/group
3 to 19 people: 7,500 yen/person
20 people or more: 6,950 yen/person
Group size 1~100 people
Application deadline 7 days in advance
Other conditions Some days are unavailable due to the instructor's schedule. Simple courses other than the dashi making class are also available.
Where to apply info@katsu-ichi.com
Venue Odashi Company Katsuichi
Parking Mapcode 198 066 004*16
Drive MAP
Website Visit Japanese Website
  • 駐車場
  • トイレ
  • クレジットカード
  • WIFI
  • バリアフリー対応可
  • ベジタリアンメニュー相談可
  • ムスリムメニュー相談可
  • 祈祷所


Nearby sightseeing spots are here Nearby sightseeing spots are here

Nearby restaurants are here. Nearby restaurants are here.

Accommodation nearby Accommodation nearby

Related articles Related articles

Book here
We use cookies on this site to enhance your user experience. If you continue to browse, you accept the use of cookies on our site. See our cookies policy for more information.