Japanese Cuisine Classes

✨ Step 1 & 2 Complete! ✨

What an incredible evening in Buderim for our 4-Step Wellness Digestive Journey Cooking Class 🌿🍲

Together we explored the foundations of better gut health through nourishing Japanese-inspired wellness foods, learning how to:

✅ Replenish essential nutrients
✅ Remove common digestive stressors
✅ Support digestion naturally
✅ Create simple, delicious meals for everyday wellness

There was plenty of learning, laughter, connection, and of course amazing food.

It's always inspiring to see people discover that healthy food can be both healing and delicious.

🌿 Our next class is: 📅 Friday 24 July 🕕 6:00 PM Buderim

Join us as we continue the journey toward better digestion, improved energy, and long-term wellness.

Limited places available. Message me for details 😊

👰‍♀️ A beautiful Hen’s Party filled with family, friends, laughter and delicious Japanese food 🇯🇵

Together we made fluffy Japanese Okonomiyaki and enjoyed a warming Chicken Meatball Bone Broth Hotpot — the perfect winter comfort food. 🍲✨

There’s something magical about cooking together. Sharing stories, creating memories and celebrating a special milestone before the big day.

Congratulations to the beautiful bride-to-be! Wishing you a lifetime of love and happiness. ✨

🇯🇵 First Sukiyaki Night at Bar Deco in Yandina! 🍲✨
We held our very first Sukiyaki Cooking Class, and the reaction was amazing.

Sukiyaki is still a bit of a hidden gem in Australia. It’s a Japanese winter comfort dish with thinly sliced beef, vegetables, tofu and mushrooms simmered in a sweet and savoury soy-based broth — a little like a teriyaki-style Japanese hotpot.

In Japan, Sukiyaki is traditionally enjoyed with raw egg, but because raw egg is not common in Australia, I served it with Onsen Egg — a Japanese slow-cooked egg with silky white and a beautifully runny yolk.

When the sweet Sukiyaki broth mixes with the creamy egg yolk… wow. So rich, smooth and seriously delicious.
Everyone said it was perfect for winter.
Thank you everyone who joined us at Bar Deco. I have a feeling this won’t be the last Sukiyaki Night. 😊

Tomo 🇯🇵

Yesterday at the Noosa Food & Wine Festival, with more than 5,000 visitors creating an incredible atmosphere, we were flat out cooking all day.

Then, just as we finished cooking the very last of our 800 gyoza, I was suddenly handed a microphone and interviewed! 😆

There was no time to prepare, no script, and no second chance—just one spontaneous opportunity to share my passion for Japanese food, bone broth, and cooking classes.

I have to admit, I wondered whether the footage of me wiping sweat off my face after hours of cooking would make the final cut! 😂

But looking back, maybe those sweaty moments tell the real story of the day—working flat out to serve 800 gyoza to an amazing crowd of over 5,000 people.

A huge thank you to for stopping by and taking the time to chat with me. 🙏
What an incredible day. So much energy, so many great conversations, and so much support for Japanese cuisine here in Noosa.

Thank you to everyone who visited our stall. I can't wait to see you again at the next event!
🥟🇯🇵❤️

A small class, but a truly enriching afternoon at Heads of Noosa. 🍜

Today we explored the art of Japanese Bone Broth Ramen with a small group, which meant plenty of time for questions, hands-on learning, and sharing stories around the table.

One of the things I love most about these intimate classes is the opportunity to connect more deeply with each participant while enjoying hearty, healthy food together.

Thank you to everyone who joined us at Heads of Noosa. Looking forward to the next culinary adventure! 🙏