This is just a sample menu to give you an idea of the types of dishes the host cooks. Your menu will vary according to seasonal availability.
Tebasaki (fried chicken Nagoya style) Misokatsu (miso pork cutlet sandwich)Tenmusu (shrimp tempura in a rice ball)Miso soupJapanese tea and sweetsAkiko's love and excitement for cooking began as a child growing up in a suburb of Nagoya. By the time she was in high school she could prepare her own bento box. She still has fond memories of takoyaki, the crispy octopus dumplings, a quintessential Japanese snack that was cooked in her home sometimes. She has been cooking for almost 40 years now and has her own restaurant in Kasugai. After graduating from high school she studied abroad in a college in California. Later she moved to L.A, where she met her husband who was a chef at a Japanese restaurant in Little Tokyo. Both her husband and mother-in-law are excellent cooks and thanks to them, she has inherited several family recipes. Akiko’s mother-in-law has jars of homemade pickles that are 50+ years old that Akiko hopes to adopt when her MIL retires. Akiko is thrilled about the opportunity to share specialties from Nagoya as a lot of people don’t know how to cook Nagoya-style food. Because of this, many Nagoyans themselves eat at local specialty restaurants.
