the kitchen
Our studio sits in a converted warehouse with 14-foot ceilings and north-facing windows. The kitchen was designed for teaching — every station has a clear view of the demonstration counter.
- eight individual cooking stations, each fully equipped
- commercial-grade ranges, ovens, and ventilation
- a shared prep island of reclaimed walnut
- a demonstration area with an overhead mirror, so nothing is hidden
We keep classes small — six to eight guests — because learning happens in the details.
what you'll work with
-
japanese carbon steel knives
masamoto -
copper cookware
mauviel -
wood-fired oven
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fermentation station
-
stone grain mill
Morning light falls through tall windows onto worn wood counters. There is the faint scent of hinoki and charcoal, the quiet hum of focused hands at work. This is a place designed for attention — where the only urgency is the season itself.