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Harborne Food School Welcome to Harborne Food School. We offer cookery classes, professional chef demonstrations and unique food experiences in our beautifully designed cookery school within the Grade II listed Clock Tower building on Harborne High Street, Birmingham. Our facilities are ideal for cooking classes, cooking demonstrations, food focus groups, food related training, private parties, private dining, team building and corporate events.

Sachiko Saeki

Cooking binds Sachiko to her family's history. It is part of family banter that Sachiko's first encounter with the world was the scent of vinegar drifting from her mother's hands, a result of years of making sushi for their restaurant in Japan. Helping in her parent's business formed a focal part in Sachiko's upbringing.

 Japanese food remains central to Sachiko's life. In 2009 she visited Japan to research Kobe Beef and was given access to film to document different layers of the industry visiting farms, auction houses, specialist butchers and restaurants. In 2011 a visit to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori - vegetarian Buddhist monk food.

 Through her allotment she has tested how Japanese vegetables would fare on foreign soil, such as mizuna, shungiku and gobo, all with mixed results. It was these experiences with vegetables that attracted the production team behind Hugh Fearnley Whittingstall where she featured in River Cottage Veg Heroes.

 In recent years Sachiko has developed her craft in the London kitchens of Wabi in Holborn, Mitsukoshi in Piccadilly and as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, London. She proceeded to develop her skill with fish at Atari-Ya, a Japanese fishmonger also in London, producing sashimi for a largely Japanese clientele.

Sachiko continues to teach Japanese cooking at Leiths School of Food and Wine, London, Demuths Vegetarian Cookery School, Bath and Harborne Food School, Birmingham alongside invitations to cater privately in private homes and public venues.


Class Name Duration Start Date
Katsu Curry – Sunday, 27 October, 2019 11.00 - 14.00 October 27, 2019
Soba Noodles and Tempura – Sunday, 20 October, 2019 11.00 - 14.00 October 20, 2019
Ramen and Gyoza – Saturday, 12 October, 2019 10.00 - 16.00 October 12, 2019
Sushi Masterclass – Saturday, 5 October, 2019 11.00 - 14.00 October 5, 2019
Japanese Tofu Making – Sunday, 22 September, 2019 14.00 - 17.00 September 22, 2019
Shojin Ryori (Japanese Vegetarian) – Sunday, 22 September, 2019 10.00 - 13.00 September 22, 2019
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