#Japan #Tokyo #Cassolo #Chef's Value #イベント

Celebrating Culinary Skills with Kids

On July 5, 2026, Chef's Value, a subsidiary of C&R Group, hosted an exciting family cooking event at the Cassolo Restaurant in Tokyo, marking the release of the book "Cooking Basics for Kids from Elementary School" by Ayako Ushioda. This event aimed to inspire children’s interest in cooking through hands-on experiences.

Event Highlights

The event attracted an overwhelming interest, drawing more than five times the number of applications compared to the spots available. A total of 11 families, comprising 23 participants, had the opportunity to engage in this culinary journey. The theme of the day focused on cooking rice in a glass pot and creating delicious onigirazu (rice wraps).

Schedule and Activities

• - Date and Time: July 5, 2026, from 11:00 AM to 1:00 PM.
• - Location: Cassolo Restaurant.
• - Key Activities:

1. Observing how rice cooks in a glass pot.
2. Families attempting to cook rice themselves.
3. Crafting personalized onigirazu with their favorite fillings.

These interactions not only fostered family bonding but also provided children with essential culinary skills.

Learning from the Experts

Ayako Ushioda, a culinary expert and representative of Ayakitchen LLC, served as the instructor for the event. With a background in both culinary arts and education, she emphasized making cooking accessible and enjoyable for children.

Participants' Experiences

Families shared their thoughts on the event, reflecting how such initiatives encourage collaboration and learning. Parents expressed gratitude for the convenience of the event while children felt inspired to cook at home, showcasing their newfound skills with excitement. One parent remarked, "This event was a fantastic opportunity for us to discover cooking together as a family!" Meanwhile, children eagerly declared their desire to replicate the onigirazu recipe at home.

Vision for the Future

Ushioda expressed her joy about holding this event at Cassolo, a space dedicated to enhancing the lifelong value of chefs. She highlighted the happiness of seeing children’s elated faces when they witnessed the rice cooking and the surprise at beautifully crafted onigirazu.

Hirokazu Aoki, CEO of Chef's Value, emphasized the importance of creating experiences that nurture a passion for cooking among children. He expressed hopes that some participants would grow up to pursue culinary careers, contributing to the evolution of culinary arts.

The Book and Restaurant Concept

The published book, Cooking Basics for Kids from Elementary School, is designed to equip children with fundamental cooking skills. Ushioda’s intention was to create a resource that inspires kids to engage with cooking, presenting it in an approachable manner.

Cassolo, named after the runway concept, serves as both a training ground for aspiring chefs and a dining destination offering a variety of seasonal dishes. It features fresh vegetables, fish, and an impressive wine selection, fostering a space where culinary talent can thrive.

The momentum of educational cooking events like these exemplifies how engaging children in culinary arts lays the groundwork for future chefs. With ongoing efforts to connect chefs with aspiring culinary students and families through experiential learning, both Chef's Value and Cassolo are committed to nurturing a culinary-rich community.

For more information, check out the restaurant’s website here.