This is my grandmother’s kitchen
“I feel most happy when people smile at the food that I prepare. It’s a simple joy.”
I grew up in Japan, where much importance is placed on food. It was quite natural to follow the path of becoming even more obsessed with food as I grew older. I have been teaching Japanese home cooking in New York using local, organic, seasonal ingredients.
My principle in food is that it has to be tasty and healthy. In Japanese cuisine, there is more emphasis on freshness and seasonality of the ingredients. Lightness and transparency through fine simplicity is my favorite part of a Japanese meal.
I take a practical approach to teaching technique, so you will be pleasantly surprised at how easily fine flavor and visual delight can be achieved at your own home after my cooking class.
About REIKO
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A cookbook from Tokyo Twilight’s Chef Reiko, this collection captures the quiet elegance of Tokyo evenings through food. Each recipe is thoughtfully written and personally curated, blending traditional Japanese flavors with a modern, intimate touch. From comforting street-inspired dishes to refined seasonal plates, the book invites you to experience balance, simplicity, and depth in every meal. Designed for both curious beginners and experienced home cooks, it reflects Chef Reiko’s philosophy: cooking as a calm, expressive ritual rooted in memory and atmosphere.
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