ALL Vanessa and Kei Norimi want to do is serve up a little "happiness on a plate".

And they're planning to share the love with a series of monthly cooking classes focusing on "Japanese pub grub" which can be made by anyone at home.

Vanessa said they started the classes at The Workshop following the popularity of Kei's Japanese dishes, served up every Saturday.

She said Kei started cooking when they opened the venue because they initially couldn't find food vendors. But his food has since become a drawcard for people visiting The Workshop.

Vanessa and Kei said there was a lack of relaxed Japanese cuisine in the region, but said they were still surprised the first cooking class, held on Wednesday night, sold out.

Vanessa said they hoped to hold a variety of monthly classes.

Turning Japanese

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Sashimi isn't just raw fish, but can include high quality slices of raw meat as well



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