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A little about me

Natsuko

For me, cooking is not just about preparing ingredients so they come out delicious. The act of cooking is a process of finding what food brings you a sense of peace and inner balance. And once you've found that quality inside, it can begin to spread into other areas of your life. So really cooking is way to bring a little more peace to the rest of the world. 

About Natsuko

After studying nutrition and Macrobiotic cuisine in Japan and the United State, Natsuko was the head dessert chef at Souen, the popular downtown Manhattan macrobiotic restaurant. She currently works as a private chef and also provides lectures and cooking classes.