Participants will observe and learn about TENRO — a cooking method practiced by Sayuri using all natural ingredients such as kalo (taro), home grown sprouted brown rice, hand collected salt, ryujin ume (Japanese plum), kombu and Hawaiian ogo for restoration of body, mind and spirit. 

"TENRO is dewdrops from heaven. When my dearest friends and family members were ill, when their lives were threatened and could not swallow water, when I could not nurse my daughter Lea, the TENRO went through their hearts and saved their lives."

Sayuri Cockey has been a private chef for 4 years and the owner of the restaurant Aisunao in Naoshima, Japan since 2001. Her clients have come to Sayuri for recovery from illness and a healthy diet. Visit www.leai.space for more information.

A tasting is included as part of the experience. 

All participants must complete a health waiver, including uploading or bringing a COVID vaccination card or dated negative test, taken within 48 hours of the event.