A place to share and experience through cooking.

Here recipes are arranged according to the Cast (people/ingredient/ weather) of the day.
Every apple differs in sweetnessand acid, peoples tastes differ and taste preference  also
changes by weather and mood. That is why our recipes are not fixed rather arranged together 
with the team. This way, when you goback home to remake the recipe for your family
or can not find an ingredient listedin the recipe, you will know better how to arrangethe recipe.  
For more information please click photos below.


ペアリングクラスや企業のteam building や交流を深めるカスタムクラスも行います。



Napa Valley Vintners Japan representative(2013~)
Culinary Institute of America, Japan office assistant (2010~)
Amecian Embassy Japan Chef Consultant(2008~2015)
Nippon Gochiso Select Culinary Director (2015~)

<recipe development>

Oisix Kichijyoji, Pan & Espresso, Jetro, MAFF, Miso board, Sunkist, MEFF,
Bare Mineals, Toranomon  kofee, Omotesando kofee, Afternoon tea,
Marriot hotel nagoya, Berkley Bowl, etc


Asahi Weekely colum (2015-1017), NHK, Elle a tabe, Orange page,
Dancyu, Nikei Healthy, Very, Story, Sf Gate, 

Please feel free to contact me below for questions or inquiry.



Napa Valley Vintners 駐日代表 (2013年~)
Culinary Institute of America 日本事務局 (2010年~)
アメリカ大使館ATO専任シェフ (2008年~2015年)
Nippon Gochiso Select Culinary Director

<recipe development>

Oisix 、パンとエスプレッソ、アメリカ大使館農産物事務所、ナパワイナリー、
米国食肉協会、Union スーパマーケット、Bare Minerals、toranomon kofee,
Omotesando koffee hongkong, Afternoon tea,フツウニフルウツ、
マリオットホテル名古屋、Berkly bowl (米国) …….


Very, Story, dancyu, my food, sf Gate (米国)、





Ema Koeda(小枝絵麻)Food & Wine Specialist

Recipe development / food and wine pairing / restaurant planning coordinator of international food culture exchange

Born in Tehran, Iran, in 1978. Returned to Tokyo and soon moved to NY then to New Jersey and spent my core education in the States. I moved back to Tokyo for college and
entered Jochi (Sophia) University and studied abroad in Boston College Business School as exchange student and graduated with a degree in Comparative Culture and International Business in year 2000.
With strong passion toward food, I joined Myu Planning, Inc., one of the largest restaurant consulting company operated in Japan. There I help create concepts and menus for various restaurants in Japan as well as other Asian market for 4 years.
Pursuing my passion for food and wine, I went back to the United States to study at The Culinary Institute of America at Greystone in Napa, California.
Following my graduation, I interned at Chalk Hill Estate; a private winery with a private chef trained at Ritz Carlton to expanded my skills on food pairing. Since 2005, I work as a freelance food and wine specialist consulting for restaurants, cafes and managing my own cooking school Today one of my goals is to become a bridge factor between cultures for food and wine.
And in October 2008, I have signed an agreement with Agricultural Trade Office US Embassy in Tokyo, to promote American Food Products in Japan.From January 2009 I am working as a representing The Culinary Institute of America's・2010 Worlds of Flavor® International Conference & Festival・Japan to promote Japanese food culture to the States.

Since 2013, Ema also has been appointed the Japan Contractor for Napa Valley Vintners. In 2015 with the Japanese Government, launched Nippon Gochiso Select with her peers to introduce Artisanal small production Japanese food products overseas. As a mother of 3 children, feels the importance for food education from a young age.

国際フードディレクター/レシピ開発/ワインと料理のペアイング/ レストランメニュー企画

1978年テヘラン生まれ。 ニューヨークで高校までを過ごし、大学 入学の為に日本に帰国。上智大学国際比較化学部卒業後、飲食店のコンサルティング企業に入社。
スキルアップの為、2004年米国 CIAグレイストーン校に留学。 卒業後プライベートワイナリー「ChalkHill」で働き、料理とワインのペアリングの経験を深める。
帰国後クッキングスクールの講師、国内外のレストラン企画、メニュー開発等に携わる。2008年より、米国大使館農産物貿易事務所選任シェフ、2013年より、ナパヴァレー・ヴィンとナーズの駐日代表も勤める。2015年日本食材を海外に紹介する “Nippon Gochiso Select” を農水省と立ち上げる。