Yuki’s Kitchen Fermentation Workshop
Monday, 15th to Thursday, 18th June 2026
We are thrilled to announce Potentino’s first-ever fermentation course with renowned fermentation expert Yuki Gomi! More details will follow soon, but expect a hands-on, fizzy, bubbling few days of learning, tasting, and creating—timed perfectly to lead into our now-notorious Summer Cucina Povera VI Food Weekend (sold separately — see here.)
We highly recommend booking both courses to enjoy the most immersive, informative, stuff-yourself-silly culinary week of the year!
To reserve spots in both courses, please contact: heather.percival@potentino.com
Meet Yuki Gomi
Yuki Gomi is a celebrated Japanese chef, fermentation specialist, and cookbook author known for making traditional Japanese techniques accessible, playful, and deeply delicious. Trained in both Japan and London, Yuki blends classical knowledge with a modern, friendly teaching style that empowers home cooks and professionals alike. Her work spans hands-on workshops, corporate collaborations, and her acclaimed book Sushi at Home, which has introduced thousands of cooks to the beauty of Japanese ingredients.
Yuki’s passion for fermentation runs deep—she teaches the art of miso, koji, pickling, and natural preservation with an approach that honors centuries-old tradition while embracing creativity and experimentation. Her classes are lively, generous, and rooted in the belief that fermented foods bring joy, wellbeing, and connection to any kitchen.
Want to see her in action? See for yourself.
We couldn’t be more excited to welcome her to Potentino for this special event.
Yuki Gomi is a Japanese-born chef, food writer and teacher known for making Japanese home cooking accessible, nourishing and rooted in real technique. Raised near Mount Fuji, she grew up cooking with natural, home-grown ingredients — an upbringing that shaped her belief that good food should be simple, seasonal and heartfelt.
At 19 she moved to Chicago, training at Le Cordon Bleu and working in fast-paced restaurant kitchens that sharpened her professional skills. She later returned to Japan to study with a master soba-noodle chef, deepening her understanding of traditional methods and the precision at the heart of Japanese cuisine.
In 2005 Yuki moved to London, where she developed menus for Japanese restaurants before founding Yuki’s Kitchen, her cooking school dedicated to demystifying Japanese food for home cooks. Her practical, technique-driven teaching encourages students to use accessible, local ingredients while still achieving authentic flavour. She is also the author of Sushi at Home (Penguin), which presents clear, adaptable methods for preparing Japanese dishes in everyday kitchens.
For the past three years, Yuki has joined our castle’s Cucina Povera Food Symposium with her husband Alex and daughter Hannah, contributing her expertise and helping create the first Potentino miso, a unique meeting of Japanese craft and local culinary tradition.
To be confirmed...
What’s included
- 2 full days and 3 nights
- Board and lodging at Castello di Potentino
- Meals
- All sessions and activities
What’s not included
- Flights
- Transfers to and from Potentino
Prices
Prices vary by room choice and number of guests sharing the room.
A single person is from €1,640
Two people sharing a room is from €1,475 per person.
Three people sharing a room is from €1,380 per person.
Please note (deposits and booking queries)
If you would like to pay a deposit
The payment system asks for payment in full. If you would rather pay a non-refundable 25% deposit at the time of booking, please enter the code DEPOSIT25 at checkout. The final payment will be due one month before the start of the course.
If you have any issues booking
Sometimes, it takes a few attempts to clear the cart if you need to make any changes to your room selection etc.
If you have any issues at all, please contact Heather Percival heather.percival@potentino.com
