Eat, drink, travel Japan.
Hungry in Osaka? This class makes it useful. I like the way it starts with a local market run, so you can spot fresh ingredients before you cook. I also like the small group size, which means your English-speaking guide can actually check what you’re doing. One thing to plan around: gluten-free options are unavailable, … Read more
Sake, sushi, and matcha in Asakusa. I love the Kagami-biraki tradition at the start, because it turns a food class into a real Japanese celebration. I also like how the nigiri workshop focuses on practical technique, so you leave knowing how to shape rice and place toppings with confidence. One thing to consider: the whole … Read more
Ready to cook Tokyo’s izakaya classics? This small-group night cooking class turns dinner into a lesson in Japanese home-style eating, with hands-on prep, a multi-course meal, and drink pairing in true nomikai fashion. I love that you’re not stuck watching—you make and eat the dishes, typically learning a full set of five izakaya favorites. I … Read more
Small-group ramen and sushi lessons feel like Tokyo magic. This is a cozy, English-friendly class where hosts such as Umi-san and Kou-san keep things moving, and you get to cook while learning the stories behind Japanese food, with sake pairing in the mix. Small class energy matters here, because you can actually hear instructions and … Read more
Osaka food lessons start with a grocery basket. This 4-hour small-group class pairs a local supermarket visit with hands-on cooking of Osaka favorites like niku-sui, okonomiyaki, and gyoza, then finishes with a casual sake tasting (plus beer or soft drinks). I love how the instructor guides you step-by-step while you’re actually cooking, and I also … Read more
Sushi and ramen, taught at once. This 3-hour Tokyo class mixes nigiri sushi technique with hands-on ramen making, including the pork-belly chashu part, plus a 3-sake tasting. I like that the teaching is very practical and guided step-by-step, so you actually leave with skills you can repeat at home. One key consideration: it is not … Read more
That knife time goes fast. This hands-on izakaya-style cooking class in Kyoto is a practical way to learn Japanese home flavor you can actually repeat. I like that you start with the basics of dashi and seasoning, then move into building several casual-restaurant favorites for dinner. I also like the small-group setup (max 8) that … Read more
Cooking your way through Kyoto is one of the quickest ways to understand Japanese food. I like that this class focuses on Japanese home dishes (not just the usual tourist hits), and I really like the practical flow: you cook, you eat what you made, then you cook again. The one thing to plan for … Read more
Tokyo is better when you cook in it. This 4-hour from-market-to-table class starts at a real neighborhood supermarket and ends in a dedicated studio where you actually make Japanese dishes, not just watch. I like that the day is built around two practical skills: picking quality ingredients and using solid knife and cooking technique so … Read more
Tokyo smells better after class. This sushi and ramen cooking lesson with sake pairing is a practical way to learn Japanese flavor, not just watch it. In a small group (max eight), you cook with an English-speaking instructor and a team that includes staff like Sato and Ryushi, plus others you may hear mentioned such … Read more