THE CLASSES
Tokyo Cooking Studio offers hands-on cooking classes, culinary experiences, culinary tour in a small group setting. And, this is the place to experience and learn more about Japanese culture from a deeper culinary perspective.
Additional Notes
- “From Market to Meal” and “Izakaya Cooking” class menus change by season
- If you have any special dietary requirements, food allergies, vegetarian, or other requests, please inform us when you make your reservation
- If your birthday is on the day of your booking, please let us know in advance. We would LOVE to congratulate all participants
Class Cancellation Policy
- 7 DAYS PRIOR TO THE BOOKING DATE — NO CANCELLATION CHARGE
- 6 DAYS ~ THE DAY OF BOOKING DATE — 100% CANCELLATION CHARGE
- FOR MORE THAN 10 GUESTS EVENT — 50% CANCELLATION CHARGE FROM 14~7 DAYS TO THE BOOKING DATE, 100% CANCELLATION FEE 6 DAYS PRIOR OF THE BOOKING DATE
FROM MARKET TO MEAL
This experience is an opportunity to learn the foundation of Japanese cuisine from the ingredients and what locals whop and eat visiting a super market with me. We will meet at SHIBUYA HACHIKO MEMORIAL STATUE at 10am, we will walk around in the market to learn about Japanese fruit culture, vegetables, wagyu, Japanese condiments, and lots of fish to see. After picking some ingredients, we will move to my studio. Great opportunity to experience learn local Japanese lives and real Japanese cooking IN Japan. And our cooking studio is located in a quiet Shibuya local neighborhood where tourists usually will not be visiting, so I am looking forward to having you around my neighborhood!
Seasonal Menu (menu changes slightly, mochi with strawberry is ONLY when local strawberries are available)
– Onigiri with cod roe or umeboshi (VEG: choice)
– Miso soup with fried tofu and spring onion
– Cucumber salad with octopus and ginger flower
– Seasonal sashimi with fresh wasabi (VEG: lotus sandwich with mushrooms)
– Wagyu with yuzu chili pepper (VEG: Grilled tofu and shiso with red miso sauce)
– Dashiyaki-tamago, Japanese egg omelette with steam baby sardines and spring onion
– Seasonal fruits or strawberry Daifuku (mochi stuffed with strawberry and white/red bean paste) from December until May
– Yuzusake
* Menu changes slightly due to seasonal availabilities
Please let us know any dietary request in advance.
Classes Length
4 hours (10am to 2pm)
Class Fee
¥20,000
Sushi Making 101
TCS’s sushi class covers the entire process of making sushi.Starting with washing the rice, you will learn how to prepare sushi vinegar rice, cut sashimi for sushi, shape nigiri, and finally, plate the sushi beautifully. Throughout the cooking process, you will also learn about essential ingredients—such as fresh wasabi, miso, and different types of soy sauce—as well as various kitchen tools and how to use them.
What we value most in our class is sharing the true essence of sushi culture with our guests. We look forward to welcoming you to our studio!
Meet Sushi Chef Shinji
Shinji’s journey with sushi began in 1993 when he first traveled to the United States—a place he had long dreamed of visiting. There, he met a sushi restaurant owner who would become his mentor, and for the first time, he saw how deeply people outside Japan appreciated sushi. Seeing the joy on their faces as they enjoyed each bite, he knew he had found his calling.
For over 23 years, Shinji worked as a sushi chef in Los Angeles, serving guests from all over the world. Every day, he was reminded that sushi is more than just food—it’s an experience that brings people together.
Now back in Japan, Shinji is excited to share his passion for authentic sushi-making with others. As an instructor, he enjoys teaching not just the techniques of sushi, but also the cultural significance and craftsmanship behind each piece. Whether you’re a first-time sushi maker or a seasoned home cook, his classes are designed to be hands-on, engaging, and filled with moments of joy and discovery.
Come join him in the studio and experience the art of sushi for yourself!
Ramen making with a chef
Ramen is a very creative dish, not like soba or udon, traditional Japanese noodle dishes. Each ramen shop has their own creative broth to show off, and each of us pick their favorite broth flavored shop. I have come out with a recipe after trying many recipes that we can cook within 2 hours, cooking gyoza and dessert on the side using the accessible ingredients my guests can find anywhere in the world. And learning so much about Japanese seasonings and umami. Chicken broth base shoyu (soy sauce) ramen with chicken chashu and ramen egg.
- Chicken broth base ramen with chicken chashu and ramen eggs
- Gyoza with pork, cabbage, and chives
- Black sesame ice cream with azuki beans and mochi balls
- Seasonal fruits
- Yuzu Sake
NOTE:
- Noodles and gyoza wrappers are NOT made in class
- Vanilla ice cream will use making black sesame ice cream is not made from scratch
Classes Length
2.5 hours
Class Fee
¥15,730 person
VEGETARIAN RAMEN AND GYOZA
When I opened my cooking studio for mainly tourists, everyone told me how much they enjoyed eating ramen throughout their trip in Japan. And, vegetarian guests have told me they haven’t been able to try any ramen because they can’t find a vegetarian version of it. I have created this class, and it became a big hit!
Class Menu
- Vegetarian Ramen with soy sauce flavors topped with seasonal vegetables
- Vegan Gyoza with lotus roots, carrot, cabbage, and shiso leaves
- Black Sesame Ice Cream
- Seasonal Fruits
- Yuzu sake
Classes Length
2.5 hours
Class Fee
¥15,730 person
Izakaya Cooking Class
One of my favorite Japanese meals is absolutely the Japanese tapas food! Izakaya is the place where we can taste the most creative homey food with drinks. It includes, varieties of deep fried dishes, sashimi, salad, tofu dishes, dips, braised meat and much more. Itazaka is the place where I get my food inspiration, each places makes very different creative dishes, they can be for small dishes with drinks and and some main dishes can be home cooking lunch or dinner. This class is the one you can learn all of them. It covers lots of good Japanese cooking techniques such as braised, deep fry, raw food, and knife skills.
Class Menu:
- Deep Fried: Karaage, Japanese fried chicken serve with sansho pepper
- Raw Fish: Seasonal sashimi platter serve with fresh wasabi
- Boiled: Gyoza pizza with with steamed whitebait, shiso leaves serve with house made crunchy chili oil
- Extra: Sweet and salty Japanese egg omelette
- Salad: chrysanthemum green salad
- Beers
* Please understand the class menu will change slightly due to seasonality of ingredients
Class Fee
¥17,500 person
JAPANESE DESSERTS
Small, delicate soft chewy mochi desserts are just delicious with a cup of tea. Ingredients are uniquely savory and cooking involves without an oven. Japanese sweets are very different from western desserts. Most of the Japanese desserts are butter free and many of them are gluten free. There are many good techniques you can learn from this class. And the desserts are fantastic after the sushi party!
Class Menu:
- Seasonal Fruit daifuku, mochi stuffed red bean or white paste with seasonal fruits
- Dango with Black Sesame Sauce
- Taiyaki with Red Beans Paste, and choice of cream cheese and Nutella
*Picture is in the process of updating. The class is Taiyaki (NOT dorayaki) and Dango is black sesame sauce
Classes Length
2.5 hours
Class Fee
¥13,200 person
Please Get in Touch
If you have any requests or questions, please do not hesitate to let us know.