Classic dishes like karaage fried chicken, potato salad, and yakitori skewers have earned izakaya foods its reputation for ultimate comfort. But it's easy to be misled into thinking that mastering these small and seemingly simple dishes is an easy task.

Yuki, a seasoned izakaya chef, knows this well. Having worked in an izakaya restaurant that received a Michelin Bib Gourmand distinction, she has mastered the craft of izakaya-style cooking to the highest standards, and in this class, she shares her best secrets and tips to master izakaya dishes like a pro.

Following Yuki's unique recipes, you'll prepare several izakaya dishes, like classic potato salad with mayonnaise, an octopus and cucumber salad with vinegar, fish tatsuta-age (deep-fried battered fish seasoned with soy sauce and mirin), and fish with simmered radish, and combine these small dishes into a delicious meal.

There's no izakaya without sake, however. So, after lunch, you can upgrade this experience to include a sake pairing (see Options).

If you opt for this, Yuki will teach you fascinating insights about sake brewing to enhance your understanding and enjoyment during a curated sake tasting.

You'll sample three varieties of Japanese sake paired with snacks to enhance flavors and deepen your knowledge of Japan's national drink.

By the end of the class, you'll have the skills to impress your friends and family with a homemade izakaya feast and, perhaps, the knowledge to appreciate sake like a true connoisseur.