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Highlights
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Discover umami and learn to bring it out with a professional chef
Taste and compare three freshly made dashi stocks, then use them to make dashimaki tamago and classic marinades
Prepare a balanced Japanese meal and shape your own onigiri
Cook with authentic tools in a professional kitchen
Looking for a hands-on Japanese cooking class in Tokyo?
This immersive experience introduces the heart of washoku through umami-rich dashi, rice, and tamagoyaki. Led by instructors trained in kappo-style cooking, the class offers a practical and approachable way to understand Japanese culinary culture.
You begin with a clear introduction to umami, the savory fifth taste that shapes Japanese food. Learn how to make kombu kelp, katsuobushi (bonito flakes), and awase-dashi from scratch. Watch each stock come together, then taste and compare them side by side to notice their subtle differences in aroma, depth, and finish.
Next, observe how to prepare miso soup and traditional side dishes that form a balanced ichiju sansai meal of one soup and three dishes. The instructor explains how seasonality and harmony guide everyday Japanese home cooking.
Then it is your turn. Using a rectangular pan, you cook dashimaki tamago, a soft, rolled omelet layered with dashi. You will feel the gentle resistance of the egg as it sets and learn how to roll it into neat folds. After that, shape warm rice by hand and fill your onigiri with classic ingredients such as salted salmon, umeboshi plum, or bonito flakes. This simple act connects you directly and memorably to Japan’s rice culture.
No experience is required. The class is taught in English and designed for beginners. You receive a printed recipe booklet and a small set of Japanese seasonings to take home and recreate the flavors with confidence.
Ideal for solo travelers, couples, or friends, this small group class offers a relaxed setting to cook, taste, and learn. Arrive curious and hungry, and leave with practical skills and a deeper appreciation for Japanese home cooking.
This experience cannot accommodate food allergies or dietary restrictions
Children under 6 years of age can participate for free, but they will not be served any food
Please arrive 15 minutes before the experience start time
A private class can be arranged. Please inquire
No prior experience is required. The class is beginner friendly and taught in English, with step by step guidance from a professional instructor.
Vegetarian
Not Available
Vegan
Not Available
Halal
Not Available
Pescetarian
Not Available
Gluten-free
Not Available
Kosher
Not Available
Vegetarian
Not Available
Vegan
Not Available
Halal
Not Available
Pescetarian
Not Available
Gluten-free
Not Available
Kosher
Not Available
Course changes seasonally, exact dishes can't be confirmed in advance. byFood can communicate any dietary needs to the host when you book.
Tools and ingredients to make dashi and side dishes and onigiri
A meal including onigiri, kombu tsukudani, green vegetables, fluffy rolled egg, miso soup, Japanese tea, and sake
English language guidance
Samue-style costume worn during the workshop
Transportation to and from the experience venue
Go directly to the venue, located about a 9 min walk from Omotesando Station (A5 Exit)
Please meet your host near Omotesando Station (A5 Exit). More detailed information and a Google Maps link will be provided upon booking.
The location is easy to access, and the classroom is spacious and filled with natural light, creating a comfortable and welcoming atmosphere. I also appreciated the thoughtful touch of providing aprons, which is especially convenient for travelers. The lesson was engaging, offering a great introduction to the essential elements of Japanese cuisine.
Response from Hiromi and her teamDecember 06, 2025
Thank you so much for your kind review! We’re glad to hear that you found the location convenient and the classroom comfortable. It’s wonderful that you enjoyed the aprons and the introduction to the essentials of Japanese cuisine. We hope to welcome you again on your next visit to Tokyo!
G
GouOctober 2024 • byFood
I thoroughly enjoyed the scientific aspect of the tour, particularly how they explained the different umami types and their presence in the dishes we prepared that day. The host's flexibility was impressive; she could answer all our questions, and everyone remained engaged throughout the cooking class.
Response from Hiromi and her teamDecember 06, 2025
Thank you so much for your wonderful review! We’re delighted to hear that you enjoyed the scientific side of the class, especially the explanations about different types of umami and how they appear in each dish. We’re also glad our host could answer all your questions and keep everyone engaged throughout the session. We truly appreciate your feedback and hope to welcome you again!
Y
YoojungOctober 2024 • byFood
Having deep knowledge about Japanese food itself especially knowing 5 tastes with emphasized Umami was very interesting. Comparing the taste of soup gave some idea about what kind of blank the ingredients have and what would be the good combination for it to fill in the blank.
Overall the experience was much appreciated, the cooking progress and explanation were easy to follow and enjoyable.
Response from Hiromi and her teamDecember 06, 2025
Thank you very much for your thoughtful review! We’re delighted to hear that the lesson on Japanese flavors—especially umami—was interesting and helped you understand how ingredients complement one another. We’re also glad the cooking process and explanations were easy to follow and enjoyable. We truly appreciate your kind words and hope to welcome you again!
A
AttilaOctober 2024 • byFood
It was easy to find the location and convenient distance from bus stop. The class started on time and we got a nice little chef cloth for the duration of the cooking.
There were a short introduction of the different tastes then we begin preparing the base soup for the oyakodon. The chicken we used for the dish was already prepared and the master chef gave us clear instructions on how go prepare the dish. It is a very simple and easy dish to prepare.
Response from Hiromi and her teamDecember 06, 2025
Thank you very much for sharing your experience! We’re glad to hear the location was easy to find and that you enjoyed the class structure and clear instructions from our chef.
At the moment, our menu has changed from oyakodon to onigiri and dashimaki tamago, so we would be delighted to welcome you back to experience our new lesson as well. We hope to see you again on your next visit to Tokyo!
Autumn Special
