Location: This cooking experience takes place in Ashiya, just 30 minutes from Osaka and conveniently close to Kobe and Kyoto.
In this class, you’ll learn the art of Japanese tempura, one of Japan’s most beloved dishes.
Using fresh, easy-to-find ingredients like shrimp, seasonal vegetables, and mushrooms, you’ll master how to prepare a light, crispy batter.
You’ll also learn to control the oil temperature perfectly to achieve that golden, crunchy finish.
After cooking, we’ll enjoy the freshly fried tempura together, served with a flavorful dipping sauce and a sprinkle of salt.
This warm, hands-on experience is designed for everyone—from kitchen beginners to experienced home cooks. Relax, have fun, and take home tips to impress your family and friends with authentic Japanese flavors.
Tempura (天ぷら) is a classical Portuguese dish brought to and popularized by Japan, consisting of seafood or vegetables that have been battered and deep fried. Tempura is a typical home-style cooking in Japan. It is often referred to as a representative dish to Japan. Although there are various theories, it is said that Tokugawa Ieyasu, the general of the Edo period, liked tempura so much that he allegedly died from eating too much.
Location: Ashiya – Just 30 minutes from Osaka, and conveniently close to Kobe and Kyoto
In this hands-on cooking experience, you’ll learn how to make authentic Japanese tempura — a beloved comfort food enjoyed in everyday households across Japan.
You don’t need any special tools or equipment. Using simple kitchen items like a frying pan and a thermometer, I’ll guide you step by step through the basics of tempura-making.
You’ll learn how to prepare ingredients, control oil temperature, coat with batter, and achieve that light, crispy finish.
Safety is important during deep-frying, so I recommend wearing long sleeves to protect against oil splashes.
You’ll use tongs to handle the ingredients, and I’ll provide food-safe disposable gloves so you can cook with confidence.
These simple precautions make the experience safe and enjoyable, even for beginners.
We’ll cook a delicious variety of tempura, including shrimp, fish, chicken, and seasonal vegetables such as mushrooms, sweet potato, or eggplant.
As we cook, I’ll show you easy techniques to get that perfect golden crunch that makes tempura so satisfying. It’s simpler than you think — and way more fun than following a recipe video online!
After cooking, we’ll sit down and enjoy the freshly fried tempura together with steamed white rice, dipping sauce, and just a touch of salt for flavor.
You’ll also get to try Tendon — a traditional Japanese rice bowl topped with tempura and finished with a sweet-savory sauce. It’s one of the most comforting and popular ways to enjoy tempura in Japan.
This warm and relaxed experience is open to everyone, from kitchen beginners to confident home cooks.
I host only one private group per day, so you’ll receive my full attention and enjoy a personalized experience.
Whether you’re visiting Japan for the first time or just love Japanese cuisine, you’ll walk away with real cooking skills and delicious memories.
The class lasts about 3 hours, and guests can choose their preferred start time: 10:00, 12:00, or 13:00, depending on availability.
Come ready to learn, laugh, and take home authentic Japanese tempura techniques you can use to impress family and friends!
One Group a Day – Learn from a Former Tempura & Sushi Chef Location: This cooking experience takes place in Ashiya, just 30 minutes from Osaka, and conveniently close to Kobe and Kyoto.
In this hands-on cooking experience, you’ll learn how to make authentic Japanese tempura — a beloved dish often enjoyed in everyday households across Japan. You don’t need any special equipment or professional tools. Using common kitchen items like a frying pan and a thermometer, I’ll guide you step by step through the basics. You’ll learn how to prep ingredients, control oil temperature, coat with batter, and achieve that perfect light, crispy finish.
Your safety is important. To protect yourself from oil splashes, I recommend wearing long sleeves during the session. You’ll also use tongs to handle the ingredients instead of your hands, and food-safe disposable gloves will be provided so you can cook with confidence. These small steps make a big difference, especially for beginners or those new to deep-frying.
You’ll be making a delicious variety of tempura, including: Shrimp, Fish, Chicken, Seasonal vegetables (like shiitake mushrooms, sweet potato, or eggplant) As we cook, you’ll discover simple techniques that help you get that golden, crunchy texture that makes tempura so special. It’s easier than you think—and much more fun than watching a cooking video!
After cooking, we’ll sit down and enjoy the freshly fried tempura together with steamed white rice, dipping sauce, and just a touch of salt for flavor. And there’s more! You’ll also get to try Tendon—a traditional rice bowl topped with crispy tempura and finished with a sweet-savory sauce. It’s one of the most comforting and satisfying ways to enjoy tempura in Japan.
This experience typically lasts 3 to 4 hours. Guests can choose a preferred start time such as 10:00, 12:00, or 13:00, depending on availability.
Whether you're a complete beginner or a confident home cook, this experience is designed to be warm, relaxed, and enjoyable for everyone. I keep the group small and private—just one group per day—so you get my full attention and a truly personal experience. Come ready to learn, laugh, and leave with authentic skills you can use to impress family and friends back home.
Hi, I’m Keitaro!
I’m a former sushi chef with experience both in Japan and the US, and now I’m here to share the real Japanese sushi experience with people from all over the world.
My kitchen is just a quick 20-minute train ride from Osaka’s Umeda Station. It’s clean, cozy, and the perfect spot to roll up your sleeves and make sushi in a safe, fun setting.
I love experimenting with ingredients, pairing sushi with local sake, and swapping travel stories. But here’s the serious part—sushi isn’t just food. It’s tradition, technique, and a way to connect people. That’s the part I want you to experience most.
Beginners? Totally welcome. I’ll guide you step by step, and you’ll be amazed at how quickly you can make beautiful nigiri.
So come hungry, bring your curiosity, and let’s create some delicious sushi and unforgettable memories together!
And hey, just so you know—I’m officially licensed too:
I hold a National Chef License (Japan’s official government certification for chefs),
Fugu Handling Registration Certificate,
Japan Sommelier Association–certified Wine Sommelier,
and I also hold certifications in Japanese whisky.
Nothing you need to worry about, but it’s nice to know your sushi is in safe hands!
Thank you all!
The closest station
Hankyu Shukugawa
How to get to the station?
From JR Ashiya station: 15mins
Exact location provided after booking.
Yes, Private Tempura Cooking with a Former Sushi Chef – Easy Access from Osaka, Kyoto & Kobe has a vegan option.
It costs 14250 per person.
Up to 4 people can join Keitaro's cooking class.
Duration of this cooking class is 3 hours.
Yes, Private Tempura Cooking with a Former Sushi Chef – Easy Access from Osaka, Kyoto & Kobe has a vegetarian option.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
