A true taste of everyday Japanese home cooking — simple, comforting, and naturally rich in umami. This is the kind of meal we cook and enjoy in our daily lives in Japan.
• Onigiri (Japanese Rice Balls)
Onigiri are one of Japan’s most beloved everyday foods, enjoyed both at home and on the go. Made with plain rice and filled with a variety of ingredients, they are simple yet deeply satisfying.
• Miso Soup
A daily staple in Japanese households, miso soup is light yet full of depth. It is made from scratch using dashi (a traditional broth of kombu and bonito flakes) and miso paste, combined with classic ingredients such as wakame seaweed and fried tofu.
• Nikujaga (Simmered Wagyu Beef and Potatoes)
Nikujaga is a classic home-cooked dish associated with comfort and family. High-quality Wagyu beef and vegetables are gently simmered in a lightly sweet, soy-based broth until tender and infused with flavour.
• Tamagoyaki (Japanese Rolled Omelette)
Tamagoyaki is a soft, layered Japanese omelette made by rolling thin sheets of egg. Slightly sweet and fluffy, it is a favourite in both home cooking and bento boxes.
• Goma-ae (Vegetables with Sesame Dressing)
A simple yet flavourful side dish. Vegetables are dressed with a rich, nutty sauce made from hand-toasted and ground sesame seeds.
Onigiri is a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and usually wrapped with nori(dried seaweed). Stuffed with a a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun alternative to sandwitches for lunch.
Nikujaga literally means “meat and potatoes”, from two of the main ingredients niku (meat) and jagaimo (potatoes). It’s a comfort food for the Japanese and it is a very popular meal cooked at home. It is often considered “mother’s cooking” (“ofukuro no aji” おふくろの味 in Japanese) as each household cooks it just slightly different. The food itself is very simple and homely, and the warm bowl of your mother’s nikujaga brings one back to their roots. It is probably the most popular dish among all kinds of nimono (煮物 Japanese stewed dishes).
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
Miso soup is a traditional Japanese soup. It's base is "dashi" (Japanese fish stock) and Miso paste. Common added ingredients are Tofu, Green onion and deep‐fried tofu but differs by personal preference. The type of miso is different from region. In western and Easter Japan white miso is mostly used.
This is a fully private, hands-on cooking experience in a real Japanese home. It is designed for those who want to experience authentic local life — not just learn recipes.
The Flow of the Class:
The 3-hour experience begins with a quiet cultural moment. You will learn how to brew high-quality Japanese green tea (Gyokuro) and enjoy it with traditional sweets. This gentle start helps you slow down and step into the rhythm of Japanese daily life.
After that, we cook together step-by-step. You will learn simple techniques and small details that make everyday dishes truly delicious — all designed so you can easily recreate them back home. We also use traditional Japanese cooking tools, giving you a deeper understanding of our food culture.
At the end of the class, we sit down to enjoy the meal you prepared in a warm, relaxed atmosphere. You will also have the chance to sample a small taste of Japanese sake.
What you will experience:
Onigiri: There is something so satisfying about shaping warm, fluffy rice by hand. You’ll master the art of the traditional triangle and have fun choosing your favourite fillings from a variety of colourful options to create your own unique rice balls.
Miso Soup: Discover the secret to a truly soul-warming soup. We’ll make authentic dashi from scratch and discover the essential timing for adding miso to capture its full, delicate aroma.
Wagyu Nikujaga: Experience the magic of Japanese simmering. You’ll learn how to keep high-quality Wagyu beef melt-in-the-mouth tender while ensuring the vegetables stay perfectly shaped and infused with flavour.
Tamagoyaki: Have a go at using a traditional rectangular pan! It’s all about the fun of heat control and timing as you roll delicate, golden layers of egg into a fluffy omelette.
Goma-ae: Nothing beats the fragrance of freshly toasted sesame seeds. You’ll toast and grind them by hand, releasing a rich, nutty aroma that brings simple vegetables to life.
Notes:
No prior experience is needed — beginners are very welcome.
The class is conducted in clear, simple English, so non-native speakers can feel comfortable joining.
Minimum booking: 2 guests.
Availability: Mainly Wednesdays and Fridays. Tuesdays and Thursdays may be available upon request — feel free to contact me.
Time: Usually starts at 10:30. I can accommodate a slightly later start, but please note I do not offer evening classes.
Introductory Rate: The current price is a special rate to celebrate my opening!
Emiko
Hi, I’m Emiko.
I’m a passionate home cook who loves sharing the joy of everyday Japanese food. I enjoy growing vegetables in my family garden and making my own fermented foods, such as miso and pickles.
I spent many years living abroad, where I often cooked Japanese meals for my international friends. Seeing their smiles and hearing “This is delicious!” always brought me so much happiness. Through food, I’ve connected with people from many cultures and created unforgettable memories.
Now that I’m back in Tokyo, I want to share that same warm, personal connection with you. In my class, you won’t just learn how to cook; you’ll experience how we prepare meals, how we eat, and how we share time around the table. It’s a chance to step into a Japanese home, not as a tourist, but as a guest.
My home is located in a quiet residential neighbourhood just a few stops from Ikebukuro and Shinjuku — a perfect place to experience authentic local life.
I love talking about Japanese culture, and I’d also love to hear about your country and your favourite foods. I’m really looking forward to meeting you!
The closest station
Mejiro Station
How to get to the station?
From Shinjuku Station: 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Up to 4 people can join Emiko's cooking class.
Please go to Mejiro Station which takes 10 mins from Shinjuku Station. Then Emiko (host) will pick you up there!
It costs 11000 per person.
Duration of this cooking class is 3.5 hours.
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.
