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Tokyo Cooking Class
[ START 7:45AM ONLY] Solo Friendly "Traditional Japanese Breakfast" - Gluten free, Vegan, Halal friendly

Cooking Class Menu

Sample Menu

The menu varies by season, but the following is a typical example:

Japanese Omelette : Choose between a traditional version with free-range eggs or a plant-based alternative.

Simmered Hijiki Seaweed: A nutrient-rich, traditional side dish simmered to savory perfection.

Ohitashi: Crisp seasonal greens lightly seasoned with authentic Japanese soup stock (dashi) and soy sauce.

Hiyayakko: Chilled tofu served the authentic Japanese way—simple, refreshing, and comforting.

Natto (Optional Challenge): Try Japan’s famous fermented soybeans, a true superfood staple of the morning table.

Homemade Pickles: Crisp, seasonal vegetables pickled with traditional household methods.

Miso Soup with Seasonal Vegetables: Learn how to prepare authentic Japanese soup stock (dashi) to create a comforting morning soup

Rice: Cook with a traditional earthenware pot.

• Rice

  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

  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.

About Host

Yuka

All cooking classes by Yuka

I'm a cooking expert and instructor specializing in healthy Japanese cuisine, teaching in English.
from 2023 to 2025, I conducted cooking workshops in 10 countries in Oceania, Asia and Europe.

I usually host classes at home in the peaceful and cozy Oyamadai neighborhood, located just a 20-minute train ride from Shibuya, Tokyo.

In the class, I teach Japanese cooking skills and seasonal menus using fresh seasonal vegetables (mostly organic or pesticide-free), traditional Japanese seasonings and additive-free products.
I also focus on classes for people with dietary restrictions, such as vegans and gluten-free people, so that everyone can enjoy their meals together.

In the past, I had many dietary restrictions such as wheat, milk, eggs. I also supported foreign colleagues with food allergies and religious dietary needs.
During those times, When I traveled abroad, people were so nice and made sure I had something to eat. I'll never forget that, so I wanted to do the same for foreigners here in Japan.

Since then, I have studied various healthy cooking methods, including medicinal cuisine, macrobiotics, Shojin cuisine, and also explored gluten-free cooking. After that, I developed and supervised healthy menus at an organic cafe and a grocery store. Now, while teaching cooking, I am researching healthy cuisine that can be enjoyed by people of all backgrounds.

I am happy to arrange food according to your request, and looking forward to sharing our food culture with you.

Area

Exact location provided after booking.