Culinary Expert will guide you through the art of
Simple, easy and delicious Japanese food to you!
The best cooking class in Japan 2018 - 2023 by TripAdvisor! See more detail.
As of 2025, we have been selected as the No.1 Japanese cooking class on Tripadvisor.
We offer 7 classes at YUCa's private kitchen studio. Each class takes 2.5 hours and hands-on class. Please push button to know more detail.
We introduce Japanese home cooking recipes (both video and text) for free. Please watch and try them out! Smart phone app is available too.
A casual look into everyday life in Japan. From home cooking and family meals to seasonal moments, our vlogs share the real, simple joy of Japanese daily living.
It’s not about skill, but the focus and presence in the moment ✨
Recently, I hosted a pop-up cooking class at a birthday party with kids from all over the world 🎂
Arrived on site looking a bit like a traveling vendor.
We cooked Okonomiyaki and Dango parfait together.
Little hands rolling dumplings together.
A plate brought over with, “I want more!”
A gentle voice saying, “Is there anything I can help with?”
Even in a different environment, if the joy of cooking and the way we engage with it came across, even just a little, that would mean everything to me.
Want to experience PRIVATE or Small Group cooking class in Tokyo?
Join my cooking class—perfect for kids, families, and curious cooks.
Check the class calendar and reserve your seat here. ❤️
Mackerel simmered in miso (鯖の味噌煮) is a traditional Japanese dish made by gently cooking mackerel in a savory sauce of miso paste, sake, mirin, sugar, and ginger.
The miso gives the dish a rich, slightly sweet and salty flavor, while ginger helps remove any fishy smell.
It is commonly served as a home-style meal and eaten with rice.
After each class, I usually take my guests on a Japanese supermarket tour in my neighborhood to introduce local products and everyday foods.
This time, they bought those Japanese foods!
• Kiwpie Mayonnaise
• Soy sauce
• Dried Yuzu peel
• Furikake
• Dried red chilies
• S&B Curry powder
• Tomato Ketchup
• Japanese medium-thick Worcestershire-style sauce
Would you like to explore a local Japanese supermarket with me?
Come to Tokyo and join us! ❤️
The word “ten” refers to tempura, and when tea is added to freshly fried tempura, the batter softens slightly, creating a light and refreshing flavor that reduces the heaviness of the oil.
It is often served as a finishing dish after a tempura rice bowl (tendon), offering a satisfying yet pleasantly light conclusion to the meal.
IYOSHI Cola is a Japanese craft cola brand based in Tokyo. Made with natural ingredients such as kola nuts, citrus, and a carefully selected blend of spices, it offers a complex and refreshing flavor unlike mass-produced colas.
Rooted in traditional herbal knowledge passed down through generations, IYOSHI Cola is handcrafted in small batches, reflecting a deep respect for craftsmanship and Japanese sensibilities. It can be enjoyed simply with sparkling water, mixed with milk, or used as a base for creative drinks, offering a new way to experience cola through Japanese food culture.
Related video :
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Shabu-shabu (しゃぶしゃぶ) is a Japanese hot pot dish. It is named after the sound “shabu shabu,” which describes the swishing motion used when cooking the meat in hot broth. A pot of water or light broth, usually flavored with kombu (kelp), is heated at the table. Thinly sliced meat, such as beef or pork, is briefly swished in the hot liquid until just cooked. Vegetables like napa cabbage, mushrooms, tofu, and leafy greens are also cooked in the pot.
The cooked meat and vegetables are dipped in sauces, most commonly ponzu (a citrus soy sauce) or sesame sauce, before eating. Because the meat is cooked very quickly, it stays tender and light. Shabu-shabu is often enjoyed as a social meal, where everyone cooks and eats together, especially during colder seasons in Japan.
Last year, I was so happy to welcome guests from many different countries to my kitchen studio 🌍✨
Many guests visited the kitchen studio for the first time in several years, and it was a truly joyful time to catch up with one another while cooking together.
This year as well, I hope to continue creating warm and memorable in-person experiences for everyone who loves Japanese food culture and is visiting Japan 🇯🇵🍱
A year full of challenges and learning.
Nothing was easy, but I’m deeply grateful for every encounter and for the opportunity to share the beauty of Japanese food culture.
Cooking classes, new projects, and new connections—
each experience helped me grow, step by step.
Thank you from the bottom of my heart to everyone who supported me.
Looking forward to moving into 2026 with care and intention.
YUCa
Discover the beauty of wagashi, traditional Japanese sweets inspired by the seasons 🌸
Join our hands-on Japanese Sweets & Tea class in Tokyo and experience Japanese culture through taste, tea, and craftsmanship.
No experience needed—just curiosity ✨
Japan has four distinct seasons. We enjoy seasonal foods and also savor traditional Japanese sweets that reflect each season. Traditional Japanese sweets are called wagashi. One of the most popular types of wagashi is mochi, which is made from glutinous rice. In this class, you will make three kinds of wagashi, including mochi. You will also enjoy matcha, which has become famous worldwide, not only as a beverage but also as a dessert. In addition, you will learn about various types of Japanese tea and enjoy pairing them with wagashi.
With the guidance, you’ll gain a deeper understanding of wagashi and Japanese food culture, including the importance of seasonality, ingredient selection, and traditional aesthetics. As part of the class, you will also visit a local supermarket to explore Japanese ingredients used in Wagashi.
During the year-end and New Year season, children from all over the world visit my cooking studio.
What always strikes me is their eagerness—
“I want to do the cutting!” “Let me mix!” “I’ll measure!”
They jump in with bright curiosity and confidence.
Meanwhile, the parents take a step back, happily playing a supporting role. They want their children to experience making Japanese food with their own hands.
In their quiet presence, I sense a deeper wish: that their children will grow up able to take responsibility for their own health.
Even amid the busyness of the season, these moments fill the studio with warmth—and make all my end-of-year fatigue fade away.
