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.
Saibashi (菜箸) are long chopsticks used in Japanese cooking. They are longer than regular chopsticks used for eating, typically measuring about 30–40 cm (12–16 inches) in length. Their length helps keep your hands away from hot oil or boiling pots, allowing you to handle food safely while cooking. There are several cultural reasons why Japanese people use cooking chopsticks, closely connected to Japan’s food culture and cooking methods. First, Japan has a long tradition of eating with chopsticks, and naturally this utensil became useful in the kitchen as well. Japanese cuisine often emphasizes handling ingredients delicately and cooking them carefully without breaking their shape.
Japanese ebi fry is a dish where shrimp is coated in batter and deep-fried, resulting in a crispy exterior and a tender, juicy interior. Typically, the shrimp is peeled, deveined, and seasoned with salt and pepper, then coated in flour, egg, and breadcrumbs before being fried. Ebi fry is often served with tartar sauce, and commonly accompanied by shredded cabbage, rice, and miso soup. It is a popular dish in home cooking, casual eateries, and restaurants.
If you’re searching for fresh mochi in Tokyo or the perfect matcha dessert experience, look no further than SASUI ITO EN at NEWoMan Takanawa. Located just steps from Takanawa Gateway Station, this modern Japanese tea café offers something rare: freshly pounded mochi served daily, paired with premium Japanese tea.
This is not just a café visit — it’s a refined tea and sweets experience.
About a year and a half ago, two guests from the UK joined one of my classes. Recently, they returned to the studio—this time bringing their parents and siblings with them.
Throughout the class, I could truly feel how lovingly they had been raised by such wonderful parents. The warmth and closeness of their family shone through in every moment we shared.
What made me even happier was hearing that they have since gotten engaged. Knowing that they have stepped into a new chapter of their lives filled my heart with joy.
I may simply be a food-loving cook, but being able to share in the meaningful milestones and precious memories of my guests’ lives is something I treasure deeply. It is truly one of the greatest joys of what I do.
A heartfelt congratulations on your engagement, Lucy san & Tommy san! I can’t wait to see you again.
Japanese tartar sauce is slightly different from the typical Western version, as it incorporates Japanese ingredients. Its characteristics include the use of Japanese mayonnaise, onions, boiled eggs, and cucumbers instead of pickles. To add sweetness, sugar and soy sauce are often used. If acidity is needed, a small amount of lemon or rice vinegar may be added. Japanese tartar sauce is commonly used in home cooking and Western-style restaurants, providing a mild and rich flavor that complements dishes. It is often paired with simple fried foods and fish dishes.
The other day, we welcomed a very special guest to our Japanese cooking class in Tokyo.
He was a young boy who absolutely loves Japanese food — especially Japanese sweets.
With shining eyes, he showed me a notebook filled from cover to cover with the names of Japanese snacks and desserts. Before coming to Japan, he had carefully researched them all and written them down himself, preparing for this trip with incredible dedication.
After our class, we stopped by a local supermarket.
Notebook in hand, he made a beeline for the snack aisle. Checking each name one by one, he excitedly filled his basket with the sweets he had dreamed of trying. The determination and pure joy on his face were unforgettable.
Moments like this remind me why I love hosting a Japanese cooking class in Tokyo.
Seeing a child so wholeheartedly passionate about Japanese food is truly inspiring.
His parents watched nearby — slightly amazed and perhaps a little overwhelmed — but smiling warmly at his enthusiasm.
If you’re wondering where to buy high-quality nori in Tokyo, look no further than Yamamoto Nori-ten in Nihonbashi. Founded in 1849, this historic seaweed specialty store has been perfecting the art of nori for over 170 years — making it one of the most respected nori shops in Japan.
Located in Nihonbashi, a district known as the birthplace of commerce in Tokyo, the shop perfectly matches its surroundings: refined, traditional, and deeply connected to Japanese culture.
This time of year is usually a little quieter for my cooking classes. Taking advantage of this slower season, I decided to renovate my kitchen area. I added tiles to the walls of both the kitchen and the serving counter, where stains and small scratches had been bothering me for some time. The overall look hasn’t changed much, but it’s now much easier to clean. A long-held wish has finally come true, and I’m feeling refreshed and motivated in the kitchen once again.
The wall cabinets and the three-tier display shelves were left as they were, and a craftsman carefully installed each tile by hand.
Arakawa, where the kitchen studio is located, was once known for its brick-lined streets. With that history in mind, we incorporated a touch of it into the interior design.
Being able to clean even under the refrigerator has left both the space and my mind feeling refreshed.
Under the kitchen counter, there were several areas where the wallpaper had peeled away, and it had been a spot that bothered me for many years. (Every time I looked at it, my heart sank a little, so I found myself pretending not to notice.)
Even so, this is still a special place for me—my favorite spot where I continue to write this blog.
This time, we had tiles installed here as well. We added indirect lighting to create a cozy, café-like atmosphere, and my husband even designed the cable setup so that devices can be conveniently charged.
I’m looking forward to spending time in this space together with all of you!
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Tokyo covered in snow ❄️
A rare and magical winter moment in the city.
Before heading out, I paused at my cooking studio, looking out at the small garden outside the window — now gently covered in snow.
The usually quiet mini garden felt even more still, wrapped in white.
This day was an important election day for Japan.
I filmed this video on a snowy morning on my way to the polling station.
The snow may have affected the turnout and the results.
Even so, I believe in doing what I can, first.
Watching the snow settle softly over the garden reminded me that small, quiet actions still matter.
That was the feeling I carried with me that morning.
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The miso muddler (味噌マドラー) is a thoughtfully designed Japanese kitchen tool made especially for preparing miso soup, a staple of everyday home cooking in Japan. Its rounded, spiral-shaped tip allows you to scoop up miso paste easily and dissolve it directly into hot dashi, helping the miso blend quickly and smoothly without clumps. Compared to using a ladle or chopsticks, it distributes flavor more evenly and saves time.
At first glance, many people are curious about how to use this unique tool, but once they try it, they’re often impressed by how simple and efficient it is. If you’ve ever found your kitchen counter crowded with utensils while cooking—especially when trying a new recipe—the miso muddler offers a smart, space-saving solution.
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