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In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 25(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 26(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 29(Sun) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 30(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 1(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 2(Thu) 10:00-12:30

    Okonomiyaki & Gyoza

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Japanese Kitchen Tools : Miso Muddler

February 7, 2026

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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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Hello from Cooking Class in Tokyo

February 4, 2026

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It was wonderful to welcome returning guests from Hungary after a year. 🇭🇺
Seeing more repeat guests join my classes truly makes me happy.

Last time, they joined the Ramen & Gyoza class, and this time they chose the Japanese home cooking class. We started with how to make dashi, then learned how to cook fluffy rice, miso soup, classic pickles, and several main and side dishes using both meat and fish.

They told me they’ll be back again next year —
I’m already looking forward to seeing them again! ✨

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Japanese Cooking Class in Tokyo – Authentic Food Experience for Travelers 🇯🇵

January 23, 2026

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Looking for the best Japanese cooking class in Tokyo?
Want an authentic, hands-on cultural experience during your trip to Japan?

Our cooking class offers an immersive and unforgettable Tokyo food experience in English, perfect for travelers, couples, families, and food lovers.

We specialize in small-group, interactive classes where you cook real Japanese dishes from scratch — not demonstrations, but true participation.

Our Most Popular Tokyo Cooking Classes :
– Ramen & Gyoza 🍜🥟 
– Okonomiyaki & Gyoza 🥟 
– Home-style Tempura 🍤 
– Home-style Sushi 🍣
– Japanese Home Meals 🍙🍲🐟🥩🥚🥬
– Japanese Bento 🍱 
– Japanese Sweets & Tea 🍵🍡 

Perfect For : 
– Travelers looking for unique Tokyo activities
– Couples seeking a cultural date experience
– Families with children
– Foodies wanting authentic recipes
– Anyone who loves Japanese cuisine

Book the BEST Japanese Cooking Class Today 🇯🇵

Make your trip to Japan unforgettable.
Cook, eat, laugh, and experience authentic Japanese cuisine with us.
We look forward to welcoming you to our kitchen!
For booking, please check here! 

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Japanese Cooking Class | Tokyo 🇯🇵(@yucasjapanesecooking)がシェアした投稿

Kids Cooking Class in Tokyo | Mindful & International Pop-Up Workshop

January 21, 2026

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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. 

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Hello from Cooking Class in Tokyo

January 16, 2026

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Guests who joined us before came back again, this time bringing their friend!
Last time, they took our Ramen & Gyoza class, and this time they joined the Bento class 🍱
While catching up on each other’s recent stories, I was able to share deeper techniques of Japanese home cooking.
It was such a wonderful time. Hope to see them again in the near future! ✨

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Recipe : Mackerel simmered in miso

January 14, 2026

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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.

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Hello from Cooking Class in Tokyo

January 12, 2026

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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! ❤️

 
 
 
 
 
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Japanese Cooking Class | Tokyo 🇯🇵(@yucasjapanesecooking)がシェアした投稿

Are you interested in learning Japanese cooking? Come and join my cooking class in Tokyo!
Please check the class calendar and keep your seats from here !❤️

Ten-chazuke

January 9, 2026

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Ten-chazuke is a type of ochazuke in which tempura is placed over rice and served with green tea or roasted green tea poured on top.

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.

Are you interested in learning Japanese Cooking? Come to our cooking class in Tokyo!
Please check the class calendar and keep your seats from here !❤️

Tokyo Guide : IYOSHI COLA

January 7, 2026

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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.

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Recipe : Shabu-shabu

January 5, 2026

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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.

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