I’m excited to take my guests to one of “Shibuya style” supermarkets. I show you and explain seasonal produces, Japanese seasonings, and pantry items in Japanese kitchen. From this part of experience, I'd like my guests to discover what Japanese eat everyday, and the fundamental ingredients of Japanese cuisine. And more, I hope that from this experience of visiting a market with me is a chance to see how Japanese food market is presenting products, how Tokyo locals shop, and “food culture” behind the products. After visiting the market, we move to my cooking studio by taking a train two stops from Shibuya or walk depending on weather. Class menu changes slightly with seasonal vegetables, but the menu in this experience is always Japanese home cooking 101. I want my guests to learn where is “umami” comes from and how to create it. And, recipes are very simple to cook and ingredients can be found in your city so that you can recreate the class menu easily for your friends and family. Menu is Karaage, sweet potato rice, miso soup, three other side dishes. My goal for this cooking class is my guests will be able to cook delicious miso soup in their kitchen after my class! Class menu is not created for vegetarian, but can be accommodated as much as I can. BUT, smoked bonito is always used in broth in this class. I also offer “Ramen at Home” and “Vegetarian Ramen and Gyoza” class
Hello, I am Yukari! Born in Japan and have lived across the cities in the States. My passion for cooking leaded me to come to a culinary school in San Francisco about 15 years ago and my culinary journey has begun. I have finally opened my cooking school, Tokyo Cooking Studio in my home in Shibuya. I have been sharing my passion of cooking and Japanese culture everyday. I have two other culinary experience, ''Ramen at Home” and ''Vegetarian Ramen Class.''
Sake Fruity sake
Aprons with the online recipe
We’ll be meeting in front of Hachiko and we’ll come to one of exciting food markets just steps. After exploring the market, we'll travel to my cooking studio.
最多6人參加，年齡須滿16歲。家長可攜帶2歲以下兒童參加。 每位參加者必須自行了解使用的食材，並與體驗達人溝通相關飲食限制或過敏情形。 生食或食用半熟的肉類、家禽、海鮮、貝類或雞蛋，可能會提高感染食源性疾病的可能性，參加者也應當將此風險納入考量。
My menu is fixed ahead, some ingredients are purchased a day before also pick up in the market. Vegetarian request can be made, BUT smoked bonito cannot be removed in class. I have Vegetarian Ramen Class for vegetarian guests. If age under 12, price is a half. Please message me on booking which kids