May is a wonderful time of year when the fresh greenery is at its most beautiful, making it especially հաճpleasant to be outdoors. After a relaxing walk through nearby Todoroki Valley, I head to my cooking class.
Before the class, I ask about your preferences for Japanese cuisine, and on the day, I guide you step by step from the basics so you can enjoy the experience while learning.

In our Japanese home cooking class, we create the menu in advance while listening to our guests’ preferences and planning together.

Okonomiyaki on a Hot Plate: A Traditional Japanese Home-Cooked Dish

Everyone enjoyed their respective classes.
Ramen and gyoza, both popular Japanese dishes, remain timeless favorites.
The participants also made beautiful rolled sushi using fresh Japanese fishes.

I had guests from Hong Kong join our roll cake and katsu curry class. This was their second visit as repeat guests.

Introducing onigiri featuring salt-pickled cherry blossoms. These sakura pickles are more than just food; they symbolize a cherished Japanese culinary tradition deeply rooted in history, spirituality, and the spirit of omotenashi hospitality.

Mari sushi are colorful sushi balls popular for Hinamatsuri (March 3rd, Peach Festival), shaped like traditional Japanese handballs.

Wajima-nuri is a traditional lacquerware produced in Wajima City, Ishikawa Prefecture, known for its durability and beautiful luster.

This time, I drove to Odawara Fishing Port, about an hour from Tokyo by a car, to enjoy some fresh seafood. While Tsukiji and Toyosu have now taken on more of a “touristy flavor,” Odawara feels like the most accessible place for Tokyo residents to experience truly local tastes. The port is especially famous for its horse mackerel, but all the other fish there are incredibly fresh and absolutely delicious.

Preparing a meal is more than just a daily routine. The dining table is a place for creative expression-a wonderful opportunity to strengthen bonds with family and friends, whether on special occasions or ordinary days. Here, we introduce easy tableware coordination tips you can try right away.

Table coordination means combining tableware, cutlery, tablecloths, placemats, and other items according to the purpose, season, or theme to beautifully decorate the dining table. This time, I would like to focus on one of my cooking classes- Fluffy Pancake Class—and share my personal ideas.

Whisk, sip, and bake your own matcha masterpieces with a Tokyo local—an unforgettable taste of Japanese tea culture.
Why not take the tastes and techniques you learn here in Tokyo and recreate them back at home?

Japanese summer fruits are known for their high water content and refreshing juiciness, making them perfect for the hot season. They are excellent for hydration and nutrition, helping to prevent summer fatigue and maintain good health. Here, I would like to introduce three representative summer fruits: cherries, muskmelons, and peaches.

Matcha, which enjoys great popularity around the world, has a long history, a unique production process, and some tips for preparation that make it even more fascinating. Here, I would like to share some interesting facts about matcha that I have learned. By understanding these aspects, you can appreciate the charm of matcha more deeply. I hope this will be helpful for those who are thinking about starting to enjoy matcha themselves.

Would you like to discover the secrets to making light and fluffy souffle pancakes while enjoying a relaxed, hands-on class in Tokyo? Join our intimate, small-group workshop where beginners are warmly welcomed and everyone can learn together in a friendly, home-like atmosphere.

When welcoming foreign guests, my aim is to enjoy Japanese cuisine together. Many of them are also very interested in the kitchen tools we use. Therefore, I would like to introduce some of the most popular kitchen items from my Japanese cooking classes.

Spring in Japan is heralded by three iconic plants: nanohana (rapeseed), tsukushi (horsetail), and sakura (cherry blossoms). These plants are widely cherished as symbols of the Japanese spring season.

I host traditional Japanese cooking classes at my home. Just down the hill from my house, we can reach the Tama River, where we can experience the breath of spring firsthand. Along the Tama River, cherry blossoms and rapeseed flowers bloom in profusion, offering beautiful spring scenery to enjoy.

The natural tiger pufferfish, a representative luxury fish of winter, is primarily in season during winter. The most delicious period is from mid-October to late March, with January and February offering the best flavors. During this time, the cold weather tightens the flesh and increases its fat content. Please be sure to enjoy this luxurious Japanese ingredient at a Japanese restaurant.

The basic elements of Japanese cuisine are "rice," "miso soup," "grilled fish," and "pickles." Why not incorporate Japanese tableware into this simple meal setting? Beautiful dishes can enrich your daily dining experience.If you don't have Japanese tableware on hand, don't worry. You can still make plenty of arrangements with Western-style dishes.

Osechi ryori, or traditional Japanese New Year's cuisine, originally began as offerings to the gods during seasonal turning points called sekku. Today, it is widely enjoyed as a special dish to celebrate the New Year.In addition to traditional items, a variety of dishes tailored to each family's preferences have been incorporated. The flavors, presentations, and number of tiers in the jubako (special boxes) vary by region and household, strongly reflecting local characteristics and family traditions.Thus, osechi ryori holds an important place in Japanese food culture and continues to be cherished in many households as a special custom to celebrate the New Year.