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Cook & dine
in a Tokyo home

Hands-on Japanese cooking classes
in a home kitchen in Tomigaya, Shibuya, since 2016.
Small groups of up to seven,
taught in English.

Nigiri made in the class

A single piece of nigiri

A table of small dishes

A sashimi platter from the class

A sushi platter in a lacquer tub

INFO

Featured in The New York Times

We are looking for Japanese cooking instructors

Give someone a class in Tokyo

Check availability

Guests cooking in the studio kitchen

TOKYO COOKING STUDIO

TOKYO COOKING STUDIO

TOKYO COOKING STUDIO

Travel, food
& connection

Tokyo Cooking Studio was founded by Yukari Matsushita, inspired by travel, food and the people she meets along the way.
Each class combines hands-on cooking with Japanese ingredients, traditions and the everyday food culture of Tokyo, and ends around one table.

Yukari Matsushita plating

NEWS & MORE

A class around the kitchen island

Tokyo Cooking Studio Featured in The New York Times

A group class with college students

One of our favorite summer group cooking with American college students!

Exchange students folding gyoza

Exchange Students’ Cooking Class!

A course from the vegetarian sushi omakase

Vegetarian Sushi Omakase

CLASSES

Ramen and gyoza, izakaya, sushi and sashimi, and from market to meal.
Up to seven guests, hands-on from the first cut.

RAMEN & GYOZA

A guest topping a bowl of ramen she made

Ramen & Gyoza
¥18,000 per guest · tax included
Class days
Fridays & Saturdays
Group size
1–7 guests
You make
Shoyu ramen and hand-folded gyoza
Dietary
Vegetarian option on request

IZAKAYA

A guest with a pot of karaage

Izakaya
¥20,000 per guest · tax included
Class days
Fridays · 1–7 guests
You make
Seasonal small plates

SUSHI & SASHIMI

A guest slicing salmon

Sushi with Chef Shinji
¥23,000 per guest · tax included
Sashimi & Knife Skills
¥22,000 per guest · tax included
Class days
Mon & Wed · 2–7 guests

MARKET TO MEAL

Sashimi from the morning’s market

Market to Meal ¥30,000
Class days
Tuesdays
Up to 6 guests
You make
What you chose
at the morning market

MENU

Pan-fried gyoza

Gyoza, folded by hand | Ramen & Gyoza

Wagyu for the izakaya table

Wagyu for the izakaya table | Izakaya Cooking

A sashimi platter

A sashimi platter you slice yourself | Sashimi & Knife Skills

Nigiri and rolls

Nigiri and rolls, one by one | Sushi with Chef Shinji

The morning’s fish

The fish you chose that morning | From Market to Meal

Guests rolling dashimaki tamago

Dashimaki tamago, rolled layer by layer | Bento making for student and corporate groups

Cooking side by side with guests

INSTRUCTORS

You learn from Yukari Matsushita, the founder, and sushi chef Shinji.
Every guest cooks, asks questions and gets individual guidance.

Yukari Matsushita

Yukari Matsushita Founder

Found cooking in New Orleans, trained in San Francisco.
Opened the studio in 2016.

Chef Shinji at the counter

Chef Shinji Sushi & knives

A professional sushi chef with over 20 years of experience.
Teaches Mondays and Wednesdays.

A large group class, everyone in aprons

GROUPS

Book any class just for your family or friends.
School and company groups cook in our partner kitchens in central Tokyo.

Two options

Private classes

Two to seven guests,
on calendar days or a day you ask for.

Groups & teams

11 to 30+ guests:
bento making, or sushi with Chef Shinji.

The entrance of Tokyo Cooking Studio

ACCESS

2-25-3 Tomigaya, Shibuya-ku,
Tokyo 151-0063.
Market to Meal meets at Hachikō, Shibuya.
Closed Thursdays and Sundays.
Private sessions on request.

GALLERY

A bowl of ramen

Gift vouchers

Give someone
a cooking class in Tokyo

Hands folding gyoza

JOURNAL

News, recipes and travel notes
from the studio

Reservation

Private request

Group enquiry

Gift vouchers

In the studio kitchen