Umami One

Cooking Lesson at TOKYO!

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Discover Authentic Japanese Cooking in Ikebukuro TOKYO!

Are you ready to embark on a culinary journey through Japan's rich flavors and traditions? Look no further! Our authentic Japanese cooking classes are now available in Ikebukuro, Tokyo, tailored specifically for inbound travelers like you.

Our Lesson

At our cozy venue in Ikebukuro, you'll have the opportunity to learn the secrets of Japanese cuisine from skilled local chefs. From mastering the art of sushi and sashimi to crafting delicate tempura and savory ramen, our classes offer hands-on experiences that will elevate your culinary skills and deepen your understanding of Japanese gastronomy.

Why choose us?

Conveniently located in Ikebukuro, one of Tokyo's vibrant districts
Small class sizes ensure personalized attention and We have instructors for authentic Japanese cuisine and interpreters fluent in English.
A welcoming atmosphere where cultural exchange flourishes
Whether you're a novice or an experienced home chef, our classes cater to all skill levels. Immerse yourself in the essence of Japanese cooking and create unforgettable memories during your stay in Japan.

Join us for an unforgettable culinary adventure! Book your spot today and savor the taste of Japan in the heart of Ikebukuro.

Online Reservation

When you're busy, even the smallest effort counts. To accommodate everyone's schedules with ease, we offer convenient online booking through our website.
Feel free to make reservations anytime, 365 days a year.

Additionally, we have English interpreters available, so you can learn with peace of mind and ease.

Location

Address：
3-7-15 Zoshigaya, Toshima-ku, Tokyo 171-0032, Japan.

From Kishimojin, it takes 2 minutes.➡

Instructor Introduction

Hi! My name is Oodaira.

Experience
Profile:
I am a chef with over 10 years of experience in Japanese cuisine, specializing in traditional methods. Working in a traditional Japanese restaurant, I have honed my skills in incorporating seasonal ingredients and bringing out the natural flavors of the ingredients. I have also provided fugu (blowfish) dishes, which require specialized training.

Background:
I studied Japanese cuisine at a culinary school, where I learned the fundamentals of cooking. I further polished my skills by working at a renowned traditional Japanese restaurant frequented by those in the financial industry. Subsequently, I diversified my culinary repertoire beyond Japanese cuisine and became an instructor at a cooking school, teaching the joy and techniques of cooking to others. Additionally, I have organized cooking classes tailored for individuals with disabilities to support their independence.

Specialties and Style
Specialties:
My specialties lie in traditional Japanese cuisine, where I emphasize techniques such as proper fish filleting, vegetable cutting, and cooking methods to bring out the best flavors of the ingredients. I also enjoy adapting Japanese dishes into home-cooked meals that are easy for anyone to prepare.

Style:
In my cooking classes, I focus on simplicity and ease of preparation while imparting depth and richness to the dishes. I emphasize using seasonal ingredients and teach students how to maximize the flavors and umami of the ingredients.