Japanese Cooking 101: Fish & Vegetables

Reviews

• Valerie S.

  Japanese Street Food: Takoyaki and Okonomiyaki June 9, 2017

  I attended a ramen workshop last night as part of a bachelorette party and it was so fun! Yoko was so patient and showed us every step along the way, all the while the facility where we cooked was beautiful and clean and the presentation of everything was just so beautiful! Yoko enlightened us with little tidbits of info and we got to try all different kinds of soy sauces (who knew there were so many?) and the class was four hours so you can imagine how in-depth it was. She even showed us how to make our own noodles! Thank you, Yoko- can't wait to come back for another workshop!

• Helen C.

  Simple, Tasty, Healthy Sushi May 25, 2017

  Took the SUSHI Class
  
  I must say.. I learned a lot. Yoko was very sweet and good instructor... very soft spoken. Honestly all the food we made were delicious! I would not mind coming back and learning something new!
  
  Remember... bring your own drink ( anything) if you want something other than water.

• Anna C.

  Japanese Cooking 101: Fish & Vegetables April 20, 2017

  Super fun time and we made dishes that I'd never try on my own. I can filet a fish now! Yoko is a patient, knowledgable, and warm teacher. Great activity for couples, familys, friend groups, or even a bachelorette/bachelor party pre-gamer.

• Jeffrey A.

  Japanese Street Food: Takoyaki and Okonomiyaki March 28, 2017

  Had a really fun lesson making ramen with my friends Joy and George. The class allowed us to interact with other students and the food tasted really good! Will definitely look into taking other classes in the future. Highly recommended.

• Mary J.

  Seafood Market Tour & Cooking March 25, 2017

  My daughter and I took the Fish tour/cooking class.
  
  Yoko's tour at the fish market was very educational. Her cooking class is even better. Before this class, I was afraid to prepare a whole fish. Now with her instructions on how to scale, cut and fillet the fish, I have no fear. She taught us how to make several dishes with the same fish. We had a variety of dishes.
  
  Her teaching skills and personality makes her class a good time. I have taken many cooking classes from other places and rate this one highly. We plan on taking other classes from her.

• Luke C.

  Nigiri Sushi (Edo Mae Style) March 24, 2017

  We learned so much and everything was very hands on plus we ate tons of food in the sushi class. Would recommend to our friends!

• Bin X.

  Simple, Tasty, Healthy Sushi February 28, 2017

  My fiancé and I took the sushi class on a Sunday morning. The guest chef was one of the chefs at Matsuhisa. Needless to say we were blown away by his culinary prowess, we had a private demonstration of him filleting a whole yellowtail using his super expensive sushi knife.
  
  Yoko and Chef were great teachers, they were knowledgeable and patient. There were 11 of us and each person rotated in slicing fish sashimi style and for the sushi. We also each made our own 12 pieces of nigiri and hand rolls. Not only did we learn a lot about how to make sushi that day, but the whole process made us realize just how much preparation goes into making it. It's given us a new found appreciation for sushi, especially for the sushi rice. Also we were both surprised by how tasty the sushi we made were, none of the pieces were fishy or off putting. We had a variety of fish, salmon, mackerel, yellow tail, scallop, etc.
  
  I highly recommend this class, either as a date or a gift it's pretty awesome. We'll definitely come back and maybe take the fish market class.

• Alan C.

  Ramen Run Down: Tonkotsu February 5, 2017

  Highly recommended! I took an excellent class on "How to Cook Ramen" with Yoko and Mark. The class was very informative, very hands-on and at the end, very delicious and gratifying to eat the fruits of our labor. Yoko was very warm, gracious and knowledgeable about ramen. We made everything: chashu, broth, tare, noodles (a lot of work but interesting to do!) and garnishes. I will definitely take her other classes (sushi, fish market visit, yakitori) and a dream would be to take her guided tour to the japanese countryside.

• Karen L.

  Simple, Tasty, Healthy Sushi December 31, 2016

  Morning sushi-making session on Sunday, 11/20/16
  
  It's time to put on your apron and get into the kitchen for some cooking lessons. Parking is located across the street $10 all day parking. It was easy to locate the loft where Yoko resides and teaches us her cooking skills. Upon arrival, she has her assistant greet us downstairs and escort us up.
  
  Cooking sessions begin about half an hour before the listed time just for preparation. I've taken the tonkotsu ramen class too so there were lots of prep work to be done. As for the sushi-making class, it was simple and easy to follow through. The amount of food prepared is calculated to be just enough for each person. The learning experience of each class was based upon the students. We get hands-on experience and we work together with everyone in the class.
  
  While we listen to her instructions on how to prepare the foods, some students are taking notes and other students are helping her out. In the end, she will email the instructions and ingredients so we don't have to worry about it. When we were all done, we sat together at her dining table and shared a few stories.
  
  Yoko was great with answering our questions and instructing us on what to do. She has a cute accent in her English while teaching. I would definitely recommend this class if you're up for learning some basic kitchen skills. Her classes are not strictly structured and are open to variations depending on the students. I'm looking forward to making the Wagyu beef for Valentine's Day too.

• Kevin N.

  Ramen Run Down: Seafood Miso December 22, 2016

  I have a new appreciation for ramen after taking this class with Yoko. Making noodles is no joke. The class is located in Yoko's studio apartment and you'd never guess that it was a home since the whole thing looks like one big kitchen. My class had a total of 10 people and everyone got their chance to participate in every task that it took to make a bowl of ramen. Yoko explains everything in detail and answers any questions you have. She has two assistants helping her and they're equally as nice. At the end of the class you get to sit down and enjoy your creation with your class. Be sure to make friends and not be quiet and shy, the end result is a product of all your labor and you're kind of stuck with each other for 4 hours. Don't try to memorize or take pictures or take notes of all the recipes, she will send them to you in an email after!
  
  Price: $87
  
  Parking: $10
  
  Advice: you can park directly across the street in the parking lot for $10 or circle around and try to find a better spot for a couple of dollars cheaper if you're really trying to be frugal.

• Nicole L.

  Seafood Market Tour & Cooking December 21, 2016

  As everyone suggests, Yoko is great. I took the fish market tour class and Yoko walked us through how to scale the fish, cut its head off (and use it for soup), gut it, fillet it and either turn it into sashimi or cook it. At the market, she and the vendors will answer whatever questions you have. It seemed like people did this class individually or in pairs.
  
  Parking around Yoko's spot isn't great (it's DTLA) so suggest finding street parking if you can or just paying for per day lot nearby.

• Renee B.

  Ramen Run Down: Tonkotsu December 17, 2016

  Surprised my bf for anniversary with Tonkostu Ramen class. He absolutely loved it. Yoko was so friendly and made sure you understood everything. I loved how we got to learn everything and didn't just watch but got to be involved in making it all. We will definitely be back for another class.

• Liza H.

  Simple, Tasty, Healthy Sushi December 13, 2016

  I bought two spots to Yoko's "Simple Tasty, Healthy @ Home Sushi" class for my boyfriend's birthday this year. It was the perfect fun experience to share.
  
  Yoko has a beautiful loft in downtown LA with the most enviable kitchen I've ever seen that she uses to teach her classes. She gives very thorough instructions ahead of time on when to get there, parking, what to bring, what not to bring, etc. Her communication is very clear via email.
  
  During the class, she's an excellent teacher. She explains each step clearly and delegates so that everyone helps split up the work. For the particularly fun parts (cutting the fish for the sushi, as an example), she makes sure everyone gets a chance to participate. Her authentic tips throughout the cooking process were very valuable and appreciated.
  
  At the end, you get to enjoy the meal with the class. I was surprised how comfortable we were with each other by the end after all our hard work. If you're over 21, it's also BYOB!
  
  After the class, she emailed us the recipes for all the dishes we cooked that day - a treat I wasn't expecting! With this, my boyfriend and I have been able to recreate the dishes at home with ease.
  
  In short, this is a fun learning experience that's detailed and clear. You come out actually learning the skills which makes it well worth the money.

• J M.

  Nigiri Sushi (Edo Mae Style) December 5, 2016

  My daughter and I took Yoko's sushi-making class. The sushi chef demonstrated how to filet a whole snapper and we all got to slice different types of fish for sushi. We learned how to make sushi rice, a sesame sauce for blanched vegetables, and fish soup using the snapper bones. The best part was eating what we created -- about 10 pieces of nigiri sushi (tuna, scallop, snapper, salmon, yellowtail, shrimp, mackerel) and two hand rolls (spicy tuna and crab). Yoko shared her recipes for everything we made, which is easy enough to do at home!

• Wendy M.

  Simple, Tasty, Healthy Sushi November 11, 2016

  Yoko is a great teacher of Japanese sushi. We did a team building event and had 12 women lean how to make a sesame seed dressing for blanched vegetables , proper seasoning of sushi rice and rolling spicy tuna rolls, inside out Cali rolls and then u sit down and eat! We brought some wine and had the best girl bonding! She also does food tours in Japan definitely going to do a couples event. Only thing was building elevator we had 12 women and got stuck kinda scary! Luckily opened on 4th floor and all jumped out before it closed on us thank God for strong Mimi!

• Vicky D.

  Izakaya and Yakitori Cooking October 31, 2016

  Great team building. The class isn't super structured which allows everyone to participate as they like.
  
  We did the yakitori which was great because we could then eat it!
  
  Highly recommend this event for a light team building experience. It's more social hour than forced participation!

• Emily C.

  Simple, Tasty, Healthy Sushi October 30, 2016

  Can't say enough wonderful things about the Sushi making class we took this morning. So informative and great for all levels. Interactive and hands on. I learned a lot and will definitely be recreating these dishes at home. Can't wait to take another class. Everything about this class was literally perfect!

• Nancy D.

  Ramen Run Down: Seafood Miso September 12, 2016

  Best cooking class I've taken. It was such a fun, personable and good lesson to cooking Japanese food. Yoko is a great teacher. She makes it fun. I love that it takes place in her own home and that makes it so personable. This is a must try class. I took the seafood miso ramen class. We made 2 types of fish cakes, chili oil, seafood broth, and fresh ramen. It was so tasty too.

• Nancy D.

  Izakaya and Yakitori Cooking September 11, 2016

  This was the best cooking class I have ever taken. It was such a fun experience. Ms Yoko was so cute, friendly and knowledgeable of the Japanese cuisine. It takes place in her loft. There was about 7 students. We took the seafood miso ramen class. We learned to make fish cake, chili satay oil, seafood miso broth and we made fresh ramen noodles. Everything was from scratch. Ms Yoko instructed us and gave us the chance to participate in the process the whole time. At the end, the whole dish was delicious. I will definitely bealing this again. We met interesting ppl and had a great meal. This class is very personable. I will sign up again to take another class and highly recommend this to others. I loved it.

• Tanya M.

  Make A Cute Bento Box September 7, 2016

  Absolutely loved it) You can make everything from scratch which is quite unusual from what I am used to. I am going to invite my friends to join me next time

• Heather C.

  Ramen Run Down: Tonkotsu August 28, 2016

  This was a great experience! We learned how to make everything from scratch, from broth to sauce to chasu and noodles! Yoko is such a good teacher and the group was the perfect size to be fun but so chill. What a great way to spend a Saturday evening and such a memorable event!

• C .

  Japanese All Star Noodles: Foot-Work-Out July 31, 2016

  My boyfriend and I took the Vietnamese cooking class with guest Chef Truong. We made beef pho, a variety of spring rolls, grilled pork and dipping sauces. The class was informative and a lot of fun! I like that the class size is small and every one (8 students and the 2 instructors) sits at the communal table to enjoy the dishes we made. Will definitely be attending another class!!

• Alex K.

  Japanese Cooking 101: Fish & Vegetables July 25, 2016

  Cooked a delicious meal with Yoko and some other folks for the Fish & Veggie class; a perfectly light and austere meal amidst the summer heat. Reading over an interview she did with LA Weekly, I completely agree with her perspective on Japanese cooking and the way that it's situated in Western ideas about food. This shows through the way she conducts herself in the kitchen and guides her students through the process, and I'm so glad to have had the chance to see her work.
  
  Yoko knows her stuff, and my one regret is that I didn't have more of an opportunity to pick her brain about Japanese food history. At $75 a class, I can't wait to come back.

• David M.

  Izakaya and Yakitori Cooking July 12, 2016

  My friends and I love Japanese food. The problem is it's very expensive. So we decided that we will invest and join a cooking class. We found Foodstory and Yoko. I personally did not regret anything because I've learned a lot. From doing everything in scratch, the ramen to sushis. It's a great learning experience. Now I can eat Japanese food anytime I want because I know now the basic. Thanks Yoko for the help.

• Andrew K.

  Ramen Run Down: Tonkotsu July 4, 2016

  Me and some friends went for the tonkotsu ramen class yesterday and had a great time! Yoko really knows her stuff and we'll definitely be back :-)

• Mark W.

  Ramen Run Down: Tonkotsu May 9, 2016

  Great Sunday morning with Yuko! If you are interested in some traditional methods of cooking tonkotsu ramen, including the noodle and broth from scratch, this is your class!

• Monica C.

  Make A Cute Bento Box February 15, 2016

  I have been to 2 classes and both have been great. Of course part of the fun is the people at the class itself, so in one occasion the group was better that he other.However both classes were wonderful. I learned techniques and further my knowledge overall. Yoko and her team are great. Planning to continue with other classes. Great price for your money!

• Martin N.

  Nigiri Sushi (Edo Mae Style) February 6, 2016

  I did the sushi making class and a 1-on-1 class. Yoko makes these fun and relaxed. She is very skilled and knowledgeable. I came away enthusiastic about going more Japanese cooking and more confident that I could do it.
  
  The biggest thing I would stress is that it is not intimidating and Yoko is very patient.
  
  No previous knowledge required.

• Kaila Y.

  Simple, Tasty, Healthy Sushi January 25, 2016

  I took the at home sushi making class with FoodStory this past week, the class was a lot of fun! I've tried making sushi at home but it was kind of a fail, so I was really interested in learning more about the nitty gritty about making sushi. It was well worth the money that I spent, I definitely learned many little tricks that I will be adding to my sushi repertoire! I can't wait to start making sushi at home.
  
  During the class we learned how to make:
  
  Basic Sushi Rice
  
  Zuke (Marinated Sashimi)
  
  Temari Sushi: (Kyoto style mini-sushi ball)
  
  California Roll
  
  Ginger and Radish Pickles
  
  Spinach Goma-A

• Margot G.

  Seafood Market Tour & Cooking December 17, 2015

  My wife and I joined Yoko on her tour of the LA fish market, followed by a class in the Foodstory kitchen. It was wonderful! Yoko keeps the group small so that we all got tons of information, our questions answered, help, and attention. The tour was fantastic; we learned how to identify fish, how to pick the best ones, what services were available in the market, how to order, and the best times to come. Then we all went back to the loft and learned to scale, clean, fillet, and skin several different types of fish, as well as how to make a fair number of dishes, three of which I know will become staples in our own kitchen. It was fun, delicious, and very informative. We will be taking many more classes with her!

• Don P.

  Japanese Cooking 101: Fish & Vegetables December 17, 2015

  My Girlfriend and I took the Fish and Vegetable Cooking class and really enjoyed the experience. Yoko is a gracious host and an outstanding teacher who gives great feedback and has everything set up for a student to both build confidence in his cooking and enjoy the course. We look forward to taking another course again with Yoko.

• Jenna C.

  Ramen Run Down: Seafood Miso November 25, 2015

  The hubs and I got a gift certificate to FoodStory for our wedding. What a great present! We saw the 1 year expiration date was approaching, so we quickly booked the Ramen class. The class is located in a spacious loft with a huge kitchen. There were 8 people total in our class. The email communication was great before - Yoko invited everyone to arrive early if we wanted to see how the broth was made. We really did make everything from scratch, including putting the noodle dough in a bag and stepping on it to flatten/tenderize. We made ramen with all of the fixings, including delicious melt in your mouth pork and the coveted soft boiled eggs. Yoko was a great teacher - very sweet and knowledgeable. I hope to go back again, I'd love to try the other classes.

• Johanna V.

  Ramen Run Down: Seafood Miso November 17, 2015

  I bought this ramen cooking class for my husband as a birthday present since we both love ramen and I though it would be a fun thing to learn to make.
  
  We had a wonderful time in this class. It was a very long cooking class but it did not feel like it. We had so much to do and learn the time went by so quickly. Yoko was a great teacher, she was very good at explaining every step of the process and you could tell she really loves food and sharing her family cooking traditions.
  
  All the ingredients she provided were of the best quality and many items were brought from Japan. This made a huge difference to the quality and the taste of the finished product. Well worth the time and money. I highly recommend.

• Judes Y.

  Ramen Run Down: Seafood Miso November 10, 2015

  First things first, if you take the ramen making class, you WILL be putting in a lot of hard work and exerting physical effort. If you're planning on just going to chill, sit back, wait for the demo and cooking to be done so you can eat it, then this is not the class for you. However, if you take it, you will earn one of the best meals ever tasted and have a much greater appreciation for ramen makers. You make everything from scratch, even down to the condiments that go with the ramen. Yoko is very patient and a great teacher; she has a lot of knowledge and doesn't skip any steps so you know exactly what needs to be done to make a great bowl of ramen. When we had trouble kneading (stomping) our ramen dough, Yoko jumped right in and helped us get it to the right texture. I'm not sure if I'll make ramen on my own now that I know how much work and time are involved but I will never take another bowl of ramen for granted again!

• Annabelle R.

  Make A Cute Bento Box November 2, 2015

  Have taken two classes so far (bento and ramen) and have enjoyed the experience immensely! I've learned a lot from Teacher Yoko - she is creative, methodical, nurturing and very kind. I also love visiting her classroom which is this very quaint loft/studio in the heart of dtla. Look forward to taking more classes in the future.

• Annabelle B.

  Make A Cute Bento Box November 1, 2015

  I'm so glad I have the opportunity to learn Japanese cuisine through Ms Yoko. So far I've taken the bento and ramen classes, which are interactive, dyamic, very hands on. The teacher is expressive, nurturing and kind. She is organized and meticulous with her food presentation. I look forward to the next class!

• Leona S.

  Ramen Run Down: Tonkotsu August 28, 2015

  We love Daikokuya's ramen and have been to Japan together to try different types of ramen, so we decided to change it up and actually learn how to make the ramen and broth. Wow! Lots of hardwork and very time-consuming. I felt really grateful and appreciative of the Ramen makers after this class.
  
  Yoko runs this Ramen making class in her loft in DTLA. She teaches a bunch of other classes too, like sushi or okonomiyaki, etc. Definitely might want to check out other classes. She's super personable, nice, hands-on, easy to talk to, and fun to be around. Her kitchen is set up nicely in island so we can all stand around and watch the demo and help out at the same time.
  
  We start with the broth, which consisted of boiling pork bones. I won't go into detail about every single step because there's lots, but let's just say the broth takes the longest. We made our own ramen noodles as well. Kneading it or as we did it, "stepping" on it was the hardest part. Lots of work to get that dough smooth. I was surprise there was no egg added into the dough. It was fun rolling it out in the pasta maker then running it through the pasta maker. I've never had experience with it before, both my husband and I enjoyed it.
  
  We also learned about different varieties of shoyu and dashi. Important key ingredients in any Japanese cooking. The chashu smelled heavenly when it was done (which we seared first before putting in the pressure cooker, then dunking them in the shoyu broth to cook)! That was super fun and so easy to make! Same with the flavored egg! Definitely want to make them some time at home.
  
  Towards the end of the class I was getting super hungry and was ready to eat! Yoko answered a lot of questions and was watching all her students and their techniques. This was a really hands-on class where everyone got to do a little part. We finally got to try our creation, and it was delicious!! The broth was creamy, rich and decadent, had a deep pork flavor. Noodles, probably should have boiled it for half a minute less were still springy and held the broth nicely. The chashu, both pork shoulder and belly were amazing! I especially liked the belly cut, my husband liked the shoulder. Egg was delicious as always. I'm a ramen purist and like my ramen where I can taste the broth for what its worth, so I didn't add the black garlic oil or spicy oil that we made in the class. To compliment the rich tonkotsu, we made a small side dish of cucumber and tako (octopus) sunomono, which was nice and refreshing.
  
  All in all, it was a great investment and great class! Fun environment to be in and I definitely want to check out more classes with her! Check Yoko's website out ifoodstory.com for all kinds of classes! She even takes students to Japan for a short trip!

• Roger M.

  Ramen Run Down: Tonkotsu August 28, 2015

  After school packets of Ramen and stretch-that-budget-until-payday packets of Ramen are a thing of my past. Good not great; quick and satisfying. But ever since Los Angeles opened my eyes, nose, and mouth to real Ramen, I'll never look back. Yoko's class will impart you with the knowledge and techniques you'll need to craft your own at home. Or at the very least, it'll give you an appreciation for the time, expertise, and love that went into that next bowl of gourmet Ramen you slurp down at any Ramen shop.
  
  We parked a few blocks away for 5 dollars at a Joes parking lot. We arrived 30 minutes early to check out the parboiling of the bones for the tonkatsu broth. If you can't, she'll quickly go over it again.
  
  Yoko explains every step in the process and even explains the processes that go into the processes. Like offering a tiny taste session of different soy sauces and kombu. She gets each classmate evolved.
  
  You make the broth, you make the condiments, you make the meat, you make the noodles. 100% handcrafted meal. By the time everyone sits together at the end of the class quietly slurping down bowls of Ramen, you've earned it.
  
  I can't wait for the next class we try. We'll definitely be repeat customers.
  
  Piece of advice: wear comfortable shoes and socks.

• Adrienne K.

  Japanese Cooking 101: Omnivore August 10, 2015

  Yoko at FoodStory was an amazing instructor and host! We booked a private Omnivore class for 10 about 4 months in advance for a Saturday afternoon. I preferred the private party, as opposed to cooking with those I don't know because I'm more familiar with my friend's hygiene habits. The Omnivore class is more of collective prepping and cooking, rather than each person make one dish--one person may prep/clean/cut the meat or veggies, another may measure out the ingredients, another may stir while simmering. We all had a task, equally important to contributing to the flavor.
  
  The entire afternoon was great: the table was already set with cute Japanese dish ware, all the ingredients beautifully displayed on the island and counter top, there was space for us to decorate and add our own flair, recipes were super easy to replicate at home, and we learned some classic cooking techniques and made 7 dishes in less than 2 hours (all the dishes tasted great!!). The only con of FoodStory were that the dishes had root veggies so my stomach was unsettled with gas the rest of the evening. Although I knew what was on the menu in advance, I'm not used to eating food with such subtle flavors and was needing some Sriracha to add heat.
  
  One of the main reasons we chose this class was to make chawanmushi, steamed egg. I was also surprised how easy this was to make as well. We didn't have to do anything special to make this savory egg custard silky, smooth, and flavorful.
  
  The dish that took me by surprise was chicken teriyaki. I was amazed how easy it was and how it was so different from what's made in restaurants and fast food places. The sauce wasn't super thick or super sweet.
  
  FoodStory was a fun place to learn to make some traditional Japanese dishes. It's somewhat pricey for the 2-hour class and an hour to eat but it was worth it because Yoko was personable and easy to follow along with. There was also enough food for everyone to take left overs!

• Brett J.

  Japanese All Star Noodles: Foot-Work-Out July 7, 2015

  Hands on instruction in a comfortable environment and the food is delicious .... will definitely be taking another class!

• Rica M.

  Nigiri Sushi (Edo Mae Style) July 4, 2015

  My husband and I have been wanting to learn how to make sushi, the right/traditional way. There's no better place to learn than Foodstory. Since the guest Chef had difficulty describing in detail the steps, Yoko was there to tell the story/history and what was needed to do. Each student had a role which enabled us to have a hands on experience with sushi making; we didn't just eat, we worked for it too ha! Will definitely come back for other lessons

• Melanie G.

  Nigiri Sushi (Edo Mae Style) June 22, 2015

  We did a Japanese sushi class with Yoko for my birthday and my mom's birthday. Yoko was absolutely amazing! She is very sweet and a very good teacher!! The class was very hands on and we learned how to make basic sushi rice, zuke (marinated sashimi), temari sushi (Kyoto-style mini sushi balls), spicy salmon rolls, Tagao Yaki, Ginger and Radish pickles, and miso soup.
  
  I highly recommend Japanese Food Story and I look forward to taking more classes with Yoko in the future!

• Halina A.

  Izakaya and Yakitori Cooking June 8, 2015

  Great experience with Yoko. Class size perfect and instructions clear and easy to follow. This was a participation class so we all had a chance to help prepare our meal. Ingredients were really fresh and well explained when exotic. We're looking forward to our next class.

• Anita D.

  Ramen Run Down: Seafood Miso May 26, 2015

  The best cooking class I've ever taken. The classes are smaller, so it's more of a hands on cooking class where you can really learn a lot. The Ramen rundown class was awesome! We made everything from scratch and it turned out amazing. I highly recommend Foodstory, Yoko is a great teacher and chef.

• David Z.

  Japanese Street Food: Takoyaki and Okonomiyaki April 20, 2015

  Great dumpling making class! Helpful instructors that taught me everything I need to know about how to make dumplings from scratch!

• Armen M.

  Nigiri Sushi (Edo Mae Style) March 2, 2015

  Enjoyed the sushi making class very much! Yoko is a fun, well prepared, informative and interesting host. We learned multiple styles of sushi making, side dishes and traditions. Will come again to other classes.

• Nova W.

  Japanese Cooking 101: Omnivore March 1, 2015

  5000 stars for Yoko and her assistant for our lesson "The Best Hot Pot". This was the first time this "nabe-" course was offered and I must say it felt like she's done this a million times.
  
  Yoko is a very clear and accommodating instructor, and allows plenty of hands on action during the cooking process. She's super super knowledgable about ingredients, marketplaces, and the overall "food scene", and gives a lot of advice on what to buy and what to avoid for cooking.
  
  During the cooking session, we learned some really simple, yet amazing techniques, such as homemade dashi broth prep, homemade ponzu sauce prep, oyster preparation, and meatball making. She has an acute attention to detail, and shows us how healthy and delicious food can be by applying consistency and high quality ingredients. I must say, my favorite dish was the napa and pork belly pot, which was a Japanese rendition of a classic Asian dish. It was so delicious I forgot I missed my mother's home cooking!
  
  The dining experience with the small group you cook with is really fun, and a great way to meet people. Everyone in our small group slowly became more comfortable with each other and it ended up being super pleasant and not awkward at all. It's crazy how easy it is to bond over cooking, eating, and drinking. At the end of the meal, we lingered around a bit to talk to Yoko and pick her brain about all the good food spots in LA. She's so sweet and sociable it was an amazing experience.
  
  I cannot wait to come back! See you soon Yoko :)

• Neha P.

  Japanese All Star Noodles: Foot-Work-Out February 16, 2015

  We took the Valentine's day wagyu cooking class and it was so much fun. Yoko was so sweet and she explained everything so well, we loved the experience and would go back again. I would recommend it to everyone for some fun experience.

• A .

  Japanese Cooking 101: Omnivore January 22, 2015

  This class was exactly what I was looking for. The meals were clean, healthy, and delicious! Yoko was a great instructor who was very clear and answered any questions we had. The class is held in a very chic downtown loft with easy parking. Highly recommend!

• Albert W.

  Make A Cute Bento Box January 21, 2015

  One of the few places in Los Angeles where you can take Japanese cooking lessons. Come here if you want to do something different and learn something new (lots of couples come out and singles are welcome too!).
  
  How the class is structured: You'll help cook the meal and afterwards get to eat it. That's the gist. You don't need to bring anything, just show up hungry!
  
  Check out her website to find out what classes are available that month.

• Kimme B.

  Japanese Cooking 101: Omnivore January 21, 2015

  I loved learning from Yoko, she was very clear and precise in her instructions. The food came out great and now I want to cook so much! I can't wait to take another class with her, hopefully the bento box one.

• Jason L.

  Japanese Street Food: Takoyaki and Okonomiyaki January 12, 2015

  Great class Yoko was great at teaching and getting everyone involved. Our group had a blast.

• Lihui K.

  Japanese Cooking 101: Fish & Vegetables October 10, 2014

  Yoko's style is authentic yet innovative. Her ingredients are always fresh and the flavors well calibrated. The suke don & tonkatsu ramen are sensational!!

• Yali P.

  Simple, Tasty, Healthy Sushi July 27, 2014

  Five stars plus a million!! Yoko is a one of a kind person and instructor. I cannot say enough good things about her. Yoko is so accommodating, patient, fun!, professional, an amazing chef... I had my bachelorette/bridal shower at her sushi workshop and she was a dream to work with. Yoko will customize the menu for your preferences and the food is exceptional! This is a very much hands on class which I absolutely loved!! We made teriyaki chicken skewers, California rolls, salmon, roll, shrimp tempura roll, salad, and mochi with ice cream. The best time was had!

• Karen T.

  Japanese Cooking 101: Omnivore July 21, 2014

  Yoko is a great instructor! She's super nice and helpful. I went for the Japanese Sweets & Tea: Daifuku Mochi class. She went through each step thoroughly and talked about each ingredient and where we could find them. She also gave alternatives for the ingredients as well as alternative cooking techniques.
  
  The class size was small which is great and everyone had a hand in making the mochi and tea. Yoko also gave a few short lessons in Japanese customs when it came to the tea ceremony. All in all it was a great class and I would definitely come back for another class!

• Aaron T.

  Japanese Street Food: Takoyaki and Okonomiyaki June 17, 2014

  I recently took Yoko's Takoyaki class and had a fantastic time. Yoko is a wealth of knowledge, and my batch of Takoyaki came out just like those I had in Japan. It's a much more intimate environment than other cooking classes I've taken, and at the end, you sit down to a family-like dinner with Yoko and the other guests. I highly recommend any one of her classes for couples, parties, or even just individuals looking for a great cooking class.

• Diane P.

  Japanese Cooking 101: Omnivore April 21, 2014

  Great place to learn how to make delicious Japanese food. Small class size of 8 people surrounding an island in the middle of the kitchen. Hands on cooking class. Yoko is great in explaining techniques that she uses.

• Tiffany .

  Japanese All Star Noodles: Foot-Work-Out February 16, 2014

  Wow, what a great experience! We did the waygu cooking class and everything was perfect! Yoko is sweet and informative. The setting is intimate and easy to get to/park close by.
  
  First let me start by saying my husband and I know steak. We eat at high end steak houses quite frequently. That being said, the waygu we made was better than almost anything I have ever had. The meat was soooo tender. Everything else we made was also great. We made Japanese hamburger, soup, rice, salad and a chocolate cake and everything was great.
  
  Great thing to do with a friend or as a couple. Don't miss out on Yoko's amazing class!!!

• Tae L.

  Japanese Street Food: Takoyaki and Okonomiyaki February 15, 2014

  I took the Valentine's Dinner special. The class size is nice and brings a good social environment.
  
  Yoko is very helpful and gets everyone involved during the course of the meal. The course was very fun and enjoyed it very much. Will most likely take another course here.

• Joshua A.

  Ramen Run Down: Seafood Miso February 9, 2014

  Wow, Yoko was amazing! She's very good at getting people involved in the process and making sure you understand it. She's incredible friendly and inviting. The ramen process, while challenging and involved, was explained very well.
  
  If you're wondering if it's worth the price...yes it is. And then some.

• Ben J.

  Seafood Market Tour & Cooking December 10, 2018

  Did not leave comment

• Helen C.

  Izakaya and Yakitori Cooking January 22, 2017

  Did not leave comment

• Diana P.

  Izakaya and Yakitori Cooking December 10, 2016

  Did not leave comment

• Sen Y.

  Seafood Market Tour & Cooking November 20, 2016

  Did not leave comment

• Joe W.

  Japanese Cooking 101: Fish & Vegetables May 8, 2016

  Did not leave comment

• Ed M.

  Seafood Market Tour & Cooking March 2, 2016

  Did not leave comment

• Leona S.

  Japanese Cooking 101: Fish & Vegetables August 23, 2015

  Did not leave comment

• Kate S.

  Make A Cute Bento Box March 2, 2015

  Did not leave comment

• Christina C.

  Seafood Market Tour & Cooking February 14, 2015

  Did not leave comment

• Peter Y.

  Japanese All Star Noodles: Foot-Work-Out September 3, 2014

  Did not leave comment

• Steve C.

  Nigiri Sushi (Edo Mae Style) September 1, 2014

  Did not leave comment

• Arianna T.

  Make A Cute Bento Box June 16, 2014

  Did not leave comment

• Kristy K.

  Japanese All Star Noodles: Foot-Work-Out April 29, 2014

  Did not leave comment

• Keiko F.

  Japanese All Star Noodles: Foot-Work-Out February 22, 2014

  Did not leave comment

• Hideyo I.

  Izakaya and Yakitori Cooking January 18, 2014

  Did not leave comment