Japanese Cuisine Classes

Japanese Cuisine Classes Let Tomo show you how to create unique and lasting memories through his fun-filled and inspiring hom He is coming to your home and have a cooking class.

TOMOHIRO AKUTSU(TOMO)

TOMO is a Japanese Chef, Aikido Master(6th Dan 34 years experience), IT technician, and photographer. He has been in Australia for 11 years and he's got a Permanent Residency in Sep 2014. He lives on the Sunshine Coast and He is working at Japanese Restaurant Yume in Dicky Beach. He has a passion for cooking food, eating food through Japanese culture. He was working in Tokyo

for 7 years as IT person however
He has been studying Japanese Cooking and used to go Tsukiji Fish Market and
cook Japanese food for his work mates, friends and family. Even he had a different job but he has kept studying Japanese Food. Tomo loves to share the Japanese cooking experience and has taught children and adults of all ages. Now Tomo has started his own cooking class on the Sunshine coast and Brisbane. If you are interested in joining Tomo's cooking classes, find out more details here. He is passionate about seasonal local produce and creating exciting flavours in his way,
also creating fusion of different countries food. During his classes, you can, for example, sample drinks of sake which is Japanese rice w**e or Japanese B**r. The foods made in the classes can easily be replicated at home,
making a day at the class a truly beneficial experience. Email: [email protected]

Phone: 0410 254 210

Your team probably doesn’t need another PowerPoint.They might need some Gyoza. 🥟😆At the recent Maroochydore Chamber Roof...
05/09/2026

Your team probably doesn’t need another PowerPoint.
They might need some Gyoza. 🥟😆

At the recent Maroochydore Chamber Rooftop Networking Night, I had some great conversations with local business owners about something I’ve been thinking about a lot lately:

What actually brings a team closer together?

After teaching Japanese cooking on the Sunshine Coast for the past few years, I’ve noticed something simple.

When people cook together, something changes.

People talk.
People laugh.
Job titles seem to disappear for a while.

Someone struggles to fold their first Gyoza… and five minutes later, someone else has suddenly become the team’s Gyoza Master. 😂🥟

That’s where the idea came from:

THREE FLAVOURS. ONE TEAM.

🥟 Classic Japanese Pork
🥟 Prawn & Pork
🥟 Spinach, Mushroom & Parmesan

It’s not really about making perfect Gyoza.

It’s about creating something together — and then sitting down and enjoying what the team created.

The conversation at the Rooftop Networking Night reminded me that sometimes the best connections don’t happen around a meeting table.

They happen around a cooking table.

So I’m curious…

What’s the best team-building experience you’ve ever been part of — and what made it memorable?

I’d love to hear your stories. 😊

🇯🇵 What if Japanese people have been looking after their gut for generations… without ever calling it “gut health”?Miso....
05/09/2026

🇯🇵 What if Japanese people have been looking after their gut for generations… without ever calling it “gut health”?

Miso. Koji. Ginger. Daikon. Bone broth. Fermented foods.

Growing up in Japan, these weren’t “superfoods” to me.

They were just dinner. 😄

But after years of teaching Japanese cooking — and later studying molecular nutrition — I started looking at the food I grew up with very differently.

Why have fermented foods been part of Japanese cooking for generations?

Why do we use ingredients like ginger, koji and daikon?

And why did our grandparents combine certain foods long before anyone was talking about “gut health”?

The more I study, the more I realise how much wisdom may be hidden in traditional Japanese cooking. 🌿

That curiosity became my 4-Step Digestive Wellness Japanese Cooking Journey.

It’s not a lecture.

And it’s definitely not boring “health food”. 😂

We cook. We eat. We laugh. We share a table.

But before we start cooking, I also explain some of the molecular nutrition “why” behind the ingredients and how we can think about digestion through everyday food.

🥢 UPCOMING DIGESTIVE WELLNESS CLASSES

🌿 Steps 3 & 4 — Repair & Reinoculate
📅 Fri 11 Sep | 6:00–8:30 PM
📍 St Mark’s Anglican Church, Buderim

🌿 Steps 1 & 2 — Replenish & Remove
📅 Fri 25 Sep | 6:00–8:30 PM
📍 St Mark’s Anglican Church, Buderim

🌿 Steps 1 & 2 — Replenish & Remove
📅 Mon 28 Sep | 6:00–8:30 PM
📍 Bar Deco, Yandina

🌿 Steps 3 & 4 — Repair & Reinoculate
📅 Tue 29 Sep | 6:00–8:30 PM
📍 Bar Deco, Yandina

All classes are 100% gluten-free.

And if you haven’t done Steps 1 & 2 yet, don’t worry — Steps 3 & 4 can still be enjoyed on their own. 😊

For me, this is where two parts of my journey are coming together:

Japanese cooking × Molecular nutrition.

Maybe some of the things our grandparents were doing in the kitchen weren’t so old-fashioned after all. 🇯🇵🌿

If you’re curious, just comment below or send me a message.

Tomo 😊

🥟 Sometimes cooking is about much more than food.Over the years of teaching Japanese cooking on the Sunshine Coast, I’ve...
03/09/2026

🥟 Sometimes cooking is about much more than food.

Over the years of teaching Japanese cooking on the Sunshine Coast, I’ve watched hundreds of people come together around the table.

And I’ve noticed something.

When people start cooking together, something changes.

Titles disappear.
People start helping each other.
Someone makes a beautiful Gyoza…
and someone makes something that probably shouldn’t be called a Gyoza. 😂

But everyone laughs.

And by the time we sit down to eat, the room feels different.

That’s one of the things I love most about what I do.

I’ve always believed that food has the power to connect people — and recently I started thinking:

Why not bring that same experience into the workplace?

So I’ve created something new:

🥟 Gyoza Team-Building Experience

It’s not really about learning how to make the perfect Gyoza.

It’s about creating something together.

Talking.
Laughing.
Helping each other.
And finally sitting around the same table and sharing what you’ve made.

Three flavours. One team.

With Christmas and end-of-year celebrations coming up, perhaps there’s a team somewhere on the Sunshine Coast looking for something a little different this year.

I’ve just created a new page showing how the whole experience works.

👇 I’ll put the link in the comments.

And if you know a business or team that might enjoy something like this, I’d really appreciate you sharing this with them. 🙏🥟

Tomo

A little taste of Japan is coming to Noosa this Thursday 🇯🇵🍺This Thursday afternoon, I’ll be back at Heads of Noosa — bu...
01/09/2026

A little taste of Japan is coming to Noosa this Thursday 🇯🇵🍺
This Thursday afternoon, I’ll be back at Heads of Noosa — but this time with something a little different.
Wagyu Beef Sukiyaki Fondue Hotpot.
Sukiyaki is one of those dishes many Australians haven’t had the chance to try yet.
Thinly sliced Wagyu, vegetables, tofu and mushrooms gently cooked in a rich sweet-savoury Sukiyaki sauce, then enjoyed with a silky slow-cooked egg. 🥩🥚
And the best part is, you won’t just taste it.
We’ll make it together, and I’ll show you the little techniques behind Sukiyaki so you can recreate it at home without making Japanese cooking complicated.
And because we’re at Heads of Noosa, there’s a little Noosa twist too — a complimentary local b**r is included. 🍺
We already have seven people joining us, so it should be a lovely little afternoon. There’s still room for another couple of people if anyone feels like joining us.
Thursday, 3 September
2:30–4:30 PM
Heads of Noosa Brewing Co.
I’ll pop the details in the comments. 😊

What are you doing for dinner tomorrow night? 🇯🇵🔥Probably not standing around glowing charcoal, grilling Japanese Yakito...
30/08/2026

What are you doing for dinner tomorrow night? 🇯🇵🔥

Probably not standing around glowing charcoal, grilling Japanese Yakitori. 😄

And probably not the following night either, watching thinly sliced Wagyu gently cook in a bubbling Sukiyaki pot.

That's what I love about cooking classes.

You don't just eat something delicious.

You learn why it tastes good.

A small change in timing.

The way you prepare the meat.

How you balance the sauce.

When to add each ingredient.

Little things that make a big difference.

And once you understand them, suddenly Japanese cooking doesn't feel complicated anymore.

You start thinking:

“Oh… I could actually make this at home.”

That's always one of my favourite moments.

Because the experience doesn't finish when the class finishes.

You take the techniques home with you.

And hopefully, next time you're cooking for family or friends, you can recreate that same flavour yourself.

Over the next two nights in Yandina, I'll be teaching two very different Japanese experiences:

🔥🍢 Japanese Yakitori Charcoal BBQ
Monday, 31 August | 6 PM

🥩 Wagyu Beef Sukiyaki Fondue Hotpot
Tuesday, 1 September | 6 PM

📍 Bar Deco, Yandina

You'll cook, taste, learn the techniques — and of course enjoy everything we make together.

No need to be an experienced cook.

Just come hungry and curious. 😄

I'll pop the full details and cooking class schedule in the comments below.

Which would you love to learn how to make at home — Yakitori or Wagyu Sukiyaki?

Tomo
Japanese Cuisine Classes 🇯🇵

28/08/2026

Can making gyoza bring a team closer?

Absolutely! 🥟

I recently hosted a Japanese team-building cooking class for BNI Business Sunrise on the Sunshine Coast.

As the members folded gyoza side by side, conversation, cooperation and laughter happened naturally.

Together, they created three delicious varieties:

🥟 Pork
🦐 Prawn and pork
🌿 Spinach, mushroom and Parmesan

If your business or organisation is looking for a meaningful and enjoyable team-building experience, I would love to hear from you.

Let’s cook, laugh and build stronger connections together.

26/08/2026

A little Japanese-style dinner at home tonight 🇯🇵

Grilled salmon with miso mayo, homemade ponzu and grated daikon.

Organic carrot râpé, rocket, and fermented brown rice mixed with turmeric quinoa rice.

And these mushrooms… 🍄

Grass-fed beef butter, miso mayo and cheese, then grilled.

Definitely my favourite tonight 😂

This is actually how I like to cook at home too. Nothing too complicated.

A little miso, ponzu, fermented foods, good ingredients and plenty of umami can completely change a simple meal.

And this is something I want to share more through my cooking classes.

For me, Japanese food is not only about how good it tastes.

There is so much traditional wisdom behind the way Japanese people eat — fermentation, seasonal vegetables, fish, seaweed, whole grains and simple cooking.

Food that nourishes us and supports the body to find its natural balance.

That’s the side of Japanese food I really want more people to discover here in Australia. 🇯🇵🇦🇺

Delicious food that also makes your body happy 😊

In Japan, Sukiyaki isn't really a meal you eat alone. 🇯🇵It's one of those dishes that brings everyone around the table.A...
26/08/2026

In Japan, Sukiyaki isn't really a meal you eat alone. 🇯🇵

It's one of those dishes that brings everyone around the table.

A pot sits in the middle, thinly sliced Wagyu beef and vegetables are gently cooked in a sweet and savoury sauce, and everyone eats, talks and adds a little more to the pot.

No rush.

Just good food and good company.

That's one of the things I've always loved about Japanese food.

Sometimes the best part isn't actually what's on the plate.

It's who you're sharing it with.

Next Thursday, I'm bringing a little bit of that Japanese experience to Noosa through a special collaboration with Heads of Noosa.

🥩 Wagyu Beef Sukiyaki Fondue Hotpot Cooking Class

If you've never heard of Sukiyaki, I sometimes describe it to Australians as:

“Wagyu Beef Teriyaki Fondue.” 😄

Tender Wagyu beef, vegetables, tofu and mushrooms are cooked together in a rich, sweet and savoury Sukiyaki sauce, then enjoyed with a silky slow-cooked egg.

And because this is a special collaboration with Heads of Noosa, a complimentary Heads of Noosa b**r is included too. 🍺

Japanese Sukiyaki, local Noosa b**r, and a table full of people cooking, eating and enjoying the afternoon together.

Sounds like a pretty good Thursday to me. 😊

📅 Thursday, 3 September
🕝 2:30–4:30 PM
📍 Heads of Noosa, Noosa

If you've never tried Sukiyaki before, come and discover a little taste of Japan here in Noosa. 🇯🇵

I'll put the details in the comments below. 👇

Tomo
Japanese Cuisine Classes

26/08/2026

“This made eating for gut health so, so yummy.” 😊

I was really happy to receive this feedback after yesterday’s 4-Step Wellness Digestive Journey Cooking Class.

That is exactly why I created this class.

Food to support gut health doesn’t have to be boring or difficult. We cooked five nourishing Japanese dishes, learned why we use each ingredient, and then enjoyed everything together.

Another guest described it as “great fun and experience while learning so much.”

Delicious food, useful information and plenty of laughs — a very good night 😆

Would you like to join the next 4-Step Wellness Digestive Journey Cooking Class?

You can find my upcoming cooking class schedule through the link in my Instagram bio.

Comment “WELLNESS” or send me a message 🌿

24/08/2026

There’s something special about cooking yakitori over real charcoal 🔥

Last night we made chicken thigh, chicken breast with ume, pork belly and vegetables, all finished with homemade yakitori tare.

Lots of smoke, lots of laughs, and some very tasty yakitori 😆

Which one would you eat first — chicken, pork belly or ume chicken? 🍢

Would you like to join the next Yakitori Charcoal BBQ Cooking Class?

Comment “YAKITORI” or send me a message. 🔥


Address

POBOX 235
Mooloolaba, QLD
4557

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 6pm
Sunday 9am - 6pm

Telephone

+61410254210

Website

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