火曜日 09:00 - 17:00 水曜日 09:00 - 17:00 木曜日 09:00 - 17:00 金曜日 09:00 - 17:00 土曜日 09:00 - 17:00

Tokyo Cooking Studio

ホーム
日本
Shibuya-ku, Tokyo
Tokyo Cooking Studio

Cook the culture 🎣 Eat the story 🗾 Travel the world 🌏 Featured in The NYT Travel – Tokyo Guide 🗞️✨ Book cooking class in Tokyo!

04/10/2026

I always thought bento workshops felt a little too touristy — especially the character bentos 🤭😅🥢

But after teaching my first bento workshop, I completely changed my mind 🤣

Bento is such a real part of Japanese everyday life. We make it for school, for work, for trips — not as something special, but simply as part of life…

I’ve been making bento for my daughter for 6 years. Hungover or not, I made it 😂
Okay… occasionally, 7-Eleven saved me.

Seeing my guests eat the bento they made and hearing them say how good it was made me so happy 🇬🇧🇦🇺 🇺🇸

I’m really grateful that I can share something I’ve literally been doing in my own kitchen for years.

Maybe that’s what I love most about teaching — sharing real Japanese life, not just Japanese food 🇯🇵🤗🍱

01/10/2026

Soooo much rain and typhoon 🌀 this September ☔️😳🫢 but we absolutely looooooved having you all in Shibuya and in our kitchen!

ARIGATOOO for choosing to cook with us out of so many things you could do in Tokyo 🗼- It really means a lot 😊🥹😍

And I know you’ll be back in Japan someday 🇯🇵🙏🏻🫰🏻

16/09/2026

This video shows a slightly different recipe, but I just love mussels! In Japan, we can enjoy mussels from different regions from summer through December.

I prefer smaller 🦪 but when it comes to mussels, the bigger, the better 🤗🌊🏝️🛳️

Do you cook mussels?

Coconut Milk–Steamed Mussels with 🫚 🧄 & 🌶️

Serves 2–3

Ingredients

* 500 g mussels
* Flour or potato starch, for cleaning
* 200 ml coconut milk
* 15 g ginger, minced
* 1 garlic clove, minced
* 1 red chili, minced
* 1 lemongrass, minced
* 1–2 teaspoons fish sauce
* 1 tablespoon lime or lemon juice
* 1 tablespoon oil
* Fresh cilantro or green onion

Instructions

1. Coat the mussels with flour or potato starch and add a little water. Scrub them well, rinse thoroughly, and pull out the beards.
2. Heat the oil in a deep frying pan. Add the ginger, garlic, chili, and lemongrass. Sauté over low heat until fragrant.
3. Add the mussels and coconut milk. Cover and steam over medium low heat for about 2 minutes.
4. Season with fish sauce. Cover again and cook over medium-low heat for 3–4 minutes, or until the mussels open - never over cook 👩🏻‍🍳
5. Turn off the heat and add the lime or lemon juice. Garnish with cilantro or green onion.

12/09/2026

Our mission goes beyond teaching Japanese cooking…We want every guest to return home having fallen in love with Japan 🫶🏻🙏🏻🌎🥹✈️🌏

Thank you so much for joining us - we’re truly grateful to have met each and every one of you 🥹😍😘🙏🏻

07/08/2026

This trip to France has been so much more than just a vacation. It has been a journey filled with inspiration, learning, and unforgettable moments 🇫🇷

One thing I heard on this trip that I’ll never forget was something Julien Chameroy said:

“In France, if you can’t talk about food, people may think you’re not well educated.”

That really stayed with me.. It reminded me that in France, food is so much more than just something to eat—it’s part of the culture, history, and everyday conversation 😭🥹🥹

I saw so much, met so many wonderful people, and came home with a heart full of gratitude, a mind full of new ideas, and an even deeper passion for food inspired by France. TCS will continue to grow from this experience 💃🏻

To everyone we met in the UK and France—thank you for making this trip so special 😍🥹🙏🏻

Now it’s time to head back to Japan 🍣 and get back to doing what I love—with fresh inspiration and renewed energy 😎✨🥂🤘🏻

✨Our favorite parts of the trip:

🏰 Staying overnight at Mont-Saint-Michel - The evening and early morning walk are magical with so few people—just like Miyajima in Hiroshima ⛩️
⛰️Annecy - The Tuesday marché is a must 🍒
🛍️ La Grande Épicerie de Paris - 🔥🥹🔥

26/07/2026

The journey is the destination 🥹🥹🥹🙏🏻🙏🏻🙏🏻

Grenoble → Paris → Mont-Saint-Michel → Granville → Cancale → Saint Malo 🇫🇷🚆🚗

22/07/2026

Travel is about inspiration, gratitude, and discovering new perspectives 🥳

I absolutely loved with this charming little town, with its beautiful canals and crystal-clear water…

What made it even more special was that most visitors were from within France or nearby countries. Almost every conversation around us was in French—it truly felt like we were experiencing the town alongside locals. Everyone we spoke to was curious about where we came from 😂

One thing that really stood out after arriving from London was how colorful everyone’s outfits were. It completely changed the atmosphere and felt so effortlessly French 🇫🇷

Until next time, Annecy 🤍

Next stop: Grenoble ⛰️

19/07/2026

Traveling with all my heart 🥹🇬🇧❤️‍🔥🙏🏻🌏🫶🏻☮️😭

12/07/2026

🇫🇷 TCS Reunion in Paris ✨

I’ve decided to start hosting TCS reunions whenever I travel, and Paris is the first stop this summer 🥹🇫🇷🍷

If you’re one of our past TCS guests and you’ll be in Paris (or nearby), I’d absolutely love to see you again!

I’ll be cooking some Japanese food, and I’d love for you to join us 🍱

Come catch up, meet fellow TCS guests from around the world, and have fun cooking and eating together! 🍙🍣🥟🍢🍻

📅 Saturday, August 1
🕒 3:00 PM

DM me for the address 📍

I can’t wait to see you all! 💚🇯🇵🇫🇷

See you soon🔥🔥🔥
Yukari

08/07/2026

What’s been on my table lately 🤗🙏🏻🥳👩🏻‍🍳
Still no kakigori this summer… 🍧

住所

2-25-3 Tomigaya
Shibuya-ku, Tokyo
1510063

営業時間

火曜日	09:00 - 17:00
水曜日	09:00 - 17:00
木曜日	09:00 - 17:00
金曜日	09:00 - 17:00
土曜日	09:00 - 17:00

電話番号

+818078968476

ウェブサイト

https://www.tokyocookingstudio.com/

アラート

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