Tokyo: Wagyu Beef Cooking Class & 7 Japanese Dishes

Summary

Tokyo kitchen laughter wagyu sizzles dashi aromas and shared plates

You’ll chop, stir, and laugh your way through making eight Japanese dishes in Tokyo, including tender Wagyu beef as the highlight. With local instructors guiding you and sharing stories, you’ll get hands-on with seasonal ingredients and classic techniques before sitting down for a lunch you cooked yourself. It’s less about perfection than feeling at home in a new kitchen.

What’s the experience like?

Someone handed me an apron that felt a little too crisp, like it’d never seen a real kitchen mess. Our instructor, Yuki, grinned as she tied hers with one practiced flick. The room had this quiet hum — knives on cutting boards, someone’s nervous laugh when the dashi broth started to steam. I kept catching whiffs of kombu and something smoky I couldn’t quite name. We were in Tokyo but honestly, it could’ve been someone’s home anywhere if not for the neat rows of miso and soy bottles lined up like tiny soldiers.

We started with dashi — apparently every meal here begins that way. Yuki explained how “wa” means Japan and “gyu” is beef, which made me feel a bit silly for not knowing. She showed us how to slice green onions just so (mine looked kind of sad), then we moved through seven dishes at this steady pace that didn’t feel rushed or touristy. There was this moment when I tried saying “shichimi togarashi” and Li from our group nearly spit out her tea laughing — I probably butchered it but hey, food brings out honesty in people.

The main event was the Wagyu beef. It barely needed any effort to cut; the marbling looked unreal up close. Searing it was almost meditative — soft hiss, faint caramel smell, everyone leaning in a bit closer than they meant to. By the time we sat down for lunch (with all eight dishes lined up), I realized I’d stopped thinking about recipes and just wanted to eat what we’d made together. The light outside had shifted by then — somehow softer — and nobody seemed in a hurry to leave their seat or finish talking.

Step-by-step itinerary

Day 1 — Tokyo Wagyu Beef Cooking Class

• Receive apron and towel
• Learn about Japanese seasonings
• Make dashi soup stock
• Prepare seven Japanese dishes
• Cook tender Wagyu beef main dish
• Enjoy the full-course lunch

Top questions

How many people are in each Tokyo cooking class?

Classes are small-group only, limited to 8 people maximum.

Is there an English-speaking instructor during the cooking class?

Yes, all instructors speak English and guide you through each dish.

Are vegetarian options available for this cooking class?

Yes, vegetarian options are available if requested at booking.

What dishes will I learn besides Wagyu beef?

You’ll prepare seven other Japanese dishes from appetizers to dessert.

Is everything provided or do I need to bring anything?

All ingredients, recipes, aprons and towels are provided for you.

Where does the Tokyo Wagyu cooking class take place?

The class is held in central Tokyo with public transport nearby.

How long does the whole experience last?

The cooking class lasts about three hours including lunch at the end.

What’s included

Your day includes all recipes and ingredients for eight dishes (including premium Wagyu beef), apron and towel rental so you don’t need to bring anything extra, plus guidance from friendly local instructors who share tips along the way before everyone sits down together for lunch at the end.