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Mayuko Okada

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Bio

I grew up in Choshi city, which has one of the biggest harvests of fresh fish in Japan. I have been strongly influenced by my mother, who was a professional cooking teacher.

What was your inspiration to get into cooking, food and teaching how to cook?

I had a chance to take my Finnish friends to many Japanese restaurants in Japan. I very much enjoyed the experience to tell Japanese culture through food. Then I realized that "this should be my job for a life!" since my mother used be a cooking teacher, I love inviting people and I love teaching. So I decided to open my cooking class with passion.

What excites you the most about your work?

Sometimes some guests who had not cooked Japanese food at all start to have an interest in cooking it through my class, this is one of the happiest thing for me.

How do you select the menu for you classes?

Authenticity and TASTY!

What do you love the most about cooking?

The procedure and the EATING (with a little bit of alcohol)

Additional information

I teach you how to prepare what Japanese people really eat as an everyday meal in a private little kitchen in the middle of Tokyo. You can learn the basics of Japanese food, seasonings, and table customs in a warm, friendly atmosphere. Our small classes are all in English. My kitchen may be little, but I welcome you with great hospitality.