Tokyo Cook

Tokyo Cook was founded in 2014 by Kazumi Masuda with the mission of providing the most authentic and professionally rigorous Japanese cooking education available in English in Tokyo. Located in the prestigious Roppongi district, the school holds its classes in the private kitchen of Sougo, one of central Tokyo’s most acclaimed restaurants, giving students access to a genuinely professional culinary environment with premium-quality equipment and the finest seasonal ingredients sourced from Tokyo’s top suppliers. Classes are designed for both professional chefs seeking to develop expertise in Japanese cuisine and serious food enthusiasts who want to go beyond tourist-level cooking experiences. The curriculum covers a wide range of Japanese culinary disciplines, including sushi, tempura, Buddhist-style vegetarian shojin ryori, soba noodle making, and refined kaiseki preparation. For those seeking immersive professional development, Tokyo Cook offers intensive multi-day and multi-week courses in Japan’s world-famous core cuisines, which take place in working restaurant kitchens alongside professional chef instructors. All classes are conducted in English, and group sizes are kept small, with a minimum of two and a maximum of six participants per session, ensuring personalised instruction and genuine depth of engagement.