Cozily tucked inside Restaurant Shojin Sougo in the heart of Roppongi, Tokyo Cook brings together some of Tokyo’s top culinary professionals from a variety of specialties (soba, sushi, tempura, kaiseki, shojin ryori). Michelin-starred chef and owner Daisuke Nomura (formerly executive chef at Daigo and one of PlantForward’s Global 50) and Tokyo Cook founder Kazumi Masuda envisioned the school as a natural extension of Shojin Sougo. With a wide range of both one-day and intensive courses, Tokyo Cook offers courses not commonly found in other cooking schools, such as seasonal kaiseki and popular and seasonal shojin ryori, where students learn basic shojin ryori cooking methods, philosophy, and history. Ample English-language handouts with recipes, ingredient backgrounds, and color photos are provided, and all classes include complimentary drinks and dessert served alongside the dishes made in class.
Address: Roppongi Green Building, 3F, 6-1-8 Roppongi, Minato-ku, 106-0032