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Combine Kyoto cuisine with Imperial history during this 1.5-hour cooking class. Led by a food-loving local, the class is set in one of Kyoto’s age-old wooden houses and includes the meal — after you’ve cooked it, of course. Choose to create an ‘obanzai’ vegetarian meal or a teriyaki chicken dish with soup and salad. This experience runs with just six people for an intimate and authentic experience. 


  • Kyoto cooking class
  • Prepare delectable dishes of teriyaki chicken or obanzai, depending on which option you select
  • Learn Japanese cooking methods from an experienced local chef
  • Enjoy your complete lunch with fellow food lovers
  • Small-group class with a maximum of six people ensures a personalized experience

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What You Can Expect

Kyoto Cooking Class

Kyoto Cooking Class

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Customer Reviews

Jennifer L

5 star rating: Highly Recommended August 2016

Great class! The instructor really went went out of her way to make me feel welcome. She guided me through all the dishes and shared the meal with me. I really enjoyed this class!

Charles V

5 star rating: Highly Recommended June 2016

Very fun! Was nice to learn a little more about Japan's cooking styles.

Karin H

5 star rating: Highly Recommended February 2016

My partner and I spent three days in Kyoto on our first trip to Japan, and booked in advance to attend a 90 minute 'obanzai' cooking class at WAK Japan. It was amazing. Obanzai refers to Japanese home cooking and we were gently guided through several recipes, ending up with a delicious and picturesque lunch. The recipes were surprisingly simple and we're already cooking them at home. Our teacher Akiko also recommended the local markets so we walked there afterwards to check out the ingredients and cooking implements for sale. Definitely recommended. It was an excellent experience.

Michael M

5 star rating: Highly Recommended January 2016

The teacher and her assistant were both very friendly. A friend and I along with a couple from the UK learned to make some tasty Japanese dishes. A good time was had by all.

Michelle R

5 star rating: Highly Recommended September 2015

This class was a delight. My octogenarian instructor was surprised and thrilled that a student from the United States had heard of dashi, bonito, miso paste, and mirin. Her enthusiasm was infection. The lesson was short but it was a good foundation in Japanese cooking. I learned a lot and I enjoyed eating what I cooked I chose the vegetarian option, with fried tofu, salad and miso soup, since it was different than the food I was eating in restaurants. The WAC center is in a beautiful tradition home in Kyoto.

edwina f

5 star rating: Highly Recommended August 2015

Our vegetarian cooking class at WAK was great. Out tutor's English was excellent - she was interested and interesting. We also learned a lot about Japanese cooking in a short amount of time...and then got to eat the results! A fun and informative morning

Michael C

5 star rating: Highly Recommended May 2015

Great food, great instruction.

Top marks.

June D

5 star rating: Highly Recommended May 2015

If interested in really experiencing culture of Japan, this tour is not to be missed. Machiko, our instructor took us through step-by-step how to make chicken teriyaki, as well as other accompanying dishes, was terrific and both my husband and I thoroughly enjoyed making our own lunch in an authentic Japanese kitchen with all the correct ingredients. We not only enjoyed eating it all but also received a recipe booklet to take away so we can make it and other dishes ourselves at home. Yum!


5 star rating: Highly Recommended April 2015

An excellent experience with a wonderful instructor at WAK Japan Women's Association of Kyoto in a 100 year old house. We made a great vegetarian meal of tofu teriyaki that I'm now adding to my at home repertoire and I learned a lot about Japanese cooking and customs.

Joana F

5 star rating: Highly Recommended October 2014

We arrived early, as we were unsure about the location. Our instructor accommodated us and began the class 30 minutes earlier than planned. She was warm, and helpful, and encouraged us to participate in all the cooking. It was not a formal class in a learning kitchen, but in a personal kitchen with everyday utensils and cooking containers.

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