Private Programs

English language culinary arts programs in Tokyo, Japan

Requesting a Private Program

Because of the global pandemic, in-person programs at A Taste of Culture had been temporarily suspended. Programs resume with the Two-Session TSUKÉMONO Workshop (JUNE 17 & 18, 2022)

If you wish to request a private program, please fill in the form below. A Taste of Culture will follow-up by e-mail correspondence.


Customize your own session

Photo: © Jethro TAN

Custom, private programs are available by request.  If you wish to book a customized program, please fill in the form below.

I look forward to hearing from you and hope I will have the pleasure of cooking with you (and your friends, family or colleagues) in my Tokyo kitchen.

Custom Program Details

All One-Day Private Workshops at A Taste of Culture are customized curriculum-menus. Hands-on, one-day workshops begin at 10:30 am and finish at about 2:30 pm.

Curriculum-Menu Choices

WASHOKU menus are assembled from (mostly) vegetables, (a bit of) fish, (perhaps) some meat or eggs.

KANSHA menus are vegan; no animal products are included. Please let me know what your preference is.

In all programs, the philosophy of kansha—using food fully—is used regardless of specific foodstuffs.

Our meals are nutritionally balanced, aesthetically satisfying, Japanese home-style fare. We sample a wide range of related ingredients as we cook. The food we cook during our hands-on kitchen session becomes our luncheon. Water and green tea are available throughout all programs.

In addition to food preparation (cooking), menu planning and plating-presentation are important aspects of the workshop experience. Attention is given to the choice of vessels used to serve and display food. Participants get to choose from a large selection of tableware and accessories in arranging their lunch trays.

All participants must agree to follow Covid-Prevention Practices as described in our Policies and FAQ

Custom Program Pricing

The basic fee for a one-day, hands-on cooking workshop begins at ¥50,000. This is a group price and remains the same for one, two, three or four participants.

To finalize our arrangements, I need to receive a single payment for the full amount of the invoice from you (the group leader). Tuition fees are invoiced and payable through PayPal.


Custom Program Request

Choose your menu

What is your self-assessed language ability in Japanese? Language skills are NOT required, but when applicants have some ability to read and/or speak Japanese I try to take advantage of that to suggest additional references and activities.


Instruction at A Taste of Culture is in English. A Taste of Culture’s mission is to empower participants in the ways of the Japanese kitchen, providing them with basic skills and knowledge regarding traditional/classical cooking methods, equipment, ingredients, menu planning, and food presentation. By focusing on essential foodstuffs and procedures, program participants will be able to re-create authentic Japanese cuisine no matter where in the world they may be.

A Taste of Culture does not offer instruction in the preparation of raw-fish dishes. The topic of selecting and handling a variety of fish to be consumed raw, is a subject that I believe is beyond the scope of any short program I could deliver. However, the menu-curriculum at A Taste of Culture can include the preparation of sushi meshi rice combined with cooked, smoked, and/or pickled fish, egg, and vegetables. Techniques for rolling, pressing and layering can be included in the curriculum.

Please see our Cancellation Policy and other FAQs.

The day we spent cooking with Elizabeth brought Japanese culture to life for us in ways only sharing time in the kitchen can do. When we arrived, Elizabeth and her gracious husband Atsunori, welcomed us into their home…the perfect place to learn more about traditional Japanese cooking. We tasted, compared, cooked and learned about Japanese ingredients all against a backdrop of gaining new understanding of the philosophy of balance and harmony that underpins the Japanese meal. Nature, local seasonal ingredients, presentation and, of course, taste all combine to create Washoku in Elizabeth’s kitchen. One word to describe the entire experience: Oishii!!

P.S. After class, go to the market with Elizabeth. Not only is it great fun, it provides another way to learn about Japanese culture and food. We wish we brought another suitcase just to bring home all the Japanese goodies Elizabeth showed us while walking up and down the aisles with her at the market.

CLS and RKN (Chicago)

Praise for
A Taste of Culture

It seems anyone who has flown over a country in daylight can be a food writer/expert these days. Elizabeth Andoh is the real deal.  I have lived and traveled in Japan extensively for nearly 30 years, but it was Elizabeth, with her encyclopedic knowledge of Japanese cuisine, faithfulness to Washoku practices, and attention to detail, that made all the cultural puzzle pieces fit together for me.  She has the unique ability to explain Japanese cuisine and culture in English in a way a Japanese person would. Expertise like hers is rare and a treasure. 

Martha Leche (USA)

During our many visits to Japan, I took several cooking classes (in Tokyo and Kyoto), both with Japanese home cooks and professional chefs. But finally I planned a special trip with the main purpose to be able to participate in one of Andoh-sensei’s “Intensive 3-day Workshops” and luckily found what I had been looking for all these years: excellent preparation as well as exceptional course material, intensive but highly structured content, learning not only the “what” but also the “why”, a “taste of (Japanese) culture” in its literal sense and in her home, access to a wealth of information even after the workshop, and so much more. Therefore, I was more than happy to come back with my son for a “private class + market tour” as well as for her excellent “tsukémono” workshop – we are forever grateful for the great experience and hospitality. A real “highlight” worth at least one special trip!

Fred Schneidereit (Germany)