Happy New Year, and thank you very much for your continued support. I would like to express my sincere gratitude to everyone who found and connected with Tokyo Mom’s Kitchen over the past year. I look forward to sharing many more warm and meaningful moments through cooking in 2026. The new year began with a ramen class joined by a lovely family from Australia. In this class, we prepared two different ramen soups and handmade gyoza. As the mother is pescatarian, we made one ra

The last guests of the year joined my class as a family from Australia. As we cooked together, I learned that this trip was especially meaningful for them. It was likely their last family journey before their children fully step into working life. Once children graduate from university, it becomes harder to share long holidays together. Life moves forward—jobs, responsibilities, different schedules. Knowing this, they chose to truly savor this time, cooking side by side, talk

When winter settles into the mountains of southern Nagano, something magical appears in the villages: long strings of bright orange persimmons swaying in the cold breeze. These glowing curtains are Ichida persimmons, a traditional dried persimmon with more than 500 years of history. They’re famous for their soft sweetness and the delicate white powder on the surface— not added sugar, but the fruit’s natural sugar slowly rising and crystallizing as it dries. The process is sim

A joyful ramen class with a group of four friends visiting from Germany — all originally from Poland, and connected through a lifelong friendship between the wives. They often travel together as families, and this time they joined me for their very first ramen-making experience. While cooking, we found so many unexpected similarities between Japanese and Polish food culture. They told me that a typical Polish Sunday meal includes homemade soup and handmade noodles made from s

Today I welcomed a lovely family from New York—a cheerful mom, dad, and their son Sebastian, who is currently studying Japanese at a university here in Tokyo. His parents are visiting him, and thanks to Cathy’s request, they joined my ramen cooking class together. We prepared two types of ramen and gyoza today: a regular version and a fully vegetarian version, as one family member is vegetarian and another has a nut allergy. They were so thoughtful toward each other, and it w

Today’s ramen class was a perfect reminder of how cooking brings people together. Even when we meet for the first time, once we start making food side by side, we become friends almost instantly—regardless of country, age, or background. Our group of six guests was wonderfully diverse: a lovely couple from France, a warm and open-minded traveler from Australia who is exploring Japan with her husband but joined the class on her own today, and three cheerful friends from Italy

At Tokyo Mom’s Kitchen, our Ramen & Gyoza Class is a joyful, hands-on experience where small groups cook together like friends in a cozy kitchen. We make everything from scratch — chewy noodles, flavorful broth, and juicy gyoza — while sharing stories and laughter around the table. What makes this class special is its simplicity. We don’t rely on artificial seasonings — only the natural umami of the ingredients themselves. Each element is treated with care, creating a bowl th

Hello, I’m Aki, the host of Tokyo Mom’s Kitchen. I’m a mother of three, a self-taught cook, and a big fan of travel and cultural exchange. After raising my children and meeting travelers from all over the world, I realized that what people remember most about Japan isn’t luxury or perfection—it’s warmth, home-style flavors, and human connection. That’s why I started Tokyo Mom’s Kitchen: a place where guests can experience real Japanese home cooking, just like visiting a local