Traditional Japanese Cuisine: Shokado Bento

Immerse yourself in the culture and ingredients of Japanese cuisine, or washoku.

During this fun, hands-on class in the kitchen, students will use seasonal Japanese ingredients to make dishes for a Shokado-style bento box.

This square-shaped lunchbox is divided into four sections for different dishes. It is named after Shojo Shokado (1584–1639), a Buddhist monk and artist who would convert wooden seed boxes into containers for his paints and tools.

The class begins with making dashi, a soup stock that forms the base of much of Japanese cuisine.

Participants will enjoy lunch together at the conclusion of this beginner-level class.


  • Miso soup (dashi soup stock)
  • Seasonal sashimi
  • Flower-shaped rice
  • Simmered chicken and root vegetable stew (chikuzenni)

Yuko Sugawara is a chef and instructor specializing in kaiseki cuisine. Six years ago, she opened Tokitazaru, a Japanese restaurant in Hiroo, where she also teaches her Toki Lab classes to a range of cooking ability levels, from beginners to chefs. Sugawara used to work at Japan Airlines.


  • May 9
  • 10am–12pm
  • Off-site (Tokitazaru restaurant; nearest station: Ebisu)
  • ¥9,000
  • Non-Connections members are charged an additional registration fee of ¥3,500 (waived for Connections members).
  • Cancellation deadline: Apr 27
  • Contact the Connections Office about class availability after registration has closed.