Traditional Japanese Cuisine: Autumn Bento

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

You’ve tried Japanese food. Now try your hand at making it at this class featuring a selection of seasonal dishes for a bento lunchbox.

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.


  • Dashi soup stock (demonstration)
  • Three kinds of sushi roll (hands-on preparation)
  • Inarizushi (hands-on preparation)
  • Teriyaki chicken (demonstration)
  • Vegetables and tofu (hands-on preparation)


Yuko Sugawara is a chef and instructor specializing in kaiseki cuisine. Six years ago, she opened Tokitarazu, 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.


  • Oct 4
  • 10am–12pm
  • Off-site (Tokitarazu; nearest station: Ebisu)
  • ¥9,000
  • Non-Connections members are charged an additional registration fee of ¥3,500 (waived for Connections members).
  • Cancellation deadline: Sep 27
  • Contact the Connections Office about class availability after registration has closed.