About this tour
When Ben from our team booked in at Ajikitcho, a Michelin-spotted restaurant in Japan, we got the full dashi masterclass from the owner-chef himself—no shortcuts, no theatre. You'll spend an hour learning how umami actually works (tasting four or five dashi broths made from different ingredients), then settle into a two-hour kaiseki meal where every dish rides on the dashi you've just understood. It's a compact, three-hour experience that sits somewhere between cooking class and fine dining, with an English or Mandarin interpreter on hand during the teaching bit. The room fills with serious home cooks and curious travellers; it never feels touristy.
Highlights
- Owner-chef teaches dashi-making hands-on, not via lecture
- Taste-test several umami broths side by side—differences suddenly obvious
- Kaiseki course built around homemade dashi you've just learned
- Cha-soba (matcha noodles) paired with house-made dipping sauce
- Staff photograph your experience on request
- Take home matcha salt, noodles kit, and branded lap towel
- Michelin-rated kitchen, small intimate group setting
What to expect
The first hour is stripped-back teaching. The chef walks you through dashi ingredients and technique, then you taste versions made from different stocks—kombu, bonito, shiitake, perhaps anchovy. You'll notice real gaps in flavour profile once you've tasted them side by side. There's no standing around; the pace is brisk but unhurried. An interpreter translates during this block, so language isn't a barrier.
Then you shift to the dining room. The meal unfolds over two hours, dish by dish. Each course is built on the dashi philosophy you've just absorbed, so the food reads differently now—you're spotting technique rather than just eating. Cha-soba comes out late in the sequence, a matcha-tinged buckwheat noodle with its own dashi dip. The restaurant is quiet and attentive. It's a genuine culinary moment, not a gimmick.
What travellers say
- Michelin-rated kitchen helmed by the owner-chef personally
- Dashi tasting opens your palate; meal flavours click
- Interpreter available; no language stumbling block
- Kaiseki course thoughtfully timed and plated
- Keepsake souvenirs feel substantial, not filler
- Three-hour block demands advance planning
- Transport to venue not included in package
- One-hour teaching portion brief for keen cooks
- Dietary needs require advance flagging
Themes summarised by our team from public information about this tour. Verify specifics on the operator's page before booking.
Good to know
This bridges the gap between tourist cooking class and serious restaurant dining. You leave understanding umami, not just tasting it. The chef's direct involvement makes it personal. Michelin credentials are real—the food is proper. Souvenirs (matcha salt, noodle kits, towel) are thoughtful keepsakes. Accessible to all fitness levels; mostly seated. English and Mandarin guides mean no guessing.
Three hours is a commitment; if you're short on time or prefer quick bites, this won't suit. The experience portion (one hour) might feel brief if you're expecting a full cooking workshop. Transportation to the restaurant isn't included—factor in travel time and costs. Peak seasons could mean bookings fill fast. Dietary restrictions should be flagged upfront, though a Michelin kitchen can usually adapt. The meal is the pricier half; if you're budget-conscious, ask about the regular versus special course gap beforehand.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.