Sonoko Sakai
Sonoko Sakai

All my workshops are hands-on format, unless noted in the description. We will have a tasting lunch. Bring containers, aprons and kitchen towels.

Location: My cooking classes are offered in a number of locations in Los Angeles (Highland Park or Dwtn Los Angeles). I will specify the location for each class.

Registration:  please email me to register at Upon payment by Venmo or Paypal, I will send detailed information about the venue.

Dietary Restrictions: Please let me know if you have any dietary restrictions before you register for the workshop.

Cancellation policy: The fee is non-refundable.

Class size: I need 4 people in order to make the class a go. I can also design a private workshop that can be smaller.

Waiver: You will be asked to sign a waiver in class.


Sunday, July 28 5-8pm Consider the Uni, Sea urchin -Wild Seafood Workshop and Pop-Up Dinner- a collaboration with Los Angeles top fishmonger Seiichi Yokota of Yokose Seafood, Chef Kuniko Yagi of Pikunico, and Sonoko Sakai at PIKUNICO at the ROW.

At our second wild seafood workshop and pop up with Seiichi Yokota of Yokose Seafood, we will showcase Santa Barbara Uni ( Sea Urchin). Seiichi Yokota moved to Los Angeles from Toyama prefecture, Japan 4 years ago, bringing with him over 20 years of experience as a 9th generation fishmonger. He is particularly interested in teaching fish processing to improve the quality and accessibility of dock to table seafood to consumers in Los Angeles. In this workshop, you will learn how to properly clean uni to preserve its optimum freshness and shape- a technique that is Yokota’s own. We will prepare a tasting menu highlighting Uni with Chef Kuniko Yagi of Pikunico and myself. This is a hands on and Demo workshop evening and dinner with sake pairings selected by Chef Kuniko. Fee $215



Assorted Yuzu pipitas and walnuts

Fried Chicken Tenders with Ume Fraiche with Pickled Daikon Wrapped in Nori

Sonoko’s Hand Cut Soba in a Chilled Citrus Tsuyu

Uni and Ikura Domburi, Cucumber Shiso Salad, Dashi Glaze

Shredded Cabbage Salad, Nama Wakame, Ponzu Vinagrette

Sonoko’s Shiratama Mochi Parfait with Seasonal Fruit and Kuromitsu syrup


Sonoko Sakai and Keiichi Yokota can be seen on KCET! Watch The Migrant Kitchen

Kuniko Yagi:


Sonoko Sakai’s new cookbook: Japanese Home Cooking: Simple Meals, Authentic Flavors (Roost Books November 19, 2019-Preorder available on


Japanese Curry Brick and Japanese Curry Workshop Highland Park Saturday, August 11 from 3-6pm

Let’s make curry from scratch, using fresh whole seeds and spices. We will do our own spice blends and make a curry brick, only ours will free of palm oil and chemical additives. We will then make vegetable curry and Tonkatsu pork cutlet and have them for lunch with rice, home made Fukujinzuke relish - pickles of the seven lucky gods and home made Tonkatsu sauce. To register, please Email $135 per person for July 13 workshop and $125 for the August 11 workshop which is without the Tonkatsu Pork Cutlet. Location: Highland Park


Sunday, July 21 Asian Dumplings and Okonomiyaki 9-Noon NEW!!! Highland Park

You will learn how to make Gyoza, Shumai, Okonomiyaki a Japanese style pancake topped with pork, shrimp, and vegetable toppings and served with homemade tonkatsu sauce. The gyoza and shumai, two Japanese classic dumplings, will be stuffed with pork, shrimp, and lots of chopped cabbage, scallions and ginger. The dumpling skin will be made from scratch, so be ready to put your hands in flour. $135 Location: Los Angeles


Asian Pickles
Highland Park

Saturday, September 7 9-Noon

This workshop features Asian pickles including an incredibly refreshing summer water kimchi with somen noodles. We will make shio-koji (fermented rice pickle base)- made with Koji, a pro biotic beneficial mold used for making a variety of Japanese seasonings such as miso, sake, vinegar and mirin. I will show you how to make a quick napa cabbage pickle with shio koji as well as how to marinate fish and meat using shio koji. We will also make jars of Amazu pickle (vinegar based pickles) using an assortment of market fresh vegetables and young ginger. We will have a pickling tasting lunch which will include shio koji marinated protein and shio koji seasoned grain bowl. Fee: $135.

Miso Making Workshop Saturday, July 27 9-Noon Highland Park

You will learn how to make miso from scratch, using Non-GMO soybeans from Laura’ soybeans, Chick peas and Fermented dried koji rice. We will do tastings of various stages of miso in the making. Each of you will take home 2 quarts of miso and complete the fermentation at home. Lunch of miso soup, grain bowl with pickles are included in the fee. Bring a 2 quart cambro container, apron and kitchen towel. highland Park. Fee: $155


Bento Box Workshop August 10, 9-Noon. NEW!

Let’s make a bento box using a variety of dishes we will make during the workshop. This includes Inari sushi (Seasoned Tofu pouches with sushi rice), Onigiri with a variety of fillings (Salmon, mushroom, eggplant and vegetable furikake) Tamagoyaki (Japanese dashi omelet) Chicken Teriyaki, koji marinated salmon, seasonal vegetables, saladish pickles and fruit. Hitachiya offers some beautiful Japanese bento boxes that you can get if you would like to get authentic bento boxes., or I will provide disposable bento boxes. Vegan option available.

Fee: $135 per person Location Highland Park. Please email to register.

RAMEN Workshop

Saturday, August 3 9-Noon Highland Park

We will make the noodles from scratch, using a blend of local grains. Toppings will include yakibuta,braised pork belly and seasonal vegetables. The soup will be made with - pork bones, chicken, shiitake and kombu based broth.  Vegans and Vegetarian options are available upon request. Noodles will be made with wheat flour. You will take home two servings of noodles. Tasting lunch of ramen during class. $135. To register, please Email

Location: Highland Park


Hand Cut Soba Noodles

Sunday, August 4, 9-Noon New ! Highland Park

You will put your hands in flour and learn how to make soba noodles from scratch. You will also make the dipping sauce and soup and get an overview of the Japanese pantry. Vegetable and Seafood Tempura kakiage will be the topping for the noodles. (Includes a tasting lunch) Fee: $135 E-mail to register. Location: : Highland Park


to Jul 29



Workshops and Presentations to include in-bakery milling, wheat and women: three vignettes from history, lamination with whole grains, whole wheat ramen noodles, bee keeping, home baked whole grain bread, recipe writing, heirloom and modern wheats, cooking for Olympic athletes, new school agriculture: the legal challenges of creating non-commodity success, working with culinary malts, rural-urban and farm-food movement issues, production baking, Persian flatbreads, plant breeding, challenges and research needs for small to mid-sized milling operations, crackers, and success can be brutal!  And more….

View Event →