I've gathered my cooking classes' most popular sushi—Temari, Gunkan, and Inari sushi. In Japan, Nigiri is rarely made at home; instead, we casually enjoy sushi with canned tuna and crab stick. All are made without raw fish, so perfect for those who dislike fish or have kids. Sushi pairs well with chawanmushi (Japanese savory steamed egg custard), a warm, home-style comfort dish. Inside its smooth, dashi-infused custard are chicken, shiitake mushroom, and kamaboko fish cake.

A beloved combo—okonomiyaki and yakitori. Okonomiyaki is a Japanese savory pancake enjoyed in Kyoto and Osaka homes, made with a cabbage-packed batter grilled right in front of you, finished with sweet sauce and rich mayonnaise. Yakitori is an izakaya classic: negima, tender chicken skewered with leek and glazed in savory-sweet tare, and shio-grilled sasami (chicken tenderloin) with a dab of wasabi and a squeeze of lemon for a refreshing finish.

Shojin ryori is the traditional plant-based cuisine of Zen Buddhist temples, made entirely without animal products. This one-plate set recreates that experience with seven dishes featuring traditional ingredients and seasonal vegetables, served alongside onigiri rice balls. Look forward to unusual ingredients and preparation methods you may never have encountered before. The menu changes with the season, so no two visits are quite the same.

You can ask this chef to create a meal around your preferences.