TOKYO COOKING CLASS FIELD GUIDE
An Izakaya Evening with Chef Mat: Hands-on Small Plates at Oakland Kitchen
A focused, three-hour hands-on class where Chef Mat leads participants through casual Japanese izakaya small plates—perfect for cooks who want technique, flavor and communal dining in a taught kitchen setting.
An Izakaya Evening with Chef Mat: Hands-on Small Plates at Oakland Kitchen.
Izakaya—Japan’s pub-style small-plate tradition—becomes a classroom for an evening. Over three hours, participants learn to blister shishito, batter and fry rice-flour tempura, skewer and glaze yakitori, and roast a sake kama, guided by a chef who frames technique with context before the group breaks into teams to cook and eat together.
Highlights
Outing Highlights
A compact, authentic izakaya menu
The class focuses on classic izakaya bites: assorted tsukemono pickles, blistered shishito with togarashi, cold soba salad, rice-flour tempura, yakitori with tare glaze, and roasted salmon collar with ponzu—each dish chosen to teach fundamental techniques and bold, approachable flavors.
Lecture, teams and shared plates
Classes begin with a chef-led lecture on the day’s theme and recipes, then split into small teams for hands-on preparation; a snack is served at the start and students eat what they’ve made at the end of class, fostering both learning and convivial dining.
Chef Mat’s practiced, instructive approach
Chef Mat brings years of restaurant and teaching experience—trained at the Culinary Institute of America and seasoned in Bay Area kitchens—leading a class that emphasizes technique, collaboration and the flavors of informal Japanese bar food.
What the day feels like
What the evening feels like
The tempo is deliberate: an opening talk frames the night, hands-on work in compact teams keeps the energy communal and focused, and the final act is shared tasting—eat as much as you like in class—anchoring instruction in immediate, sensory reward.
Suitability
Who it's for
Who this class is right for—and who should reconsider.
Practical planner
Details to review before reserving
The class runs approximately 3 hours.
Close-toed shoes are mandatory; bring an apron or a personal knife if you prefer, though aprons and all tools are provided.
Masks are optional and COVID protocols may change with local and state mandates; shoulder-length hair or longer must be tied back.
Classes meet at the Oakland Kitchen (see booking confirmation for exact address and directions).
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the class?
The class lasts approximately 3 hours.
Where do we meet?
The class meets at the Oakland Kitchen (see confirmation for the specific address).
Can I take leftovers home?
No; due to zoning permits, students are not allowed to take food home, though you are welcome to eat as much as you’d like in class.
Can I bring wine or beer?
Yes—participants 21 and older may bring their own wine or beer for personal consumption, but Kitchen on Fire staff cannot open or serve beverages or sell alcohol.
Are masks required?
Masks are optional; COVID protocols are subject to change according to local and state mandates.
What should I wear and how should I prep my hair?
Close-toed shoes are mandatory (no open-toed shoes or sandals). Shoulder-length hair or longer must be tied back; aprons are provided but you may bring a favorite apron or personal knife.
I have food allergies—what should I do?
Review the class menu before booking and indicate any allergies on registration; contact [email protected] with concerns so staff can confirm ingredient lists.