Cooking Class: Japanese Cooking for Young Chefs

This fun cooking class for kids is a great way to get little hands involved and skilled in the kitchen. Chef Andy will patiently help these eager chefs create a menu of Japanese favorites that they can be proud of. 

To start, they'll learn all about safe and proper knife skills while slicing cucumbers to make a refreshing salad. They’ll also learn to make an impressive sushi roll, filled with colorful fresh veggies like bell peppers, carrots and scallions. For dessert, Chef Andy will teach the class to expertly fold delicate matcha crepes and fill them with their choice of ingredients. 

This class is ideal for parents and emerging chefs ages 5-15. Children must be accompanied by a paying adult.


Cucumber Salad

With rice vinegar

Vegetable Sushi Roll

With scallions, cucumber, bell pepper, carrots, seaweed and sushi rice

Matcha Crêpes

With egg, flour and milk with rice syrup

  • Minimum Guests 2
  • Maximum Guests 8
  • Event Duration 2 hours
  • Activity Level
    Activity Level
  • LabelsKids, Sushi Making, Vegetarian, Fun, Japanese
  • This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.

Classpop! guest reviews for other experiences with Chef Andy

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27 Sep 2023

andy was great and super informative. would recommend for anyone looking for cooking lessons!

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26 May 2023

Chef Andy was awesome! Definitely will be back with more friends. He was very welcoming and entertained well.

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11 May 2023

Had a great time!

$ 95 Per person

all-inclusive: 2-hour class, meal and taxes.

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Event location: Chicago

Chef’s Place


Exact location is provided after booking.

Meet your chef

Chef Andy
Chef Andy Verified chef

Chef Andy's culinary expertise lies with recipe creation, and food styling and plating that elevates any meal. After graduating from the Illinois Institute of Art, Chef Andy gained years of experience in the kitchen as a cooking instructor and online as a food blogger. From sushi to classic European cuisine to molecular gastronomy, he really can do it all, and looks forward to sharing secrets and techniques you can use to boost your kitchen confidence.

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