Cooking Class: Traditional Japanese Bento Box

In this cooking class with Chef Vivian and Michi, you'll learn the art of plating Japanese bento boxes while learning the history of this long culinary tradition. To begin, you'll prepare the bento recipes. This will involve first making a ginger-spiced beef gyoza and Japanese potato salad with cucumbers and dill before preparing a shio salmon paired with bok choy and asparagus and daifuku, a rice cake with red bean. After your bento dishes have been made, Chef Vivian and Michi will then guide you through the process of artfully plating each dish into a bento box.


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Beef Gyoza 

With cabbage, scallions and ginger


Japanese Potato Salad 

With cucumbers and dill


Shio Salmon 

With mini bok choy and asparagus


Daifuku 

A rice cake with red bean

  • Minimum Guests 2
  • Maximum Guests 10
  • Event Duration 2.5 hours
  • Activity Level
    Activity Level
  • LabelsGroup, Beginner, Date Night, Asian, Japanese

Classpop! Guest Reviews for other experiences with Chef Vivian and Michi

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Helen

26 Apr 2024

The experience was awesome and fun!! I would like to learn more and I’m not a big sushi eater-just veggies or shrimp!!!

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Raouf

25 Apr 2024

Best Chefs, we had alot of fun, Thanks Vivian & Michi

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Shala

25 Apr 2024

Great class. Our employees enjoyed learning how to make various sushi rolls and are asking when we'll be hosting the next class.

$ 99 Per person

all-inclusive: 2.5-hour class, meal and taxes.


This class does not have any dates.

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Meet your chef

Chef Vivian and Michi
Chef Vivian and Michi Verified chef

Chef Vivian and Chef Michi are a dynamic husband and wife duo providing more than 30 years of exceptional culinary experience. Chef Vivian is highly regarded and holds many hats, including a private chef, caterer and cooking class instructor. Chef Michi has mastered the art of exquisite Japanese sushi and enjoys sharing his specialty skills with others. Together, Chefs Vivian and Michi offer a unique cooking experience in each of their incredible classes.

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