Private Osaka Okonomiyaki Masterclass

Meet your instructor at the meeting point near Osakatenmangu Station, about 5 minutes by metro from Osaka Station. Review any dietary requests and preferred pace for your private session, then enjoy a short 10-minute walk to the studio. 

Change into your apron and run through hygiene and safety. Together you’ll set up mise en place, discussing ingredient quality, knife work, dashi balance, and how each choice affects texture and flavour. 

First, you will prepare two seasonal side dishes and miso soup. Your instructor fine-tunes seasoning and timing, sharing tips to plate cleanly and serve everything hot alongside the main. 

Then, the okonomiyaki creation begins – whisk the batter, fold in cabbage and toppings, and manage heat on the hotplate. Practise the flip, build layers of flavour with sauce and condiments, and explore vegetarian/vegan variations on demand. 

Take your first bite while the okonomiyaki is still whispering from the hotplate – crisp edges, a tender, airy crumb, and a lacquer of sweet-savoury sauce with a lift of bonito and seaweed.  

Sip the mellow warmth of miso, taste the snap of seasonal sides, and compare textures and balance with your instructor. You’ll fine-tune heat, cut, and seasoning so the same aroma, bite, and gloss are effortless in your home kitchen.  

A calm reset: wipe boards, untie aprons, and cool the hotplate. Then receive the recipe – precise measurements, timing cues, substitution tips, and sourcing notes (from cabbage cut to dashi base). It’s a tactile guide you can cook from, step by step, until the sizzle, fragrance, and finish feel second nature.