Bentoya Cooking - Yokohama

For everyone who is either vegetarian or not. I enjoyed a few hours of learning about vegan Japanese cooking...and for a non-vegetarian this experience changed my views completely vegetarian foods versatility The chef's in my view are informative, creative and talented in creating vegetarian Japanese cuisine An experience not to be missed

This restaurant is a must-visit for both vegetarians and non-vegetarians alike. I spent a few hours exploring the world of vegan Japanese cuisine and was pleasantly surprised. As a non-vegetarian, this experience completely altered my perception of the versatility of vegetarian food. The chefs at this restaurant are incredibly knowledgeable, creative, and skilled at crafting delicious vegetarian Japanese dishes. Don't miss out on this unforgettable culinary experience.

I personally attended the vegan Unagi class (pre-covid) and it was a delightful experience. The class was conducted in English and offered a unique perspective on Japanese cuisine. It was a great opportunity to learn about traditional vegan cooking techniques in Japan, as well as the different ingredients and their historical significance. It was a perfect way to bid farewell to my time in Japan. Kayo sensei, as well as the owners Akiko and Rina, were amazing hosts. They also provided me with valuable information on alternative substitutions, which was very helpful when I returned to Europe.

I recently attended a class where I learned how to make shoyu ramen and spring rolls. Although we didn't get to participate in every step of the process, we had a great time chopping vegetables and learning about the ingredients. The dishes turned out delicious and authentic. It was interesting to learn that Japanese people usually don't make their own ramen at home, so it was a special experience to learn how to make a tasty vegan ramen by myself.

I attended the in-person vegan unagi class just before COVID at this restaurant. The class was conducted entirely in English and offered a unique perspective on Japanese cuisine. It was a great chance to learn about traditional vegan cooking methods in Japan, the various ingredients used, and their historical significance. It was a memorable experience to end my time in Japan. The instructors, Kayo sensei, and the owners, Akiko and Rina, were fantastic. They also provided helpful tips on ingredient substitutions, knowing that I would be returning to Europe soon.