Rie Shioya

I grew up eating the home-cooked meals my mother lovingly prepared for our family every day.
Our table was always filled with comforting dishes that warmed the heart, even when they weren’t anything fancy.

Over time, I began to want to learn cooking not only as a skill, but as an important part of Japanese culture.
That desire led me to study at the Koncharyu Edo Kaiseki cooking school.
After many years of learning traditional Japanese cuisine, I earned my teaching certification in Edo Kaiseki from the Koncharyu school.

Kaiseki cuisine is a deeply rich tradition that values Japan’s seasons and sense of beauty.
Through studying it, I also found time to rediscover the spirit of Japan through food.

At the same time, I continue to cook for my family every day.
This cooking class is held in my own home kitchen, where I prepare daily meals for my family.
Rather than a special studio, it is an everyday kitchen — a place where I hope we can cook together and share meals around the table.

Home cooking is not only for special occasions.
It supports our daily lives.
Being able to enjoy meals every day and gather around the table is something I treasure deeply.

I want visitors to Japan to experience not only restaurant or convenience-store food,
but the dishes that are actually eaten in Japanese homes.

With that wish in mind, I started this cooking class, Tokyo Table.

Here, I hope you will cook, share, and enjoy together
the flavors passed down through families
and the Japanese home cooking that accompanies everyday life.