Rie Shioya

I grew up eating home-cooked meals prepared every day by my mother, who loved cooking for her family.
Our table was always filled with comforting dishes — not elaborate feasts, but food that made you feel at ease and cared for.

Over the years, I studied traditional Japanese cuisine and have earned certification as an instructor of Edo Kaiseki Kinjuryu.
Kaiseki cuisine is a profound culinary tradition that values Japan’s four seasons, aesthetics, and sense of balance.

At the same time, I continue to cook daily for my own family.
To me, home cooking is not only for special occasions, but something that supports everyday life.

I wanted visitors to Japan to experience the kind of Japanese food that is truly eaten in Japanese homes —
not only restaurant meals or convenience store food.
With this wish in mind, I founded the cooking class Tokyo Table.

Here, I hope you will enjoy cooking together, sharing a table, and savoring Japanese home-style dishes that have been passed down through generations and are closely connected to daily life in Japan.