Gluten Free Japanese Pescatarian Cooking Class

A mindful blend of plant-based dishes with traditional fish cuisine



3 hours Location St Ives Class size 1 to 6 (public classes), 3 to 10   $120 (Afterpay available)
Sydney Activities
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Food & Drink
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Cooking
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Japanese Cooking Experience Gifts
In this class, we will introduce a new menu that combines a plant-based approach with traditional Japanese fish dishes. Fish is an excellent source of high-quality protein and naturally contains beneficial fatty acids that are widely known to support overall wellness.
If you’re interested in simple, delicious, and long-lasting fish dishes that fit beautifully into everyday meals, this class is for you. Come discover how easily fish can complement a plant-forward lifestyle!
This class is fully hands-on, and you will learn a variety of cooking preparations and techniques—not only traditional Japanese methods—taught by Sumi, a registered dietitian and nutritionist in Japan and the author of Temple Food Cookbook. All ingredients and seasonings used in the class are carefully selected and completely gluten-free.
The dishes you will create include:
  • Fragrant rice with sweet, tender corn kernels
  • Grilled fish with miso marinade
  • Nanban-Style Marinated Fish
  • Fresh vegetables salads with Japanese dressing
  • Miso soup with potato and thin fried tofu
  • Chiniese cabbage quick pickles
Over the course of the three-hour, we will work together to create each component. All components will be gluten-free and taught in a way so that you can easily replicate the recipes back at home. You are welcome to state any preferences and your teacher will try to accommodate.
On top of your new knowledge of Japanese culture, you will learn:
  • How to make Japanese vegan stock
  • How to use traditional Japanese seasonings and alternative seasonings
  • How to prepare the fish.
  • Introduce the fermented Japanese seasoning.
This class caters to gluten-free individuals, those following a Pescatarian diet, or anyone keen on Japanese cooking.
Please note:
  • All ingredients will be gluten-free, however, the environment is not totally gluten-free.
  • Two friendly dogs are in the premises which keep outside during the lesson.
Cancellation policy
Before the activity, please consider our cancellation policy:
Please inform us promptly if you need to reschedule or cancel.
A full charge will apply for same-day cancellations.
To avoid this fee, kindly provide at least 24 hours' notice.

Upcoming dates for Gluten Free Japanese Pescatarian Cooking Class

Times are Sydney time. Dates and prices as of 18 Oct 2026, 5:03pm; availability and price are confirmed live when booking on this page.

2 upcoming dates between 8 Nov 2026 and 5 Dec 2026.

  • Sun 8 Nov 2026, 10am-1pm
  • Sat 5 Dec 2026, 10am-1pm
What you'll get
  • Delicious gluten-free and vegan Japanese lunch
  • Great discussion with like-minded people
  • Insight into Japanese culture
  • Recipes for everything you make
Read more details   
Knowledge required
This class is for anybody interested in Japanese cuisine. Beginners, intermediates, advanced all welcome.
What to bring
Please bring your favourite apron, tea towels and pen.
Suitable for

This class is great for individuals and couples as well as for a date idea, team building activity, Christmas party, birthday or hens party.

This experience would also be a unique gift for her, gift for mum, Xmas gift or gift for couples.

Location

St Ives, NSW

Exact location is masked for privacy. You'll automatically get the specific address after booking.

Gluten Free Japanese Pescatarian Cooking Class location
Verified reviews

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Recent reviews of Gluten Free Japanese Pescatarian Cooking Class

  • 5/5 from Biswa Khatri, attended Aug 2026: Sumi was excellent teacher. She taught me beautiful fish and veg dishes that I can make at home again and again. Easy and refreshing and sure to be a hit at home. Truely bought me back to the food I used to have in Japan.
  • 5/5 from Alison McDonald, attended Jul 2026: Yum! Good tips for ingredients. Recipes will become part of my standard rotation. Very enjoyable day shared with a few friends
  • 5/5 from Suzanne Mason, attended Jul 2026: Great class with Sumi. Fresh ingredients and lots of flavour. Very tasty lunch. Loved that it was all Gluten Free.
  • 5/5 from Alessandra Lee, attended Jul 2026: I learnt a lot! It was very fun :))
  • 5/5 from Rod Hill, attended Apr 2026: My family and I had a wonderful class with Sumi. Sumi is very welcoming and explained everything very clearly. An excellent balance between demonstration and "doing". All ended with a beautiful and delicious lunch with the six dishes we prepared. Highly recommended!
  • 5/5 from Fayaz Syed, attended Feb 2026: Words wont do justice for how much ive learnt in this class. From the right aesthetic way to cut veggies to learning about japanese ingredients this class has been amazing. The best part? You enjoy an elaborate Japanese lunch at the end where you learn about presentation. Phenomenal! Thanks Sumi for sharing your gorgeous kitchen and skills.
  • 5/5 from David Geer, attended Feb 2026: Sumi lovely as ever and super well organised. We cooked amazing food which we ate as a concluding lunch. Will definitely do another of her courses later this year. Definitely take a pen for the extra tips not in her detailed recipes.
  • 5/5 from Jolene Schultz, attended Feb 2026: Fantastic class! Sumi was a great teacher and the food we produced was beautiful. Very well organised, and it was a relaxed, enjoyable time and we learnt lots!
Your teacher

Sumi Saikawa
Sumi Saikawa
(Sumi's Kitchen In Sydney)

5.0 (226)
female Women-owned

I was born in a Zen temple in Kobe Japan, which was an amazing environment to grow up in as a little kid. I was always in the kitchen to help make shojin ryori with mum (Temple cooking) for as long as I can remember for the temple. This was where my curiosity and fascination of food came from especially its part to play in culture and role it plays to keep the body and mind healthy.
From there, I graduated from university and worked as a dietitian in Japan for many years before meeting my husband and coming to Australia. My husband and I immigrated to Australia over 27 years ago now where we have made ourselves a family with 2 (not so young anymore) children. Now, I run lots of health oriented - cooking classes including "shojin ryori" for people living in Australia and Japan from all stages of life from the elderly to children.
My meal style: I try to give to initiative to prepare the foods even in a busy life. I appreciate the foods and I try to make food which will make me be happy.
Sydney Activities
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Food & Drink
•
Cooking
•
Japanese Cooking Experience Gifts

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