Wood Egg Okonomiyakikan Class is a cooking class in Hiroshima.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The class runs on Tuesdays only, costs 1,100 yen including apron and paper hat, and takes ninety minutes from 11:30.
Address: 7-4-5 Shoko Center, Nishi-ku, Hiroshima
Yamadaya's Miyajima flagship keeps a second-floor studio where a 30 minute class puts you at a cast-iron maple-leaf mould, pouring batter and filling two momiji manju under an instructor's eye.
Tip: Weekday sessions start at 10:30, 13:00, 14:15 and 15:30; book online by the day before or ask at the second-floor counter for same-day space.
The crafts cooperative's centre near the Miyajima ferry terminal runs 30 to 45 minute momiji manju sessions on its second floor, with a craftsman guiding you through the hand-operated iron moulds.
Tip: Hands-on slots run 9:00 to 16:00 and payment is cash only; pair the baking with the shakushi rice-scoop stamping workshop on the third floor.
Traveling Spoon books you into Machiko's Hiroshima home, where she teaches two or three family dishes, from sesame dressing ground in a mortar to hand-rolled sushi, before you all eat together.
Tip: The cooking class slot runs 10:00 to 13:00 with the meal included; the lunch-only option skips the teaching, so pick the class if you want the technique.
OKOSTA is the okonomiyaki studio inside ekie at Hiroshima Station, where instructors from the local sauce maker walk you through building the layers on a real teppan.
Tip: Sessions run at 10:30, 13:00 and 18:30, and Muslim-friendly and vegetarian courses can be booked alongside the oyster and beef versions.
