Classes and Events
Cooking Classes
Explore diverse recipes, master essential cooking techniques, and elevate your culinary skills at Hawaii's premiere venue for cooking classes. Whether you're a novice or experienced home cook, our hands-on sessions cater to all skill levels. Join us to savor delicious creations, socialize with fellow epicureans, and unleash your inner chef.
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Welcome to Sooper Secret Izakaya, where James Beard Award finalist Chef Ricky Goings does what he does best—creates a wildly delicious, ever-changing tasting menu that’s anything but ordinary.
This 14-seat chef’s table dinner is an omakase-style experience, but not in the traditional sense. There’s no strict theme, no set cuisine—just a rotating lineup of dishes inspired by the season, Chef Ricky’s experiences, and whatever flavors he’s excited about. It’s interactive, inventive, and always memorable.
Seats are super limited, and no two dinners are the same. Grab your spot and come see (and taste) what the hype is about.
No substitutes
Please note, this is a dinner not a cooking class
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Pasta is a mark of the Italian culture and national pride. It is more than a food, it is an element of union shared throughout Italy: an integral part of life, one of popular culture yet simple and traditional for all Italians, not only of our cuisine, but of our very essence. It is the symbol of Italian cuisine always and forever.
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*Limited seating, chef’s counter only
This month, Chef Andrea Onetti is back in the kitchen, and he's taking us to Emilia-Romagna, the region that gave the world Parmigiano Reggiano, prosciutto, balsamic vinegar, and some of Italy’s most beloved pastas.
At the heart of the evening: tagliatelle al ragù. Rich, slow-cooked, and deeply comforting, this iconic dish is a perfect expression of the region’s dedication to craft and flavor. Expect a warm, indulgent night inspired by the kitchens of Bologna, Parma, and Modena — where tradition, passion, and simplicity come together in every bite.
Please note, this is a dinner not a cooking class
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Get your hands in the mix at The Sausage Class, a full-on, hands-on experience led by Chef Chuck Wakeman from Butcher & Bird. You’ll learn the art of sausage making from start to finish - grinding the meat, seasoning it just right, and mastering the technique of casing your own links.
You’ll get your hands dirty, have fun, and walk away with a generous stash of sausages you made yourself. After the work is done, sit down to a delicious dinner featuring your freshly made sausages served with seasonal sides.
Whether you're a home cook, meat enthusiast, or just curious about the craft, this is your chance to learn from the best in the business.
$185
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Welcome to Sooper Secret Izakaya, where James Beard Award finalist Chef Ricky Goings does what he does best—creates a wildly delicious, ever-changing tasting menu that’s anything but ordinary.
This 14-seat chef’s table dinner is an omakase-style experience, but not in the traditional sense. There’s no strict theme, no set cuisine—just a rotating lineup of dishes inspired by the season, Chef Ricky’s experiences, and whatever flavors he’s excited about. It’s interactive, inventive, and always memorable.
Seats are super limited, and no two dinners are the same. Grab your spot and come see (and taste) what the hype is about.
Absolutely no substitutes
Please note, this is a dinner not a cooking class
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Leading us in The Sushi Class is Chef Yuji Haraguchi, founder and owner of OKONOMI / YUJI Ramen as well as Osakana Brooklyn and Osakana East Village in NYC. Hailing from Japan, Yuji created Japanese style fish market and education center Osakana with the goal of educating people about Japanese food and culture. Join us as we learn the art of sushi and more from Chef Yuji.
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Sooper Secret Izakaya and Butcher & Bird are teaming up for one unforgettable night that pays homage to the golden age of the American steakhouse - 90s style.
We’re talking juicy cuts of meat, shrimp cocktail, creamed spinach, and all the nostalgic flavors you didn’t know you missed. No dress code, no rules, just a laid-back night of bold bites, throwback vibes, and a whole lot of flavor. Come hungry - menu below.
Please note, this is a dinner not a cooking class
The Lumpia class + dinner & wine Tasting
$145
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Learn the secrets behind crafting lumpia, a beloved Filipino delicacy. Chef Rob Vasquez leads us in Hana Kitchen’s lumpia class, where you will master the art of lumpia-making and experience a 4-course dinner inspired by the vibrant flavors of the Philippines. Each dish will be carefully crafted to honor the traditions of the food from Chef Rob’s ancestral home.
SOLD OUT
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*Limited seating, chef’s counter only
Join us for an intimate coursed dinner with chef Yuji Haraguchi, known for his exceptional sushi classes and ramen omakase dinners here at Hana Kitchens. This special evening features an island-inspired Japanese tasting menu that draws from local ingredients and traditional techniques, highlighting Chef Yuji's signature style—refined, thoughtful, and deeply connected to both place and season.
The menu will include a progression of beautifully composed dishes: ceviche, seasonal pickles, grilled noodles, sushi, umami-rich soup, and more.
Whether you're a longtime fan or new to his work, this dinner is a rare opportunity to experience his creative and thoughtful approach to Japanese cuisine, shaped by both island and heritage.
Please note, this is a dinner not a cooking class
SOLD OUT
-
Welcome to Sooper Secret Izakaya, where James Beard Award finalist Chef Ricky Goings does what he does best—creates a wildly delicious, ever-changing tasting menu that’s anything but ordinary.
This 14-seat chef’s table dinner is an omakase-style experience, but not in the traditional sense. There’s no strict theme, no set cuisine—just a rotating lineup of dishes inspired by the season, Chef Ricky’s experiences, and whatever flavors he’s excited about. It’s interactive, inventive, and always memorable.
Seats are super limited, and no two dinners are the same. Grab your spot and come see (and taste) what the hype is about.
No substitutions.
Please note, this is a dinner not a cooking class.
SOLD OUT
-
Welcome to Sooper Secret Izakaya, where James Beard Award finalist Chef Ricky Goings does what he does best—creates a wildly delicious, ever-changing tasting menu that’s anything but ordinary.
This 14-seat chef’s table dinner is an omakase-style experience, but not in the traditional sense. There’s no strict theme, no set cuisine—just a rotating lineup of dishes inspired by the season, Chef Ricky’s experiences, and whatever flavors he’s excited about. It’s interactive, inventive, and always memorable.
Seats are super limited, and no two dinners are the same. Grab your spot and come see (and taste) what the hype is about.
No substitutions.
Please note, this is a dinner not a cooking class.
sold out
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Embark on a culinary journey to the Mediterranean with Middle Eats and Hana Kitchens. Askar, owner of Middle Eats and a Cairo, Egypt native, will teach our class how to make fresh falafel, hummus, baba ghanoush and baladi salad from scratch in this interactive, hands-on class.
Events
Corporate Events
BMW PRIVATE COOKING CLASS
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Hailing from Rome Italy, Chef Andrea Onnetti owner of Onda Pasta will teach us to make fresh pasta from scratch in this interactive hands-on class. Each person will make their own pasta at individual stations.
The class will include a four courses dinner: canapé starter, bruschetta appetizer, the 3 pasta dishes demonstrated in the class, and a panna cotta dessert.
Wine tasting included!
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Hosted by Lanai Tabura and Eric Pasqual, the Okta team came together for a night of rich history and food. For this meal, we dove into the rich history of Hawaiian-style cuisine. As each course was presented, each chef shared a detailed history of the cultural influences that each wave of immigrants had on Hawaiian-style food. With this special pop-up series, we invite you to continue a tradition of sharing culture and memories at the dinner table. Thank you for joining us for a sentimental meal, libations, and great company.
Washoku Dinner
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Lillian Cumic demonstrates the preparation of dishes from her new book Hawai'i Washoku in this 5-course, Japanese culinary demo & tasting experience.
Lillian Cumic is a vegan chef, cooking instructor, recipe developer, and author of the cookbooks Hawai'i A Vegan Paradise (Nov 2020), Tasting Hawai'i Vegan Style (Nov 2021), and the newly released Hawai'i Washoku (Nov 2023). Originally from Sydney, Lillian lived in Sendai, Japan, for thirty years working in the culinary industry as head chef and dining bar owner, cooking instructor, and private chef.
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Discover the secrets behind crafting the perfect poke, a beloved Hawaiian dish celebrated for its vibrant flavors and freshness. Your instructor Lanai Tabura, hailing from the tiny island of Lanai, will share his passion for food and deep-rooted connection to the Hawaiian culture as he guides the class through the art of poke preparation. 100% of profits from three classes were donated to Chef Hui in his effort to #FeedMaui after the Maui wildfire tragedy.
Private Dinners
sourced: A night with little Sparrow
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An intimate evening as former executive chef of Merriman's Honolulu, Vince McCarthy, and former sous chef of Mud Hen Water, Halley Archbold, took us through a culinary journey of the finest locally sourced ingredients from across the islands. Chefs McCarthy and Archbold have since left their esteemed posts to embark on their own joint venture, Little Sparrow. Sourced, a 6-course Pre-Fixe Menu, was a night filled with delicious food, great company, and unforgettable memories.
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Join us for a special Valentine's Day dinner hosted by Vince and Halley, owners of Little Sparrow. Indulge in an enticing aphrodisiac-inspired menu crafted just for the occasion. Explore the menu below and make this Valentine's Day memorable with a delightful dining experience.
Check out our past classes & events!
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