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.
Pescatarian menu, 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.
Alongside your sushi dinner will be a free sake tasting!
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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.
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Hailing from Rome, Italy, chef Andrea Onetti will teach us how to make fresh potato gnocchi from scratch in this interactive hands-on class. Each person will make their own gnocchi at individual stations. In addition, we will learn some of Chef Andrea’s favorite dishes such as gnocchi alla nerano and gnocchi alla Romana con pomodoro e salsiccia.
SOLD OUT
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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.
Pescatarian menu, no substitutes
Please note, this is a dinner not a cooking class
SOLD OUT
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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.
SOLD OUT
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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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Join us for the ultimate pizza experience as Fatto a Mano owner, Chef James Orlando, steps into the kitchen. Crowned the “Best Pizza in Hawaii!” by Food & Wine Magazine, Fatto a Mano serves up naturally leavened, wood fired masterpieces on the daily! Learn from the very best and elevate your skills to a new level at The Pizza Class.
You’ll also create your own custom cream cheese flavor to pair with your creations! To top it off enjoy a Sunday brunch filled with Tali’s favorite treats, perfect for sharing with someone special. Whether you’re celebrating Valentine’s Day, Galentine’s Day, or simply your love of bagels, this class is sure to steal your heart!
SOLD OUT
SOLD OUT
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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.
Alongside your sushi lunch will be a free sake tasting!
Foraged: Equinox
SOLD OUT
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As the season shifts, join Chef Yuda Abitbol for The Spring Equinox Dinner, a celebration of renewal, growth, and the bounty of the land. This special dinner features ingredients freshly foraged at the turn of the season—when new shoots emerge, wild greens flourish, and the island comes to life once again.
Gather with us for an unforgettable evening that honors the beauty of the season and the flavors it brings.
SOLD OUT
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Presenting a culinary experience like no other, Chef Yuji Haraguchi, the esteemed founder and owner of OKONOMI / YUJI Ramen, as well as Osakana Brooklyn and Osakana East Village in NYC, will lead us through an unforgettable multi-course ramen dinner. Hailing from Japan, Yuji's passion for Japanese food and culture shines through his creations. Join us as we embark on a journey to savor the art of ramen under Chef Yuji's expert guidance.
Please note, this is a dinner not a cooking class
Campania Dinner
SOLD OUT
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Discover the bold flavors of Campania with Chef Andrea Onetti in this next installment of our Regional Dinner series. From bold flavors to time-honored techniques, this multi-course feast highlights the region’s passion for fresh ingredients and authentic Italian hospitality.
Join us for an unforgettable evening celebrating the vibrant cuisine and traditions of southern Italy.
Please note, this is a dinner not a cooking class
SOLD OUT
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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.
SOLD OUT
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Join Askar, owner of Middle Eats and a native of Cairo, Egypt, for an immersive hands-on kebab-making experience. In this class, you’ll learn the secrets to perfectly seasoning and skewering kebabs to achieve that rich, authentic Middle Eastern BBQ flavor. Get ready to fire up the grill and savor the essence of Middle Eastern cuisine!
*Lamb and chicken kebabs only, no vegetarian option
sold out
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Hailing from Rome, Italy, chef Andrea Onetti will teach us how to make fresh potato gnocchi from scratch in this interactive hands-on class. Each person will make their own gnocchi at individual stations. In addition, we will learn some of Chef Andrea’s favorite dishes such as gnocchi alla nerano and gnocchi alla Romana con pomodoro e salsiccia.
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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