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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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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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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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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*Limited seating, chef’s counter only
Journey with us and Chef Andrea Onetti as he brings the bold, sun-drenched flavors of Sicily to the table. Influenced by Greek, Arab, and Spanish traditions, Sicilian cuisine is a rich tapestry of sweet, savory, and spicy notes—vibrant and full of personality.
Chef Andrea puts his own creative spin on traditional dishes, weaving together history and flavor in every course.
From volcanic soil to coastal waters, Sicily offers a feast unlike any other—come taste its story.
Please note, this is a dinner not a cooking 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.
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Join us for a hands-on class in the art of traditional Chinese dumplings with Chef and dumpling queen Britney Wang. You'll learn how to make dumplings from scratch—from kneading fresh dough and mixing flavorful fillings to mastering four different folding techniques.
Britney, also known as Chef Bao Bae, is a Chinese American chef and entrepreneur originally from Honolulu and now based in Los Angeles. What began as a passion for dumpling making and sharing her culture through food has grown into a thriving culinary journey, including pop-ups, TV food competitions, her own bao business, and more exciting projects on the horizon.
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Join us for a hands-on class in the art of traditional Chinese dumplings with Chef and dumpling queen Britney Wang. You'll learn how to make dumplings from scratch—from kneading fresh dough and mixing flavorful fillings to mastering four different folding techniques.
Britney, also known as Chef Bao Bae, is a Chinese American chef and entrepreneur originally from Honolulu and now based in Los Angeles. What began as a passion for dumpling making and sharing her culture through food has grown into a thriving culinary journey, including pop-ups, TV food competitions, her own bao business, and more exciting projects on the horizon.
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
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We’re back with Part 2 of our dumpling series! After covering the fundamentals in our classic dumpling class, we’re taking things to the next level with xiaolongbao, Shanghai-style soup dumplings, led by Chef Britney Wang. Britney, aka Bao Bae, is a Chinese American chef and entrepreneur originally from Honolulu and now based in Los Angeles.
In this hands-on class, you’ll learn the delicate art of making xiaolongbao from scratch. We’ll wrap up the evening with a shared meal of freshly steamed xiaolongbao and a few delicious sides to round out the experience. Perfect for curious cooks, dumpling lovers, and anyone who’s ever wondered how the soup gets inside.
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We’re back with Part 2 of our dumpling series! After covering the fundamentals in our classic dumpling class, we’re taking things to the next level with xiaolongbao, Shanghai-style soup dumplings, led by Chef Britney Wang. Britney, aka Bao Bae, is a Chinese American chef and entrepreneur originally from Honolulu and now based in Los Angeles.
In this hands-on class, you’ll learn the delicate art of making xiaolongbao from scratch. We’ll wrap up the evening with a shared meal of freshly steamed xiaolongbao and a few delicious sides to round out the experience. Perfect for curious cooks, dumpling lovers, and anyone who’s ever wondered how the soup gets inside.
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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Join us for a Cinco de Mayo weekend celebration with Dos Jefes owner, Collin Lewis, and experience the ultimate quesabirria feast. In this highly anticipated class, you’ll learn the secrets behind Dos Jefes' cult-favorite birria tacos. Discover how to marinate your meat for the perfect filling, master the art of making the rich consommé dipping sauce, and get tips on an easy salsa recipe that will elevate all your dishes. Plus, enjoy a demo of Collin’s famous crema sauce. Don’t miss out on this flavor-packed adventure!
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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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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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.
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Join us for a mouthwatering adventure to the Mediterranean with Middle Eats and Hana Kitchens! In this interactive, hands-on class, Askar—owner of Middle Eats and a native of Cairo, Egypt—will guide you through the art of making baklava, the classic sweet and flaky pastry, from scratch. Afterward, savor a delicious lunch prepared by Askar himself, and take home your very own freshly baked baklava!
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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
May 23, 5:30pm - 8:30pm
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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.
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*Limited seating, chef’s counter only
Step into the sun-soaked south of Italy as Chef Andrea Onetti guides you through the vibrant, coastal cuisine of Puglia. Known for its olive groves, handmade pastas, and rustic charm, this region offers a soulful take on Italian cooking that’s both hearty and refined.
Expect bold regional specialties reimagined, and a few surprises from Chef Andrea. Come hungry and curious, this Pugliese feast will transport you straight to the heel of the Italian boot.
Please note, this is a dinner not a cooking class.
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.
No substitutions.
Please note, this is a dinner not a cooking 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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