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.

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.

  • 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.

  • 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.

  • 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!

  • *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

May 23, 5:30pm - 8:30pm

  • 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.

  • *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

  • 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

  • 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

  • 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

  • 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.

SOLD OUT

  • 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

  • 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

  • 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

  • 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!

sold out

  • 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.

SOLD OUT

  • 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.

  • ラナイ島出身でテレビ出演や受賞歴のある「アロハ・プレートフード・トラック」を運 営するアダム・タブラ氏（Adam Tabura）が講師として登場します。タロイモとティ の葉で豚肉を包み蒸し焼きにしたハワイの伝統料理「ラウラウ（Lau Lau）」やポキ作 りを体験しながらハワイの食文化について学びます。調理した料理はオアフ島に醸造所 をもつクラフトビール「ホノルルビアワークス」のビール数種類とペアリングしながら いただきます。

    ラウラウ、ポキ、春雨料理のチキンロングライス、デザート

Events

Corporate Events

BMW PRIVATE COOKING CLASS

  • 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!

  • 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

  • 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.

  • 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

  • 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.

  • 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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