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Cooking School


The way of

Kinsaryu culinary discipline was established at the height of the Edo period during the Bunka-Bunsei eras.


The traditional-style Japanese cuisine called Kinsaryu has been passed on from generation to generation and specialises in the cooking technique of Edo - former Tokyo, especially the impeccable use of knifes, the particular handling of seasonal ingredients, food arrangement, etiquette and the philosophy of Washoku (和食 Japanese Cuisine).


Kinsaryu is a cuisine associated with the tea ceremony.  Cha-Kaiseki (茶懐石) is an important part of tea ceremony and a key field of study, research and education at the school.   The Yanagihara family has for generations been developing, cultivating and teaching these various cooking techniques from their school in the heart of Tokyo; which moved to a custom-built state-of-the-art premises in 2007.



Student Experience

About the  school

We encourage our students to participate in every cooking lesson, so they can understand the cuisine and learn the different cooking methods that our program offers.  Lessons – currently only available in Japanese – are normally structured as follows

  1. Lecture and practical demonstration of methods and procedures

  2. Students practice the techniques with inclusive, hands-on tuition

  3. Students sit-down to taste the menu from the lesson 


The lessons will demonstrate the balance between conventional and evolving procedures of preparing traditional Japanese cuisine.  The lessons are practical, encourage collaboration and instill best-practice techniques in an enjoyable atmosphere.  The state-of-the-art facilities at the school are custom designed to ensure a best-in-class environment to learn, participate and appreciate the history and culture of Japanese cuisine. 


For those who are interested in learning authentic Japanese cuisine and traditional Japanese culture but are abroad or have limited time to attend the lectures at the cooking school, online classes will be available soon.






柳原 尚之

President Of Yanagihara Cooking School of Traditional Japanese Cuisine

Naoyuki Yanagihara was born in Tokyo and is the eldest son of Kazunari Yanagihara.  He manages the cooking school.   After graduating in Fermentation Science and Technology at the Tokyo University of Agriculture, Naoyuki Yanagihara worked as a researcher for Marukin Chuyu, a well-known soy sauce company on Shodo Island in Kagawa Prefecture. 


His international experience began as part of the kitchen crew on the Dutch tall ship Swan fan Makkum, and he has participated in diverse culinary events around the world.  As a member of the “Team of Japan”, he gave lectures at the Culinary Institute of America’s 2010 Worlds of Flavour International Conference & Festival.  He also worked together with the Ministry of Agriculture, Forestry and Fisheries and NHK TV on the video series "Delicious Nippon," designed to promote Japanese cuisine around the world. 


Naoyuki Yanagihara was chosen by Japan’s Agency of Cultural Affairs to be a world cultural ambassador of Japanese cuisine.  In this role he lectured on Japanese cuisine and culture at different schools throughout the world. During the Expo Milano of 2015, he was one of nine chefs selected to represent Japan at this food-focused cultural event. He was appointed to be the “Japanese Cuisine Special Goodwill Ambassador” by the Ministry of Agriculture, Forestry, and Fisheries in 2018.


His regular appearances on Japanese television and in other media are some of the projects that Naoyuki Yanagihara enjoys while focusing on the education and promotion of traditional Japanese cuisine. 


His activities are announced at the Instagram   kinsaryu


Our Publications

All our books are currently available only in Japanese language.


Orders can be made directly through Amazon. Please click on the book cover of your choice.

Note: The cooking school is not responsible for any problem that can occur during the transaction with Amazon.


Our Collaborations

Kazunari and Naoyuki Yanagihara have written many books about traditional Japanese cuisine and Japanese food culture. They frequently contribute articles to Japanese print and online publications. They are also cuisine consultants for several television programs in Japan. 

Naoyuki Yanagihara continuously participates in different culinary events worldwide and collaborates with other culinary institutions that come to study Japanese cuisine at our cooking school. Both continue to teach at the cooking school in Tokyo and to work on a number of projects while studying, teaching, and researching traditional Japanese cuisine.


Admission Process 

Enrolling at the school


Currently all our classes are in Japanese Language.

Online classes will be available soon.


For additional information, please contact us at:


Tailor made classes for national or international companies upon request.

Tel: +81(0)3-3582-0707 |  Email:

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