Chef’s studio · Los Angeles
Japanese cooking studio in Downtown LA run by founder Yoko Isassi, currently paused
Foodstory is a Japanese cooking studio in Downtown Los Angeles, founded in 2011 by Yoko Isassi. She grew up in Gifu, Japan, trained as an architect at Columbia, and teaches food through its history and seasons. Before eating, her students learn to say "Itadakimasu". Classes and team building events are currently paused until further notice.
The menu is all Japanese. Mastermind Sushi covers futomaki, temari-sushi and spicy tuna rolls. In Ramen Run Down you knead the noodle dough with your feet. Secrets of Seafood teaches how to buy, fillet and use a whole fish with no waste. The Japanese Market Tour starts at a supermarket in Little Tokyo and then moves to the kitchen, where the group cooks about a dozen dishes. Other classes cover bento, izakaya food, Japanese breakfast, and mochi with seasonal sweets.
Most classes take up to 10 people and run about 3 hours, including the meal. The market tour classes run up to 4 hours. Foodstory also hosts team building events and private parties. It holds a 4.7 Google rating from 17 reviews.
Beginners
No experience needed
Team events
Team building with a chef running the room
Birthdays & groups
Birthdays and private parties
Written from Foodstory’s own site and class listings, October 2026. How we write these
Read from their own listings and checked weekly. Prices are per person.
We can’t read Foodstory’s schedule automatically yet. See their classes on their own site.
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No. Foodstory says its classes and team building events are paused until further notice.
Most classes finish within 3 hours, including the meal. The Seafood Market Tour and Japanese Market Tour classes can take up to 4 hours.
Most are limited to 10 people. A few run a little smaller or bigger.
Yes. Foodstory hosts birthday parties, family gatherings and bachelorette parties at its kitchen or at a location you choose, plus team building events.
Only Japanese food: sushi, nigiri, ramen, bento, izakaya dishes, Japanese breakfast, seafood handling, and mochi with seasonal sweets.
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