About us

Tsukiji Soba Academy Soba & Japanese Cooking Class

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Akila Inouye,
Soba and Japanese cooking artist.

Akila Inouye is the founder and the master chef of Tokyo cooking studio, which had established as Tsukiji Soba Academy in 2002 at the very close point to the world biggest fish market. Afterward, he needed to expand his class both offering Japanese home cooking and soba making to meet his customers’ desirous requests. Today, he also conducts Japanese cooking lessons as the master chef of Japanese Cooking Academy at the Tokyo cooking studio.
Akila has developed the smartest way to make soba noodles by hand and practical Japanese cooking with his sophisticated technique and wealth of knowledge.
He speaks English and Japanese and offering soba and Japanese cooking class to give excellent culinary experiences to the worldwide people.
From the Academy’s beginning, Akila had offered his class for more than 25,000 people.
Two of them won the Michelin prizes, and the other two started their own soba restaurants in the US and the most of his graduates being successful today.
Two of them won the Michelin prizes, and the other two started their own soba restaurants in the US and the most of his graduates being successful today. In 2002 just after only two months of the Tsukiji Soba Academy’s establishment, Steve Jobs; passed away in 2011, ex-CEO of the Apple Computer Inc, offered his private chef to learn soba making technique from Akila. It is the well-known fact that the Apple started to serve Japanese authentic soba noodles in their company restaurant, MacCafe, from 2003.
In 2009, he started his breakthrough action towards the world in the US with the coast to coast culinary tour. He organized a lot of soba demonstrations and workshops in New York, Dallas, San Francisco, and Los Angeles.
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Soba class in the US.

On the 2010’s new year’s eve, he had shown up in the front page of Los Angeles Times special issue and contributed the authentic soba recipe and introduced the soba world with many pictures.
Akila once returned to Los Angeles in June 2010 to offer over 20 workshops in handmade soba and Japanese home cooking sessions. On this tour, he succeeded his pop-up soba restaurant for a week, and so many food lovers crowded at the temporary restaurant in West Hollywood. So many US people realized the great taste and texture of 100% whole gluten-free buckwheat noodles there with big sound slurping.
Akila has written many culinary books in Japanese.
He is one of the contributing editors and writers of “The Dictionary of Cookery Terms” 2010 Japanese edition. Akila’s latest soba technical book has published by Asahiya Syuppan.
His soba technique video and some culinary books will be coming up soon.
He is one of the contributing editors and writers of “The Dictionary of Cookery Terms” 2010 Japanese edition. Akila’s latest soba technical book has published by Asahiya Syuppan.
Akila was born and raised in Tokyo. He enjoys Tokyo style cuisine. Soba and Japanese dishes are both his favorites. His cooking policy is “Being smart and radical.” It is the principal reason why he decided to be a soba and Japanese cooking artisan who keeps strictly staying in the absolute cookery essentials.
©Suijunsya & ©Akila Inouye Thank you for coming to Tsukiij Soba Academy.