I had to do a double take when I arrived for my lesson with Tokyo Cook, a company offering Japanese cooking classes in English that launched in March. Although the website mentions that the kitchen studio is "hidden inside the newly opened restaurant Sougo" — the less-formal sibling of Daigo, Daisuke Nomura's Michelin-starred shōjin ryōri (Buddhist vegetarian cuisine) restaurant — I hadn't expected it to be so well concealed. Finding no sign, I inquired at the bar and was led wordlessly through the dining area to a private room. Behind the sliding wooden door, a table had been set for three, and chef Shinichi Yoshida was already busy at the stove. The experience was oddly akin to walking into a speakeasy — albeit one serving healthy Japanese food instead of moonshine.