Sake Tasting and Takoyaki Cooking in Namba

Takoyaki and sake are a natural pairing, and this class puts them together in one friendly evening. It lasts about two hours and is limited to six travelers, so it feels more like a dinner party than a lesson. You make takoyaki, the grilled octopus balls that Osaka invented, using the teacher's recipe, with optional extras such as wagyu or cheese, and you eat what you cook. Alongside, a sake sommelier leads a tasting of several types of sake, explaining how it is made, what the labels mean and how to choose a bottle in a restaurant, which is one of the most useful things you can learn before a trip to Japan. The class is held in a venue in the Higashishinsaibashi area of Chuo Ward, within easy walking distance of Dotonbori and Shinsaibashi, so it is simple to fit into an evening in the center. The class is taught in English and one other language. The sake tasting is for adults only, and a non-drinker can still enjoy the cooking, though the experience is built around the pairing. It is a good choice for couples, small groups of friends and solo travelers who like a hands-on evening with a bit of education.

The sake side. Sake is brewed from rice, water and koji mold, and its flavor depends on how much of the rice grain is polished away, the style of the yeast and the brewing method. A sommelier will typically introduce the main categories, such as junmai, ginjo and daiginjo, and explain how to tell dry from sweet, light from rich and chilled from warm.

A tasting of several varieties teaches your palate to notice the differences, and the guide to ordering at a restaurant saves you from guessing at a menu. The class includes many varieties in the tasting, so pace yourself, drink water between pours and keep your evening plans light.

The takoyaki side. Making takoyaki is a lesson in patience and wrist action. The batter is poured into a molded iron griddle, pieces of octopus and toppings are added and the half-set balls are turned with a pick until they are round. The first batch is never perfect, which is part of the fun, and the finished balls are eaten hot with sauce, mayonnaise and bonito flakes.

Because the group is tiny, the teacher can correct your technique directly. The class provides the ingredients and the tools, and you cook enough to make a satisfying part of dinner. Tell the operator at booking about seafood allergies or dietary restrictions, since octopus is central to the dish.

Practical notes. The meeting point and the end point are the same, in the Higashishinsaibashi area, and the booking page lists the exact address and the start time. The class is not wheelchair accessible, although strollers and service animals are accepted, and it is not meant for children because of the sake tasting. Cancellation is free up to 24 hours before the start.