Wakamatsuya's main location is in the Kawasaki district of Ise City, about 10 minutes north of Ise and Ujiyamada train stations by foot. Housing a handful of restaurants, cafe’s and shops Kawasaki was a thriving port city, welcoming ships carrying all kinds of goods from all over Japan. Rich in local history, it's a local jewel—a place where you can get a great sense of how Ise City used to be. For more information, please visit Kawasaki Shouninkan (pictured above), a great local museum with information in both Japanese and English.


Kamaboko Classes!

Wakamatsuya offers one-hour classes to experience the traditional art of kamaboko making. Created for both young and old, these classes are a great way to learn more about the history of kamaboko and the methods used to create some of the finest kamaboko made—Wakamatsuya kamaboko!

Our hands-on classes are designed to give participants the chance to learn two different kinds of kamaboko making.

First, participants make steamed kamaboko by forming surimi (raw kamaboko) into the traditional half-moon shape atop a block of pine wood using only a special kamaboko forming blade!

After kamaboko, you can make the easier sasa kamaboko by forming surimi in small cylindrical shapes and forming them around a metal skewer before broiling it. This is the original method to eat kamaboko and it may sound like a simple recipe, but at Wakamatsuya, our sasa kamaboko is something you won’t find anywhere else! Participants enjoy their simple and delicate kamaboko still hot from the broiler.
After creating your kamaboko, there is approximately 20 to 30 of cooking time which we use to talk about the history of kamaboko, the history of Wakamatsuya and the methods used in kamaboko making. Alternatively, during this time, participants can feel free to look around our shop for any other kamaboko they may wish to buy.

Please note: Adult aprons are provided for you however, if children are to accompany you, please provide your own apron for them. Also, the basic ingredients of kamaboko is fish and therefore, needs to be refrigerated within XXX minutes/hours/days of cooking time.
Class Details:
Class fee:
Class length:
Class locations:
Class times:
Class sizes:
1,500 yen per person.
Approximately 60 minutes.
Our Shimono-Cho factory or our main Kawasaki store (please see our location page)
Hourly from 9:00 AM to 2:00 PM
From 2 to 60 people
Also Please Note:
* Please make reservations at least one week in advance.
* Please pay in cash at the time of the class you are attending.
* Please
email your inquiries or reservations requests (Please allow 1 to 3 days for a response).
Wakamatsuya's hands-on kamaboko making classes are designed to give participants the chance to learn about two different kinds of kamaboko: steamed kamaboko and Totokama—broiled kamaboko on a skewer. Come try your hand at making traditional Japanese cuisine! Remember to bring your appetite and sense of adventure!
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