About Yoko Isassi

I’m Yoko Isassi, founder of Foodstory.
I grew up in Gifu, Japan, surrounded by seasonal food traditions, avid farmers, and excellent home cooks, all against a backdrop of mountains and rivers. My fascination with food was clear from a young age. Later, I pursued architecture, studying in both Japan and the United States, and earned my master’s degree in New York at Columbia University’s GSAPP (Graduate School of Architecture, Planning and Preservation). My twenties were filled with travel, visiting modernist architecture sites and local restaurants wherever I went.

Exploring the many forms of sushi across Japan taught me that food culture is intricate, dynamic, and sometimes fragile. During my time at Columbia, I took a class with philosopher Manuel DeLanda, whose book A Thousand Years of Nonlinear History gave me a framework to see these traditions not as fixed, but as nonlinear stories—constantly shaped, redefined, and at times at risk of being lost.

Today, I often see Japan as an ultimate treasure island at the far end of the Silk Road. Once something special reached and was embraced by the Japanese—whether art, architecture, or food—it was carefully preserved and refined, even when the tradition was lost in its original countries. That sensibility—of treasuring and safeguarding culture—deeply informs the way I share Japanese food traditions with others.

For me, food is not only about flavor—it is about seasonality and tradition, often created to preserve and celebrate the abundance of harvest; the stories behind regional ingredients and recipes; the artisans and craftsmen who make cookware and tableware; and the ways a meal brings people together. One of my favorite words to teach in class is “Itadakimasu”, the phrase we say before eating. It literally means “I’m receiving the offering” and serves as a reminder to acknowledge and appreciate both nature and all the hands that brought the meal before us. Through teaching, writing, and travel, I invite others to experience Japan in a way that feels accessible while honoring its depth and heritage.

About Foodstory

Founded in Los Angeles in 2011, Foodstory is a culinary studio and cultural bridge dedicated to sharing the richness of Japanese cuisine.

Foodstory began with an event I created called “Traveling with Sushi.” To tell the story of how sushi evolved from ancient methods of preserving fish into the cuisine we know today, I designed twelve illustrated image cards, each with a guiding question. The event also showcased different historical forms of sushi that remain rare to encounter outside of Japan—even today. Guests experienced sushi not only as food, but as a cultural journey through history, tradition, and imagination. That approach—using design, storytelling, and food together—set the tone for everything Foodstory has become since.

We believe every dish carries a story—of place, season, and people. Foodstory creates experiences that let you taste those stories first-hand:

  • Cooking Classes — Hands-on workshops in sushi, ramen, izakaya, bento, wagashi, and seasonal dishes, blending technique with cultural context.

  • Private & Corporate Events — Tailored experiences that bring people together through cooking, creativity, and shared discovery.

  • Culinary Tours in Japan — Small-group journeys into regional food traditions, meeting artisans, exploring markets, and tasting what rarely travels abroad.

  • Writing & Media — Essays, talks, and publications that weave together Japanese food, culture, and storytelling.

Our mission is simple: to bring people together through Japanese food culture—one story, one meal, one encounter at a time.

Invited Talks & Public Lectures

Sharing Japanese food culture with audiences around the world

  • Terasaki Nibei Foundation — History of Sushi & Kaiseki — July 12, 2011  (Los Angeles, CA)

  • Smithsonian National Museum of American History — American History (After Hours): How did a Japanese delicacy become an American favorite? — May 13, 2015 (Washington, D.C.)

  • Japan Foundation, Los Angeles — Japanese New Year’s Cuisine (Osechi-ryōri) — January 7, 2017 (Echo Park Film Center, Los Angeles)