Welcome to Sesame Kitchen

Our Focus

All Natural

Delicious & Healthy

Cooking Classes

Here at Sesame Kitchen, we make healthy a delicious choice. Using wholesome food, we teach cooking classes ranged from Kombucha brewing to sourdough baking, rawfood, GAPS diet, 'healthy gut' baby food preparation, homemade baby milk, and fermentation. We are here to support you with your healthy foodie journey. No matter you are on a gluten-free, dairy-free & casein-free, grain-free, vegan, raw, vegetarian, white sugar-free, nut-free diet (or maybe even all of them!) we have your back. Experience our inspiring cooking classes. Check out our schedule classes, helper's classes, private classes, and corporate classes for more details.

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About Sesame Kitchen

Sesame Kitchen provides information and resources for healthy, wholesome and holistic cooking at home. Shima runs a wide range of healthy cooking classes and demos of how to make healthy meals at home. Our classes include fermented foods, raw and living foods, baby food, toddler meals, gluten free cooking, grain free cooking and also the GAPS diet. (Also we teach how to make soap in the kitchen with edible ingredients to promote green cleaning!) We respect the diversity of lifestyle and cultures. No matter if you are a vegan, vegetarian, meat lover or on a restricted diet, there is always a way to make better choices for you and the planet. Sesame Kitchen supports you and your family to learn about foods that will allow your body to heal itself and maintain your well-being throughout different life stages.

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The Team

Meet our teachers and chefs
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Shima Shimizu

Health Coach
Founder of Sesame Kitchen
Health Coach Founder of Sesame Kitchen Graduate of Living Light Culinary Art Institute, California (2009) Graduate of Institute of Integrative Nutrition, New York (2012)
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Iris Mak

Iris studied Food Nutrition in HKU and hold BSc in Hospitality Management in UK.
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Susan Teo

Experimenting with traditional bread making and after taking classes, Susan decided to take bread making more seriously and in Autumn 2014, she studied bread making in Taipei School of Grain Products Research and Development.


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