Cooking Class

Cooking Class

Cook with what the sea and the land give us — fish caught that morning, local fruit and vegetables. Hands in, learn a few boat-galley tricks, then everyone eats together.

What to expect

Ingredients
Fresh-caught fish, local fruit and vegetables
You'll learn
Ceviche, tartare, carpaccio, BBQ fish — plus Thai, Italian & veg-forward plates
Spirit
Hands-on, communal — sharing a meal is sacred aboard
Level
No experience needed

From the water to the plate

Aboard Ikigai, food isn’t catered — it’s made, together, from whatever the day provides. We fish when we can, trade locally for fruit and vegetables, and turn it into something good in the galley. Start with the boat classics — ceviche, tartare, carpaccio, fish on the BBQ — then range wider: a little Thai, a little Italian (lobster fettuccine, octopus risotto), and plenty of healthy, veg- and fruit-forward cooking. Fresh, simple, nothing wasted.

Sharing a meal is sacred

There’s no obligation to join — but most people do, because this is where the day gathers. You learn a few tricks, swap stories over the chopping board, and then everyone sits down to eat what you made together, the sea a few feet away. It’s less a class than a small daily ritual, and one of the things people remember longest.