When it comes to sensory pleasures, Noosa’s Wasabi provides the full spectrum, from a stunning riverside location to exquisite Japanese food and a worldly wine list.

There is magic in all the flourishes, from bespoke plates and an illustrated menu, to the sharkskin grater and fresh wasabi that arrives with the nigiri. So it’s fair to say you’ll be learning from the experts when you step into owner Danielle Gjestland’s new venture, a few doors down from the award-winning restaurant she opened 13 years ago.

The Cooking School Noosa recently released its first program of classes with Wasabi’s executive chef and co-owner Zeb Gilbert and a host of other Sunshine Coast talents at the helm. The subjects span contemporary Japanese and Southeast Asian sessions as well as classic French and pastry workshops. There are also plans for a tea appreciation class exploring organic teas and their medicinal qualities.

The classes are $250 per person and include a three-course lunch and two glasses of a hand-picked beverage. They are limited to 10 people per class and some are already sold out, not surprising given Wasabi’s reputation.

The minimal fit-out of the school has a pale, Nordic-meets-Japanese aesthetic and there are shelves lined with interesting things to buy, including Japanese knives and ceramics from the same artist who produces the restaurant’s tableware.

Class participants even go home with a jar of wakame salt or superb mandarin dust. You will find yourself sprinkling it on everything. See the full program here.