Tokyo Omakase Sushi Class

08/04/2025

02/12/2024

Pleased to announce that we moved to a new place in Hacchobori.

13/09/2024

Not Just Sushi Making! A Unique Tuna Nakaochi Experience for Pairs

Imagine you’re at a sushi class, but instead of just learning how to shape nigiri, you’re handed a large fillet of tuna and a spoon. The task: to extract fresh, rich, and flavorful tuna meat from the bones—also known as “nakaochi”—a rare and highly coveted cut of fish found between the bones of a tuna’s spine. The freshness of the meat combined with the unique method of scraping it from the bones makes this an experience that you can't easily replicate in your kitchen—or anywhere else, for that matter.

In this part of the class, the focus isn’t just on individual work but on teamwork. As seen in the photos above, the experience is even better when done together, especially with a partner. One person can hold the bone in place while the other gently scrapes away the delicate flesh, fostering a sense of connection and shared achievement. There’s something truly special about working side by side to extract the very best part of the tuna, just as sushi chefs have done for centuries.

What makes this activity stand out is that it’s not something you'd experience in just any sushi class. The hands-on nature of

removing nakaochi from the bones by yourself makes it a memorable, one-of-a-kind adventure. You’re not only learning the techniques behind sushi but also engaging in a tactile, sensory experience that highlights the importance of fresh ingredients and craftsmanship.

This is not just a cooking class—it’s an unforgettable experience, offering the rare chance to do something few sushi lovers ever get to try. Whether you're with a partner or sharing the experience with fellow sushi enthusiasts, the feeling of teamwork, fun, and accomplishment is what makes this part of the sushi class so special.

In this sushi class, participants aren’t just learning how to make sushi—they are bonding, working together, and enjoying the process of transforming a whole fish into a delicious meal. Through unique experiences like this, the class goes beyond the simple act of cooking and becomes something truly memorable.

05/09/2024

What does ENGAGEMENT mean to your client?

As a consultant or concierge, offering something exceptional is what makes your service stand out. When clients return from their travels with glowing reviews, you benefit from their satisfaction. Our sushi class delivers that level of engagement and enjoyment. The immersive, hands-on nature of the experience ensures that your clients will remember you as the one who introduced them to an unforgettable, cultural adventure in Tokyo.

So next time you’re curating an itinerary for honeymooners, families, or couples looking for unique bonding activities, suggest this sushi class. It’s an experience that leaves a lasting impression, strengthens relationships, and creates memories your clients will treasure for years to come.

Here are some ideas how I always engage the guests on my sushi class.
https://nontouristyexperience.com/blog/creating-unforgettable-sushi-class-experiences-a-must-know-for-travel-consultants.html

03/09/2024

Strengthening Bonds Through Sushi: The Art of Making Sushi Rice Together

In our sushi class, one of the core purposes is to strengthen the bonds among participants. Whether you come as a couple, a family, or a group of friends, the process of making sushi together creates shared memories and deepens connections. A prime example of this is the art of making sushi rice, or "shari," a critical element in sushi-making that requires cooperation and attention to detail.

The Steps of Making Sushi Rice
Cooling the Cooked Rice: After the rice is cooked, the first step is to cool it down. This is a delicate process, as the rice needs to reach the perfect temperature before it can be seasoned.

Mixing the Vinegar: The next step involves mixing vinegar with sugar and salt. This mixture is then poured over the cooled rice. It’s essential to get the proportions right to achieve the perfect balance of flavors.

Combining the Rice and Vinegar: The final step is to mix the rice with the vinegar. But it’s not as simple as stirring. There's a special technique involved, one that ensures the vinegar is evenly distributed without crushing the rice grains. This step requires precision and patience.

A Team Effort
To make the process more engaging and collaborative, we assign roles to the participants. One person may be in charge of cooling the rice, while another is responsible for mixing the vinegar into the rice. By dividing these tasks, everyone contributes to the final product, creating a sense of teamwork and shared accomplishment.

The Reward: A Taste Like No Other
The sushi you create with your own hands, from the rice you’ve carefully prepared together, is unlike anything you can buy. It’s not just the flavor, but the experience of having made it together that makes it truly special. The bonds forged over this shared task make the sushi all the more enjoyable, creating a lasting memory of the time spent together.

Through activities like these, our sushi class becomes more than just a cooking lesson. It’s an experience that brings people closer, fostering deeper connections through the shared joy of making and enjoying sushi together.

02/09/2024

Wait before you buy a Japanese knife
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What Are Japanese Knives? Their Appeal and Role in Japanese Culture
Japanese knives are an essential tool that symbolizes traditional Japanese culinary culture. Typically sharper than Western knives, they support the delicate culinary techniques that are the cornerstone of Japanese cuisine. With their beautiful design and functionality, Japanese knives are valued not just as tools but as items of greater significance, cherished by both cooking enthusiasts and professional chefs alike.

Basic Knowledge of Japanese Knives
First, let’s understand the differences between Japanese and Western knives. Japanese knives often have a single-edged blade, making them ideal for precision work. While Western knives are double-edged and versatile, Japanese knives are specialized for specific tasks, with each knife having a clearly defined role. This difference greatly impacts the final presentation of the dish, making it essential to use the right Japanese knife for the right task, especially in Japanese cuisine.

The Main Types of Japanese Knives and Their Uses
There are various types of Japanese knives, each designed for specific purposes. Here, we introduce three representative types:

Deba Knife: Mainly used for filleting fish. Its weight and thickness make it suitable for cutting through bones, making it an indispensable knife for fish preparation.

Usuba Knife: A knife for cutting vegetables thinly, providing precise cuts. It is particularly suited for decorative vegetable cutting.

Yanagiba (Sashimi) Knife: Used for slicing sashimi, this knife is designed to beautifully slice fish fillets. Its single-edged blade allows for smooth cuts, preserving the fish’s fibers and creating a clean, elegant slice.

Knife Materials – The Difference Between Carbon Steel and Stainless Steel
When choosing a Japanese knife, it is important to understand the materials used. The material of the knife significantly affects its performance and maintenance.

Carbon Steel Knives: Carbon steel knives are known for their sharpness and ease of sharpening. However, they are prone to rust, so it’s essential to thoroughly dry them after use and perform regular maintenance. With proper care, carbon steel knives can last a long time.

Stainless Steel Knives: On the other hand, stainless steel knives are resistant to rust and easy to maintain. While their sharpness may slightly lag behind that of carbon steel, their ease of use in daily life makes them an attractive option.

Additionally, the hardness of the knife is also a crucial factor. Generally, the harder the material, the sharper the knife. Therefore, when purchasing a knife, it’s crucial to check the material and hardness at the store. Choosing the right material based on your intended use and the amount of maintenance you’re willing to perform is key to ensuring your knife lasts for years.

Design
When choosing a knife, it’s not just the functionality but also the aesthetics and design that are important. A particularly popular design is the Damascus pattern.

Damascus Pattern: The Damascus pattern refers to the distinctive layered pattern created by forging multiple layers of steel. This pattern produces a beautiful wave-like design on the blade, making it a visually appealing choice. In addition to its beauty, Damascus knives are also known for their strength and durability, making them a favorite among cooking enthusiasts.
Furthermore, the handle material and shape of the knife are also important points to consider when making your selection.

Wooden Handles: Traditional Japanese knives often feature wooden handles. They are comfortable to hold and develop a unique character with use. Their lightweight nature also makes them easy to handle.

Synthetic Resin Handles: Synthetic resin handles are durable and easy to maintain. They are resistant to water and oil, making them a hygienic choice. Additionally, some come with non-slip surfaces, providing a secure grip.

Handle Shapes: Handles come in various shapes, such as round or octagonal. The shape affects the grip and maneuverability, so it’s important to choose one that fits your hand well. Selecting a shape that reduces fatigue even during extended use will ensure comfortable cooking.

30/08/2024

Leaving a high-stress career at Ernst & Young, I never imagined I’d end up teaching sushi-making. While accounting and sushi may seem worlds apart, both require logical precision. However, sushi adds an element of artistry that offers a refreshing contrast to the structured lives of many of my guests, allowing them to unwind and experience something creative and culturally rich. This unexpected journey has brought me fulfillment and the joy of connecting with people in new ways.

When I first started offering sushi classes, I never im - Tokyo Sushi Experience : Sushi class as non touristy experience and exclusive city tours | Non Touristy Experience