You arrive at a casual sushi restaurant in Maihama, known for its easy access and welcoming dining atmosphere. Unlike high-end omakase counters, the setting here is relaxed and approachable, giving you direct access to a working kitchen where the chef operates daily. Your guide introduces the session and explains how the class will proceed, bridging any language gap between you and the chef from the start.
The chef demonstrates nigiri technique in front of you, showing how to portion, press, and shape rice before placing the fish on top. You then replicate each step yourself with guidance from both the chef and your guide. As you practice, you can ask questions about rice temperature, fish selection, or anything else, with the guide translating in real time.
By the end, you have shaped your own nigiri sushi, which you enjoy as part of the experience. You leave with a practical understanding of core sushi-making techniques learned directly from a working professional.