You arrive at a casual sushi or seafood restaurant in Awaji, an island in Hyogo Prefecture situated in Osaka Bay. Awaji is known for its access to fresh local seafood, and stepping into the restaurant connects you directly to that regional food culture. Your guide introduces the session and orients you to what lies ahead, bridging the gap between the chef’s expertise and your own hands-on participation.
The chef demonstrates sushi-making techniques in front of you, showing how to shape and press nigiri and form rolls with the precision that comes from professional practice. You then replicate each step yourself — seasoning rice, placing toppings, and shaping each piece by hand. Your guide translates the chef’s instructions throughout, and you direct questions to the chef at any point during the session.
By the end of the 90-minute session, you have shaped a set of sushi pieces that you sit down and eat. The Q&A format means you leave with specific answers to your own questions about technique, ingredients, or Japanese food culture — drawn directly from a working sushi chef rather than a scripted presentation.