You arrive at a casual sushi restaurant in Naruto, a city in Tokushima Prefecture on the northeastern tip of Shikoku. Naruto sits along the Kii Channel and is part of a region with deep ties to seafood culture. As you step inside and meet your guide, you are introduced to the chef who will lead the session — setting the tone for a relaxed, informal experience rooted in local food tradition rather than high-end dining formality.
The chef demonstrates sushi techniques directly in front of you, showing you how to press and shape nigiri and roll maki. You follow along, handling the rice and toppings yourself, refining your grip and technique with each piece. Your guide translates the chef’s instructions, so you can follow every step clearly. Throughout the session, you direct questions to the chef — about technique, ingredients, or local seafood — and receive answers in real time.
By the end of the 90-minute session, you have shaped a set of nigiri and maki rolls with your own hands. You sit down and eat what you have made, finishing the experience at the table. The combination of making and tasting gives you a direct, practical understanding of how sushi is constructed — one you carry with you well beyond the restaurant.