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Kyoto Cooking Class
Making Sushi & Maki sushi class

Cooking Class Menu

- Nigiri sushi made by yourself
Example: tuna, salmon, shrimp, egg, squid, sea bream, etc.
- 1 piece of traditional Kyoto style sushi bar (rolled sushi-like pressed sushi)
Example: mackerel, shrimp, sea bream, etc.
- Miso soup (homemade)
- Green tea or Mugi-cha (cold or hot)
- Option: +$20] Sake Comparison Set (3 kinds)
Carefully selected Japanese local sake

• Nigiri Sushi

  Sushi (寿司, 鮨) is a Japanese dish of specially prepared vinegared rice (鮨飯 sushi-meshi), usually with some sugar and salt, combined with a variety of ingredients (ネタ neta), such as seafood (most commonly and often raw), vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).

• Miso Soup

  Miso soup is a traditional Japanese soup. It's base is "dashi" (Japanese fish stock) and Miso paste. Common added ingredients are Tofu, Green onion and deep‐fried tofu but differs by personal preference. The type of miso is different from region. In western and Easter Japan white miso is mostly used.

• Sake

  Japanese popular alcoholic drink must be Sake, or called Nihonshu, made from fermented rice. The foundation of good sake is quality rice, clean water, koji mold and yeast. Premium sake differentiates itself in quality of ingredients and production process, so that flavors ranges light and crisp to richer, fruity notes.

• Green Tea

  The astringent constituent in Japanese tea is a type of polyphenol called catechin. Japan has done a great deal with the humble tea leaf. For example some benefits of the catechin in the tea leaf can lower cholesterol in some cases. Roasted over charcoal at a high temperature and grown under shade for at least 20 days are one of the examples. The most popular Japanese tea might be ryokucha. Depending on the timing of picking the leaves, the grade, the price can be noticeably different.

Cooking Class Information

In this authentic sushi experience plan held in Kyoto, you can actually make both nigiri-zushi and Kyoto's traditional stick sushi (maki) for foreign tourists.

The instructor is a real sushi chef who started his apprenticeship at a famous sushi restaurant at the age of 19 and has been honing his skills in the sushi world for 20 years.After obtaining a chef's license and a license to cook fugu (blowfish), he relocated to Kyoto, where he is a talented sushi chef who also conducts sushi academies and sushi trips to hotels and ryokans.

In addition to the rare experience of learning the skills of such a professional up close, you will be able to taste the sushi you make yourself!For $20, you will also receive a sake set** (3 kinds of sake) for comparison.

At the end of the course, participants will receive a "Sushi Chef Experience Diploma.Staff will assist you in taking pictures during the experience so that you can leave behind a wonderful memory of your trip.

About Host

Kenshiro

At the age of 19, I began my journey as a sushi chef by apprenticing at a renowned sushi restaurant in Japan. During my time there, I obtained professional chef certification as well as a license to prepare fugu (pufferfish), a delicacy known for requiring advanced skills and safety knowledge.

I dedicated 18 years to mastering the art of sushi at the same restaurant before relocating to Kyoto in pursuit of deeper culinary traditions, techniques, and ingredients.

Today, I work as both a chef and instructor, while also producing culinary experiences and restaurant concepts through an academy I help lead.

With years of experience teaching sushi to professional chefs, I now offer authentic, hands-on sushi-making experiences designed to be both educational and memorable for visitors from around the world.

Area

Exact location provided after booking.