• Nigiri Sushi
Learn the art of shaping classic nigiri using fresh Tuna, Salmon, and the day’s seasonal white fish. I will show you how to prepare glossy vinegared rice, cut perfect fish slices, and press each piece with the right “one‑bite” balance.
• Colorful Uramaki Roll
Create an inside‑out roll filled with cucumber, avocado, and crab stick, then coat it with vibrant tobiko. A fun way to master rolling techniques and knife work.
• Temari Sushi (Mini Ball Sushi)
These cute, round bites are perfect for children and first‑timers. We use thinly sliced fish and vegetables to make bite‑size edible jewels.
• Classic Dashi‑Rich Miso Soup
Brewed from scratch with kombu & katsuobushi stock, then finished with tofu, wakame seaweed, and seasonal vegetables. Vegetarian dashi available on request.
• Homemade Tamagoyaki (Japanese Omelette)
Discover the sweet‑savory layers of a traditional rolled omelette, cooked in a square pan and served warm.
• Matcha Green Tea & Wagashi
End the class with a mini tea ceremony. Whisk your own matcha and pair it with a seasonal wagashi sweet for a perfect Japanese finale.
※ Vegetarian, vegan, gluten‑free, and allergy‑friendly options can be arranged. Please let us know in advance!
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).
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
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.
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.
The Japanese tea ceremony is a centuries-old tradition closely tied to Zen Buddhist principles, and a popular way to experience Japanese culture. There are several variations on this ritual. At its base, powdered green tea (matcha) is prepared and served in accordance with strict rules. Oftentimes, wagashi (Japanese sweets) is served alongside the bitter green tea.
Dive into the heart of Tokyo’s seafood culture with a hands‑on sushi workshop in Harumi, perfectly situated between Tsukiji and Toyosu markets.
Welcome & Market Talk – Over green tea, hear how the day’s fish travels from the auction floor to your cutting board and learn how to spot premium sashimi cuts.
Rice & Knife Skills – Prepare glossy vinegared rice and practice basic knife techniques under the guidance of a Japanese chef who still trains at Tsukiji every morning.
Nigiri Masterclass – Shape tuna, salmon, and seasonal white‑fish nigiri, mastering the delicate pressure that keeps each bite light yet secure.
Creative Rolls & Temari – Roll an inside‑out California‑inspired uramaki and craft colorful ball‑shaped temari sushi—perfect for kids and first‑timers.
Hot Dishes – Cook a fluffy tamagoyaki omelette and simmer umami‑rich miso soup from scratch.
Tasting with a View – Enjoy your creations while looking out over Tokyo Bay, paired with an optional mini matcha ceremony.
Group size is limited to six, so every guest gets personal coaching and plenty of photo moments. Vegetarian, vegan, gluten‑free, and kids’ menus are available—just let us know in advance. You will leave with new skills, a printed recipe booklet, and memories of authentic Japanese hospitality.
Taichi
Raised in Nikkō, one of Japan’s top tourist spots, I grew up immersed in Japanese cuisine under my chef father. I then spent five years at a friend’s Japanese restaurant, honing my skills. Today, while training with a Tsukiji sushi master, I lead hands-on sushi workshops so more people can savor authentic Japanese culture.
The closest station
Kachidoki Station
How to get to the station?
From Tsukiji Station: 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Yes, Make sushi with Master Shogun, toast a sake bomb has a vegetarian option.
Up to 10 people can join Taichi's cooking class.
Yes, Make sushi with Master Shogun, toast a sake bomb has a vegan option.
Please go to Kachidoki Station which takes 10 mins from Tsukiji Station. Then Taichi (host) will pick you up there!
Duration of this cooking class is 1.5 hours.
It costs 4000 per person.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
