Discover Kansai with a Sushi Chef & Sommelier
Step beyond sightseeing and experience Kansai through flavor, culture, and craftsmanship.
This private two-day journey is guided by a former sushi chef and certified sommelier, offering a deeper connection to Osaka and beyond.
Day 1 – Osaka’s Hidden Streets & Local Flavors
Explore Osaka through the eyes of a local. Walk through vibrant districts such as Shinsekai and Namba, discovering authentic street food and hidden gems along the way.
Taste regional specialties, hear the stories behind them, and experience the city not as a tourist—but as a guest.
Day 2 – Private Sushi Experience in Ashiya
Step into a quiet sushi studio and learn directly from a professional chef with over 40 years of experience.
From preparing rice to shaping nigiri, discover not only how sushi is made—but how a chef thinks, works, and creates.
Finish by enjoying the sushi you crafted yourself, with optional sake pairings.
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.
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.
Experience Highlights
Private 2-day guided culinary journey
Explore Osaka’s authentic neighborhoods with a local expert
Taste iconic street foods and hidden specialties
Hands-on sushi experience in a private studio
Led by a certified sommelier & professional sushi chef
Details
Total Duration: ~7 hours (2 days combined)
Group Size: Up to 6 guests (private experience)
Day 1 Meeting Point: Osaka Umeda area
Day 2 Location: Ashiya (details provided after booking)
Once we’ve said our hellos, we’ll head out and see where the day takes us. Your host’s a true Kansai local, happy to go wherever your curiosity leads. Maybe you’re into the retro charm of Shinsekai, the neon heartbeat of Namba or Umeda, or perhaps the quiet, untold corners of Nishinari. Feeling adventurous? We could even slip over to Kobe—or Kyoto, if the mood’s right. No rush, no plan—just stories, laughter, and a good walk through real Japan.
We’ll kick things off at Dobutsuen-mae Station and wander into one of Osaka’s most nostalgic neighborhoods. Centered around the iconic Tsutenkaku Tower, Shinsekai has its own rhythm—gritty, colorful, and full of local flavor. The main street, Jan-Jan Yokocho, is famous for kushikatsu (deep-fried skewers), so come hungry and curious. And don’t miss one of the area’s quirkiest gems: Tower Knives Osaka, a workshop run by a Canadian craftsman who fell in love with Japanese blades. Yes, it’s exactly what it sounds like—one of the sharpest spots in town.
Namba sits at the heart of Minami—Osaka’s lively southern district where food rules the streets. Half the shops here are places to eat, and the rest somehow smell like food anyway. Takoyaki? Naturally. But here’s a quiet favorite: a soy-glazed grilled corn that locals have loved for generations. Fun bit of history—people here once called corn itself “Namba.” So yes, you’re actually eating Namba… in Namba.
You wanted authentic? Here it is. Street-side grilled corn, soy-glazed and sizzling—pure Osaka energy. Even ChatGPT didn’t see that one coming. Wanna bite? But don’t get too comfortable—tomorrow’s the big one. You ready for it?
Here we go—Day 2! You’re not just eating sushi—you’re making it. Hands-on, right beside a real sushi master with 40+ years of skill. Wild, right? Today, you’re the chef. There’s a trick to the craft, and yep—we’re letting you in on it. Grab your apron. Let’s roll.
Get ready—knives are sharp, fish is fresh, and the rice? Spot on. Your sushi master will walk you through it all—shaping perfect nigiri, balancing flavors, and respecting the craft. This isn’t just a class. It’s a full-on dive into one of Japan’s most iconic food traditions. With laughs, stories, and, of course, a few photo ops along the way.
Snap a photo, because someday, you’ll look back and remember this kitchen—the laughter, the rice steaming in your hands, the joy of doing it yourself. Even outside, the city keeps moving, but here, for a moment, it feels like time’s on pause. This isn’t just goodbye. It’s a promise: the taste, the stories, and the people you met here? They’ll be waiting for you, whenever you come back.
Hi, I’m Keitaro.
I’m a former sushi chef with experience in Japan and the US. Today, I share authentic sushi culture through small, private experiences.
Sushi is not just food — it’s technique, tradition, and connection.
That’s what I want you to experience.
Beginners are always welcome. I’ll guide you step by step.
I also hold:
National Chef License (Japan)
Fugu Handling Certification
Wine Sommelier (JSA)
Japanese Whisky Certification
You’re in safe hands — just come curious and hungry.
The closest station
Hankyu Shukugawa Station
How to get to the station?
From JR Ashiya Station: 15mins
Exact location provided after booking.
It costs 55500 per person.
Up to 6 people can join Keitaro's cooking class.
Duration of this cooking class is 7 hours.
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.
