Discover the Flavors and Culture of Kansai – Two-Day Private Experience
Day 1 – Osaka City Exploration (Approx. 4–5 hours)
Meet your host at 2:00 PM at the designated point (unless otherwise arranged).
Explore Osaka’s hidden streets, markets, and local gems. Taste authentic specialties while your host—a former sushi chef and certified sommelier—shares insider stories and culinary history.
Capture memories, enjoy the local vibe, and experience the city like a true Kansai foodie.
Day 2 – Hands-On Sushi Experience (Approx. 2–3 hours)
Step into a private sushi workshop and enjoy a hands-on session with expert guidance.
Watch your host prepare fresh sushi, then savor the feast together. Optional sake tasting and pairing tips are available to enhance the experience.
This two-day journey blends culture, flavor, and hands-on fun for an immersive Kansai adventure.
Locations & Access
Day 1: Meet at Osaka Umeda Station, Hankyu Railway, 3rd-floor ticket gates, leftmost entrance near the station office. Your host will be easy to spot—cap, big smile, probably laughing at their own jokes!
Day 2: Nigiri Sushi sKool K, 17-12 Iwazono-cho, Ashiya, Hyogo, Room #B-12.
Use the back entrance at 17-18 near the park, up the small stairs, turn right at the top, and you’ll see the building on your left.
Let’s make this a fun and memorable adventure!
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).
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.
Two-Day Kansai Culinary Journey
Day 1 – Hidden Streets & Local Flavors (5–6 hours)
Meet your host at 2:00 PM. Wander Osaka’s streets, taste local specialties, and uncover hidden gems with a former sushi chef and certified sommelier. Stories, flavors, and photos—experience Osaka like a local.
Day 2 – Sushi Feast & Optional Sake (2–3 hours)
Enjoy a private sushi workshop in Ashiya. Watch your host prepare fresh sushi and savor the feast. Optional sake pairings available.
Meeting Points
Day 1: Osaka Umeda Station, Hankyu Railway, 3rd-floor ticket gates, leftmost entrance near station office. Spot the cap and big smile!
Day 2: Nigiri Sushi sKool K, 17-12 Iwazono-cho, Ashiya, Hyogo, Room #B-12. Back entrance at 17-18 near the park is easiest—up the stairs, turn right, building on your left.
A fun, immersive Kansai experience awaits!
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 both in Japan and the US, and now I’m here to share the real Japanese sushi experience with people from all over the world.
My kitchen is just a quick 20-minute train ride from Osaka’s Umeda Station. It’s clean, cozy, and the perfect spot to roll up your sleeves and make sushi in a safe, fun setting.
I love experimenting with ingredients, pairing sushi with local sake, and swapping travel stories. But here’s the serious part—sushi isn’t just food. It’s tradition, technique, and a way to connect people. That’s the part I want you to experience most.
Beginners? Totally welcome. I’ll guide you step by step, and you’ll be amazed at how quickly you can make beautiful nigiri.
So come hungry, bring your curiosity, and let’s create some delicious sushi and unforgettable memories together!
And hey, just so you know—I’m officially licensed too:
I hold a National Chef License (Japan’s official government certification for chefs),
Fugu Handling Registration Certificate,
Japan Sommelier Association–certified Wine Sommelier,
and I also hold certifications in Japanese whisky.
Nothing you need to worry about, but it’s nice to know your sushi is in safe hands!
Thank you all!
The closest station
Hankyu Shukugawa Station
How to get to the station?
From JR Ashiya Station: 15mins
Exact location provided after booking.
It costs 39500 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.
