"Once-in-a-Lifetime Fugu Experience!”
Minimum participation: 2 guests.
If you wish to join as a solo participant, please contact us in advance. Special arrangements may be possible.
Exclusive Private Fugu Experience – 3 to 4 Hours, One Group Only!
For just ¥41,500 (under US$300) per person, enjoy an immersive culinary adventure of 3 hours or more.
Watch a licensed chef prepare a whole fugu right before your eyes, then try your hand at making tessa, tecchiri, and zousui yourself, all in a private, one-group-only setting.
With a licensed instructor, you’ll watch a licensed instructor skillfully prepare a whole fugu right before your eyes, then join in preparing classic dishes such as tessa (sashimi), tecchiri (hot pot), and zosui (rice porridge).
This hands-on experience is not only a culinary adventure, but also a rare chance to learn the cultural significance of fugu in Japan.
Perfect for food lovers seeking something truly unforgettable.
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.
1. Fugu Filleting Demonstration
Here, you will not be handling the knife yourself. For safety, only the licensed chef will fillet the fugu—a task that requires passing strict exams and years of experience.
Even in culinary capitals like Tokyo, New York, London, or Paris, it is virtually impossible to witness this kind of demonstration. Public viewing? Almost unheard of.
Who knows—you might have traveled all the way from Tokyo to Hyogo just for this experience, skipping sightseeing in Tokyo—all for this once-in-a-lifetime show!
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2. Tessa (Fugu Sashimi) Preparation
Watch as the chef turns the fugu into delicate, translucent slices called tessa. Though you cannot touch the knife yourself, every movement of the chef is mesmerizing—like a tiny magic show happening on your plate.
You’ll think: “This is the beauty and artistry of Japanese fugu preparation!” The sheer intensity and precision you witness in person cannot be captured in any video—your heart races with every slice.
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3. Tecchiri (Fugu Hot Pot)
Finally—it’s your turn! Under the guidance of a chef with over 40 years of experience, you’ll prepare tecchiri, the legendary fugu hot pot. Every step matters—from ingredient order to timing—so follow the chef’s directions carefully.
Remember: tecchiri exists for one reason—the ultimate zousui at the end!
The pot won’t catch fire, but your heart buds will blaze with delight!
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4. Zousui (Rice Porridge)
The grand finale: zousui, a comforting rice porridge made from the hot pot broth. Guided by the chef, you’ll finish it yourself, creating a comforting dish that warms both body and soul.
This zousui is the ultimate reason why the tecchiri exists!
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5. Cultural Keepsake
At the end of the experience, the chef will handwrite your first name in kanji calligraphy.
You are living through the one and only, unbelievably lucky chance to receive this personal keepsake—after all, you are still alive having eaten fugu!
Welcome to our Fugu Experience! Please come directly to the venue: [17-18 Iwazonocho #B-12 Ashiya, Hyogo］ No pick-up service—our chef is busy with the fugu. We’re just glad you made it here!
While you relax, the chef prepares the fugu. Some parts are not for eating—this is why only licensed chefs can do it. By the time the chef explains what’s happening… the fugu is already “naked” and ready for the show!
First, the chef will prepare tessa (fugu sashimi) right in front of you. Each slice is cut so thin it looks almost transparent—like edible art. You can’t use the knife yourself, but watching the skill up close is a rare thrill you’ll never forget.
While you’re savoring the tessa, the chef begins preparing tecchiri (fugu hot pot). Don’t worry—it only takes about 30 hours or so. Plenty of time to enjoy every slice of sashimi… maybe even two!
Now it’s your turn! Together, you’ll make tecchiri, the legendary fugu hot pot. What goes in first? How long should it simmer? When do the veggies join the party? The chef will guide you step by step—so you can enjoy the ultimate tecchiri, served with ponzu sauce.
After finishing the tecchiri, it’s time for the grand finale: zousui, the rice porridge of legends. Some say tecchiri exists only to make this zousui possible—and honestly, it’s so good it might make you question your sanity. (I speak from personal, slightly crazy, experience!) The way you cook it changes everything, so listen carefully to the chef. Patience is key—rush it, and the magic disappears faster than your favorite snack at a party!
After finishing the legendary tecchiri, it’s sadly time to say goodbye… (sniff, sniff). But before we part ways, the chef will take your first name and translate it into Japanese kanji, writing it with brush and ink as a keepsake. My calligraphy may not win any art contests, but I promise every stroke will be filled with sincerity and gratitude—your very own piece of Japan to take home. By the time this is finished, you might feel like 48 hours have passed (that’s how unforgettable this journey is). And then, the farewell. Not “goodbye,” but see you soon. Because who knows—I may visit your country one day. Thank you, truly, from the bottom of my heart, for being part of this once-in-a-lifetime experience.
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
How to get to the station?
From JR Ashiya station: 15mins
Exact location provided after booking.
Up to 4 people can join Keitaro's cooking class.
It costs 41250 per person.
Duration of this cooking class is 3.5 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.
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