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Tokyo Cooking Class
Master the Art of Ikejime and Tsumoto method: Japanese Fish Technique Workshop

Cooking Class Menu

fish

Cooking Class Information

In this immersive 2.5-hour experience, you'll gain direct, hands-on experience with Japan’s most respected fish preparation techniques: **Ikejime** and the **Tsumoto-style Ultimate Bleeding** method.

We'll start with a short guided walk through Toyosu Market’s intermediate wholesale area, where you’ll see firsthand how seafood is handled and distributed in Japan’s largest fish market.

After that, we’ll move into our preparation space. First, we’ll begin with a lecture that covers:

* What happens to a fish’s body after death
* Why Ikejime matters for texture, flavor, and animal ethics
* How the Tsumoto-style method removes nearly all the blood from the fish

Then, you'll put on gloves and try the techniques yourself:

1. Insert the spike precisely into the fish's brain — this is Ikejime.
2. Use a wire to destroy the spinal cord — called **Shinkei-jime**.
3. Learn how to make proper cuts to drain the blood using water pressure and gravity.
4. Observe the color change and feel the difference between untreated and treated fish.

We will be using **a farm-raised red sea bream (madai)** for each demonstration. You'll be closely guided so even first-timers can participate safely and confidently.

This experience is perfect for chefs, food professionals, or anyone interested in the depth of Japanese food culture. You won’t just watch — you’ll **feel the resistance of the spike**, **see the clarity of the fish’s flesh improve**, and **learn techniques that are not usually taught outside Japan**.

You’ll leave with a deeper understanding of how Japanese professionals treat ingredients with respect — from life to plate.

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About Host

The Japan Culinary Arts Academy is a highly regarded institution dedicated to teaching the traditions and techniques of Japanese cuisine. Through its "Taste of Japan" program, the academy offers foreign participants an immersive experience to learn everything from the basics to professional techniques of Japanese cooking. Based in Kyoto, the program incorporates hands-on cooking sessions using seasonal ingredients and lectures on the cultural background of washoku, providing a deep understanding of authentic Japanese cuisine. It caters to a wide range of skill levels, from beginners to professionals, making it an excellent choice for anyone interested in exploring Japan’s culinary heritage.

Currently, the academy is offering an affordable opportunity to experience its lessons, making it easier than ever to get a taste of Japanese culinary arts. Don’t miss this chance to join at a special discounted rate!

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Area

Exact location provided after booking.

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