Experience a hands-on, educational fugu (pufferfish) class conducted under official authorization.
The chef holds a certified Fugu Handling License issued by Osaka Prefecture, and all toxic parts are carefully removed in advance, ensuring complete safety.
Guests safely watch the preparation and enjoy tasting the sashimi, tecchiri (hot pot), and zousui (rice porridge).
This exclusive private experience lasts approximately 3 to 4 hours and is available for one group per day only.
Minimum participation: 2 guests. Solo participants are welcome, but please contact us in advance for special arrangements.
We are pleased to offer this rare culinary adventure at a special introductory price available until December 31, 2025. For just ¥41,500 (under US$300) per person, you will enjoy fresh, wild-caught fugu in a safe, guided environment.
To reach the experience, head to the park side near 17-18 (not the front entrance at 17-12) in Iwazono-cho and step up the small staircase. Once you're at the top, turn right, and you’ll find the building on your left – that’s where your journey begins, in room #B-12.
Welcome to Holly Fugu House!
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.
Watch a licensed chef skillfully prepare a whole fugu before your eyes, then join in assembling the hot pot and tasting the dishes in a safe, guided setting.
Beyond the culinary delight, this class provides a unique opportunity to learn about the cultural significance of fugu in Japan, making it perfect for food lovers seeking an unforgettable, once-in-a-lifetime experience.
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 an exclusive Fugu Experience in Ashiya, Hyogo! Make your way to 17-18 Iwazonocho #B-12, Ashiya, Hyogo—we can’t wait to get started. Our chef is fully focused on preparing the finest fugu just for you. We’re thrilled you’ve chosen to join us for this one-of-a-kind culinary adventure!
While you relax, our licensed chef carefully prepares the fugu, handling the strictly inedible parts with precision. Only certified chefs are trusted with this—so you can enjoy the experience completely safely. By the time the chef shares insights into the preparation, your fugu will be perfectly ready for you to enjoy.
Next, watch the art of tessa—fugu sashimi—skillfully sliced right before your eyes. Each piece is cut so thin it’s nearly transparent, turning the dish into a living work of edible art. The knife stays in the chef’s hands, but seeing this masterful technique up close is a rare and unforgettable thrill.
As you savor the delicate flavors of tessa, the chef starts preparing tecchiri—the legendary fugu hot pot. Don’t worry—it only takes about 30 minutes, giving you plenty of time to enjoy every bite of sashimi and look forward to the hearty pot ahead.
Now it’s your turn! Together with the chef, you’ll prepare tecchiri, learning when to add each ingredient and how long to simmer for perfect flavor. Your chef will guide you step by step, making sure you get the full depth of flavors—served with the beloved Asahi Ponzu, a tangy Osaka-style ponzu loved all over Japan.
After enjoying tecchiri, the culinary journey wraps up with zōsui—the legendary rice porridge. Some say tecchiri exists just to make this zōsui, and trust me… once you taste it, you might lose your mind (I speak from my own slightly crazy experience!) The chef will guide you through the delicate art of cooking it. Patience is key—rush it, and the magic disappears faster than your favorite party snack.
After the legendary tecchiri, it’s sadly time to say goodbye… (quiet sobs). But before we part, the chef will take your first name and turn it into Japanese kanji, carefully writing it with brush and ink as a keepsake. It might not hang in a museum, but every brushstroke carries sincere gratitude—your very own piece of Japan to treasure forever. By the time it’s done, you might feel like 48 hours have passed—that’s how unforgettable this journey is. And the farewell? Not “goodbye,” but “see you soon”—because who knows, I might visit your country one day. Thank you, truly, from the bottom of my heart, for joining 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 Station
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.
Duration of this cooking class is 3.5 hours.
It costs 41250 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.
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