Private chef-led experience featuring exceptional Kobe beef and premium sushi.
Cut your own Kobe beef from a selected block and craft sushi with otoro, uni, ikura, salmon, scallop, kuruma-ebi, and more—an intimate Japanese culinary experience.
Located in an exclusive residence, easily accessible for a day trip: just 30 minutes from Osaka and 1 hour from Kyoto.
This is not a cooking class.
It is a fully private chef’s table experience, set within an exclusive private residence—offering an intimate encounter with Japan’s finest ingredients.
Reservations are required at least 4 days in advance to ensure the highest seasonal quality. You will be personally hosted by a professional sushi chef with over 40 years of experience in traditional Japanese cuisine.
Your experience begins with premium A5 Kobe beef, where you will select your preferred cut and witness the cutting performed directly in front of you—revealing the precision behind one of Japan’s most prestigious ingredients.
You will then step into the world of sushi, guided by your chef, as each piece is carefully crafted using fresh tuna, shrimp, and salmon. The journey continues as Kobe beef is delicately seared and transformed into sushi, blending the richness of wagyu with traditional sushi craftsmanship.
A curated selection of seasonal delicacies follows, which may include otoro, uni, ikura, scallop, and live shrimp—each chosen based on the finest availability of the day.
Hosted in a private residence, this experience offers a level of exclusivity and intimacy rarely accessible to travelers. You end the experience not with a performance, but with a feeling—whether by day or evening. No grand finale—only a quiet, unforgettable moment in Japan.
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Your journey begins not in a kitchen, but with a choice. You will be presented with a hand-selected block of authentic A5 Kobe beef. Witness the marbling—the "Shimofuri"—up close as you select your preferred cut. The chef will then carve the meat before your eyes, revealing the incredible texture and precision that makes this the world’s most prestigious wagyu.
While the chef prepares the stage, you will learn the hidden stories behind these ingredients. Why does Kobe beef melt at room temperature? What does it take for a sushi master to reach 40 years of expertise? This intimate knowledge transforms a simple meal into a profound cultural immersion.
We awaken your palate with a curated selection of appetizers. Depending on the day’s finest catch, you may be served velvety Otoro (fatty tuna), glistening Uni (sea urchin), or succulent Kuruma-ebi (Japanese tiger prawn). Each piece is a testament to Japan’s seasonal abundance.
Witness the transformation as the chef delicately sears the Kobe beef with a flame, releasing an aroma that is nothing short of intoxicating. This rich, smoky wagyu is then draped over hand-pressed sushi rice—a perfect marriage of fat and acidity that dissolves the moment it touches your tongue.
Now, the focus shifts to the artistry of the hand. Watch the rhythmic, precise movements of the master as he crafts individual pieces of premium sushi—salmon, scallop, and ikura (salmon roe). There is no rush; this is a private performance dedicated entirely to you.
As the experience reaches its peak, the chef serves his "Omakase" (Chef's Choice) selection, featuring the most prized delicacies of the day. This is a moment of pure culinary indulgence, where the highest quality Kobe beef and the freshest seafood stand side-by-side on your plate.
We conclude not with a loud performance, but with a moment of reflection. Enjoy a final comforting dish and a quiet conversation with your chef as the journey ends. You leave not just with a full heart and stomach, but with a deep, personal connection to the spirit of Japanese hospitality.
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.
Duration of this cooking class is 3 hours.
Up to 4 people can join Keitaro's cooking class.
It costs 110000 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.
