Hi there, I'm Arimi from the Holiday Travel team!
On our day off, my colleague Rena and I finally tried something we'd been curious about for a while: a sushi making experience!
We usually introduce Japanese tour experiences to international visitors, but we wanted to try one ourselves! So we signed up for a private sushi experience led by Satoshi, an instructor from Ginza Onodera Sushi Academy.
👇 Book this experience here
Experience Overview: Private Sushi Experience with Ginza Onodera Sushi Academy Instructor
- Experience: Authentic Edomae Sushi Experience with Instructor Satoshi from Ginza Onodera Sushi Academy
- Duration: Approximately 1.5 to 2 hours
- Price: 18,750 to 21,250 yen (tax included)
- Plan A (approximately 2 hours): 8 pieces of nigiri sushi + 1 thin roll -- 21,250 yen
- Plan B (approximately 1.5 hours): 8 pieces of nigiri sushi -- 18,750 yen
- Location: Koto-ku, Tokyo (near Kiba Station)
- Languages: Japanese, English, Chinese
- Group size: 2 to 10 people
This is a private experience where you learn authentic Edomae sushi techniques from Satoshi, who serves as an instructor assistant at the prestigious Ginza Onodera Sushi Academy. What makes it special is the commitment to using real, high-quality ingredients -- from the fish toppings to the shari (sushi rice)!
How the Experience Went
1. Arrival and Preparation
We changed into adorable sushi-patterned aprons, put on matching hats just like Satoshi's, and we were ready to go!
2. Learning the History of Sushi
Before we started making sushi, Satoshi taught us about the history of sushi. Did you know sushi actually didn't originate in Japan? It was brought over from mainland China along with rice cultivation culture. I had no idea!
3. Practicing How to Shape the Shari
Time for hands-on practice! We started by shaping just the shari (rice). I was surprised that the rice already had a reddish color from the start. Turns out this is the red vinegar shari used at high-end sushi restaurants!
We dipped our hands in "tezu," a mixture of water and vinegar that keeps the rice from sticking to your hands. It had a faint vinegar scent!
Satoshi told us to grab about 11 to 13 grams of rice by feel -- which I absolutely could not gauge (haha). But my first try came out to 13.4g, and Satoshi said, "That's amazing for your first time!" What a confidence boost!
4. Trying the Kotegaeshi Technique!
Today we tried the kotegaeshi -- the actual shaping technique that professional sushi chefs use! It's a 7-step process to shape the sushi.
Satoshi's hands moved so fast that Rena said, "I can't even follow what's happening anymore!" (haha). But don't worry -- Satoshi patiently and gently walked us through each step!
When we finished our shari, Satoshi said, "That's really great!" He kept encouraging us the whole time, which made the experience so much fun!
5. Making Nigiri with Real Toppings!
Squid (Ika)
Satoshi scored decorative knife cuts (kazari-bocho) on the squid's surface. We placed the scored side face-down, added a touch of wasabi, and started shaping the nigiri.
Done! ...But it looked a bit rough around the edges (haha). Compared to Satoshi's sushi, the width was totally different! But after he showed us how to gently press the edges for a clean finish, it looked so much better!
Tuna (Maguro)
Next up was tuna. We were both concentrating so hard that we went pretty quiet (haha). But we were definitely improving! Satoshi even said, "You're better than last time!"
Shrimp (Ebi)
For shrimp, we used a smaller ball of shari. The size of the rice changes depending on the topping! We also had to consider the balance with the tail. We were clearly getting better, and even the instructor complimented our progress!
Horse Mackerel (Aji)
Satoshi had prepared the aji in advance -- it was great to see how much care goes into the toppings! I also picked up a useful tip: if you handle the rice gently, it doesn't stick to your hands as much!
6. The Finished Platter!
Ta-da! Our sushi was finally complete!
Satoshi also made us a kappa maki (cucumber roll). He laid nori on a bamboo mat, spread the rice, placed the cucumber, and rolled it up... with the cucumber perfectly centered! Pros are amazing.
7. Time to Eat!
Our matcha was served in sushi-patterned teacups -- such a charming attention to detail!
We learned that sushi should be eaten starting with milder flavors! So we began with squid and sea bream. We brushed soy sauce on with a traditional brush -- just like at a high-end sushi restaurant!
Rena took her first bite: "The rice is delicious! The shari is the perfect size!"
When I tried mine... it was incredibly delicious! The rice was so good, and the squid itself was amazing too!
At the end, we also got to taste sushi that Satoshi made. The way it fit in your mouth was completely different! The ease of eating was on a whole other level. Professionals really are something else!
What Is a Sushi Making Experience?
Sushi is a familiar food for most people, but how many have actually tried making it themselves? Even if you've eaten plenty of conveyor belt sushi or supermarket sushi packs, most people have no idea how professional sushi chefs actually shape their nigiri.
What I learned from this experience: sushi shaping uses a specific 7-step technique called kotegaeshi; the rice portion changes depending on the topping; even the direction of decorative knife cuts has meaning... I gained a whole new appreciation for the depth and craftsmanship behind every piece of sushi we casually enjoy.
Satoshi is certified as a Sushi Expert at Ginza Onodera Sushi Academy and also works as a sushi chef at a restaurant in Ebisu -- a true professional. With over 100 types of sushi toppings that change with the seasons, every visit offers a different experience.
His words left a lasting impression on me: "I believe that the culture of making and eating sushi is a true treasure of Japan." This experience gave me a renewed appreciation for something that's such a natural part of Japanese life.
My Honest Review
What I Loved
Satoshi's personality is the best!
His "praise and encourage" teaching style made the whole experience incredibly fun and stress-free for beginners. He kept saying things like, "That's amazing for a first-timer!" which kept our motivation sky-high.
They use real, premium ingredients
The red vinegar shari, the same kind used at high-end sushi restaurants, and the toppings that Satoshi carefully prepared in advance -- the quality of the ingredients was on a completely different level. Even though I made the sushi myself, it was honestly the best sushi I've ever had in my life.
You learn so much
From the history of sushi to shaping techniques and proper eating etiquette -- there's so much to discover. Satoshi is also flexible with international guests' preferences (for example, some visitors from abroad aren't fans of silver-skinned fish), which makes this perfect for bringing along friends from overseas.
You get to watch a pro up close
Comparing Satoshi's sushi to mine, the way it fit in my mouth was completely different -- it really drove home just how skilled professionals are. Watching his precise hand movements from such close range was truly a special experience.
Watch the Experience on Video!
Check out our actual experience in this video:
Who Is This Tour Recommended For?
- Anyone who wants to experience Japanese culture -- Available in English and Chinese, so language is no barrier!
- Sushi lovers -- Go beyond eating and discover the joy of making sushi yourself
- Anyone who wants to learn from a pro up close -- Learn directly from a Ginza Onodera certified instructor
- Couples or friends looking for a unique experience -- From 2 people, in a private setting
- Repeat visitors -- Seasonal toppings change throughout the year, so every visit is different!
It was challenging and took real effort, but that made the sushi taste even better. The rice and toppings were the real deal, so it was absolutely delicious! Getting to watch professional techniques up close was an incredible experience. I highly recommend trying it for yourself!
👇 Book this experience here
