-Authentic Experience · Nagoya

Nagoya Sushi Making: Master the Blade and Grain with a Veteran Chef

Experience the ultimate Nagoya sushi making masterclass inside an authentic local kitchen. Guided by a veteran chef with 30 years of culinary expertise, you will learn professional Japanese fish filleting techniques (sanmai-oroshi), master the single-bevel knife, and hand-press your own flawless Nigiri sushi.

Duration

90 min

Group size

2-5 guests

From

¥28,600

Location

Nagoya

By Rhojani Francisco

Category: Food Experience

Reading time: 15 min

Most commercial sushi classes begin with pre-sliced fish and a brief demonstration. However, this masterclass with our veteran chef offers something far more meaningful. You will step inside a living piece of Japan’s culinary heritage. Here, a traditional single-bevel knife, decades of shokunin craftsmanship, and the philosophy of washoku come together. As a result, you will create authentic hand-pressed nigiri using time-honored techniques that respect every ingredient.

和食 · Traditional Cuisine

SUSHI: The Living Heritage of Japanese Culinary Arts

At a Glance

To trace the origins of sushi is to uncover the history of Japanese culinary ingenuity. More than a thousand years ago, sushi began as narezushi, a preservation method for fish. Fishermen packed their catch in salted, fermented rice for months. At first, only the fish was eaten. Later, people also enjoyed the tangy fermented rice. As a result, this practice became the foundation of modern sushi.

By the Edo period, sushi had evolved into a vibrant urban food culture. Master artisans began seasoning rice with vinegar to recreate its traditional tangy flavor. They paired it with fresh seafood from Edo Bay. As a result, nigiri sushi was born. This innovation suited the fast-paced city while preserving the spirit of washoku and respect for seasonal ingredients.

The Architecture of Flavor: Preserving Edo-Period Techniques

Unlike many modern, mechanized dining establishments, authentic shokunin (artisans) continue to preserve historic culinary traditions. Rather than treating these methods as museum artifacts, the traditional sushi counter remains a living workspace. Here, Edo-period preparation techniques are continuously practiced to elevate natural ingredients to their highest potential, honoring a culinary lineage that spans centuries.

Traditional single-bevel steel knives, inspired by Japanese swordsmithing, remain essential tools for sushi chefs. Likewise, wooden ohitsu rice tubs naturally regulate moisture, while fermented red vinegar (akazu) adds depth of flavor. Together, these elements preserve the beauty, balance, and craftsmanship of authentic Japanese sushi.

The true essence of this heritage lies in Washoku, Japan’s traditional dietary culture recognized by UNESCO. More than a style of cooking, it reflects a deep respect for nature, seasonality, and craftsmanship. During this authentic Nagoya sushi making experience, you will discover these values firsthand. As a result, you will gain a deeper appreciation for the traditions behind Japanese sushi.

The Shari Legacy
Discover how ancient survival methods of packing fish in fermented rice evolved into the delicate, perfectly seasoned shari that defines modern Japanese gastronomy.
The Edo Innovation
Explore how 19th-century Edo transformed sushi into a hand-pressed delicacy for a bustling urban populace, setting the gold standard of culinary architecture for centuries to come.

200年

YEARS OF EDO HERITAGE

100%

AUTHENTIC WASHOKU

30年

DEDICATED ARTISAN

The Artisan’s Sanctuary: Designing the Traditional Sushiya

Centuries ago, long before the advent of modern refrigeration, the traditional sushiya (sushi shop) had to be a masterclass in elemental control. The architecture of a classic sushi counter relies heavily on hinoki (Japanese cypress), prized not merely for its striking visual elegance, but for its natural cooling and antibacterial properties. This careful orchestration of space and materials allowed Edo-period chefs to safely preserve, age, and serve raw seafood, establishing a rigorous foundation of culinary hygiene that remains paramount today.

Step beyond the dining counter to discover a workspace where every tool has a purpose. Hand-forged carbon steel knives rest beside traditional hangiri rice tubs. Meanwhile, every surface is carefully arranged to reduce unnecessary movement. This thoughtful design allows the chef to work with speed, precision, and harmony.

A Culinary Time Capsule: The Enduring Ecosystem
Today, many kitchens rely on mechanized food production. In contrast, this authentic Nagoya sushi making masterclass preserves traditional methods. Here, the temperature of the rice and the curing of the fish depend on experience rather than machinery. As a result, every step reflects centuries of Japanese culinary wisdom.

“True sushi is not simply the mechanical act of placing fish upon rice; it is the beautiful culmination of seasonal timing, historical wisdom, and the uncompromising spirit of the dedicated artisan.” —The Philosophy of Washoku (Traditional Cuisine)

捌き · Fish Filleting

CULINARY PRECISION: The Spirit of Mottainai and the Heritage of Sanmai-Oroshii

First, traditional Japanese fish filleting begins with respect for the ingredient. Rather than focusing on speed, sushi chefs emphasize precision and the philosophy of Mottainai. Each seasonal fish requires a different approach. As a result, every cut preserves the fish’s natural texture and flavor.

The Structural Precision of Traditional Filleting

片
刃

Kataba Single-Bevel Blades

Traditional Japanese Knife · 和包丁

Traditional Japanese sushi relies on handcrafted single-bevel carbon steel knives, expertly designed for precise sanmai-oroshi (three-piece fish filleting). Forged using techniques inspired by Japanese swordsmithing, these razor-sharp blades create clean, delicate cuts that preserve the fish’s natural texture—an essential tool in Japan’s centuries-old sushi craftsmanship.

両
刃

Double-Bevel & Mass Processing

Standard Western Knife · 洋包丁

While many modern kitchens rely on mass-produced knives and mechanized processing, this authentic Nagoya sushi making masterclass preserves traditional Japanese fish filleting techniques. Using handcrafted tools and generations-old methods, master artisans prepare each fillet with exceptional precision, preserving the fish’s natural texture and showcasing the timeless craftsmanship behind Japanese sushi.

Preserving Traditional Filleting Heritage

During the rapid globalization of dining, many commercial kitchens adopted mechanized filleting and standard double-bevel knives. In contrast, traditional sushi masters continue to practice sanmai-oroshi. Instead of prioritizing speed, they work with precision and generations of inherited knowledge.

Likewise, the master chef continues to use traditional kataba knives for seafood preparation. These handcrafted carbon steel blades demand exceptional skill and regular maintenance. However, only a small number of blacksmiths still produce them today. Therefore, preserving these knives also helps preserve Japan’s culinary heritage.

The Art of Flawless Extraction

骨
抜
き

Bone Removal

Next, the chef performs hone-nuki (pin bone removal). Using handcrafted stainless steel tweezers, each hidden bone is located by touch. Then, every bone is removed along the muscle grain to protect the delicate flesh. As a result, the fish remains smooth, tender, and ready for authentic nigiri sushi.

III

握り · Nigiri Shaping

THE ARCHITECTURE OF AIR: The Four Movements of Authentic Nigiri

To complete an authentic Nagoya sushi making experience, one must master the delicate alchemy of pairing perfectly sliced seafood with seasoned shari (sushi rice). While modern, mechanized sushi robots compress rice into dense blocks, traditional Edo-period hand-pressing (nigiri) relies entirely on the architecture of air. Each piece is crafted through a highly rhythmic, four-step sequence designed to create an airy, structurally sound dome that holds its shape in the hand, yet instantly disperses the moment it meets the tongue.

Preparing the Hands

Tezu (手酢) — The Foundation of Moisture

The hand-pressing process begins not with the rice, but with the careful preparation of the hands. The artisan dips their fingers into tezu—a precise mixture of water and rice vinegar. This critical first step serves a dual purpose: it acts as a natural antibacterial barrier, maintaining the strict hygiene standards of the traditional sushi counter, and it prevents the sticky shari from adhering to the skin. Applying too much tezu will dilute the flavor of the rice, while applying too little will cause the grains to tear, requiring the chef to strike a perfect, intuitive balance before every single piece.

Sizing the Rice

Shari-dama (シャリ玉) — The Geometry of the Grain

With moistened hands, the chef reaches into the traditional wooden ohitsu to portion the rice. The goal is to extract a precise shari-dama (rice ball) using only one fluid motion. In traditional Japanese culinary training, an apprentice spends years mastering this single movement, learning to instinctively measure the exact gram weight of the rice purely by feel. The rice must be handled with profound gentleness to avoid crushing the individual grains, ensuring the shari retains a pocket of warm air at its center.

Applying the Fish

Neta-nose (ネタ乗せ) — The Marriage of Elements

Holding the delicate shari-dama in the right hand, the chef drapes the fresh neta (seafood slice) across the fingers of the left hand. If required, a minimal, precise dab of freshly grated wasabi is applied to the underside of the fish to act as a bridge between the distinct flavors. The warm rice is then gently placed directly onto the center of the cool fish. This moment is the true crux of the craft: the immediate, striking contrast of temperatures—warm shari and cool neta—that elevates authentic sushi from a simple dish to a dynamic, fleeting culinary experience.

The Final Press

Hon-te-gaeshi (本手返し) — The Architecture of the Press

The final sequence is a beautiful, rhythmic rotation known as hon-te-gaeshi (the traditional hand return). Using the thumb and index finger, the chef gently presses the sides of the rice to define its shape, then swiftly rolls the piece over to press the fish gently into the grains. The pressure must be exceptionally light—just enough to fuse the two ingredients without compressing the crucial pocket of air inside. The resulting nigiri is structurally flawless: a beautifully draped piece of seafood resting atop a buoyant, melt-in-the-mouth foundation of seasoned rice.

流れ · Nagare

EXPERIENCE FLOW: The Journey of an Authentic Nagoya Sushi Making

TIME	WHAT HAPPENS	NOTES
10min	Preparation & Welcome	Meet your veteran master chef, suit up in a traditional cooking apron and headwear, and ensure clean preparation with proper handwashing before heading to your station.
25min	Mastering the Fillet (Sanmai-Oroshi)	The chef will introduce the fresh Aji (Horse Mackerel)—the ideal fish for beginners due to its manageable size—and demonstrate the traditional three-piece filleting method. Then, it's your turn! Take the knife and fillet your own fish under the direct, careful guidance of the chef—perfectly safe and approachable.
15min	Precision Deboning	Watch closely as the chef demonstrates how to use specialized Japanese fish tweezers (Hone-nuki) to cleanly remove the tiny pin bones from the Aji fillets. Follow along and mimic the professional technique to prep your immaculate fish slices.
20min	The Art of Shari & Nigiri Shaping	Dive into the ultimate masterclass step! Learn the secret to handling sushi rice—just a touch of water on your fingers so it doesn't stick. You will master the rhythm of pressing, placing your fresh Aji slices, flipping, and shaping the perfect piece. Add a dash of fresh wasabi to your personal preference!
20min	The Grand Tasting	Sit back, celebrate your hard work, and proudly feast on your very own handmade custom sushi creations accompanied by authentic local hospitality.

What’s included: Expert instruction from a veteran sushi chef, a hands-on fish filleting and sushi-making lesson, all fresh ingredients and professional tools, the creation of 8 pieces of custom nigiri, a seasonal sushi tasting paired with complimentary green tea, and exclusive souvenir headwear.

Book this experience

Authentic Nagoya Sushi Making

5+ Guests

Larger groups

Enquire

maximum 5 guests

For 6 or more guests, send us an inquiry to arrange your group. Our team will tailor a private session to fit your needs perfectly. Please note that additional fees may apply depending on the total number of participants.

よくある質問 · Before you book

Frequently asked questions

Can you accommodate dietary restrictions, allergies, or vegetarian requests?

Because this is a deeply traditional Washoku experience, the core of the masterclass relies heavily on fresh raw seafood, vinegared rice, and soy sauce (which contains wheat). While we can omit certain ingredients like shellfish or wasabi upon request, we cannot fundamentally alter the curriculum for vegetarian, vegan, or strict gluten-free diets. Please notify us of any severe allergies prior to booking.

What should I wear, and are there any facility hygiene rules?

Please wear comfortable, casual clothing and closed-toe shoes, as you will be standing in a working culinary environment. We will provide a traditional cooking apron and headwear for you to wear. Important: As a strict rule of the traditional sushi counter, please refrain from wearing strong perfumes or colognes, as artificial fragrances interfere with the delicate, natural aromas of the fresh seafood.

Is there parking available?

We have one dedicated parking space available for guests at our facility. In the event this space is occupied, there are also several paid coin parking lots conveniently located within a short walking distance of the venue.

Can I take my handmade sushi or leftover fish to go?

Due to strict Japanese food safety and health regulations regarding the handling of raw seafood, all sushi prepared during the masterclass must be consumed on-site during the final tasting portion of the experience. We cannot provide takeaway boxes or allow raw ingredients to be carried out of the facility.

Year-round · Private · 2–6 guests

Available whenever you are ready

Availability is limited. Enquire to check your preferred dates — we typically respond within 24 hours.