6-Couchsurfing to Cultural Connection

One night, a guest asked me,

“What kind of fish do Japanese people use for sushi?”

I froze. I didn’t know.

Even in a sushi restaurant, I had to ask the sushi chef in front of me what the fish was—one by one—then translate the answers back into English.

It felt awkward. Embarrassing, even.

At the time, the only sushi I could confidently recognize were the red and orange ones—tuna and salmon. That was the extent of my “expertise.”Everything else—white fish, silver-skinned cuts, shellfish—was a mystery to me.

I felt like a fraud.And worse, I felt boring.

How could I truly guide someone through Japan’s food culture if I couldn’t even name what we were eating?

That moment haunted me. And it lit a fire. I didn’t want to just cook anymore. I wanted to understand.I wanted to know sushi from the inside out—not just as food, but as craft, culture, and conversation.

During those days, I also began guiding my guests around Tokyo’s izakayas in Ebisu and Shibuya. I’d help them order in English, explain unfamiliar dishes, and make cultural faux pas a little less awkward.

And each time, they’d smile and say, “We’re so glad you came with us.”

That’s when it hit me.

This wasn’t just hospitality.It was value.It was experience. And maybe, just maybe… it was something people would be happy to pay for.

So I signed up with a UK-based tour company that specialized in food experiences and began hosting weekend food tours as a side hustle.Back then, “side hustle” wasn’t even a buzzword yet.

But for me, it was the start of something real. I was beginning to see a new path.

One where culture, cuisine, and connection could become a career.