From Sushi Class to Tuna Head Roast: A Tokyo Food Journey with Dan
This is a story from my life as a Tokyo food tour guide and host of the Tokyo Omakase Sushi Class®️ — how one guest’s love for Japanese food took us from a private sushi-making lesson to tuna head roast in Misaki Port, and now toward a bear meat dinner in Tokyo.
Dan and me just after the sushi class at my kitchen
A Facebook Message About Bear Meat
Just today, a message popped up on my Facebook.
It was from Dan.
He wrote that he wanted to eat bear in Japan and asked me:
“Can you guide me in Tokyo and help me find a place to eat bear paw?”
The first time I met Dan was about two years ago. He had booked my sushi class in Tokyo through Viator.
Dan is a huge fan of Japanese food. He even takes his own boat out to go tuna fishing.
His original dream was very clear:
Catch a tuna, fillet it on the boat, and turn it into sushi while it’s still incredibly fresh.
That was what he wanted to be able to do.
Teaching Tuna for Sushi in Tokyo
When Dan joined my Tokyo Omakase Sushi Class, I ran the lesson in my usual style.
We went through:
- How to slice fish properly for nigiri sushi
- How to balance rice, topping, and wasabi
- How to shape nigiri with a gentle but confident touch
I taught him the techniques step by step so that one day, he could apply them on his own boat with his own tuna.
Up to that point, it was a normal (though very fun) sushi class.
What happened after the class was the unusual part.
Guest Review from Dan
Unforgettable experience, solve all my sushi making questions accumulated before
Kenji is very nice and professional, he concluded Important steps of making sushi so easy, all I need to do is practice little more. My family and friends definitely gonna enjoy the ultimate style of cooking during weekends party.
— Dan from Los Angels.
Invitation to Misaki Port for Tuna Head Roast
After we finished the sushi class, Dan told me that he already had another reservation that evening:
He had reserved a restaurant famous for maguro no kabutoyaki — tuna head roast — and asked if I wanted to join.
Tuna head roast is exactly what it sounds like: the head of a tuna, slowly roasted for about five hours.
It’s enormous, so there’s no way one person could eat it alone.
Dan had already invited two friends living in Japan, but even then, it would still be a lot of food. So he said:
“Kenji, why don’t you come with us too?”
The restaurant he booked is well-known for tuna head roast and is located in Misaki Port, a historic fishing port that once flourished thanks to tuna fishing.
tuna head grill at Misakikou port.
We took the train for about two hours down to Misaki Port and met his two friends at the restaurant.
Together, we enjoyed juicy, flavorful tuna cheek and all the rich parts around the head.
Why I Cherish Time with Guests After the Class
Spending time with guests after the sushi class like this is one of the things I love most about being an independent guide and small business owner in Tokyo.
Because I run a flexible, small-scale business, I can sometimes say “yes” to spontaneous invitations like Dan’s.
Being casually invited to the next plan, to share a meal as friends rather than just “guide and guest,” makes me genuinely happy.
It reminds me that I’m not only teaching sushi techniques, but also working as a local Tokyo food guide who enjoys exploring with my guests.
Dan, his friend and me in front of the tuna restaurant in Misakikou port.
Next Adventure: A Bear Meat Restaurant in Tokyo
Now, Dan is coming back again, this time with a very specific request: he wants to eat bear paw in Tokyo.
Thanks to him, I’m currently researching bear meat restaurants and wild game (gibier) spots in and around Tokyo.
The best part?
He kindly invited my wife as well.
I’m already looking forward to our reunion — not just as a guide and guest, but as people who share the same curiosity for Japanese food culture.
For me, this is what a true Omakase journey in Tokyo looks like:
- It starts with a sushi class or a food tour
- It continues at local restaurants and fishing ports
- And sometimes, it leads to the next adventure — like a bear meat dinner
When guests come back to Japan and reach out again, I feel that our journey together is still going on.