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When it comes to sushi, most people are familiar with the prized cuts of tuna—like the rich otoro (fatty belly), chutoro (medium fatty belly), and akami (leaner meat). However, there is more to the tuna than just these popular cuts. At Tsukiji Market, where nothing goes to waste, even the lesser-known parts of the tuna find their way to the table, offering a surprising and delightful culinary experience.   From Sushi to Savory Bites After the tuna is skillfully broken down, the choicest parts—back, belly, and occiput (the back of the head)—are reserved for sushi. These parts are highly prized for their texture and flavor, making them perfect for the delicate art of sushi. However, not all parts of the […]

At our sushi class, we go beyond the ordinary to offer a truly authentic experience by introducing our guests to the unique and often unfamiliar ingredient—real wasabi. Most people, even many Japanese, are only familiar with the tube-based wasabi found in stores and restaurants. However, the taste and texture of real wasabi, freshly grated using a traditional sharkskin grater, is a revelation. From Market to Plate: The Journey of Real Wasabi Our sushi class begins with a visit to the market, where we carefully select fresh wasabi roots. This market visit is not just a routine stop; it’s an integral part of the experience, allowing our guests to see firsthand the origins of this prized ingredient. The Art of Grating […]

At our sushi class, we believe that sushi making is not just about preparing food; it’s about creating lasting memories and strengthening family bonds. Recently, we had the pleasure of hosting a wonderful family, where curious children and their parents dived into the world of sushi, exploring various tools and techniques that make sushi an art form. Curiosity and Hands-On Learning The children, full of curiosity, eagerly engaged in using traditional sushi-making tools. From sharpening knives to preparing sushi rice, their enthusiasm was palpable. One of the highlights was the wooden rice box, a simple yet essential tool in the sushi-making process. The kids took turns exploring its design and function, understanding how such tools contribute to the final dish. […]

Madison and Nick embarked on a delightful culinary adventure during their visit to Tokyo, where they had the opportunity to participate in an authentic sushi-making class. The experience was both educational and enjoyable, as they immersed themselves in the traditional art of sushi preparation. The day began with Madison and Nick learning the intricacies of making sushi rice, or “shari,” the foundation of every great sushi dish. In the first photo, Madison is carefully mixing the rice with vinegar under the guidance of the instructor, while Nick enthusiastically assists by fanning the rice to help it cool and reach the perfect consistency. This step is crucial in ensuring the sushi rice has the right texture and flavor, setting the stage […]

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Tokyo Omakase Sushi Class is pleased to announce that our Sushi Class is featured at a famous website called Lunch Bag.  【訪日外国人向け】握り寿司体験ツアー「Tokyo Omakase Sushi Class」開始、築地場外市場の買い物から江戸前寿司作りまで/北林事務所

Deepened Cultural Understanding: Immersing yourself in a sushi-making lesson is more than just learning about food; it’s an exploration into the heart of Japanese culture. As you handle traditional culinary tools like Hangiri (wooden sushi tub) and Samegawa (sharkskin grater), you connect with centuries-old practices. This engagement enriches your understanding, providing insights into the history and techniques that define Japan’s renowned food culture. Acquisition of New Skills: The art of sushi-making, with its intricate seven basic steps, is an empowering skill to acquire. From the precise preparation of Shari (sushi rice) to the delicate placement of Neta (toppings), each step is an opportunity to master a culinary craft. These skills allow you to create sushi that is not only visually […]

Japan’s ‘Depachika’ (food markets located in the basements of department stores) hold a unique place in Japanese culture. These spaces transcend mere food markets, serving also as social gathering spots. ‘Depachika’ are expansive food market areas found in the basements of Japanese department stores, offering a variety of foods including fresh ingredients, high-quality snacks, seasonal flavors, and unique regional specialties. These markets gather select products from all over Japan and sometimes from around the world, providing a shopping experience where high-quality food items can be discovered.    The culture of ‘Depachika’ is characterized not just as a place to purchase food but also as a social space where people discover new tastes and ingredients, and come together to interact. People […]

Moving Beyond the Tube Substitute The wasabi commonly sold in supermarkets is often a factory-made, tube-packaged product. This artificial wasabi is known for its intense stimulation and synthetic flavor. Many people, repelled by this strong irritation, think they never want to eat wasabi again.   (factory-made,tubed WASABI paste) However, this might be a prejudice against wasabi. Why? Because the taste of tube-packaged wasabi is entirely different from the delicate flavor of real wasabi.   What is Real Wasabi? Real wasabi is a plant cultivated in the mountainous regions of Japan. The root part of this plant is grated and used as a condiment. Unlike the factory-made variety, real wasabi is characterized by a gentle kick and complex flavor. Its taste […]

Hey everyone! Today, I’m super excited to share a whirlwind adventure I had with two special guests from Germany, right in the heart of Tokyo, even as a typhoon was making its presence felt! Meet Milena, a vibrant lady in her 20s, and her equally spirited grandmother. Both were buzzing with curiosity about Japanese food culture, especially the iconic Tsukiji Market and the art of sushi-making. As we ducked into the Tsukiji Fish Market to escape the rain, we were greeted by a dazzling array of fresh fish. But the showstopper? A massive half of a freshly dissected tuna! The sheer size had both of them gasping in awe. Now, while photography is usually a no-no in the Tsukiji Fish […]