The dialogue

For three years in high school, I gave up almost everything that wasn’t a textbook. No time spent with friends, no long conversations, no meals shared for the sake of sharing them — just a desk, and the belief that if I studied hard enough, I would get into the university I wanted. Looking back, it was a life badly out of balance. But it was carried by one quiet promise I kept making to myself: once I got there, I would finally learn how to enjoy being with people. That promise came true faster than I expected. I moved to Tokyo that spring, into a one-room apartment barely big enough to turn around in. Most of my new friends […]

The Secret Behind the Perfect Piece of Sushi At Tokyo Omakase Sushi Class, we welcome guests from all over the world. They come to our studio not just to eat delicious sushi, but to take on a challenge: to replicate the techniques of an authentic Japanese sushi chef with their own hands. Many people believe that a sushi chef’s skill is a “divine mystery”—an unreachable standard that requires decades of grueling, isolated training. However, there is a hidden truth. Regardless of your age, nationality, or background, there is a universal code for mastering any skill in the shortest, deepest way possible. This is what transforms a simple culinary activity into the most profound sushi experience in Japan. Our class is […]

Omakase twisted by Verb The Art of “Kiku”:Harmony is the Ultimate Listening Some people believe a sushi chef’s job is to be “talkative”—to entertain with stories while slicing fish. But at the heart of the Shokunin spirit, there is a much deeper, more active verb: Kiku (聴く) — To Listen. In my class, I don’t just “hear” my guests; I listen to discover the rhythm of their journey. This is not about passive observation; it is about finding the frequency where our stories align. The A Cappella of the Soul A few days after her sushi class in Tokyo, I met Lindsay and her friends again, this time in a hidden karaoke bar in Kyoto. As the music began, we […]

Omakase twisted by Verb The Art of “Nigiru”:Architecture of the Invisible Air Almost 99.9% of the guests who join my class arrive knowing the word “Nigiri.” To the world, it is a famous noun—a sleek slice of fish resting on a small bed of rice. But to truly begin your Sushi Journey, you must look behind the noun and discover the vital energy of the verb: Nigiru (握る) — To Mold with Intention. In my class, Nigiru is not about squeezing rice into a shape. It is a moment of architectural precision—the act of breathing life, and air, into a handful of rice. The Paradox of Pressure “How hard should I squeeze?” a guest once asked me, their hands tense, […]

Omakase twisted by Verb In the kitchen of a sushi master, there is a distinct vocabulary for every movement. When it comes to preparing the Shari (vinegared rice), you will rarely hear the word “mix.” Instead, we use a more decisive verb: Kiru (切る) — To Slice. To a casual observer, it looks like simple stirring. But at Tokyo Omakase Sushi Class®️, we believe this is the moment where the texture of your entire journey is decided. It is the invisible foundation upon which your confidence in the craftsman is built. The Question: “Isn’t Stirring Faster?” I remember a guest from London who watched me intensely as I prepared the Shari in the wooden Hangiri tub. I was moving my […]

Omakase twisted by Verb In the world of sushi, there is a word everyone knows: Omakase. Most people translate it as “Leave it to the chef.” It sounds simple, almost passive—as if you are stepping back and letting someone else take the wheel. But at Tokyo Omakase Sushi Class®️, we see a much deeper current flowing beneath the surface. To us, it is the act of placing your entire journey into a craftsman’s hands. When you sit at my counter, you aren’t just “leaving” the menu to me; you are offering me your time, your curiosity, and your well-being. This sacred bond doesn’t start when you arrive. It begins the night before, in the silence of the kitchen, with a […]

As a small business owner in Tokyo, welcoming entrepreneurs and restaurant owners into my Tokyo Omakase Sushi Class is one of the greatest honors of my work. This is the story of why it matters so much to me, and how the class often becomes the starting point of a lifelong sushi journey.       Entrepreneurs and restaurant owners who chose to spend part of their Tokyo journey in my sushi class. A Lifetime of Wanting to Start Something As a small business owner, there is nothing more exciting — and nothing more honoring — than welcoming fellow entrepreneurs into my sushi class. From the outside, it may look like just another “Tokyo cooking experience.” But for me, this sushi class […]

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. 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. […]

This is a true story from my work as a Tokyo private guide and host of the Tokyo Omakase Sushi Class — how one couple booked four full days of tours with me, and why I now ask future guests to read the review texts, not just the five-star rating count. Four Days Booked with the Same Tokyo Private Guide One day, a booking request came in that made me rub my eyes and read it twice. It was for four full days in Tokyo: Day 1: a Tokyo walking tour Day 2: a Tokyo food tour Day 3: my Tokyo Omakase Sushi Class Day 4: a Tokyo photography tour At that time, these were all of my main products. […]

Sushi That Doesn’t End in Tokyo: How One Class Became a Family Tradition One of the happiest parts of running my family-friendly sushi class in Tokyo is hearing from past guests after they go home. This is the story of Philip, a retired caterer owner, and how one afternoon in my kitchen turned into a new family tradition. Philip and his family at my sushi class in Tokyo — the starting point of their new sushi journey.   Philip is a retired caterer owner who joined my Tokyo sushi making class with his family during a trip to Japan. When I first welcomed them into my kitchen and heard about his background, I’ll be honest — I was stunned. At […]