You arrive in Aki, a coastal town in eastern Kochi Prefecture facing Tosa Bay, where access to fresh local seafood shapes everyday food culture. This setting gives the sushi-making session a distinctly regional character — the ingredients and the people behind the counter reflect the area’s relationship with the sea. Your guide welcomes you at the restaurant and introduces the format before the session begins.
The sushi chef demonstrates nigiri technique directly in front of you, showing how to portion rice, shape it in your hands, and place fish on top. You then follow each step yourself, working through multiple pieces of nigiri with guidance from the chef. Your guide is present throughout to translate instructions, relay your questions to the chef, and help you understand the reasoning behind each movement and adjustment.
By the end of the session, you have shaped a collection of nigiri pieces using the chef’s method. You sit down and eat what you have made, which gives the class a clear and satisfying conclusion. The combination of hands-on practice and direct chef interaction means you leave with a working understanding of nigiri technique grounded in a real restaurant setting.