You arrive at a casual sushi restaurant in Hiroshima, a city whose culinary identity is rooted in the Seto Inland Sea and its abundant seafood. As you step inside, your guide introduces the setting and walks you through what the next 90 minutes will look like, bridging any language gap between you and the chef from the start.
The sushi chef stands before you and demonstrates how to shape and press nigiri, breaking down each movement so you can follow along. You handle the rice, position the fish, and form each piece yourself, guided by the chef’s instruction. When questions come up — about technique, ingredients, or tradition — your guide relays them directly to the chef so nothing gets lost.
By the end of the session, you have shaped your own nigiri pieces and sit down to eat what you have made. You leave with a direct understanding of the craft behind one of Japan’s most recognized dishes, built through the act of making it yourself in a working Hiroshima restaurant.