You arrive at a casual sushi restaurant in Kochi, a city on Shikoku island known for its access to fresh Pacific seafood. The setting is relaxed and welcoming rather than formal, giving you a comfortable entry point into one of Japan’s most recognised culinary traditions. Your guide introduces the session and helps bridge any language gap between you and the chef before the hands-on portion begins.
The sushi chef stands before you and walks through the fundamentals of nigiri, demonstrating how to shape the rice, position the fish, and press each piece together with the right balance of firmness and care. You then replicate each step yourself, forming your own nigiri under the chef’s direct guidance. Throughout the session, your guide is on hand to relay your questions to the chef and translate the responses, keeping the exchange flowing naturally.
By the end of the session, you have shaped a set of nigiri pieces with your own hands and can sit down to eat what you have made. The experience closes with a clear, edible result — sushi you pressed, formed, and finished yourself in a working Kochi kitchen.