My Tokyo Sushi Making Class Review 2025: A Fun Experience?

So, you just have always been a massive fan of sushi. That’s a feeling I completely get, by the way. For years, I just sat at sushi counters, watching chefs work their magic with what seemed like, you know, incredible speed and grace. I pretty much thought to myself that there was some kind of secret code to it all. So when I was planning my trip to Tokyo for 2025, I sort of knew a cooking class had to be on the list. I mean, it’s one thing to eat amazing sushi, but it’s another thing to learn what really goes into it, right? To be honest, I felt a little nervous about it. Would I be all thumbs, or just, you know, make a huge mess? As a matter of fact, I decided to go for it anyway. This is, you know, my honest-to-goodness story about taking a sushi making class right in the heart of Tokyo, and whether it’s actually something you should try, too.

I literally spent ages scrolling through different options online. So many classes are available, and they all sound kind of great on the surface. Some are in big, modern kitchens, you know, while others are in someone’s actual home. I was really looking for something small and personal, you know, not a big touristy production line. That was my main goal. What mattered to me was the feeling of authenticity, I guess you could say. I eventually found one that seemed just right, as a matter of fact. It was a class with a retired sushi chef in the quiet Yanaka district, a little away from the main city buzz. The reviews mentioned he was, like, very patient and spoke enough English. So that pretty much sealed the deal for me. You should really think about what kind of atmosphere you’re looking for before you book. A small class, in my opinion, just gives you so much more personal attention from the teacher.

Choosing a Sushi Class That Feels Right

Basically, picking the right class is a huge part of the whole experience. There are, frankly, a few things you should look at. For example, consider the location. Do you want something right next to the famous Tsukiji or Toyosu fish markets for that fresh-off-the-boat feel? Or, like me, do you prefer a more calm, neighborhood setting? Honestly, both have their own appeal. You should also check the class size, which I found to be very important. A class of four to six people feels intimate and you just get to ask all the questions you want. On the other hand, some larger classes are a bit cheaper, so it’s really a trade-off. I mean, read the descriptions carefully.

Frankly, look at what the class actually covers. Some courses are just about making a few maki rolls, which is totally fine if that’s what you want. Others, like the one I chose, are more detailed, you know, and cover making the special sushi rice and several types of nigiri. So you really get a fuller picture of the craft. As a matter of fact, the instructor’s background is another good thing to check. Often, having someone who was a professional chef for many years means you get these amazing little stories and tips you wouldn’t find in a book. The class I picked was run by a man named Chef Tanaka, who had his own tiny sushi restaurant for over forty years, you know. That was, for me, the most compelling part, at the end of the day. He just had this aura of quiet knowledge about him.

First Impressions: Stepping Inside the Chef’s World

Alright, so showing up at Chef Tanaka’s place was a little nerve-wracking. His workshop was basically the ground floor of his own home, and it was so beautifully simple. There was a wooden counter that could seat just four of us, and everything was, well, incredibly clean and organized. The first thing that hit me was the smell, you know? It was that slightly sweet, tangy scent of rice vinegar, which I now will forever associate with genuine sushi prep. Chef Tanaka greeted us with a slight bow and a very warm smile, you know. He actually seemed a little shy at first. But once we started talking about fish, he sort of lit up completely.

He didn’t speak perfect English, you know, but it was more than enough to communicate everything we needed to know, and frankly, his hand gestures were so precise that words were almost unnecessary at times. He first offered us some hot green tea, which was just a really nice way to begin. He then showed us his knives, which were honestly like works of art. He explained that each one had a specific purpose and that a sushi chef’s knives are, in a way, an extension of their hands. It felt less like a classroom and more like being invited into an artist’s studio. The whole atmosphere was very calm and focused, yet totally relaxed. You could tell this man just loved what he did, which made us all feel incredibly welcome and a bit excited, to be honest.

The Secret is in the Rice: Getting the Shari Right

I always thought sushi was all about the fish, but Chef Tanaka, like, immediately showed us how wrong I was. Basically, the first thing we learned was that the heart of good sushi is the rice, or *shari*. He explained that it’s not just any rice, but a specific short-grain variety that has to be, you know, polished and washed in a particular way. We didn’t do the washing part ourselves, but he showed us the cooked rice, which was steaming in a large wooden bowl called a *hangiri*. That wooden bowl, he said, is very important as it absorbs extra moisture.

Next came the seasoning, which was just a very fascinating process to watch. He had a pre-mixed blend of rice vinegar, sugar, and salt, and he poured it over the hot rice. Then he showed us the technique, you know. You have to use a rice paddle to slice and fold the seasoning into the rice, almost like you’re cutting it, while fanning it at the same time. The goal is to cool the rice quickly while getting every grain coated, apparently. My turn was kind of clumsy, to be honest. I was more like, mushing it around at first. He chuckled and gently corrected my grip, showing me how to use my wrist. You really feel the texture change as it cools. The rice becomes glossy and, well, each grain is perfectly distinct. It’s so much more technical than I ever imagined.

From a Sharp Knife: Preparing the Fresh Neta

Alright, now for the part everyone gets excited about: the fish, or *neta*. Chef Tanaka actually had a small, insulated box filled with the most amazing-looking seafood I had ever seen. There was a block of deep red tuna, some pearly white scallops, and beautiful marbled salmon. He explained that he had visited the market very early that morning, which is something a true sushi chef does pretty much every day. He stressed that the quality of the fish is absolutely everything. You just can’t hide bad ingredients in something as simple as sushi, you know.

He then picked up his long, thin slicing knife, the *yanagiba*, and the whole room went silent. We didn’t slice the fish ourselves, frankly, which was a good thing since those knives were incredibly sharp. But we watched him with total focus. He made it look so easy, obviously. With one long, fluid motion, he would draw the knife through the block of tuna, producing a perfectly uniform slice. He explained that a sawing motion damages the fish’s cells and ruins the texture, so you really need to use the full length of the blade in one go. He also showed us how to prepare a cooked prawn, or *ebi*, butterflying it neatly down the back. Just watching him work was a lesson in itself, honestly.

My Turn: Forming Nigiri and a Clumsy Maki Roll

So, this was the moment of truth. With a bowl of our perfectly seasoned rice and a tray of glistening, pre-sliced fish, it was our turn to actually make some sushi. Chef Tanaka first showed us how to make *nigiri*, which looks deceptively simple. He dipped his fingers in a bowl of vinegared water to stop the rice from sticking, and in just a few movements, he formed a perfect little oblong of rice. He cupped it in his palm, dabbed a tiny bit of wasabi on the fish slice, and then sort of pressed the two together. It was literally done in five seconds.

You see? Less movement is better. Let the rice and fish become friends, not enemies.

My first attempt was, frankly, a disaster. I used way too much rice, and it sort of fell apart in my hand. My second try was a little better, more or less looking like a squashed lump. Chef Tanaka was very kind, though, and patiently showed me again how to apply gentle pressure with my fingers. After a few more tries, I finally made something that, you know, actually looked a bit like nigiri! It was incredibly satisfying. We also learned to make a *hosomaki*, a thin roll with tuna. I put way too much filling in mine, so it didn’t quite close properly, but the process of rolling it with the bamboo mat was so much fun. It’s actually harder than it seems to get a tight, even roll.

The Reward: Eating My Own Creation

Finally, with our plates filled with our own, slightly imperfect sushi, it was time to eat. Chef Tanaka showed us some points of etiquette. For example, you should pick up nigiri with your hands, not just chopsticks. You should also turn it upside down and just lightly dip the fish side, not the rice, into the soy sauce. As a matter of fact, dipping the rice soaks up too much soy sauce and makes the rice fall apart. It was just one of those little details I’d never known before.

And the taste? You know, that first piece of tuna nigiri I made myself was, seriously, one of the best things I have ever eaten. It probably wasn’t technically perfect, and the shape was a bit wonky. But I had made it. I understood the work behind it, you know, from the carefully seasoned rice to the single, clean slice of fish. The rice was slightly warm, which is how it’s traditionally served, and the fish was cool and just melted in my mouth. We sat there, all four of us, with Chef Tanaka, just eating and smiling. It was such a genuinely happy and communal experience. We were really proud of what we had managed to create. You absolutely get a much deeper appreciation for the skill of sushi chefs after you’ve tried it yourself.

• Key Takeaway: A smaller class size often means you get much more personalized instruction.
• Key Takeaway: The real secret to amazing sushi is actually the quality and preparation of the rice, not just the fish.
• Key Takeaway: You don’t have to be a great cook to have fun; the experience is about learning and trying something new, you know.
• Key Takeaway: Learning proper eating etiquette from a chef just adds a whole other layer to the experience.

Read our full review: [Tokyo Sushi Class 2025 Full Review and Details]

See Prices, Availability & Reserve Now ([Tokyo Sushi Making Classes])