Kyoto-Style Sushi Making Class in a Traditional Restaurant
Discover lesser-known types of sushi in Kyoto, as you learn about sushi ingredients and practice expert techniques in this sushi-making class near Nijo Castle and the Kyoto Gyoen National Garden.
Highlights
Gain an insightful overview of the fascinating history of sushi in Kyoto, from its origins to its modern variations
Sample sushi vinegars and sushi rice, learn about the different types of sushi knives, their unique purposes, and how to handle them, and watch your instructor grate fresh wasabi
Enjoy a hands-on session where you'll create your own sushi: chirashizushi and pressed oshizushi, two kinds of sushi traditional to Kyoto
This sushi-making class takes place at a sushi restaurant in central Kyoto, conveniently located near Nijo Castle and the Kyoto Gyoen National Garden
10 meals
Experience Details
With limited access to fresh fish, sushi-makers in Kyoto had to be creative and resourceful, leading to innovative styles emphasizing preserved and pickled ingredients. Over time, Kyoto sushi became synonymous with high-quality, local, and seasonal ingredients and contemporary sushi techniques. In this class, you'll explore these unique sushi-making styles and enjoy a delicious meal of your own making under the expert guidance of seasoned hosts.
Itinerary:
- Meet your hosts at Kikyo Sushi restaurant and enjoy a welcome drink.
- Receive a brief lesson on the history of sushi, including personal anecdotes from your hosts' experiences.
- Taste various types of sushi vinegar and sushi rice
- Learn about the different types of sushi knives
- Make your own sushi and watch your instructor grate fresh wasabi
You will make chirashizushi and oshizushi, both traditional to Kyoto and lesser-known than the conventional nigiri or maki rolls. Also known as scattered sushi, chirashizushi is a colorful assortment of sushi rice adorned with cooked fish, vegetables, and thinly sliced Japanese-style omelet (tamagoyaki). Chirashizushi can be made vegetarian upon request. Pressed sushi or oshizushi involves compressing sushi rice with fish and other toppings into a mold and then cutting it into bite-sized pieces. This style of sushi-making developed in Western Japan over 400 years ago and is still popular in Kyoto. Oshizushi can be made gluten-free upon request.
Your hosts, Mitsuru and Akane, bring a wealth of experience and passion to the class. Mitsuru lived in the U.S., Canada, and Australia before coming back home to Kyoto, where he now works at Kikyo Sushi restaurant as the third-generation manager. Akane specializes in workshops about fermented foods like miso, vinegar, and soy sauce, and she loves sharing her knowledge with guests. Together, they create a cozy and fun learning environment where you can learn about Kyoto's sushi tradition and experience its fresh flavors.
Inclusions
Sushi-making class
All ingredients and utensils
One welcome drink
Sushi meal
Exclusions
Transportation to and from the meeting point
Additional purchases or souvenirs
Additional food and drinks
Meeting Point and Meeting Time
Meet your host at Kikyo Sushi, conveniently located between Nijo Castle and the Kyoto Gyoen National Garden. Please arrive at least 10 minutes before the class is scheduled to start. More detailed information and a Google Maps link will be provided upon booking.
Remarks
Please note that the class may be guided in both English and Japanese simultaneously if guests who understand only Japanese are participating.
When booking, please notify the host if you would like to request a gluten-free or vegetarian option. Chirashizushi can be made vegetarian, while oshizushi can be made gluten-free upon request.
Children under the age of 7 can participate for free. If you would like your host to prepare sushi for them, please include them in the number of participants.
Cancellation Policy
Cancel your booking at least 2 days before the experience start time to receive a full refund minus a 3.2% transaction fee.
Experience Location
Featuring beautiful landscapes from mountain to sea, Kyoto Prefecture conveys traditional Japanese culture through its architecture and gardens, art and artisanal crafts, and delicious local cuisine made from regional produce.
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10 meals
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