Private Sushi Making with a Master Sushi Chef in Tokyo

Sushi is more than fish set on rice, and this small workshop in Tokyo gives you a chance to learn the hand skills behind three familiar forms: nigiri, maki, and gunkan. Chef Riku, who has worked at a Michelin-starred restaurant, leads the lesson with English-speaking guide Rin helping make the explanations clear.

I like that you get to work with a chef rather than just watch a demonstration, and that the class covers three different sushi styles. I also like the pairing of practical instruction with sushi history and culture, plus a chance to eat high-quality fish.

One point to weigh: this is a focused studio class, not a market tour or a meal built around a long menu. The exact duration and step-by-step schedule are not specified, so check those details before booking if your Tokyo day is tightly planned.

• Three forms to make: Practice nigiri, maki rolls, and seaweed-wrapped gunkan.
• Chef-led instruction: Riku brings experience from a Michelin-starred restaurant, while Rin helps guide the class in English.
• A small, private setting: The cozy workshop space accommodates up to 10 people.
• Food and context together: Learn about sushi and Japanese culture as you work with carefully selected ingredients.
• Easy to reach: The studio is a five-minute walk from Hiroo Station’s Exit 1C.
• Good for beginners: Clear instructions are central to the lesson, and one participant said they left more confident about making sushi at home.

A Tokyo sushi lesson, not just a photo stop

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Tokyo offers plenty of chances to eat sushi. This class gives you a different kind of souvenir: an idea of how the pieces are assembled, why the forms differ, and what to pay attention to when making them yourself.

The workshop focuses on Edo-style sushi, a traditional Tokyo style. You’ll make nigiri, maki, and gunkan, three forms that call for different shaping and wrapping techniques. The class is designed to be hands-on, so you should expect to do more than stand back and watch a chef work.

The setting is private and capped at 10 people. That is a useful size for a practical lesson: the chef can demonstrate, you can try each technique, and there is room to ask questions without the class feeling like a large group performance. Private bookings and lessons at your own location are also available by advance request.

The experience takes place at SAMURAI SUSHI TOKYO, in the Nishiazabu area of Minato City. It suits you if you want an activity that brings food and cultural context together, or if you’d like to go home with a skill you can try again. It is less suited to anyone mainly looking for a broad tasting tour or a visit to a fish market.

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Finding the studio in Nishiazabu

The studio address is A-PULS 2F, 3 Chome-8-18 Nishiazabu, Minato City, Tokyo 106-0031. The simplest public-transport route provided is the Hibiya Line to Hiroo Station, then a five-minute walk from Exit 1C.

The location is also described as roughly 10 minutes by taxi or 15 minutes by train from central areas including Roppongi, Ebisu, Shibuya, and Shinjuku. Treat those as rough travel estimates rather than a promise: traffic, your starting point, and train connections can change the journey.

Allow enough time to find the building and reach the second floor before your appointment. The no-show rule is strict: if the studio has not heard from you within five minutes of the scheduled start, your booking is treated as a no-show and is not refunded. If you expect a delay, contact the provider as soon as possible.

Meeting Riku and Rin

Chef Riku leads the sushi-making instruction, drawing on experience at a Michelin-starred restaurant. English-speaking guide Rin helps explain the lesson, so you are not left trying to follow a technical demonstration without context.

That combination matters. Sushi making can look simple when someone experienced does it quickly, but shaping rice and handling each form takes practice. A clear explanation lets you focus on the task in front of you instead of guessing what your hands are meant to do.

Rin and Riku are described as warm and friendly, and the class is intended to be engaging as well as practical. One participant said the instructions were easy to understand and that they felt more confident about making sushi at home afterward. That is a useful measure of success: you are not expected to leave as a professional, but you should come away with a better grasp of the basic techniques.

Making nigiri, maki, and gunkan

The class covers three types of sushi, each with a different shape and purpose. Nigiri is the familiar piece of rice topped with fish. Maki is rolled sushi, while gunkan is a battleship-style piece wrapped with seaweed.

The information provided does not set out an exact minute-by-minute schedule or specify which form comes first. Expect the chef to explain the methods and guide you through making each type, rather than relying on a fixed order you can plan around. If you want to know how long the lesson lasts or whether there is a particular sequence, ask before booking.

The variety is a strength. If you have only made rolls at home, nigiri introduces a different kind of handwork; if you mostly know nigiri from restaurants, maki and gunkan broaden the lesson. You get to compare how rice, fish, and seaweed are handled in different forms instead of repeating one recipe.

The class is described as suitable for beginners, and the easy-to-follow teaching is a practical advantage if you have never worked with sushi rice or shaped sushi before. The aim is to learn through guided practice. Do not expect a formal qualification or a promise that every piece will look restaurant-ready on the first try. Sushi hands are built by repetition, and a little unevenness is part of learning.

What the ingredients and tasting add

The ingredients are carefully selected and prepared to a high standard. You also get to eat a variety of fish, which makes the tasting part more than a quick reward after the lesson. It gives you a chance to connect the technique to the finished food.

The quality of the fish matters, but so does the setting in which you taste it. When you have handled the rice and made the pieces yourself, you can pay closer attention to the balance between topping, rice, and seaweed. The class also includes discussion of sushi history and Japanese culture, giving the food some context beyond what is on the plate.

The package information lists meals and beverages as included, and also refers to drinks or alcohol at selected bars. Because that wording does not clearly spell out what is served during this specific workshop, confirm drink details directly if they are important to you. Do not assume that alcohol is part of the class.

Outside food and drinks are not allowed. The studio also asks you to avoid strong perfume. That is a sensible request in a food-focused room, where strong scents can interfere with the aromas of ingredients.

Is US$75.69 a fair price?

The Authentic Sushi Making Course starts at US$75.69. For that price, you are paying for hands-on instruction from a chef with Michelin-starred restaurant experience, English-language help, ingredients, and the chance to make and eat several kinds of sushi.

The value is strongest if you care about learning. A sushi dinner may cost less or more depending on where you eat, but it will not give you the same chance to practice shaping nigiri, rolling maki, and forming gunkan. Here, the meal is part of a class, not the whole point.

The small group limit also helps the price make sense. With no more than 10 participants, the workshop has a more personal feel than a large demonstration, though it is not necessarily a one-to-one lesson. If you want a private booking or an on-site class, those options are available by contacting the provider in advance.

Before deciding, consider what you want from the activity. If your priority is a large seafood spread, an elaborate omakase meal, or a market visit, this is not that. If you want an approachable lesson with a professional chef and several techniques to take home, the starting price is easier to justify.

Who will enjoy this class most?

This workshop is a good fit for curious eaters, first-time sushi makers, and anyone who likes learning a practical skill while traveling. It can also work for families: children aged 6 and older may participate at the adult rate, while children aged 0 to 5 are free. The minimum participating age is 6.

The private setting may appeal if you prefer a small class to a busy group activity. The capacity is up to 10 people, so it can suit a family or a small party, though the available information does not promise that every booking will fill the room or specify how private reservations are arranged.

You may get the most from it if you are willing to ask questions and try each technique yourself. No special experience is stated as a requirement. If you are mainly interested in watching a chef, you may find the hands-on format less appealing; if you want to make sushi with direct guidance, that is precisely the point.

Booking details worth checking

Your meeting point is SAMURAI SUSHI TOKYO, at the Nishiazabu address above. Present your mobile voucher, and remember that it is valid only on the date and time specified for your booking.

You can cancel for a full refund if you do so at least 24 hours before the activity date, using Tokyo local time for the cutoff. Confirmation should arrive within minutes. If you do not receive it, contact customer support rather than assuming the booking is complete.

The studio prohibits pets and outside food and drinks. Avoid strong perfume, arrive on time, and contact the provider in advance if you need a private booking or an on-site lesson. These are small details, but they help keep the class comfortable and let the food take center stage.

Should you book it?

I’d book this if you want more from a sushi stop than a good meal. The appeal is the mix of three hands-on techniques, clear English guidance from Rin, and instruction from chef Riku, with quality fish to taste along the way.

Think twice if you need a set duration, want a market visit, or are choosing mainly for a substantial restaurant-style meal. Those details and experiences are not promised here. But if learning how sushi is shaped sounds like a worthwhile part of your Tokyo visit, this is a focused, approachable way to do it.

FAQ

Where does the sushi class take place?

It meets at SAMURAI SUSHI TOKYO, A-PULS 2F, 3 Chome-8-18 Nishiazabu, Minato City, Tokyo 106-0031.

How do I get to the studio by train?

Take the Hibiya Line to Hiroo Station. The studio is a five-minute walk from Exit 1C.

What kinds of sushi will I make?

You’ll make nigiri, maki, and gunkan.

Is the class taught in English?

An English-speaking guide helps explain the workshop. The named guide is Rin, and chef Riku leads the sushi instruction.

How many people can the workshop accommodate?

The private workshop space accommodates up to 10 people.

Can children take part?

Children aged 6 and older can participate at the adult rate. Children aged 0 to 5 are free, and the minimum age to participate is 6.

Can I get a refund if I cancel?

A full refund is available if you cancel at least 24 hours before the activity date, using Tokyo local time.

Are there any rules about arrival or perfume?

Arrive on time: if the provider does not hear from you within five minutes after the scheduled appointment time, the booking is treated as a no-show with no refund. Avoid strong perfume.