Tokyo Sushi-Making Tour
Ever been curious about what it’s like to be on the other side of the counter? Located just a short walk away from Akasaka Station, Itamae Sushi offers guests the one-of-a-kind experience of transforming into a sushi chef for a day, complete with uniform, professional tools and the same exceptional quality ingredients served to customers at the restaurants. How about an extraordinary opportunity to learn the art of sushi-making from a master chef with over 30 years of experience, followed by the pleasure of savoring the sushi you’ve crafted yourself? The experience of preparing your own nigiri sushi is not only a rare opportunity, but also a lasting memory you can recreate at home.
1. Dressing the part
Before anything else, the first lesson is how to don the sushi chef’s white coat and apron. In Japanese culture, uniforms hold significant cultural and symbolic meaning, often representing unity, discipline and respect for tradition. Hence, the meticulous way of tightening the apron around the hips and tying the knot in front, obi-style, before tucking it neatly out of sight. It is thrilling to look up and see everyone in crisp uniforms, ready for what is to come.
2. The heart of sushi
Though some have come to recognize the word to mean “raw fish,” sushi comes from the Japanese word meaning “sour rice.” Rice is the heart of sushi, and to prepare so much of it for a hungry horde of customers, the chef must use careful techniques when mixing it with sushi’s main component, vinegar. Rather than mix the rice as if it were a thick batter, they spread it out in a huge shallow wooden barrel and cut through it quickly in a slicing motion called sharikiri (rice cutting). The shari, referring to sushi rice, is light, airy and perfectly intact, no grain disturbed.
3. Quality without compromise
Offering only the finest, naturally sourced ingredients at the restaurants, the chef makes a quick point about quality. They bring out small sheets of nori (dried seaweed) and a container of uni (sea urchin) from Hokkaido, and allow guests to smell and taste the and compare with previous encounters. Truly, the nori is nothing like one can get from the supermarket, and the uni, which came freshly packed in the seawater that it was fished from, is smooth, buttery and deliciously clean without any sharp flavors from processing. This is the first moment when the guests can taste all these fine sushi ingredients coming together: rice, vinegar and elements from the sea.
4. Meeting maguro
Itamae Sushi sources its tuna from Ishiji, a renowned wholesaler in Toyosu of wild-caught bluefin tuna, or maguro. Takayuki Shinoda, Ishiji’s third representative director, explains the essential difference between farmed and wild bluefin tuna. “The deliciousness of farmed tuna lies in the amount of fat,” he says. “On the other hand, the deliciousness of wild tuna lies in the pure, natural flavor of the fish.” Ishiji sells the finest bluefin tuna to Michelin-starred and other high-end restaurants, including Itamae Sushi, and the chef introduces guests to the tuna they will be preparing during the sushi tour. Three types of tuna are introduced to the group: otoro (fatty tuna), chutoro (semi-fatty tuna) and akami (lean tuna). For a nice warm-up, the chef prepares a mouthwatering negitoro, made from mincing chutoro and akami as filling for temaki handrolls. Guests will feel their hearts pumping as they prepare their first creation, which they get to eat as quickly as they make it.
5. A fresh start
Ikizukuri is the practice of preparing sashimi from live seafood, emphasizing freshness, artistry and skill of preparation. Guests look on in anticipation as the chef proudly presents a magnificent flounder on a steel tray. Note that this part is not for those who are faint-hearted, as the process demonstrates the chef’s mastery in quickly killing the fish, and immediately filleting it while it is still moving. Flounder is prized for what is called the engawa, the strips of muscle on either side of the fish that moves its fins. Because of its unique, tender and surprisingly crunchy texture, it gives the meat an interesting and pleasant bite. With only four pieces taken from a single fish, it is a rare delicacy and a must-try for foodies. For those daring and undaunted, the next part of the tour will be preparing live seafood on your own — after catching them with your bare hands, of course!
6. The green fire
To demonstrate the process of grating fresh wasabi, the chef brings out tools for everyone to use and will even allow guests to use his own, which is a traditional grater made from real animal skin. Fresh wasabi has a striking appearance and an unmistakable flavor and aroma, and guests who get the premium tour package are offered a special souvenir that will allow them to share the experience with loved ones. Due to the difficulty and expense of cultivating true wasabi, much of what is sold in restaurants, especially outside Japan, is just a mixture of horseradish, mustard, starch and green food coloring. However, the traditional process of preparing wasabi, especially in sushi restaurants, is considered a delicate ritual, and traditional chefs prefer to use sharkskin as it gently scrapes and shreds the wasabi, rather than crushing or mashing it.
7. Feels like rolling the rice
During the tour, the chef teaches the group techniques for sushi-making that are easy to learn and easy to remember. However, this doesn’t mean that everyone will get it on their first go. Guests will get five chances to practice preparing the square-shaped rice that makes the base for a perfect bite of sushi. Each piece is approximately 15 grams of rice, pinched to have a small pocket of air for a light feel in the mouth, and rolled gently to create the right shape.
8. Cut to perfection
Using a long, slender, single-beveled yanagiba knife, the chef demonstrates the proper technique of slicing the fish which is allowing the blade to glide, not push down and inwards into the meat of the fish. The cut of tuna affects both its flavor and texture and a chef will choose different cuts based on the type of tuna and the desired experience for the diner. For example, to show the cuts that can stand firmly and beautifully on a plate of sashimi, the chef begins his cuts from the right side of the block of tuna.
9. Taking matters into your hands
Finally, guests apply everything they have learned and test their skills in preparing a gorgeous plate of five pieces of sushi. They take a piece of fish, lay it in the palm of their hand, dab a small amount of wasabi and, using a scale, take 15 grams of rice and shape it together with the fish using the chef’s special technique. The key to making the perfect-looking plate is to look from above — if there is no rice peeking out from the sides, you’ve done an excellent job.
10. Chef’s table
The last step — and most enjoyable part — of the tour is to marvel at your craftsmanship and hard work and to relish the exquisite meal you have prepared yourself. Accompanied by a bowl of comforting wakame udon(seaweed and noodle soup) and a cup of softly steaming matcha tea, you have come back from your journey as a sushi chef and returned to being a humble diner, comforted, content and complete.
In high-end sushi restaurants, sushi-making becomes a true performance — a choreographed sequence of motions that require years of training, dedication and intuition. But for home cooks, it is a simple dish created delicately, with much attention and care and made to be enjoyed to the fullest. The art of sushi making is one meant to be shared. Sharing the fruits of one’s labor, whether with friends, family, or customers, is central to the experience. It becomes a way to connect with others, to pass on not just food, but also stories, values and traditions.
Book your unforgettable experience here: https://itamae.co.jp/sushimakingtour/
- A Sake Tasting Experience is available for an additional ¥3,000, where guests can sample the unique flavors of three types of sake with their sushi meal: Itamae Sushi original sake, junmai-ginjo and junmai-dai-ginjo.
- A Seared Wagyu Sirloin Experience is also available for an additional ¥2,000. A premium slice of Japanese beef is placed on rice and seared to perfection with a blowtorch.
- Starting from groups of 2 people, the booking price is ¥12,000 per person. There is a 50% discount for groups of 10 or more (¥6,000 per person). Groups of 10 and more may reserve a branch of their choosing in advance.
- Regarding vegetarian and allergy accommodations, the menu includes raw fish; however, individual ingredients can be prepared for those who are vegetarians. Guests are kindly asked to inform the staff of any allergies and preferences in advance, and individual ingredients will be provided as needed.
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