You arrive in Gujo, a historic town in Gifu Prefecture known for its clear waterways and deep-rooted food culture. As you step into a casual local sushi restaurant, the setting immediately reflects everyday Japanese dining rather than a formal sushi counter. This is where working chefs serve regular customers, and today you join that space as a participant, not just a visitor.
The session begins as the chef demonstrates nigiri technique in front of you, showing how to handle rice, shape each piece, and place the topping. You then follow along, repeating the steps with your own ingredients. Your guide is present throughout, translating instructions, relaying your questions to the chef, and helping you keep pace with each stage of the process.
By the end of the session, you have shaped your own nigiri pieces from start to finish and eat what you have made. The chef’s answers to your questions — on technique, ingredients, or Japanese sushi culture — round out the session with context that goes beyond the hands-on steps themselves.