金沢
Make Sushi With a Chef Who Has Been Doing This for 50 Years — and Has Something to Say About It
金沢の日本海産の魚を使い、職人歴50年のシェフとともに握り寿司8貫と巻き寿司1本を作る約2時間の体験。季節の食事（天ぷらまたはすき焼き）と飲み物も含まれ、修了証と記念の湯呑みが贈られる。魚の扱い方や職人の哲学について、シェフと会話しながら進める少人数制の料理体験。
時間帯
午前、午後
最大参加人数
最大6名
言語
日本語, 英語
待ち合わせ場所
MASTER COURSE - Sushi Making Experience with a Chef
概要
Fish cutting with the chef's direct instruction
Shape 8 pieces of nigiri + 1 roll
Full seasonal meal: sushi, drink, tempura or sukiyaki
Certificate of completion + commemorative teacup
2 hours of conversation about craft, fish, and life
Japan Sea fish selected that morning by the chef
Fifty years is not just experience. It's a philosophy — about fish, about rice, about the relationship between craft and patience. You're not here to learn how to make sushi. You're here to spend two hours with someone who has spent half a century learning what sushi is for.
Kanazawa sits between the Japan Sea and the mountains of Ishikawa — which means the fish that arrives at this chef's counter every morning is among the finest in Japan. Nodoguro (blackthroat seaperch), Kanazawa's prized white shrimp (shiro-ebi), and seasonal offerings from the same fishermen who supply the city's best restaurants. The chef selects what's exceptional today. You prepare it together.
This is not a scripted cooking class. Each session is shaped by the chef's current reflections, what the day's catch looked like, and the conversation that develops as you work side by side. Some days he talks about the philosophy of perfection. Some days about apprenticeship, failure, and the decade it took him to understand rice. The technique is the same every time. The stories are always different.
◾️ Good to know
Not suitable for guests with food allergies to fish, shellfish, or soy — the session involves handling and eating raw fish and traditional sushi ingredients.
Sessions begin at 11:00 or 14:00 precisely — please arrive 5 minutes early. Late arrivals cannot be accommodated.
Children are welcome and receive the same depth of engagement as adults — the chef adapts his storytelling naturally to who is at the counter.
The specific fish selected changes daily based on the morning catch — trust the chef's selection. He has been making this choice for 50 years.
Bring a camera — the fish-cutting and nigiri-shaping moments are both exceptional photographic opportunities. The chef will indicate when to shoot.
The session is conducted in Japanese with interpretation support. Please message before booking if you have specific language needs.
運営
ルート
- 1
The chef shows you today's fish — and why he chose it
Step 1 · ~15 min · Welcome The session begins not with technique but with the morning's catch. The chef walks you through what arrived, why he selected it, and what this particular combination of fish tells you about the season. This moment sets the tone — you understand immediately that this is about understanding ingredients, not following a recipe.
- 2
Learn to break down a fish — the skill that defines a sushi chef
Step 2 · ~25 min · Fish cutting Learn to break down a fish — the skill that defines a sushi chef Under the chef's direct instruction, you learn fish cutting (oroshi) — how angle, pressure, and blade position affect the flavour and texture of every piece that follows. The chef narrates the physical logic as he demonstrates, then guides your hands through the same motion. He shares the stories of how he learned this, the mistakes that taught him the most, and why this particular skill took him longest to master.
- 3
Understand sushi rice — then shape 8 pieces with your own hands
Step 3 · ~30 min · Rice and nigiri Shari (sushi rice) is where most chefs spend a decade learning. The chef explains his approach — the vinegar ratio, the temperature, the precise way the rice should feel under your palm. Then you shape 8 nigiri and 1 roll, working side by side. Your pieces look different from the chef's. That difference is the beginning of understanding.
- 4
Eat what you made — alongside the meal the chef prepares for you
Step 4 · ~40 min · The meal You eat your own nigiri alongside 4 additional pieces the chef makes to show the contrast, a drink, and a seasonal plate of tempura or sukiyaki reflecting what he considers outstanding this week. The meal extends the conversation — about why sushi exists in the form it does, what the chef eats when he's not working, and what 50 years of tasting the same dish has taught him about change.
- 5
Certificate of completion + commemorative teacup
Step 5 · ~10 min · Close The chef presents a certificate acknowledging your completion of the Master Course — not as a formality, but because he believes that anyone who makes sushi, even once, understands something about the craft they can't unlearn. The commemorative teacup from the studio is yours to keep. Most guests say they use it every morning.
料金に含まれるもの
- ガイド料
- 地元の情報や役立つ情報
- 食べ物と飲み物
Fish cutting (oroshi) with chef's direct instruction 8 nigiri pieces + 1 roll made with your own hands 4 additional pieces prepared by the chef Seasonal drink + tempura or sukiyaki All ingredients — Japan Sea fish selected that morning Certificate of completion Commemorative teacup from the studio 2 hours of personal time with a 50-year master chef
含まれないもの
- カスタマイズされた旅程
- 入場料
- 交通費
- その他の個人経費
Additional food or drinks beyond the course menu Transport to and from the studio
リクエスト後の流れ
- 1
リクエストを送る
希望日と人数を選んでリクエストを送信します。この時点では支払いは発生しません。
- 2
内容を一緒に決める
いしかわローカルズとチャットで相談しながら、日程・プラン・最終金額を一緒に決めます。
- 3
お支払い
内容が確定したら、安全な決済リンクからお支払いいただくと予約が確定します。
- 4
当日の体験を楽しむ
当日 Locals と合流して体験を楽しみましょう。終了後はクチコミを投稿できます。
キャンセル料はキャンセルポリシーをご覧ください。
待ち合わせ場所
MASTER COURSE - Sushi Making Experience with a Chef
1-chōme-9-12 Honmachi, Kanazawa, Ishikawa 920-0853, Japan
5-minute walk from Omicho Market. Easy access from central Kanazawa by bus or taxi.
注意事項
What to bring: Camera to capture moments of connection and learning
Not suitable for: People with food allergies
Each session begins at 11:00 or 14:00, timed to align with the chef's daily rhythm.
Children experience the same depth of engagement as adu...
金沢の見どころ
このアクティビティと同じエリアのスポットです。電車や車での移動が必要な場所もあります。
