When you arrive in Gero, you step into a town known across Japan for its hot springs and as a gateway to Gifu’s interior. The sushi-making session is held at a casual, Tabelog-listed restaurant in the area — not a high-end counter, but a working local spot where the food is taken seriously. This setting gives the experience an approachable, everyday quality that reflects how sushi is actually eaten and prepared throughout Japan.
Once inside, the restaurant’s sushi chef walks you through the fundamentals of nigiri from the front. You watch the technique up close, then replicate it yourself — pressing, shaping, and forming each piece of rice and fish with your own hands. A guide is present throughout to bridge any language gap and keep the session moving clearly. The 90-minute format gives you enough time to work through the steps without feeling rushed.
By the end of the session, you have assembled a set of nigiri pieces that you made yourself, guided by a professional who makes sushi as their daily work. The Q&A portion lets you direct specific questions to the chef — about rice seasoning, fish selection, or technique — and get direct answers. You leave with a clearer, practical understanding of what goes into each piece of nigiri.