Arrive at a casual sushi or seafood restaurant in Niseko, a town in Hokkaido known across Japan for its natural environment and regional produce. Hokkaido’s waters supply some of the country’s most recognised seafood, and stepping into this setting connects you directly to that local food culture.
Meet your bilingual guide, who will introduce the session and help you get oriented before the chef begins. Watch as the chef demonstrates nigiri technique in front of you, walking through each step of the shaping process. Then, follow along, forming the rice and placing the topping yourself.
As the session progresses, work through the core techniques at your own pace. The guide will translate throughout, and you can direct questions to the chef at any point during the 90-minute class.
By the end of the session, shape your own nigiri pieces from start to finish. Eat what you have made, giving you a direct result from the techniques you practised. The Q&A portion lets you ask the chef about anything from rice preparation to sourcing, rounding out the session with practical knowledge you take home.
