You arrive at a casual, locally recognised sushi or seafood restaurant in the Aso area of Kumamoto Prefecture — a region known for its volcanic landscapes and deep-rooted food culture. As you settle in, your guide introduces the session and explains how the class will run, giving you a sense of what to expect before the chef steps in to begin the demonstration.
The chef demonstrates nigiri-shaping and roll-making techniques directly in front of you, walking through each step at a pace you can follow. You then replicate the techniques yourself, handling the rice and toppings as the chef and guide move between participants to offer hands-on corrections. When questions come up — about technique, ingredients, or Japanese sushi culture — the guide relays them to the chef and translates the responses.
By the end of the session, you have shaped your own nigiri and rolls from scratch. You sit down to eat the sushi you prepared, finishing the class with a direct, edible result of the skills you practised. The guide remains available to help with any final questions before the session wraps up.