Sushi in its modern form is quite possibly Japan’s most famous export and most recognizable dish. Rice is combined with rice vinegar, sugar, and salt, before having other ingredients such as seafood and vegetables added to it. Sushi comes in a surprising number of shapes and sizes, and the industry is constantly finding a balance between tradition and innovation in Japan.
Although the official auction site where brokers auction fish has moved to a new location, Tsukiji is still bustling with many fish stores as well as many specialty stores. You will visit fish stalls and watch how the professionals handle fish, sample freshly made egg rolls, introduce you to the many different types of chef’s knives, and shop at a kitchen gadget store.
After visiting the market, you we will move to the chef’s restaurant. The restaurant normally only opens for customers but the second floor is available for a private and exclusive high-end sushi lunch. Learn first-hand the art of sushi making on a private one-on-one lesson with the expert local sushi chef. In surroundings depicting the epitome of understated luxury, appreciate the skill required to make sushi, before applying the principles and having a go at making and styling this beloved staple of Japanese cuisine. Presentation is key in sushi preparation, and much thought is given to showcasing the beauty of the final product.
After admiring the presentation, tuck-in to a delicious, mouth-watering, and hearty meal, savoring every morsel.
About your host:
Born as the fourth generation of a sushi restaurant serving Edo-style sushi since 1910, he has accompanied his father to the fish market from a young age and trained to become a sushi chef from the time he was still a student. After graduating from Keio university, with a year spent in Stanford university as an exchange student, he worked as a professional ski guide to learn more about hospitality. He has guided over 100 ski resorts around the world and also guided world cruise tours and European winery tours. He loves traveling and has visited over 50 countries in his free time. After living and working in Europe for four years, he returned to his family’s restaurant and restarted his training. Besides serving sushi at his restaurant, he talks about sushi culture and demonstrates his skills at events and caters for private parties for celebrities and royals around the world. You chef is passionate about spreading the knowledge of sushi and Japanese culture.