As a traveler obsessed with authentic culinary experiences, I recently joined a sushi-making workshop in Kobe, Japan. Forget just eating sushi—this 2-hour class let me dive into the art behind it, guided by a master chef. Here’s why it’s perfect for foreigners:
🍣 The Setup: Intimate & English-Friendly
Held in a cozy kitchen studio near Kobe’s Nankinmachi (Chinatown), the small group (max 8 people) ensured personal attention. The instructor, Chef Kenji, spoke fluent English and patiently explained every step—no language barrier fears! Tools were laid out immaculately: bamboo mats (makisu), razor-sharp knives, and bowls of fresh ingredients.
🐟 Step-by-Step Learning: Simplicity Meets Skill
We started with nigiri—the iconic hand-pressed sushi. Chef Kenji demonstrated how to:
- Slice fish (like fatty tuna and Kobe’s famous seabream) at a 45-degree angle.
- Mold rice lightly without crushing the grains (wet hands = less sticking!).
- Add wasabi discreetly and press fish onto rice with a gentle flick.
Next came maki rolls. My “dragon roll” (with eel and avocado) looked messy at first, but Chef Kenji fixed my grip: “Roll tight like a hug, not a squeeze!”
🌊 Star Ingredient: Hyper-Local Kobe Seafood
The highlight? Kobe’s seafood freshness. Chef emphasized sourcing:
- Tuna from Akashi Strait (20 minutes away).
- Shrimp still wagging their tails (!).
- Vinegar rice blended with red vinegar for depth.
This wasn’t just “sushi”—it was a taste of Kobe’s ocean.
� Tasting Time: Feast on Your Creations
We devoured our 12-piece platter with pride. My nigiri melted on the tongue, and the miso soup (made while rice cooked) balanced the meal. Best part? No soy sauce pool needed—Chef taught us to brush it lightly onto fish for perfect seasoning.
💡 Tips for Fellow Travelers
- Book early via platforms like Airbnb Experiences (classes fill fast!).
- Wash hands thoroughly—hygiene is sacred here.
- Struggle? Ask! Chef adjusted my rice portioning instantly.
- Dietary needs? Mention when booking—they accommodated my pescatarian friend.
✨ Final Verdict
For ¥8,500 (~$55 USD), this class was a steal. I left with a certificate, recipe PDF, and confidence to recreate sushi at home. More than a meal, it connected me to Kobe’s food culture intimately. If you’re visiting Japan—skip generic tours. Roll your own sushi here. It’s messy, magical, and uniquely Kobe.
📍 Location: Sushi Craft Studio (5-min walk from Motomachi Station)
⏰ Duration: 2 hours | Price: ~$55 | Language: English/Japanese
🍱 Dietary: Vegan/gluten-free options available