Roll up your sleeves. A professional sushi chef guides you through nigiri, maki, and fish selection in a hands-on workshop steps from Tsukiji. Take the skills home.
* Prices from GetYourGuide. Subject to change.
Eating great sushi is one thing. Making it yourself β that sticks. A Tsukiji-area sushi class gives you more than a meal: you leave with technique, vocabulary, and the confidence to replicate basics at home.
Chefs teaching these workshops typically have 10β20+ years in Tokyo restaurants or wholesaling. They simplify professional methods into steps anyone can follow. Fish comes from trusted suppliers; you're working with the same quality a restaurant would use.
Most classes run 2.5β3.5 hours. You'll make and eat 10+ pieces. Some include a market walk; others focus purely on the cooking studio.
Tsukiji-focused: Often includes a short market visit, then class. Best if you want context on where fish comes from.
Studio-only: All time in the kitchen. More hands-on practice, less walking.
Private vs group: Group classes (8β12 people) are social and cheaper. Private sessions cost more but offer 1-on-1 attention.
Wear comfortable clothes. You'll be standing, handling rice, and possibly getting a bit messy. Avoid long sleeves that drag in ingredients. Some studios provide aprons.
Classes fill quickly, especially weekends and holiday periods. Book at least 1β2 weeks ahead. Morning slots (9β10 AM start) are popular β you finish before lunch crowds.
Venues are usually within 10β15 minutes' walk of Tsukiji or Tsukishima Station. Exact location is sent after booking. Most instructors speak enough English for the class; some offer printed guides in multiple languages.
No. Classes are designed for beginners. Chefs demo each step, then you try.
Yes. Salmon, tuna, and other varieties are provided. Dietary restrictions (e.g. vegetarian) are limited β contact the operator before booking.
Often yes, from around age 8. Some operators have minimum ages. Check the activity page on GetYourGuide for details.
