You arrive at a casual sushi or seafood restaurant in Awaji, an island in Hyogo Prefecture situated in Osaka Bay. Awaji is known for its access to fresh local seafood, and stepping into the restaurant connects you directly to that regional food culture.

Your guide introduces the session and explains what lies ahead, helping you get ready for hands-on participation. The guide demonstrates sushi-making techniques in front of you, showing how to shape and press nigiri.

You then replicate each step yourself — seasoning rice, placing toppings, and shaping each piece by hand. Your guide explains the steps in English and answers your questions throughout the session.

By the end of the 90-minute session, you have shaped a set of sushi pieces that you sit down and eat. The Q&A format means you leave with specific answers to your own questions about technique, ingredients, or Japanese food culture, gaining practical insight through a hands-on experience at a working sushi restaurant.