Tokyo Sushi Making Experience
Last updated: August 26, 2026
Sushi tastes different when your own hands shaped it: in a cooking studio two minutes from Shimbashi Station, this hands-on class walks you through the craft the way Japanese home cooks and chefs actually practise it — seasoning the rice, handling the fillings, and rolling maki tight enough to slice clean. Choose your second act: pretty ball-shaped temari sushi, the photogenic family favourite, or classic hand-pressed nigiri, the form that made sushi famous. You leave with technique in your fingers and lunch in your stomach, both of your own making.
Itinerary
- Stop at: Sushi Making Studio Shimbashi (S-PLAZA Yayoi II)
Frequently Asked Questions
Every class covers maki rolls, and you pick the second style: Course A pairs them with temari sushi — colourful hand-pressed balls that photograph beautifully — while Course B teaches nigiri, the classic finger-pressed form served at every sushi counter in Japan.
None — the class is built for first-timers, with each step demonstrated before you try it and the instructor circling to fix grips and rice pressure as you go. The techniques are simple enough to repeat at home, which is much of the point.
In the S-PLAZA Yayoi II building at 2-15-9 Shimbashi — a two-minute walk from Shimbashi Station on the JR Yamanote Line, and four from Uchisaiwaicho on the Toei Mita Line. Easy to reach from anywhere on the loop line.