A calm sushi counter in Osaka is a surprisingly good place to learn. This experience is taught by Chef Shinichi Kono, a sushi professional with 30-plus years of practice, and you get hands-on instruction step by step in a real sushi restaurant setting. I love the one-on-one feel of a private class, and I also love that the chef sets you up so you start making sushi right away, with key prep handled in advance.

The main thing to think about is the price. At $195.46 per person for about two hours, it is absolutely a splurge compared with casual cooking classes, so it is best if you want a serious chef-led session rather than a quick tasting.

Key points to know before you go

• Private instruction in a real sushi restaurant so you are not sharing your station with strangers
• Chef Shinichi Kono’s 30-plus years of hands-on teaching, not generic demos
• You make and eat your own sushi at the end, not just watch and snack
• Beginner friendly, with translation support and patient step-by-step guidance
• High quality ingredients and tools (including knives) used during the session
• Extras beyond sushi can include soup, sashimi, Japanese egg roll, mochi, and sweet courses

Meeting Chef Shinichi Kono, and why private feels different

This is not a big group “line up and copy” style class. It is private, meaning your group gets the attention you need to actually learn the basics the right way. The chef is Shinichi Kono, and the standout part is how clearly he teaches technique, not just how to assemble pieces.

In a private setup, you get something rare in cooking classes, timing and correction. If your rice is too loose, if your hand roll feels off, or if you are unsure how to place fish on nigiri, you can get immediate feedback instead of waiting your turn. That one-on-one attention is a big reason people come back with the kind of praise that mentions the approach, the patience, and the personal care.

Also, there is an additional instructor who helps explain and translate. That matters because sushi has plenty of small moves, and wording can be the difference between getting it instantly and getting it later. Even if you know almost nothing about Japanese cooking, the class is set up so beginners can follow without feeling behind.

Finding the spot in Osaka, and planning your arrival

The meeting point is at Japan, 〒540-0005 Osaka, Chuo Ward, Uemachi, 1-chōme-23-1 エミネンスＭＡＴＯＢＡ. The activity starts at 12:00 pm and ends back at the same place.

One practical note from real-world experience: the restaurant area can feel a bit off the main tourist routes. If you are using Osaka Castle as your mental starting point, you may find it takes less time with a short car or taxi ride than by walking the whole way. The venue is also listed as being near public transportation, so you can still do it without a car, but do give yourself extra time to avoid arriving rushed.

Plan to arrive a few minutes early. In a class like this, getting settled matters because once you start, you want your hands and brain ready for technique. And if you are hungry, good. One review advice that matches the overall flow is to show up with your stomach not at capacity, since you will eat what you make.

The 2-hour sushi making session, what you do step by step

The session runs about 2 hours, and it is built around an efficient flow. The chef and team do some prep ahead of time, so you do not spend the whole class on setup tasks. That prep includes things like sushi rice and fish cutting.

Then the class shifts into the parts you actually want to learn:

• how to handle sushi rice correctly
• how to cut and manage fish for nigiri
• how to shape hand-rolled sushi
• how to assemble rolls in a way that tastes balanced

You are not just learning one style. Expect to make a mix that may include nigiri, rolls, and hand-rolled sushi. Some classes also cover Japanese egg roll, and this one has been described that way, so it is worth being open to a little variety.

Here is the most helpful way to think about it: sushi is not only ingredients, it is structure. The chef is teaching you how the pieces should feel in your hands and how they should hold together. Even if your final look is not perfect, you will learn what good rice texture feels like, what firmness fish should have when placed, and how to avoid compressing the rice too hard.

Tools are real. Reviews mention quality tools, including knives, and that is part of the value. When you use proper gear, you learn with less frustration. If you are nervous about knives, you will still feel guided. The chef’s job here is to keep you safe while teaching you technique, not just putting you on the spot.

The class style is also calm. People talk about a quiet, Japanese atmosphere. That might sound like mood talk, but it matters because it helps you focus. Sushi shaping takes attention. A noisy, chaotic room can make you rush. A calm space helps you slow down just enough to improve.

What you eat, beyond the nigiri you make

The best part of sushi classes is usually the meal at the end, and this one delivers that payoff. After the hands-on portion, you eat the sushi you made yourself.

But you may also get additional courses during the experience. People have described tasting items such as:

• soup
• sashimi
• mochi
• ramen
• other sweet finishes

Even if the exact mix varies by session, the pattern is clear: you are not doing “workshop, then leave.” You are doing workshop, then a satisfying food sequence built around quality ingredients.

Why this is valuable: learning sushi techniques works better when you immediately taste what the techniques produce. You can shape, then eat, then compare in your head what you did and how it improved or what you would do differently next time. That feedback loop is a major reason the experience rates so highly.

If you have dietary restrictions, tell the provider in advance. The class information explicitly asks you to share any food allergies or dislikes ahead of time. With sushi, cross-contact and ingredient choices can matter, so this is not a detail to skip.

Quality ingredients and the technique you are actually learning

High quality ingredients are part of the pitch here, and you will likely notice it in how everything tastes. Reviews repeatedly call out the quality of fish and ingredients used in the class.

But the deeper lesson is technique. Sushi rice is the foundation, and rice is where most beginner mistakes happen. You might think it is just cooked rice, but sushi rice is about texture and seasoning, and the chef can guide you toward that sweet spot.

Fish handling is another key. Sushi works when fish is fresh and cut properly, but also when it is placed with the right care. If you have never made nigiri, it can feel tricky at first. The chef’s prep helps you get past the tough starting line, so you can focus on assembly and shaping.

Hand-rolled sushi brings another skill set. Rolling with even pressure and correct proportions changes how the bite holds together. If you have ever had a hand roll fall apart too quickly, you already understand why this step matters.

You will also learn a bit about the logic behind Japanese egg roll-style items if they are included in your session. Even if you are primarily there for sushi, that side skill is useful. It shows you that Japanese cooking often trains texture and balance, not only flavor.

And yes, you will use knives. That can be intimidating, but with instruction it becomes part of the learning rather than a risk. If you are the cautious type, say so early. The chef and staff are there to manage pace and safety.

Beginner friendly, and how to make the class feel worth the money

This class is designed so beginners can participate. The chef instructs carefully, and there is support for explanation and translation. Still, you will get more out of it if you show up prepared.

Here is how to get the most, without turning it into homework:

• Eat lightly beforehand, because you will eat sushi you make
• Watch first, then do, instead of trying to power through shaping
• Ask one focused question at a time if something feels unclear
• Be open to corrections, even if your first attempts look different

Also, take advantage of the personal menu approach if your session includes it. Some descriptions mention the chef making personalized menus. Even if you have a specific interest, like wanting to understand hand rolls more deeply, it can help to mention it at the start. With a private setup, there is room to tailor the experience to your group.

The one-on-one teaching approach is the other reason this works for beginners. In a group class, the teacher’s attention gets spread thin. Here, the rhythm is about your station and your pace, which reduces stress.

One more tip: do not judge your sushi by looks. Sushi is a technique craft, and the goal is learning. You are building hands-on muscle memory. The best outcome is that you leave knowing what to fix next time, not that every piece looks Instagram perfect.

Price and value: is $195.46 per person reasonable?

At $195.46 per person for about two hours, this is not a budget activity. So let’s talk value in a real way.

You are paying for four big things:

• A master chef with 30-plus years guiding you in a private setting
• High quality ingredients and tools, not low-end training supplies
• Multiple sushi styles that you actively make, not just sample
• A meal outcome, since you eat what you make and often get extra courses

If you compare this to “hands-on” classes that are more like guided tastings, this one has more real skill-building. The preparation is also handled in advance, meaning the class time stays focused on the technique you want.

So who should consider booking? People who value craft and instruction. If you want a memorable food story with actual take-home knowledge about rice, shaping, and assembly, this price can make sense.

Who might think twice? If you are mainly looking for a simple snack experience, you will likely feel the cost more sharply. And if your travel time to the location is hard to manage, that adds friction. The class starts at 12:00 pm, so morning plans should be light so you do not feel rushed.

Should you book Sushi Making at this Osaka restaurant?

I think you should book it if you want a chef-led, private lesson where you make and eat real sushi in about two hours. The biggest strengths are the one-on-one instruction, the patience for beginners, and the fact that you are working with quality ingredients and tools while an experienced sushi chef teaches the process.

You should also book it if you like the idea of extras alongside sushi, like soup, sashimi, and sweets such as mochi, since this experience has been described that way. The meal payoff is part of why people leave with strong memories.

The main reasons not to book are simple: the price is high for the time, and the location may take a bit of planning depending on where you are starting from. Also, children must be 11 years old or older, so it is not a fit for younger kids.

FAQ

Where does the sushi making experience start?

It starts at Japan, 〒540-0005 Osaka, Chuo Ward, Uemachi, 1-chōme−23−１ エミネンスＭＡＴＯＢＡ, and it ends back at the same meeting point.

What time does it start, and how long is it?

The start time is 12:00 pm, and the duration is about 2 hours.

Is this a private experience?

Yes. It is a private tour or activity, so only your group participates.

Do I need to know how to make sushi before I go?

No. Beginners are welcome, and the chef carefully instructs you step by step. There is also support from another instructor for explanation and translating.

What are the age requirements?

Children must be 11 years old or older to participate.

What will I do during the class?

You will learn how to make sushi with step-by-step instruction from the chef, including making nigiri and hand-rolled sushi. You will also learn additional sushi items such as rolls and Japanese egg roll.

Will I eat the sushi I make?

Yes. After the experience, you eat the sushi you made yourself.

What should I do if I have allergies or dislikes?

Let the provider know in advance about any food allergies or dislikes so they can plan accordingly.

Is there free cancellation?

Yes. You can cancel for a full refund up to 24 hours in advance of the experience start time.