When you arrive in Mima, a city in Tokushima Prefecture known for its rural character and traditional craftsmanship, your guide welcomes you at the restaurant and introduces the session. Mima sits in the heart of the Yoshino River basin, and the casual, local setting of the venue reflects the everyday sushi culture that exists beyond the high-end restaurants of Japan’s major cities. From the moment you step in, the atmosphere is hands-on and approachable.
Standing at the counter or workstation, you watch the sushi chef demonstrate nigiri technique up close before you replicate each step yourself. You press, shape, and form the rice, then place the topping with guidance from the chef. Your guide translates instructions and keeps the session interactive, so you can ask questions about knife handling, rice seasoning, or the reasoning behind each movement as the class progresses.
By the end of the 90-minute session, you have shaped a set of nigiri pieces using the same method the chef applies in daily service. You sit down to eat what you have made, tasting the direct result of your own technique. The Q&A format means you leave with practical knowledge about sushi preparation rooted in a working kitchen, not a tourist facility.