Product Description

Dive into Tokyo’s Seafood Culture and Learn to Make Authentic Sushi

Overview

Embark on a cultural and culinary journey starting at the iconic Tsukiji Outer Fish Market, the heart of Tokyo’s seafood trade and once the largest in the world. With the guidance of an experienced, English-speaking local guide, you’ll explore vibrant market stalls, discover rare ingredients, and learn the traditions behind Japan’s world-renowned seafood cuisine.

After the market tour, head to ABC Cooking Studio, one of Asia’s premier culinary schools, where you’ll participate in a hands-on sushi-making class. Learn to roll authentic sushi under the guidance of expert instructors and enjoy your creation afterwards. Finish your experience with a commemorative gift and certificate to take home.

Highlights

• Guided walking tour of the Tsukiji Outer Market, rich in culinary history
• Learn about traditional Japanese seafood and culinary culture
• Participate in a sushi roll cooking class at ABC Cooking Studio
• Enjoy the sushi you make and receive a certificate and gift
• Small-group tour with English-speaking guide
• Great for food lovers and culinary travelers

Itinerary

• Departure: Meet at Tsukiji Hongwan-ji Temple
• Tsukiji Outer Market: Guided walking tour, ending at Namiyoke Shrine
• Transfer: Taxi or bus to ABC Cooking Studio
• ABC Cooking Studio: Sushi-making class, enjoy your own sushi creation
• End of Experience

Package Details

• Tsukiji Market Tour + Sushi Class: ¥15,000

Departure Location:
Tsukiji Hongwan-ji Temple
3 Chome-15-1 Tsukiji, Chuo City, Tokyo 104-8435, Japan

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Reviews

“Awesome and fun! The guide was very attentive and explained the history and surroundings well. It made the tour super interesting and enjoyable.”

“It was a special experience. The instructor was very kind and clear. The materials were all prepped, and it was fun to make our own Japanese-style rolls.”

“We had a great time. Our guide Lucy shared so much useful info. The sushi-making class with Kanori made us feel like real sous chefs!”