Originating as a humble street food dating back to the early 19th century, the Edomae sushi style is revered today as one of Japan’s most classic sushi-making traditions. While its techniques have evolved over time, one of its key characteristics is the use of various preservation methods for its toppings, such as curing with seaweed, vinegar or salt, boiling or grilling, all of which infuse them with a unique flavor.

You can learn more about this long-standing sushi-making style in this class at the restaurant Uotake Sushi in Shizuoka, which has been in business for over 50 years. A specialist in Edomae sushi, Chef Chiba will welcome you into her kitchen and teach you to make nigiri and maki sushi with easy-to-follow instructions.

Since she and her fellow chefs at Uotake Sushi choose the freshest fish from the local market every morning, as the Edomae tradition dictates, the toppings used vary according to the change of the seasons. As such, no two classes with Chef Chiba are alike; you might make conger eel one day, and gizzard shad the next.

Learn how to slice the fish, prepare the rice, and brush each nigiri with sauce in true Edomae style. All the while, you’ll gain fascinating insights into the history of sushi from experienced Chef Chiba, assisted by an English-speaking interpreter. After the class, enjoy the sushi meal you prepared as you experience the flavors of Shizuoka’s fresh ingredients in every bite.